Newsletter July/August 2019

1 ½ kilos potatoes
2 tablespoons mustard, mild
grated zest of 2 lemons
juice from 1 lemon
2 tablespoons KUKUZI olive oil
3 tablespoons white wine vinegar
50 g capers
50 g olive rounds
2 onions (or 4 fresh onions if you prefer)
½ bunch parsley
1 teaspoon smoked paprika (if you want)

Wash the potatoes thoroughly but do not peel.
Place them in a pot along with a generous amount of cold water.
Add salt and place over high heat.
Boil for 30-40 minutes until they soften. Pierce with a fork to make sure they are done.
When ready, drain and set them aside to cool for 10 minutes.
In a large bowl, whisk the mustard, lemon zest, lemon juice, pepper and salt until completely combined.
As soon as the potatoes are cool, peel them and coarsely chop.
Add the salt, pepper, KUKUZI olive oil and vinegar. Whisk.
Transfer the potatoes to the marinade, add capers and olives.
Finely chop the onions and parsley.
Mix with a wooden spoon.
Transfer to a serving bowl, sprinkle with some smoked paprika and serve.
Store in the refrigerator. The longer you let it sit in the refrigerator, the tastier it will become!



4 slices of whole grain bread
½ tablespoon of balsamic vinegar
2-3 tablespoons extra virgin KUKUZI olive oil
1 clove of garlic
Mixture of dried aromas: rosemary, basil, thyme, oregano
Salt and pepper

Mix all the above ingredients in a bowl and add the clove of garlic in the end. Leave the mixture for a while until it is flavored with garlic.

Ideal as an appetizer, it is very simple to create and so delicious!




In July and August, olives grow in size and increase their olive oil content. At this time it is very important to take organic measures against the second attack of dacus oleae, which is a great danger for the olive tree.

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