{"id":8861,"date":"2021-05-17T09:46:12","date_gmt":"2021-05-17T07:46:12","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=8861"},"modified":"2021-05-17T09:46:12","modified_gmt":"2021-05-17T07:46:12","slug":"najbohatsi-dar-z-nebies","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/najbohatsi-dar-z-nebies\/","title":{"rendered":"Najbohat\u0161\u00ed dar z nebies"},"content":{"rendered":"

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Prv\u00fd americk\u00fd \u201efoodie\u201c prezident, botanik a\u00a0z\u00e1hradn\u00edk Thomas Jefferson po svojom n\u00e1vrate z\u00a0trojmesa\u010dnej cesty Franc\u00fazskom a\u00a0Talianskom v\u00a0roku 1787 vyhl\u00e1sil olivovn\u00edky za najbohat\u0161\u00ed dar z neba. Svoj neut\u00edchaj\u00faci obdiv k\u00a0oliv\u00e1m a\u00a0olivov\u00e9mu oleju sa sna\u017eil prepa\u0161ova\u0165 i do kuch\u00fd\u0148 Ameri\u010danov, veril toti\u017e, \u017ee po\u017eehnan\u00edm tejto plodiny je schopnos\u0165 urobi\u0165 aj z\u00a0nezauj\u00edmav\u00e9ho jedla ten najpr\u00ed\u0165a\u017elivej\u0161\u00ed pokrm. <\/em><\/p>\n

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Thomas Jefferson bol u\u010den\u00fd \u010dlovek. Hovoril piatimi jazykmi, zalo\u017eil univerzitu a na vyv\u00e1\u017eenie du\u0161evnej n\u00e1mahy vykon\u00e1val i\u00a0pr\u00e1cu fyzick\u00fa: r\u00e1d sa hrabal v\u00a0zemi, bol majite\u013eom plant\u00e1\u017e\u00ed, zvedav\u00fdm botanikom a\u00a0pestovate\u013eom, ktor\u00fd sa z\u00fafalo sna\u017eil v\u00a0Ju\u017enej Karol\u00edne zavies\u0165 kult\u00faru ol\u00edv. Nak\u00fapil mlad\u00e9 olivovn\u00edky, pustil sa spolo\u010dne s\u00a0farm\u00e1rmi do ich pestovania a\u00a0k\u00fdm \u010dakali na prv\u00fa \u00farodu, vzdel\u00e1val, propagoval a\u00a0u\u010dil oby\u010dajn\u00fdch \u013eud\u00ed o\u00a0zdravotn\u00fdch pr\u00ednosoch ol\u00edv a\u00a0olivov\u00e9ho oleja.<\/p>\n

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Olivov\u00e9 fiasko<\/strong><\/p>\n

Mo\u017eno za to mohla netrpezlivos\u0165 miestnych plant\u00e1\u017enikov (stromy si na svoju prv\u00fa \u00farodu musia po\u010dka\u0165 a\u017e 20 rokov), celkom ur\u010dite za t\u00fdm h\u013eadajme i nepriazniv\u00e9 po\u010dasie, no Jefferson musel na bojovom olivovom poli napokon prizna\u0165 drviv\u00fa por\u00e1\u017eku – olivovn\u00edky sa udr\u017eali sk\u00f4r ako jednotliv\u00e9 stromy na z\u00e1hrad\u00e1ch vytrvalcov, no ako rozsiahle olivov\u00e9 sady sa v\u00a0Ju\u017enej Karol\u00edne nikdy neujali. Kl\u00edma juhov\u00fdchodu jednoducho oliv\u00e1m nepriala, \u0161kodili im n\u00e1hle mrazy alebo vysok\u00e1 vlhkos\u0165 a\u00a0dnes je u\u017e zrejm\u00e9, \u017ee ak by Jefferson svoje nad\u0161enie pre olivovn\u00edky uplatnil napr\u00edklad v slne\u010dnej Kalifornii, by bol ove\u013ea \u00faspe\u0161nej\u0161\u00ed! V\u010faka podnebiu podobn\u00e9mu tomu stredomorsk\u00e9mu tam dnes olivovn\u00edky doslova prekvitaj\u00fa. Ak v\u00e1s zauj\u00edma, ako sa s\u00e1m Jefferson stravoval, existuj\u00fa z\u00e1znamy, \u017ee bol \u201etakmer\u201c vegetari\u00e1n. M\u00e4so jedol striedmo, ak u\u017e na\u0148 dostal chu\u0165, uprednostnil kvalitn\u00e9 hov\u00e4dzie, baranie a\u00a0jah\u0148acie a\u00a0miloval perli\u010dky. Na jeho tanieri nikdy nesmela ch\u00fdba\u0165 ve\u013ek\u00e1 porcia zeleniny, zbo\u017e\u0148oval franc\u00fazsku kuchy\u0148u, v\u00edno a\u00a0knihy. A, samozrejme, olivov\u00fd olej a\u00a0olivy! V\u00a0jeho plant\u00e1\u017enickom dome Monticello v\u00a0Charlottesville sa pravidelne pod\u00e1vali \u0161al\u00e1ty so z\u00e1lievkou, pri\u010dom zelenina sa zberala pred domom v\u00a0z\u00e1honoch hne\u010f zr\u00e1na, o\u010disten\u00e1 sa ponorila do \u013eadovej vody a\u00a0ve\u010der sa tak\u00e1to chrumkav\u00e1 a\u00a0svie\u017ea konzumovala. Z\u00e1lievka pozost\u00e1vala naj\u010dastej\u0161ie z\u00a0olivov\u00e9ho oleja, octu, vaje\u010dn\u00fdch \u017e\u013atkov na tvrdo, cukru, soli a\u00a0hor\u010dice. Na vrch \u0161al\u00e1tu potom pri\u0161li nakr\u00e1jan\u00e9 vaje\u010dn\u00e9 bielky a\u00a0\u010derstv\u00fd p\u00f3rik.<\/p>\n

