Enhancing Biodiversity Through Nature-Constrained Small Farms

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Enhancing Biodiversity Through Nature-Constrained Small Farms

Within the European Union, a distinctive initiative exists in the form of subsidies directed towards nature-constrained farms. These farms, situated in areas with inherent natural limitations such as hilly terrains, drought-prone zones, and poor soil conditions, serve as exceptional examples of harmonizing human activity with the environment. The driving force behind these subsidies is the invaluable contribution of these small, nature-constrained farms to biodiversity enhancement.

Consider the case of orchards ingeniously established on hillside terraces. This innovative approach not only prevents soil erosion but also fosters the growth of expansive grasslands amidst the orchard rows. In this dynamic ecosystem, diverse insect pollinators find a haven for habitat and nourishment, resulting in a thriving web of life. Moreover, the cultivation method encourages the emergence of significant fallow areas untouched by constant tilling. Apollo’s orchards, nestled on these carefully planned terraces, exemplify the positive impact on the county’s landscape. The infusion of biodiversity within these constrained farms and the surrounding regions imparts resilience against the capricious forces of nature.

The European Union’s commitment to supporting these farms through subsidies finds its roots in a recent study that illuminated a compelling reality. These nature-constrained farms, while generating 20-25 percent less profit compared to their commercial counterparts, emerge as beacons of sustainability. Notably, they demonstrate reduced reliance on synthetic fertilizers and pesticides, with operations like Apollo’s proudly abstaining from these substances. These farms stand as testaments to the ethos that drives them – a dedication to nurturing the land and the delicate balance it embodies, rather than being mere profit-maximizing machines.

In essence, nature-constrained small farms personify a profound synergy between human endeavor and ecological harmony. Through their innovative practices, these farms are not only transforming limitations into opportunities but also crafting a future where diversity thrives, resilience is fortified, and the delicate tapestry of life is intricately woven.

My Mothers Garlic Rice with Fish

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From Albert Bravia:

For the rice I used Spanish bomba rice. Which is the one that´s typically used to make paella. You can substitute for arborio rice or any type of short-grain rice. For the fish I used cod fillets I bought frozen and thawed out. You can also use fresh cod here as well as any other type of firm white fish.

TIPS & TRICKS to make this Recipe: Once you add the hot broth into the pan with the rice, mix it every 3 to 4 minutes. This is going to help release the starch in the rice, which at the end gives the dish a slightly creamy texture.

My Mothers Garlic Rice with Fish

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=ucXkMujbIAQ&t=8s

Ingredients

  • 4 cups vegetable broth 960 ml
  • 1 cup Spanish round rice 180 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 8 cloves garlic
  • 2 cod fillets 8 oz / 250 grams each
  • pinch sea salt
  • dash black pepper
  • fresh parsley

Instructions

  1. Add the broth into a sauce pan and heat with a medium heat
  2. At the same time, heat a large fry pan with a medium heat and add in the olive oil
  3. While the oil is heating, thinly slice the cloves of garlic, then add them into the pan with the hot oil, mix every 20 to 30 seconds so all the garlic evenly sautees
  4. After 4 to 5 minutes and the slices of garlic are lightly browned, add in the rice and season with sea salt & black pepper, mix continuously, after dry cooking the rice for 2 to 3 minutes, gently add in the simmering broth, mix together and then mix every 3 to 4 minutes
  5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut into 1 inch (2.50 cm) bite-sized pieces
  6. About 12 minutes after adding the broth and most of it has been absorbed by the rice, but there is still plenty of broth left, add in the pieces of cod, evenly mix them around, then place a lid on the pan and lower to a low medium heat, simmer for 3 to 5 minutes or until the rice and fish are cooked though
  7. Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
    To learn more about these oils and to purchase visit www.apollooliveoil.com.

Polyphenols Make the Difference

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Polyphenols Make the Difference

A research review, published in the journal Nutrients, emphasizes the critical role of phenolic compounds in the health benefits of extra virgin olive oil (EVOO) that are not found in other grades of olive oil. The study systematically reviewed articles published between 2000 and 2003 that compared EVOO to low-fat diets and other oils. It concluded that daily consumption of EVOO can improve various risk factors for chronic diseases, such as reducing blood pressure, blood glucose, oxidation, and LDL cholesterol, while increasing HDL cholesterol.

