<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>The consumption of olive oil world wide is increasing! It is certainly
increasing in Australia and other SE Asian countries.

"strong local demand and the potential for exports into increasingly
affluent Asian markets has seen a renaissance in the Australian olive
industry (Japan has experienced a 500% increase in per capita consumption of
olive oil since 1983). It has been estimated that output from recent
planting's could provide 30%-40% of demand for olive oil on the domestic
market within 5 to 10 years. The growth in interest in olive oil production
is undoubtedly driven to some extent by the high prices (A$22 to $65/litre
(Volker!!!) which are currently being achieved by some locally produced
oils. In contrast, lower quality imported oils, predominantly from Spain,
are retailing at A$8 to $12/litre in supermarkets. This implies that the
import price is around A$4/litre or less. Between these extremes lies the
most likely price point for a good quality, Australian extra virgin oil.

Source: The Olive Industry: A Handbook for Farmers and Investors.

Regards

Phil Bramley
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Please explain about olive preparation in Syria. I have just received from
Damascus a consignment of olives [about 3 kilos] of black olives packed in a
plastic bag. They came by air a few days ago with a friend of mine to me
here in England. The consistency of the olives is very soft, almost mushy.
Is this how people like them and eat them in Syria? They are far too soft
for my taste certainly. Are green olives also very soft when prepared for
consumption?
Second request, there is a herb which is mixed with olive oil and the
mixture eaten with bread. Could you please tell me the name of the herb?
-----Original Message-----
From: multimania syrie <syrie@multimania.com>
To: oliveoil <oliveoil@onelist.com>
Date: 03 August 1999 14:46
Subject: [OliveOil] Syria


>From: "multimania syrie" <syrie@multimania.com>
>
>Hello ,
>Thanks for your replies .
>I am from Syrian origin but I live in Paris ( France ) and I am not olive
>specialist but I happily relay information from Syria where Internet is not
>widespread 'yet'. ( My nephew is a doctor in agronomy ).
>The edible oil was grown on the island of Crete about 3500 BC ; the Semitic
>peoples apparently cultivated it as early as 3000 BC . The trees start
>bearing in 4 to 8 years , but full production is not reached for 15 to 20
>years " Enc. Britannica 1974 " ( note: Syrian people is semitic )
>Syrian claims to be the 4th olive oil producer in the world .Olive is
>cultivated in the north near the Turkish border (Aleppo) and along the
>meditteranean coast ( Lattakia -> Tartous ).
>Not much fancy changes have been made to the cultivar ( Souri ? = syrian )
>used in the traditional farms for so long .
>The traditional farmers and the oil processing factories are still
producing
>olive oil which is being sold by barrels ( > 20 liters ) to each household.
>( note: At the bottom of the barrel , you end up with a dark deposit .)
>Some modern processors and bottlers are also in business but it seems for
>smaller quantities.( maybe targeting export ).
>Until recently , olive oil export was banned but I understand that
>regulations are changing.
>Olive oil plays an important role in the Syrian diet , from breakfast with
>"zattar" seeds and bread to evening meal with fresh olives . There is also
>some traditional recipe ( salads, .. ) but I never heard about olive leaf
>tea. We drink tea a lot but it is imported ( a very old tradition ).
>We have some soap , green cubes ( because of some green lyme used ? ) made
>by laying down the liquid soap , waiting and cutting the cubes out the
solid
>mass.
>
>Souhair
>
>http://www.multimania.com/syrie/olive.htm
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>ATTN ONELIST USERS: stay current on the latest activities,
>programs, & features at ONElist by joining our member newsletter at
><a href=" http://www.onelist.com/subscribe/onelist_announce ">Click</a>
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>In a message dated 8/5/99 2:49:22 PM Eastern Daylight Time, ekf@lineone.net
writes:

<Second request, there is a herb which is mixed with olive oil and the
mixture eaten with bread. Could you please tell me the name of the herb?>

The herb is called za'atar, also spelled zaatar, zahtar or zatar.

Paula Wolfert, author of The Cooking of the Eastern Mediterranean, Clarkson
Potter, New York, 1994, says of za'atar and za'atar blends:

"To clear up the confusion: Around the eastern Mediterranean, the word
za'atar is used two different ways: to refer to a class of herbs and to refer
to a spice blend of za'atar and sumac.

First, the herbs. There are several varieties, bearing various names in
various eastern Mediterranean languages, and they are so prized for their
fragrant savory-oregano-thyme aroma that they are often called "the king of
herbs." None of the recipes in this book call for the rarely imported herb
za'atar, substitutes are always given. If, however, you travel to the eastern
Mediterranean and visit some of its remarkable archeological sites, you may
be approached by children offering to sell you bouquets of fragrant za'atar
plants. There are so many different names and varieties in so many different
languages, that I offer only a few for the true fanatic: kekik (Turkey),
troumbi (Greece) za'atar rumi (Syria), nadge (Israel). If you purchase
bouquets, dry them in your hotel room, then after your return, on meat and
fish, both before and after grilling. You will not be disappointed.