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\"\"<\/a>Salsa verde so str\u00fahankou a\u00a0olivami<\/strong><\/p>\n

Klasick\u00e1 talianska vo\u0148av\u00e1 a\u00a0na chute bohat\u00e1 om\u00e1\u010dka z\u00edska an\u010dovi\u010dkami a\u00a0zahusten\u00edm str\u00fahankou zauj\u00edmav\u00fa text\u00faru. Hod\u00ed sa k\u00a0pe\u010divu, ryb\u00e1m, grilovanej zelenine a\u00a0ku ka\u017ed\u00e9mu druhu m\u00e4sa.<\/p>\n

Potrebujeme: <\/strong>1\/3 \u0161\u00e1lky str\u00fahanky, 2 ly\u017eice \u010derven\u00e9ho v\u00ednneho octu, 1 \u0161\u00e1lku \u010derstvo nasekanej petr\u017elenovej v\u0148ate, 1\/2 \u0161\u00e1lky extra panensk\u00e9ho olivov\u00e9ho oleja, 1 ly\u017eicu sceden\u00fdch kap\u00e1r, 1 ly\u017eicu p\u00edniov\u00fdch orie\u0161kov, 10 zelen\u00fdch ol\u00edv bez k\u00f4stok nakr\u00e1jan\u00fdch na drobn\u00e9 k\u00fasky, 2 nadrobno nakr\u00e1jan\u00e9 an\u010dovi\u010dky, nasekan\u00fd cesnak, 1 vaje\u010dn\u00fd \u017e\u013atok uvaren\u00fd natvrdo, so\u013e, \u010derstvo mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r v\u00a0miske spolu vymie\u0161ame str\u00fahanku a\u00a0v\u00ednny ocot. V\u00a0mix\u00e9ri spracujeme petr\u017elenov\u00fa v\u0148a\u0165, olej, kapary, olivy, an\u010dovi\u010dky, cesnak a\u00a0\u017e\u013atok do hladkej ka\u0161e, ktor\u00fa n\u00e1sledne primie\u0161ame do str\u00fahankovej zmesi. Ochut\u00edme so\u013eou a\u00a0koren\u00edm.<\/p>\n

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Olivov\u00e9 bo\u017estv\u00e1<\/strong><\/p>\n