The lead author, Mary Flynn, stressed that EVOO is a unique food with a wide range of health benefits that cannot be attributed solely to its monounsaturated fat content. Phenolic compounds in EVOO provide these advantages, making it superior to other types of olive oil. The researchers found that EVOO also supports weight loss, and more research is needed to identify the most protective phenols and the required amount in the oil for maximum benefit.

The study’s authors hope that these findings will influence public health policies surrounding nutrition and clarify misconceptions about cooking with EVOO. The review suggests that two tablespoons of EVOO per day can improve chronic disease risk factors in as little as three weeks. The article emphasizes that achieving these health benefits requires a minimum of 150 ppm of total phenols. In contrast, all Apollo olive oils exceed this threshold, with over double the amount. Setting ourselves apart from other producers, we proudly publish our polyphenol levels each year, showcasing the exceptional health-enhancing attributes of our oils.

Mediterranean Salmon Salad

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What really flavors this salad is the creamy dressing. I used low fat Greek yogurt as the base. But you can also use full fat, non fat or even a plant based yogurt to keep things dairy free.

TIPS & TRICKS to make this Recipe: To cook the salmon I pan grilled it. Which means no fat in the pan. So make sure to use a nonstick pan. It took me 3 minutes per side to cook the salmon (1 inch / 2.50 cm thick fillets). Depending on the thickness of the fillets you use, it might take you 2 or even up to 4 minutes per side.

Mediterranean Salmon Salad

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=MaXyoVepHuo

Ingredients

  • 2 tbsp garlic infused olive oil 30 ml
  • 2 salmon fillets 8 oz / 250 grams each
  • handful arugula
  • 1 red onion
  • 1/2 english cucumber
  • 20 cherry tomatoes
  • 1/2 cup plain Greek yogurt 150 grams
  • 1 clove garlic
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • 1 tsp dried dill 1 gram
  • pinch sea salt
  • dash black pepper

Instructions

  1. Add the Greek yogurt into a bowl, finely grate in the garlic, add in the lemon juice, olive oil, dried dill and season with sea salt and a generous portion of black pepper, whisk together until you end up with a creamy sauce, set aside
  2. Add the arugula into shallow bowls, topped off with thinly sliced red onions, thinly sliced cucumbers and the cherry tomatoes cut in half
  3. Heat a nonstick fry pan with a medium-high heat
  4. Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with garlic infused olive oil and rub all over, season each fillet with sea salt and black pepper, just on one side
  5. Once the pan is nice and hot add in the salmon fillets, cook for 3 minutes per side or until just cooked through
  6. Top off each salad with a salmon fillet and spoon the yogurt dressing over the salads, enjoy.

EVOO Benefits Dogs Too

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EVOO Benefits Dogs Too

Extra virgin olive oil provides numerous benefits to dogs, mirroring its advantages for humans. The presence of phytonutrients, vitamin E, and omega-3 fatty acids contributes to maintaining a shiny and healthy coat as well as promoting overall skin health in dogs. Additionally, the antioxidants found in olive oil combat free radicals, thereby bolstering the immune system of your beloved canine companion. Esteemed veterinarians and dog care specialists assert that extra virgin olive oil aids dogs in four key ways: enhancing skin health, managing weight, enhancing taste, and fortifying the immune system.

It is generally recommended to incorporate one teaspoon of olive oil into your dog’s diet daily, or alternatively, two tablespoons per week. Although the notion of directly applying olive oil to the skin may be enticing, it is actually more beneficial to administer it through their food. However, if your dog experiences intestinal problems, it is not advisable to add olive oil to their diet. Additionally, if your dog starts to gain weight, it is important to reduce the amount of olive oil given. For the majority of dogs, this simple dietary addition results in improved happiness due to tastier food, enhanced health, and a more beautiful appearance with a lustrous coat.

EASY Zucchini Fritters + Spicy Garlic Aioli

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To make this recipe I used 2 zucchinis that where small to medium in size. You can also use 1 large one if you prefer. Either way, once you shred the zucchini, you want to salt it and let it rest for a couple of minutes. This will remove any excess water, which will help give your fritters that crispy texture.