As for the spice blend za'atar, it is a mixture of sumac, sesame seeds and
one or more of the various za'atar herbs described above. It is part of a
Middle Eastern breakfast dish of hot flat bread dipped in olive oil, then
sprinkled with the mixture."

She gives a very long recipe for the bread (she is the kind of writer who
gives you enough the information so that you can truly duplicate a dish) and
mail order sources in the United States for the za'atar spice blend.

If you don't have access to the book, I will type the recipe for those who
e-mail me directly.

Kaye Noble

kayenoble@aol.com
------------------------------------------------------------------------------
-------------------

http://food.epicurious.com/run/foodd...entry_id=10876 <A
HREF="http://food.epicurious.com/run/foodd...entry_id=10876">Cli
ck here: EPICURIOUS FOOD DICTIONARY: zahtar</A>


Zahtar [ZAH-tar]

Popular throughout Turkey and North Africa, zahtar is a spice blend comprised
of sesame seeds mixed with powdered SUMAC and dried thyme. It's sprinkled
over meats and vegetables, or mixed with oil as a spread for bread. Zahtar
can be found in Middle Eastern markets.
------------------------------------------------------------------------------
-------------------
http://food.epicurious.com/run/foodd...entry_id=10072 <A
HREF="http://food.epicurious.com/run/foodd...entry_id=10072">Cli
ck here: EPICURIOUS FOOD DICTIONARY: sumac</A>

Sumac [SOO-mak]

The brick-to dark purple-red berries of a decorative bush that grows wild
throughout the Middle East and in parts of Italy. Sumac, which is sold ground
or in its dried-berry form, has a pleasantly fruity, astringent taste that
complements everything from fish to meat to vegetables. Sumac can be found in
Middle Eastern markets. See also SPICES.
------------------------------------------------------------------------------
--------------------
A recipe:

http://soar.berkeley.edu/recipes/spices/recipe55.rec <A
HREF="http://soar.berkeley.edu/recipes/spices/recipe55.rec">Click here:
Zahtar - Mid Eastern Spice</A>

Zahtar - Mid Eastern Spice

From: thelma@pipeline.com
Date: Tue, 10 Jun 1997 06:45:17
------------------------------------------------------------------------------
--

Recipe via Meal-Master (tm) v8.05

Title: Zahtar - Mid Eastern Spice
Categories: Mixes, Mid-east

50 g (2 oz) sesame seeds
25 g (1 oz) ground sumac
25 g (1 oz) powdered dried thyme

Recipe by: Jill Norman * Web File 4/97

An aromatic mixture from North Africa, which is also found in Turkey and
Jordan. It is sprinkled on meatballs or vegetables, and used as a dip. It can
be mixed to a paste with olive oil and spread on bread before baking.

Dry roast the sesame seeds over a medium heat for a few minutes, stirring
frequently.

Allow to cool, then mix with the sumac and thyme.

Stored in an airtight jar, the blend will keep for 3-4 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 19

ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs a spices-whole, mixed, ground.

------------------------------------------------------------------------------
--------------------
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Edward,

The olives that I remember from Syria were served green, firm and plump. Oil
pressed from olives in the north of Syria had that green, fresh and peppery
taste.

Phil
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Zaatar mixed with olive oil and served on freshly cooked flat bread is a
kind of morning tea in Syria. Taken with arabic coffee around 11's it is
really delicious.

Regards

Phil
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I am getting hungry...

----- Original Message -----
From: Phil Bramley <bramleyp@one.net.au>
To: <OliveOil@onelist.com>
Sent: Friday, August 06, 1999 8:13 PM
Subject: RE: [OliveOil] Syria


>From: "Phil Bramley" <bramleyp@one.net.au>
>
>Zaatar mixed with olive oil and served on freshly cooked flat bread is a
>kind of morning tea in Syria. Taken with arabic coffee around 11's it is
>really delicious.
>
>Regards
>
>Phil
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>You can WIN $100 to Amazon.com!
>If you join ONElist's FRIENDS & FAMILY program. For details, go to
>http://www.onelist.com/info/onereachsplash3.html
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Good news for olive producers.

I understand that New Zealand produces one of the finest olive oil. Any
comments?