Olivy poch\u00e1dzaj\u00fa z\u00a0\u00fazemia strednej \u00c1zie – Ir\u00e1nu, S\u00fdrie a\u00a0Palest\u00edny, skadia\u013e sa pred asi \u0161es\u0165tis\u00edc rokmi roz\u0161\u00edrili do \u010fal\u0161\u00edch kraj\u00edn stredomorskej oblasti, k\u00a0brehom Afriky a\u00a0ju\u017enej Eur\u00f3py. Olivovn\u00edk z\u00e1rove\u0148 patr\u00ed medzi najstar\u0161ie stromy, ktor\u00e9 za\u010dal \u010dlovek kultivova\u0165 a\u00a0objavuje sa dokonca v\u00a0gr\u00e9ckej mytol\u00f3gii, preto\u017ee olivovn\u00edk, posv\u00e4tn\u00fd strom \u017eivota, plodnosti a\u00a0svetla, bol najv\u00e4\u010d\u0161\u00edm darom bohyne Ath\u00e9ny At\u00e9n\u010danom. Antick\u00ed Gr\u00e9ci si olejom natierali svoje svalnat\u00e9 tel\u00e1, atl\u00e9ti ho pre \u0161\u0165astie pou\u017e\u00edvali i\u00a0pred z\u00e1poleniami a\u00a0hlavy olympijsk\u00fdch v\u00ed\u0165azov zaka\u017ed\u00fdm zdobila koruna z\u00a0olivovej ratolesti. Dobr\u00e9 meno ol\u00edv a\u00a0olivov\u00e9ho oleja \u0161\u00edrili i\u00a0starovek\u00ed Rimania, ktor\u00ed v\u0161ade, kam doputovali, priniesli so sebou i\u00a0olivov\u00fa kult\u00faru. Ne\u010dudo teda, \u017ee podnes je olivov\u00fd olej v\u00a0Gr\u00e9cku a\u00a0Taliansku doslova uctievan\u00fdm bo\u017estvom (Gr\u00e9ci maj\u00fa najvy\u0161\u0161iu spotrebu olivov\u00e9ho oleja na hlavu ro\u010dne a\u00a0slov\u00ed\u010dko olej m\u00e1 svoj p\u00f4vod takisto v\u00a0gr\u00e9\u010dtine a\u00a0v\u00a0n\u00e1zve olivovn\u00edka). Zauj\u00edmavos\u0165ou je azda, \u017ee olivov\u00fd olej v\u00a0minulosti putoval po svete\u00a0 a\u00a0skladoval sa v\u00a0\u0161peci\u00e1lnych amfor\u00e1ch, dokonca prenikol i\u00a0do svetov\u00fdch n\u00e1bo\u017eenstiev, kde sa jeho pou\u017eitie stalo be\u017enou s\u00fa\u010das\u0165ou ritu\u00e1lov. \u017div\u00fdm d\u00f4kazom olivovej hist\u00f3rie je \u00fadajne najstar\u0161\u00ed olivovn\u00edk na svete, ktor\u00fd mo\u017eno obdivova\u0165 na Kr\u00e9te a\u00a0pod\u013ea odhadov odborn\u00edkov ide o\u00a03.000 a\u017e 5.000 rokov star\u00fd strom, z\u00a0ktor\u00e9ho kon\u00e1rov sa v\u00a0d\u00e1vnych dob\u00e1ch, ale i\u00a0celkom ned\u00e1vno, vili olympijsk\u00e9 ven\u010deky. Staru\u010dk\u00fd strom st\u00e1le plod\u00ed nov\u00e9 olivy a\u00a0obdivovate\u013eov p\u00fata nielen jeho vek a\u00a0hist\u00f3ria, ale i\u00a0n\u00e1dhern\u00fd tvar. Mohutn\u00fd kme\u0148 sa \u0161pir\u00e1lovito ot\u00e1\u010da do jednej strany a\u00a0koruna olivovn\u00edka je v\u010faka tomu n\u00e1dherne bohat\u00e1.<\/p>\n

Star\u00e9 olivovn\u00edky mo\u017eno n\u00e1js\u0165 i\u00a0na Olivovej hore v\u00a0Jeruzaleme, v\u00a0\u00fadol\u00ed Cedron. Z\u00e1padn\u00fa stranu vrchu pokr\u00fdva najstar\u0161\u00ed \u017eidovsk\u00fd cintor\u00edn na svete a\u00a0jeho svahy zdobia mnoh\u00e9 kostoly, sv\u00e4tyne i olivov\u00e9 h\u00e1je s\u00a0olivovn\u00edkmi star\u00fdmi najmenej dvetis\u00edc rokov. Olivov\u00e1 hora je uctievan\u00fdm miestom, ktor\u00e9 sa sp\u00e1ja nielen s\u00a0posledn\u00fdmi chv\u00ed\u013eami \u017eivota Je\u017ei\u0161a Krista, ale i\u00a0s\u00a0najkraj\u0161\u00edmi v\u00fdh\u013eadmi na Jeruzalem.<\/p>\n

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\"\"<\/a>Pe\u010den\u00fd syr feta s\u00a0olivovou tapen\u00e1dou<\/strong><\/p>\n

Perfektn\u00e9 tepl\u00e9 predjedlo, ktor\u00e9 pote\u0161\u00ed s\u00fdtos\u0165ou a\u00a0plnou chu\u0165ou. Pr\u00edprava nie je n\u00e1ro\u010dn\u00e1 a\u00a0na svoje si pr\u00eddu deti i\u00a0dospel\u00ed. Ak v\u00e1m z\u00a0tohto pokrmu ostan\u00fa nejak\u00e9 zvy\u0161ky, m\u00f4\u017eete ich pou\u017ei\u0165 ako n\u00e1pl\u0148 do sendvi\u010dov alebo ako doplnok k\u00a0pe\u010denej rybe \u010di zelenine.<\/p>\n

Potrebujeme:<\/strong> 6 – 8 \u010derven\u00fdch papr\u00edk, hrs\u0165 vyl\u00fapan\u00fdch vla\u0161sk\u00fdch orechov, 3 PL paprikovej pasty harissa, 2 bal\u00ed\u010dky syru feta, 2 str\u00fa\u010diky cesnaku, 100 g jemnej\u0161\u00edch zelen\u00fdch ol\u00edv bez k\u00f4stok, p\u00e1r ly\u017e\u00edc raj\u010dinov\u00e9ho pretlaku, \u010derstv\u00fa petr\u017elenov\u00fa v\u0148a\u0165, extra panensk\u00fd olivov\u00fd olej, so\u013e, korenie. Na serv\u00edrovanie budeme potrebova\u0165 p\u00e1r k\u00faskov \u010derstv\u00e9ho pe\u010diva.<\/p>\n

