Thursday, February 3, 2011

'Iran's saffron exports to hit 100 tons'

Saffron harvest in Iran

Iran is busy bringing in the annual harvest of saffron, a spice known to many as 'red gold' because it can fetch up to £1,000 per kilo on the world markets, largely due to its fiddly and labour intensive production process

Iran's saffron exports will increase by more than 10 percent to top an annual 100 tons by the end of the current Iranian calendar year (March 20).

Head of Iran's Union of Sellers and Exporters of Saffron Gholam Reza Miri said the country exported 90 tons of the precious spice last year.

Iran, the largest saffron producer in the world, exports saffron to 46 countries including European and Persian Gulf countries, IRIB quoted Miri as saying.


Wednesday, February 2, 2011

Easy Recipes - Green Bananas in Olive Oil

An easy to make side dish made with Green Bananas goes well with any meat dish. Try this different recipe. You will be surprised.

Almond Biscotti with Orange Zest and Olive Oil recipe

Resipi dengan mengguna minyak zaitun

The following 13 chefs use our award-winning olive oil ( and are featured in From the Olive Grove cookbook:
- Robert Clark of C Restaurant
- Jean-Francis Quaglia of Provence Restaurant
- Tony Minichiello and Christophe Kwiatkowsky of Northwest Culinary Academy of Vancouver
- James Walt of Araxi Restaurant
- David Beston of Jericho Tennis Club
- Robert Cordonier of Hillside Cellars Winery
- Vincent Stufano of Fairmont Chateau Whistler
- Lisa Ahier of Sobo
- Liana Robberecht of Calgary Petroleum Club
- Lynda Laroche (former chef of Watermark)
- Frank Pabst of Blue Water Cafe
- Ronald St. Pierre of Locals Restaurant (in Courtney)


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