Characterized by intense green aromas and sensations of freshness with notes of green apples, artichokes and fresh herbs, the oil gives a pleasant spicy tang. Made by cold pressing fresh olives, it has multi-varietal composition that gives it a unique and harmonious personality.
The evening also saw some healthy and nutritious delicacies made with extra virgin olive oil. One can try these easy snack recipes that are easy to make and lip-smacking too.
Recipe: Oven-baked Empanadas
The oven-baked empanada is a magnificent symbol of ‘Chilean-ness’ and an important part of many activities. It is an essential element of Independence Day celebrations, the expected appetizer at barbecues, and a traditional part of Sunday dinners and sporting events.
FOR THE MUTTON FILLING
2 ¼ mutton roast, finely diced
5 large onions, chopped
4 tablespoons lard
1 teaspoon cumin
2 tablespoons paprika
2 teaspoons hot sauce
Salt and pepper to taste
FOR THE DOUGH
8 cups sifted flour
7 tablespoons lard, melted
Salt to taste
1 teaspoon paprika mixed with 1 tablespoon olive oil
FOR THE EMPANADA
20 black olives rinsed
40 raisins, soaked
4 hard-boiled eggs, cut into wedges
-Saute the mutton and onion in lard for 5minutes until the onions are translucent. Add remaining filling ingredients and let cool.
-Refrigerate the mixture to retain the juice so that it will only be released inside the empanada.
– Mix ½ quart of hot water with salt. Add remaining ingredients and knead well.
-Divide the dough into small balls and roll out on a floured surface to 1/2-inch thick. Cut into 6-inch rounds.
-In the centre of each round, place 2 tablespoons of meat mixture, 1piece of hard-boiled egg, 1olive, and 2 raisins. Moisten the edges with warm water and fold in half. Fold the edges over and press together firmly.
-Bake in a pre-heated medium-temperature oven for 15minutes or until nicely browned. Remove from oven, cover with a clean kitchen towel, and let rest 10 minutes before serving.
Recipe: Wine Meringue
1 cup (250 ml) sugar
1 1/2 cup (375 ml) Red Wine
6 x Egg Whites
A pinch of cream of tartar (tartaric acid)
2 tsp (10 ml) Vanilla Extract
1 cup (250 ml) chopped almonds
-Combine the Sugar and wine in a saucepan over moderate heat and bring to a boil, stirring to dissolve the Sugar.
-Simmer uncovered until reduced in volume by about half.
-Meanwhile, beat the egg whites and cream of tartar in a separate bowl until stiff peaks form.
-Place the bowl over (not in) boiling water and slowly stir in the wine mixture and vanilla extract. -Continue stirring until thoroughly combined and the egg whites are cooked, about 5 minutes. -Remove from the heat and allow cooling to room temperature, stirring occasionally.
-Fold in the chopped almonds and spoon into dessert bowls or wine glasses.
-Refrigerate for at least 2 hours and serve chilled, garnished with whipped cream if desired.