Pr\u00edprava:<\/strong> Papriky umyjeme, pouklad\u00e1me na plech vystlan\u00fd papierom a\u00a0nasucho ich pe\u010dieme v\u00a0r\u00fare na 200 \u00b0C asi 20 min\u00fat (k\u00fdm nezhnedn\u00fa). Vyberieme, nech\u00e1me ich spari\u0165 na tanieri prikryt\u00e9 pokrievkou a\u00a0potom ich o\u0161\u00fapeme a\u00a0zbav\u00edme jadierok. V\u00a0mix\u00e9ri rozmixujeme papriky nakr\u00e1jan\u00e9 na men\u0161ie kusy, polovicu vla\u0161sk\u00fdch orechov, 3 ly\u017eice pasty harissa, raj\u010dinov\u00fd pretlak a\u00a0cesnak na hladk\u00fa zmes, ktor\u00fa ochut\u00edme so\u013eou a\u00a0koren\u00edm. Spodok zapekacej misky potrieme trochou zmesi, nadrob\u00edme polovicu syru feta, nalejeme na\u0148 zvy\u0161ok om\u00e1\u010dky a\u00a0znova nadrob\u00edme syr. Pe\u010dieme v\u00a0r\u00fare neprikryt\u00e9 asi 30 min\u00fat. Medzit\u00fdm si priprav\u00edme tapen\u00e1du z\u00a0nakr\u00e1jan\u00fdch ol\u00edv bez k\u00f4stok, ktor\u00e9 premie\u0161ame s\u00a0olivov\u00fdm olejom, nasekanou petr\u017elenovou v\u0148a\u0165ou, nasekan\u00fdmi zvy\u0161n\u00fdmi orechmi a\u00a0so\u013eou. Po 30 min\u00fatach pe\u010denia pokrmu e\u0161te zapneme r\u00faru na v\u00fdkon \u201egril\u201c a\u00a0grilujeme asi 2 min\u00fatky, k\u00fdm povrch nez\u00edska zlatist\u00fa farbu. Zapekaciu misku vyberieme a\u00a0fetu polejeme tapen\u00e1dou z\u00a0ol\u00edv. Ihne\u010f pod\u00e1vame s\u00a0k\u00faskami \u010derstv\u00e9ho pe\u010diva, ope\u010den\u00fdmi na grile alebo na suchej panvici.<\/p>\n

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Olivobranie<\/strong><\/p>\n

Olivy sa stali s\u00fa\u010das\u0165ou jed\u00e1lni\u010dkov \u013eud\u00ed pred tis\u00edcro\u010diami, e\u0161te dnes sa v\u0161ak m\u00f4\u017ee sta\u0165, \u017ee olivovou kult\u00farou \u201enepobozkan\u00fd\u201c \u010dlovek rozozn\u00e1va olivy ve\u013emi zjednodu\u0161ene: zelen\u00e9 alebo \u010dierne, vyk\u00f4stkovan\u00e9 \u010di s\u00a0k\u00f4stkou, nie\u010d\u00edm plnen\u00e9, pr\u00edpadne rozko\u0161n\u00e9 olivy pl\u00e1vaj\u00face v\u00a0martini. Av\u0161ak olivy s\u00fa nesmierne rozmanitou plodinou s\u00a0mnohorak\u00fdm vyu\u017eit\u00edm – daj\u00fa sa prida\u0165 do tapen\u00e1d, do n\u00e1tierok, s\u00fa be\u017enou s\u00fa\u010das\u0165ou \u0161al\u00e1tov, om\u00e1\u010dok, chleb\u00edkov \u010di pizze alebo sa jednoducho konzumuj\u00fa ako jednohubky. Maj\u00fa taktie\u017e ve\u013emi r\u00f4znorod\u00fa pr\u00edchu\u0165 – od slad\u0161\u00edch cez slan\u00e9, kysl\u00e9, \u0161tip\u013eav\u00e9 a\u00a0hork\u00e9 a\u00a0v\u00a0tom, ak\u00fa chu\u0165 a\u00a0kvalitu bud\u00fa v\u00a0kone\u010dnom d\u00f4sledku olivy ma\u0165, zohr\u00e1va k\u013e\u00fa\u010dov\u00fa \u00falohu regi\u00f3n, v\u00a0ktorom sa pestuj\u00fa, podnebie, ale i sp\u00f4sob a\u00a0\u010das ich zberu. Najlep\u0161\u00ed pestovatelia pou\u017e\u00edvaj\u00fa najstar\u0161iu met\u00f3du zberu – olivy oberaj\u00fa v\u00a0pravom okamihu ru\u010dne a\u00a0plody sa tak neobij\u00fa a\u00a0nepotla\u010dia, je to v\u0161ak zd\u013ahav\u00fd a finan\u010dne n\u00e1kladn\u00fd sp\u00f4sob. Niektor\u00ed dokonca \u010dakaj\u00fa, a\u017e olivy dozrej\u00fa nato\u013eko, \u017ee popadaj\u00fa z\u00a0olivovn\u00edkov sam\u00e9 (to je zasa m\u00e1lo efekt\u00edvne, preto\u017ee olivy nemusia dozrie\u0165 v\u0161etky s\u00fa\u010dasne a\u00a0p\u00e1dom na zem sa m\u00f4\u017eu po\u0161kodi\u0165). Naj\u010dastej\u0161ie sa olivy zo stromu \u201e\u010de\u0161\u00fa\u201c hrabli\u010dkami alebo, ak chcete, hrebe\u0148om \u010di sfukuj\u00fa vzdu\u0161nou tryskou do pripraven\u00fdch siet\u00ed.<\/p>\n