I served these zucchini fritters next to a very simple spicy garlic aioli. Which really takes these fritters to the next level. What gives the aioli that spicy kick is the hot smoked Spanish paprika. You can also use chili powder if you like.

TIPS & TRICKS to make this Recipe: Make sure to cook the fritters in batches to not over-crowd the pan. To keep the fritters warm while you cook the rest of them. Just add into a preheated oven at its lowest setting. You can make the batter ahead of time and cook the fritters when ready.

EASY Zucchini Fritters + Spicy Garlic Aioli

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=L-IltQZc7as&t=6s

Ingredients

FOR THE FRITTERS

  • 2 zucchini (small to medium in size)
  • 1/2 cup all purpose flour 60 grams
  • 1 egg
  • 1/3 cup club soda 90 ml
  • 1 small onion
  • 2 cloves garlic
  • 2 tbsp chopped parsley 8 grams
  • pinch sea salt
  • dash black pepper

FOR THE SPICY GARLIC AIOLI

  • 1/2 cup low fat mayonnaise 120 grams
  • 1 clove garlic
  • 1 tsp hot smoked Spanish paprika 2.50 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper

EXTRAS

  • 1/2 cup extra virgin olive oil 120 ml

Instructions

  1. Cut off 1/2 inch (1.25 cm) from the ends of each zucchini, using a box shredder finely shred the zucchini, transfer the shredded zucchini into a colander with a bowl underneath, season with sea salt, set aside
  2. Add the flour into a large bowl, make a well, crack in the egg and whisk, add in the club soda and mix everything together until there are no lumps, add in the onion finely chopped, the garlic roughly chopped, the parsley and season with sea salt & black pepper, mix together until well mixed
  3. Using a wooden spoon, push down on the shredded zucchini, to remove any of the excess water, then add into the bowl with the batter and mix together
  4. Heat a large fry pan with a medium heat and add in the olive oil (1/2 cup / 120 ml)
  5. Once the oil is hot but not smoking, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry for 2 minutes per side or until golden fried, then remove from the pan and transfer over a wire rack with paper towels underneath
  6. To make the spicy garlic aioli, add the mayonnaise into a bowl, finely grate in the garlic, add the hot smoked Spanish paprika, lemon juice and olive oil, then season with a kiss of sea salt & black pepper, whisk together until well mixed
  7. Transfer the aioli into a serving plate and decorate the zucchini fritters around the aioli, serve at once, enjoy!

Extra Virgin Olive Oil in Space

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Extra Virgin Olive Oil in Space

Researchers have embarked on a fascinating investigation into the impact of space travel on extra virgin olive oil (EVOO). Weight loss has been a persistent challenge faced by astronauts during their space exploration endeavors. One contributing factor to this issue is the unappetizing nature of the food provided, resulting in reduced consumption. However, a recent breakthrough study has shed light on the potential solution of incorporating EVOO into their diet, significantly enhancing the taste of the food and subsequently improving their eating habits. Although astronauts have previously utilized EVOO, this rigorous study marks the first comprehensive analysis of its feasibility in space. Remarkably, three samples were recently dispatched to space, and upon the return of one sample, it was observed that its structure remained largely unchanged. This exciting development suggests that the application of EVOO holds tremendous promise in bolstering the astronauts’ diet. It begs the question: is there anything it cannot accomplish?

Rioja-Style Cod with Sauce | Bacalao a la Riojana

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This recipe hails from the beautiful region of La Rioja. Which is famously known for their elegant wines and stunning architecture. This dish is tipically served as a second course for la comida (lunch) or even for dinner. Either way, serve it next to a crunchy baguette and a bottle of Spanish Rioja for the ultimate meal.
For this recipe I used a cod fillets I bought frozen and thawed out. But you can also use fresh cod if you like, as well as any other type of firm white fish. For the tomato sauce I finely grated fresh tomatoes, but you can substitute for 1 can (14.5 oz/410 G) of tomato sauce or passata.

