Apollo Olive Oil

Pablo Voitzuk does some of everything at Apollo, helping in the field, in the mill, and on the road selling the finished product. He also makes all the table olives for the family meals. He was born in Argentina, and traveled widely before settling here with us. When he cooks, we know our horizons will be expanded!

Recipes

Summer Citrus Salads by Pablo

In few places of the Mediterranean and particularly in Sicily, the orange is treated both as a fruit and as a vegetable. Thus, in summer, a fresh, colorful salad with oranges is often served. Here are a couple of variations on this idea.

Green Salad with assorted citruses

1 blood orange (a sweet one is also fine)
1 Meyer lemons
½ grapefruit or ¼ Pomelo
½ lb. of mixed greens
½ red onion
Mistral Apollo Olive Oil
Salt
Pepper
Lemon

Peel all the citruses, removing all white skin.
Cut them in chunky pieces, removing the seeds.
Cut the onion in thin slices
Mix the greens with the rest of the ingredients
Just before serving, dress with a bit of lemon juice, salt, pepper and the olive oil.

Orange, Olive and Onion Salad

I tried this "Insalata di arance" in Palermo, Sicily. Next day, in Trappani , the town famous for its salt works, we had a very similar one, with raw fennel finely chopped, less olives and garnished with rosemary and fennel tops.

3 blood oranges
2 small white onions
¼ lb. black pitted olives
Mistral Apollo Olive Oil
Salt
Pepper
Juice of ½ lemon
Parsley
Optional: ½ teaspoon of a blend of ground fennel and ground coriander seeds
or ½ teaspoon of ground cumin
Peel the oranges removing the all white skin.
Cut them in cubes removing the seeds.
Place the oranges in a plate.
Chop the onions in very small pieces.
Chop the olives in medium size pieces.
Chop the parsley to garnish.
Add to the oranges.
Dress with lemon juice, the olive oil and the spices.