A\u00a0od \u010doho z\u00e1vis\u00ed ich farba? Farba olivy je d\u00f4kazom jej zrelosti: olivy dozrievaj\u00fa zo zelenej farby do svetlo hnedej, nesk\u00f4r sa menia na \u017eiarivo \u010derven\u00e9 a\u017e fialov\u00e9, a\u017e napokon skon\u010dia ako tmav\u00e9 bobu\u013eky. \u010c\u00edm nesk\u00f4r sa \u00faroda oberie, t\u00fdm s\u00fa olivy tmav\u0161ie. Tie zelen\u00e9 s\u00fa v\u0161ak pevnej\u0161ie a\u00a0maj\u00fa v\u00fdraznej\u0161ie orie\u0161kov\u00fa pr\u00edchu\u0165, zatia\u013e \u010do tmav\u00e9 olivy s\u00fa m\u00e4k\u0161ie a\u00a0ich chu\u0165 je v\u00fdraznej\u0161ie aromatick\u00e1. Surov\u00e9 chutia ve\u013emi trpko, trpkos\u0165 im dod\u00e1va pr\u00edrodn\u00fd antioxidant oleurope\u00edn, musia sa preto pred samotnou konzum\u00e1ciou najsk\u00f4r n\u00e1le\u017eite spracova\u0165.<\/p>\n

Po zbere sa pre zbavenie horkej pr\u00edchute sprac\u00favaj\u00fa nieko\u013ek\u00fdmi procesmi, ktor\u00e9 n\u00e1sledne ur\u010duj\u00fa ich v\u00fdsledn\u00fa chu\u0165. M\u00f4\u017eu sa fermentova\u0165 v\u00a0slanom n\u00e1leve, \u010d\u00edm z\u00edskaj\u00fa na pln\u0161ej chuti a\u00a0h\u013abke. \u010eal\u0161\u00edm procesom je pomal\u00e1 met\u00f3da opakovan\u00e9ho \u201ek\u00fapania\u201c ol\u00edv v\u00a0\u010distej vode, \u010do sa dnes u\u017e deje pomerne zriedkavo (niektor\u00ed v\u00fdrobcovia za\u010dn\u00fa proces konzerv\u00e1cie ol\u00edv ich premyt\u00edm, ale n\u00e1sledne ich premiestnia do slan\u00e9ho n\u00e1levu). In\u00fd sp\u00f4sob je su\u0161enie ol\u00edv v\u00a0soli, v\u00a0ktorej s\u00fa obalen\u00e9 mesiac i\u00a0dlh\u0161ie (so\u013e stiahne z\u00a0ol\u00edv horkos\u0165 i\u00a0vlhkos\u0165) a\u00a0aby boli \u0161\u0165avnat\u00e9, k\u00fapu sa nesk\u00f4r v\u00a0olivovom oleji. Zriedkavo sa olivy su\u0161ia na slnku a\u00a0dokonca e\u0161te priamo na kon\u00e1roch, no a\u00a0horkosti sa m\u00f4\u017eu zbavi\u0165 i\u00a0ponoren\u00edm do kad\u00ed s\u00a0roztokom l\u00fahu, ten v\u0161ak plody zbavuje ich plnej chute.<\/p>\n

 <\/p>\n

\"\"<\/a>Focaccia s\u00a0olivami a\u00a0\u0161alotkou<\/strong><\/p>\n

Dom\u00e1ca, nad\u00fdchan\u00e1, chutn\u00e1 a\u00a0nezabudnute\u013en\u00e1 ako leto v\u00a0Taliansku. Tento oby\u010dajn\u00fd taliansky \u201echlieb\u201c je najtradi\u010dnej\u0161\u00edm receptom s\u00a0olivami a\u00a0olivov\u00fdm olejom. Chut\u00ed v\u00fdborne k\u00a0hust\u00fdm polievkam aj \u010derstv\u00fdm \u0161al\u00e1tom.<\/p>\n