TIPS & TRICKS to make this Recipe: When you first fry the cod, you don´t want to fully cook it through. Just give it a light golden crust on both sides. As you will finish cooking the cod later on in the recipe. This dish will hold for up to 4 days in the fridge in an air-tight container.

Rioja-Style Cod with Sauce | Bacalao a la Riojana

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=949cFuHwIpI&t=12s

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 2 cod fillets 8 oz / 250 grams each
  • 1/4 cup all purpose flour 30 grams
  • 1 onion
  • 4 cloves garlic
  • 6 tomatoes
  • 2 jarred roasted red bell peppers
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 cup white wine 120 ml
  • 2 bay leaves
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley

Instructions

  1. Thinly slice the onion, thinly slice the cloves of garlic, cut the roasted red bell peppers into thin strips, finely grate the tomatoes and pat dry the cod fillets with paper towels, then season them with sea salt & black pepper and coat them all around in the flour
  2. Heat a large fry pan with a medium heat and add in the olive oil
  3. Once the oil is hot but not smoking, add in the cod fillets, cook for 2 minutes per side or until lightly golden, then remove from the pan and set aside
  4. Using the same pan with the same heat add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes add in the paprika, quickly mix together, then add in the white wine and simmer for 3 minutes, then add in the grated tomato, roasted red bell peppers and season with sea salt & black pepper, mix together, then add in the bay leaves and simmer
  5. After 10 minutes and the grated tomato has slightly thickened, add the cod fillets back into the pan, give them a gently flip so they are coated in the sauce, place a lid on the pan and simmer for 2 to 3 minutes or until the cod fillets are cooked through
  6. Transfer into serving dishes and garnish with fresh parsley, enjoy!

Spanish-Style Spaghetti with Tuna Meatballs

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To make the tuna meatballs I used canned tuna in olive oil. But you can always use canned tuna in water. Either way, make sure to drain any excess liquid from the tuna. This will help in shaping the meatballs so they hold their shape and not fall apart.

TIPS & TRICKS to make this Recipe: You can make the tuna meatballs ahead of time and add into the fridge. They will hold for up to 5 days. When making tuna meatballs, if you see your mixture is too wet to shape the meatballs, just add in more breadcrumbs.

Spanish-Style Spaghetti with Tuna Meatballs

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=BJY92ft8Ukg

Ingredients

FOR THE PASTA

  • 8 oz spaghetti 225 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp dried thyme .50 grams
  • 1 can tomato sauce 14.5 oz / 410 grams
  • 1 can diced tomatoes 14.5 oz / 410 grams
  • 2 tbsp chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper

FOR THE TUNA MEATBALLS

  • 2 cans tuna in olive oil 5 oz / 148 grams each
  • 2 eggs
  • 1/4 cup plain breadcrumbs 40 grams
  • 1 clove garlic
  • 2 tbsp chopped onion 8 grams
  • 2 tbsp chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper

Instructions

TO MAKE THE TUNA MEATBALLS

  1. Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a large bowl, crack in the eggs, add in the breadcrumbs, finely grate the clove of garlic and add in 2 tbsp chopped onion, then season with sea salt & black pepper and mix together until well mixed, once well mixed, push down on the mixture to make a paste-like texture, if your mixture is too wet, add in more breadcrumbs, then shape into meatballs, each one a little smaller than a golf ball

TO MAKE THE PASTA

  1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
  2. At the same time, heat a large fry pan with a medium heat and add in the extra virgin olive oil
  3. Once the oil is hot, add in the tuna meatballs, cook for 3 to 4 minutes or until lightly golden fried all around, then remove from the fry pan and set aside
  4. Using the same pan with the same heat, add in 1 small onion finely chopped and 4 cloves garlic roughly chopped, mix together, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, chopped parsley and season with sea salt & black pepper, mix together until well mixed, then add in the tuna meatballs, gently mix together so each meatball is coated in the sauce, then lower to a low-medium heat and simmer
  5. Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions), then transfer the spaghetti directly from the stock pot into the pan with the sauce, shaking off any excess water
  6. Turn off the heat in the sauce and gently mix together until well mixed
  7. Transfer into shallow bowls and sprinkle with chopped fresh parsley, enjoy!