Use saffron, dried limes, rosewater, walnuts, and plenty of fresh herbs for a Persian menu that's bursting with bright flavor ...

The National Union of Agricultural Cooperatives of Greece (ETHEAS) is proud to spotlight the richness of Greek agriculture ...

Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes.

In a nutshell Six Mediterranean plants—garlic, hawthorn, saffron, olive, rosemary, and grape—contain powerful compounds that work together to lower blood pressure, reduce inflammation, improve ...

Law enforcement agencies in Spain and Italy have arrested 11 people who ran a “food fraud operation” that produced more than 260,000 liters, or roughly 68,000 gallons, of olive oil that was ...

One of the unique flavors in this recipe is saffron. This spice adds a rich golden color to the dish and a warm, earthy ...

Add saffron, olives, salt, and freshly ground pepper to taste. Return to simmer to allow flavors to develop and check the seasoning again. To serve, divide among 4 bowls.

Lentils with saffron, olives and pomegranate molasses Boil 1½ cups of Puy lentils until tender then drain. Heat ⅓ cup olive oil in a pan, add 1 chopped red onion and 3 crushed garlic cloves and ...

In a medium bowl, combine the onion, olives, tuna, and pickling liquid. Season with salt & pepper. Allow flavors to combine for at least 10 minutes or refrigerate for up to 24 hours before serving ...

pinch saffron threads. 80ml dry white wine. ½ lemon, thinly sliced. sea salt and black pepper. For the green olive salsa. 125g Sicilian green olives, pitted and crushed. small handful oregano leaves* ...