Potrebujeme:<\/strong> 450 g hladkej m\u00faky extra \u0161peci\u00e1l, 1 \u010cL soli, 1 \u010cL cukru, bal\u00ed\u010dek su\u0161en\u00e9ho dro\u017edia, 2 PL olivov\u00e9ho oleja, 350 ml vla\u017enej vody, 1 – 2 \u0161alotky nakr\u00e1jan\u00e9 na kolieska, olivy, \u010fal\u0161\u00ed olivov\u00fd olej na potretie focaccie, vetvi\u010dky tymianu, hrub\u00fa so\u013e.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0mise zmie\u0161ame m\u00faku, cukor a\u00a0so\u013e. Do misky s\u00a0vla\u017enou vodou prid\u00e1me su\u0161en\u00e9 dro\u017edie, poriadne premie\u0161ame a\u00a0prid\u00e1me ku\u00a0zmesi s\u00a0m\u00fakou. Prilejeme 2 ly\u017eice olivov\u00e9ho oleja. V\u00a0mix\u00e9ri vyhnetieme po\u010das nieko\u013ek\u00fdch min\u00fat na hladk\u00e9 cesto, potom prikryjeme f\u00f3liou a\u00a0nech\u00e1me ho na teplom mieste po\u010das 1 hodiny vykysn\u00fa\u0165. Po hodine vyberieme cesto z\u00a0misy a\u00a0op\u00e4\u0165 ho rukami na pom\u00fa\u010denej doske vyhnetieme. Vhodn\u00fd plech na pe\u010denie potrieme olivov\u00fdm olejom, umiestnime na\u0148 cesto a\u00a0poroztl\u00e1\u010dame ho do v\u0161etk\u00fdch str\u00e1n, na cel\u00fa plochu plechu. Nech\u00e1me vykysn\u00fa\u0165 \u010fal\u0161\u00edch 30 min\u00fat. Vrch cesta bohato pokvapk\u00e1me olivov\u00fdm olejom, a\u00a0ten vtla\u010d\u00edme prstami do cesta, \u010d\u00edm na \u0148om vznikn\u00fa priehlbinky. Na vrch cesta e\u0161te pouklad\u00e1me nakr\u00e1jan\u00e9 olivy, tymian a\u00a0kolieska cibule, ochut\u00edme hrubou so\u013eou a\u00a0na 220 \u00b0C pe\u010dieme do zlatista, k\u00fdm striedka nie je upe\u010den\u00e1 (30 – 40 min\u00fat). Ako obmenu m\u00f4\u017eeme povrch focaccie dochuti\u0165 napr\u00edklad su\u0161en\u00fdmi paradajkami, ples\u0148ov\u00fdm syrom, rozmar\u00ednom a\u00a0in\u00fdmi pr\u00edsadami, plat\u00ed v\u0161ak, \u017ee olivami a\u00a0olivov\u00fdm olejom ne\u0161etr\u00edme…<\/p>\n

 <\/p>\n

Olivov\u00e9 oleje<\/strong><\/p>\n

Odrody ol\u00edv s\u00fa vlastne ovocn\u00fdmi odrodami a\u00a0je ich to\u013eko, \u017ee by sa v\u00e1m zo\u00a0v\u0161etk\u00fdch mohla zakr\u00fati\u0165 hlava. Pozna\u0165 by ste mali aspo\u0148 niektor\u00e9, m\u00f4\u017ee sa v\u00e1m to hodi\u0165, ke\u010f budete olivy kupova\u0165 (h\u013eadajte olivy najlep\u0161ie v\u00a0slanom n\u00e1leve, dr\u017ete ich v\u00a0chladni\u010dke a\u00a0nenech\u00e1vajte ich vo vzduchotesnej n\u00e1dobe, aby mohli \u201ed\u00fdcha\u0165\u201c). Odroda Kalamata je kr\u00e1\u013eovnou gr\u00e9ckej kuchyne, s\u00fdto fialov\u00e9 plody s\u00a0lesklou \u0161upkou maj\u00fa bohat\u00fa, trochu \u00faden\u00fa pr\u00edchu\u0165. Skvel\u00fd tip do tapen\u00e1dy alebo ku grilovanej zelenine. Castelvetrano s\u00fa jasne zelen\u00e9 olivy ob\u013e\u00faben\u00e9 v\u00a0Taliansku, maj\u00fa jemn\u00fa, trochu maslov\u00fa, slad\u0161iu chu\u0165 a\u00a0v\u00fdborne ladia k\u00a0syrom a\u00a0bielemu v\u00ednu. Olivy Ni\u00e7oise – perly Franc\u00fazska sa v\u00fdborne hodia do \u0161al\u00e1tu, len tak na hryzkanie i\u00a0do tapen\u00e1dy, kde milo prekvap\u00ed ich jemne bylinkov\u00e1 chu\u0165 a\u00a0tak\u00e1 Manzanilla s\u00a0mand\u013eovou pr\u00edchu\u0165ou, oliva ob\u013e\u00faben\u00e1 v\u00a0\u0160panielsku, je v\u00fdborn\u00e1 na plnenie alebo ku\u00a0chrumkav\u00e9mu ope\u010den\u00e9mu chlebu.<\/p>\n

