Brown Sugar Tart
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
As some of our readers know, I am a Contributor to Travel-Wise.com. A lot of my travels end up on this wonderful resource which I highly recommend your visiting: www.Travel-Wise.com. It’s headquartered in Canada although its audience is bigger in the U.S. and the U.K.…
My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Chock that up to having the French do the…
Gail Simmons is such a glamorous presence on “Top Chef” that it’s easy to forget she’s first and foremost a great cook. She’s also a fellow Canadian so I took a great deal of heat from Andrew for not knowing what a Bumbleberry was. I’d…
A Fusion between Indian-inflected Spices and Great Canadian Beef This was one of the first posts I published back in 2010 when I started to blog. Because my readership was nowhere near what it is now, I should not have…
As most of my readers know, I am Canadian by birth and mighty proud of it. I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics. This…
Jennifer May’s Photo of the Dish My rendition of the dish There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”. It was one…
THIS IS HERACLEA-- NOT ONE BUT TWO REMARKABLE EXTRA VIRGIN OLIVE OILS
When a recipe calls for “Good Olive Oil” home cooks can be forgiven for wondering whether theirs is good enough. After all, virtually every Mediterranean country touts theirs as being best. And virtually every Mediterranean country produces Olive Oil. But did you know that the 4th largest Olive Oil producer in the world is Turkey? And it’s Turkey that Heraclea calls home. Beautifully bottled in white, Heraclea Early Harvest is perfect for dips, finishing and drizzling on just about everything! And in black Heraclea Mature Harvest is ideal for roasting, pan-frying, baking and marinating. Now that’s what I call “Good Olive Oil”!
HERACLEA HAS A ROMANTIC STORY THAT’S TOO GOOD NOT TO SHARE
“Legend has it that Selene, the goddess of the Moon, descended to this site to meet her lover, a mortal named Endymion and Zeus put Endymion in an eternal sleep beneath an olive tree on Mount Latmos to immortalize this love”. This love story inspired the Heraclea people to create their olive oil. They revered the olive tree. And they combined ancient olive oil cultivation methods with the latest in sustainable production techniques to create the award-winning olive oil they named Heraclea.
TURKISH HERITAGE FLOWS THROUGH EVERY DROP OF HERACLEA
The hallmarks of Heraclea are the way is it grown, how it is created and how it is enjoyed around the table. Sustainable agricultural practices mean that under no circumstances will Heraclea ever use anything artificial to increase the number of olives a tree produces. No fertilizers! No artificial irrigation! Their olive groves span over 100 acres. In season, 50 men and women work in the olive groves with great pride and great care. All to introduce you to their Aegean way of life: Big tables surrounded by family and friends, laughter and delicious food cooked with Olive Oil.
HERACLEA CAN BE PURCHASED DIRECTLY FROM https://heraclea.co/
On the Heraclea website you’ll also find a treasure trove of wonderful recipes, answers to all your questions about olive oil and beautiful pictures of the extraordinary home of Heraclea.