Ak s\u00fa olivy ovoc\u00edm (a to teda s\u00fa!), olivov\u00fd olej bude pravdepodobne ovocnou \u0161\u0165avou, mimoriadne zdravou a\u00a0omladzuj\u00facou. Od nepam\u00e4ti s\u00fa zn\u00e1me jeho \u00fa\u010dinky nielen v\u00a0gastron\u00f3mii, ale i\u00a0v kozmetike a\u00a0lek\u00e1rnictve. Kvalitn\u00e9 olivov\u00e9 oleje maj\u00fa vysok\u00e9 protiz\u00e1palov\u00e9 \u00fa\u010dinky, zni\u017euj\u00fa riziko srdcov\u00fdch ochoren\u00ed, chr\u00e1nia na\u0161e cievy pred po\u0161koden\u00edm a\u00a0zni\u017euj\u00fa obsah cholesterolu v\u00a0krvi i\u00a0krvn\u00fd tlak. Olivov\u00fd olej je takisto liekom na pevn\u00e9 kosti, bojovn\u00edkom proti za\u017e\u00edvac\u00edm probl\u00e9mom i\u00a0rakovine. A\u017e 90 % celosvetovej ro\u010dnej \u00farody ol\u00edv sa \u010falej sprac\u00fava na olej, a\u00a0tento proces je v\u00a0podstate tis\u00edcro\u010dia nemenn\u00fd: \u010do najsk\u00f4r po zbere musia by\u0165 olivy prepraven\u00e9 do lisovne, kde sa zbavia ne\u010dist\u00f4t, nadbyto\u010dn\u00fdch listov, zeminy \u010di kamienkov, potom sa plody spolu s\u00a0k\u00f4stkami rozdrvia na olivov\u00fa pastu a\u00a0z\u00a0nej sa r\u00f4znymi technikami (odstredenie, lisovanie…) z\u00edskava samotn\u00fd olivov\u00fd olej. Ten sa na z\u00e1ver prefiltruje a\u00a0skladuje v\u00a0n\u00e1dob\u00e1ch na to ur\u010den\u00fdch, bez pr\u00edstupu vzduchu a\u00a0v\u00a0primeranej teplote.<\/p>\n

A ako si vybra\u0165, ktor\u00fd olivov\u00fd olej bude v\u00a0kuchyni ten spr\u00e1vny? Ak h\u013ead\u00e1me najvy\u0161\u0161iu kvalitu, mali by sme siahnu\u0165 po panensk\u00fdch olejoch (extra panensk\u00fd, panensk\u00fd), vyr\u00e1ban\u00fdch z\u00a0\u010derstv\u00fdch ol\u00edv za n\u00edzkych tepl\u00f4t a\u00a0bez ak\u00e9hoko\u013evek chemick\u00e9ho o\u0161etrenia. Nepanensk\u00e9 oleje u\u017e so sebou nes\u00fa stopy chemick\u00e9ho o\u0161etrovania a\u00a0takisto spracovania pri vysok\u00fdch teplot\u00e1ch. Najlep\u0161\u00edm ukazovate\u013eom kvality oleja pre spotrebite\u013ea je teda jeho etiketa, kde by sme mali n\u00e1js\u0165 v\u0161etky d\u00f4le\u017eit\u00e9 \u00fadaje: ozna\u010denie druhu (panensk\u00fd, nepanensk\u00fd), \u010das zberu, odroda ol\u00edv, p\u00f4vod a\u00a0z\u00e1kladn\u00e9 chemick\u00e9 ukazovatele (acidita, at\u010f.). Dlh\u00e9 skladovanie olivov\u00e9ho oleja sa nevypl\u00e1ca, d\u0148om zberu ol\u00edv a\u00a0lisovania jednoducho starne. Za ide\u00e1lnych podmienok n\u00e1m doma vydr\u017e\u00ed cca 3 roky. Po otvoren\u00ed ho rad\u0161ej skonzumujme maxim\u00e1lne do dvoch mesiacov.<\/p>\n

 <\/p>\n

\"\"<\/a>Stredomorsk\u00e9 kur\u010da na oliv\u00e1ch a\u00a0paradajk\u00e1ch<\/strong><\/p>\n

Toto jedlo vonia ako leto, ako vyt\u00fa\u017een\u00e1 dovolenka a\u00a0najlep\u0161ie chut\u00ed pod hol\u00fdm nebom s\u00a0k\u00faskom \u010derstv\u00e9ho, chrumkav\u00e9ho chleba. Ale ak ste viac \u201ena klasiku\u201c, pripravte si k\u00a0nemu pokojne ry\u017eu a\u00a0dospel\u00e1kom nalejte poh\u00e1r bieleho v\u00edna.<\/p>\n

Potrebujeme:<\/strong> 8 k\u00faskov horn\u00fdch kurac\u00edch stehien s\u00a0kos\u0165ou aj ko\u017eou, 3 str\u00fa\u010diky cesnaku, extra panensk\u00fd olivov\u00fd olej, asi 500 g vo\u0148av\u00fdch strapcov\u00fdch paradajok, 1 dl bieleho v\u00edna, 4 an\u010dovi\u010dky, 1\/2 \u0161\u00e1lky ol\u00edv bez k\u00f4stok (najlep\u0161ie Kalamata alebo Ni\u00e7oise), hrs\u0165 \u010derstvej bazalky, 1 ly\u017eicu kap\u00e1r, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Kuracie stehn\u00e1 umyjeme, osu\u0161\u00edme a\u00a0zo v\u0161etk\u00fdch str\u00e1n ochut\u00edme so\u013eou a\u00a0mlet\u00fdm \u010diernym koren\u00edm. Vo v\u00e4\u010d\u0161ej panvici rozohrejeme olej a\u00a0kuracie stehn\u00e1 na \u0148om ope\u010dieme, najsk\u00f4r ko\u017eou nadol. Po p\u00e1r min\u00fatach ich oto\u010d\u00edme, ope\u010dieme a\u00a0vyberieme z\u00a0panvice na tanier. Do v\u00fdpeku prid\u00e1me olej, op\u00e4\u0165 ho ohrejeme a\u00a0do panvice vlo\u017e\u00edme nasekan\u00fd cesnak. Podus\u00edme, prid\u00e1me umyt\u00e9 nakr\u00e1jan\u00e9 paradajky, chv\u00ed\u013eu podus\u00edme a\u00a0prilejeme k\u00a0nim v\u00edno. Na strednom plameni privedieme k\u00a0varu a\u00a0po\u010dk\u00e1me, k\u00fdm s\u00fa paradajky polom\u00e4kk\u00e9. Do panvice vr\u00e1time k\u00fasky kura\u0165a, ko\u017eou smerom nahor, opatrne premie\u0161ame, privedieme k\u00a0varu a\u00a0na strednom plameni potom pod pokrievkou dus\u00edme pribli\u017ene 25 – 30 min\u00fat. Kur\u010da odokryjeme, do panvice prid\u00e1me an\u010dovi\u010dky, nakr\u00e1jan\u00e9 na drobno, kapary, nakr\u00e1jan\u00e9 olivy a\u00a0\u010derstv\u00fa bazalku. Nech\u00e1me spolo\u010dne prevari\u0165, plame\u0148 st\u00ed\u0161ime a\u00a0vypneme a\u00a0po nieko\u013ek\u00fdch min\u00fatach vypneme. Om\u00e1\u010dka by mala by\u0165 spr\u00e1vne hust\u00e1, \u0161\u0165ava z\u00a0nej by mala by\u0165 mierne odparen\u00e1. Kuracie k\u00fasky jemne polejeme om\u00e1\u010dkou a\u00a0hne\u010f zahor\u00faca serv\u00edrujeme.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v m\u00e1jovom \u010d\u00edsle MIAU (2021)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Prv\u00fd americk\u00fd \u201efoodie\u201c prezident, botanik a\u00a0z\u00e1hradn\u00edk Thomas Jefferson po svojom n\u00e1vrate z\u00a0trojmesa\u010dnej cesty Franc\u00fazskom a\u00a0Talianskom v\u00a0roku 1787 vyhl\u00e1sil olivovn\u00edky za najbohat\u0161\u00ed dar z neba. Svoj neut\u00edchaj\u00faci obdiv k\u00a0oliv\u00e1m a\u00a0olivov\u00e9mu oleju sa sna\u017eil prepa\u0161ova\u0165 i do kuch\u00fd\u0148 Ameri\u010danov, veril toti\u017e, \u017ee po\u017eehnan\u00edm tejto plodiny je schopnos\u0165 urobi\u0165 aj z\u00a0nezauj\u00edmav\u00e9ho jedla ten najpr\u00ed\u0165a\u017elivej\u0161\u00ed pokrm.   Thomas […]<\/p>\n","protected":false},"author":3,"featured_media":8864,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,9],"tags":[],"class_list":["post-8861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maj-2021","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=8861"}],"version-history":[{"count":1,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8861\/revisions"}],"predecessor-version":[{"id":8866,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8861\/revisions\/8866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/8864"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=8861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=8861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=8861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}