----- Original Message -----
From: Phil Bramley <bramleyp@one.net.au>
To: <OliveOil@onelist.com>
Sent: Thursday, August 05, 1999 9:42 PM
Subject: RE: [OliveOil] Syria


>From: "Phil Bramley" <bramleyp@one.net.au>
>
>The consumption of olive oil world wide is increasing! It is certainly
>increasing in Australia and other SE Asian countries.
>
>"strong local demand and the potential for exports into increasingly
>affluent Asian markets has seen a renaissance in the Australian olive
>industry (Japan has experienced a 500% increase in per capita consumption
of
>olive oil since 1983). It has been estimated that output from recent
>planting's could provide 30%-40% of demand for olive oil on the domestic
>market within 5 to 10 years. The growth in interest in olive oil production
>is undoubtedly driven to some extent by the high prices (A$22 to $65/litre
>(Volker!!!) which are currently being achieved by some locally produced
>oils. In contrast, lower quality imported oils, predominantly from Spain,
>are retailing at A$8 to $12/litre in supermarkets. This implies that the
>import price is around A$4/litre or less. Between these extremes lies the
>most likely price point for a good quality, Australian extra virgin oil.
>
>Source: The Olive Industry: A Handbook for Farmers and Investors.
>
>Regards
>
>Phil Bramley
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>Congratulations COUNTRYSIDE-ELIST. Our latest ONElist of the week.
>For full story and to submit yours,
><a href=" http://www.onelist.com/info/ootw_20.html ">Click Here</A>
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thank-you Paula. While on the subject of Syrian cooking, you would know
about the various dips that are made from aubergine - the latter sliced,
wiped with olive oil,grilled, made to a paste but what then is added
[quantities if known pls.]?
Regds Edward

-----Original Message-----
From: Kayenoble@aol.com <Kayenoble@aol.com>
To: OliveOil@onelist.com <OliveOil@onelist.com>
Date: 06 August 1999 2:55
Subject: Re: [OliveOil] Syria


>From: Kayenoble@aol.com
>
>In a message dated 8/5/99 2:49:22 PM Eastern Daylight Time, ekf@lineone.net
>writes:
>
><Second request, there is a herb which is mixed with olive oil and the
>mixture eaten with bread. Could you please tell me the name of the herb?>
>
>The herb is called za'atar, also spelled zaatar, zahtar or zatar.
>
>Paula Wolfert, author of The Cooking of the Eastern Mediterranean, Clarkson
>Potter, New York, 1994, says of za'atar and za'atar blends:
>
>"To clear up the confusion: Around the eastern Mediterranean, the word
>za'atar is used two different ways: to refer to a class of herbs and to
refer
>to a spice blend of za'atar and sumac.
>
>First, the herbs. There are several varieties, bearing various names in
>various eastern Mediterranean languages, and they are so prized for their
>fragrant savory-oregano-thyme aroma that they are often called "the king of
>herbs." None of the recipes in this book call for the rarely imported herb
>za'atar, substitutes are always given. If, however, you travel to the
eastern
>Mediterranean and visit some of its remarkable archeological sites, you may
>be approached by children offering to sell you bouquets of fragrant za'atar
>plants. There are so many different names and varieties in so many
different
>languages, that I offer only a few for the true fanatic: kekik (Turkey),
>troumbi (Greece) za'atar rumi (Syria), nadge (Israel). If you purchase
>bouquets, dry them in your hotel room, then after your return, on meat and
>fish, both before and after grilling. You will not be disappointed.
>
>As for the spice blend za'atar, it is a mixture of sumac, sesame seeds and
>one or more of the various za'atar herbs described above. It is part of a
>Middle Eastern breakfast dish of hot flat bread dipped in olive oil, then
>sprinkled with the mixture."
>
>She gives a very long recipe for the bread (she is the kind of writer who
>gives you enough the information so that you can truly duplicate a dish)
and
>mail order sources in the United States for the za'atar spice blend.
>
>If you don't have access to the book, I will type the recipe for those who
>e-mail me directly.
>
>Kaye Noble
>
>kayenoble@aol.com
>---------------------------------------------------------------------------
---
>-------------------
>
>http://food.epicurious.com/run/foodd...entry_id=10876 <A
>HREF="http://food.epicurious.com/run/foodd...entry_id=10876">
Cli
>ck here: EPICURIOUS FOOD DICTIONARY: zahtar</A>
>
>
>Zahtar [ZAH-tar]
>
>Popular throughout Turkey and North Africa, zahtar is a spice blend
comprised
>of sesame seeds mixed with powdered SUMAC and dried thyme. It's sprinkled
>over meats and vegetables, or mixed with oil as a spread for bread. Zahtar
>can be found in Middle Eastern markets.
>---------------------------------------------------------------------------
---
>-------------------
>http://food.epicurious.com/run/foodd...entry_id=10072 <A
>HREF="http://food.epicurious.com/run/foodd...entry_id=10072">
Cli
>ck here: EPICURIOUS FOOD DICTIONARY: sumac</A>
>
>Sumac [SOO-mak]
>
>The brick-to dark purple-red berries of a decorative bush that grows wild
>throughout the Middle East and in parts of Italy. Sumac, which is sold
ground
>or in its dried-berry form, has a pleasantly fruity, astringent taste that
>complements everything from fish to meat to vegetables. Sumac can be found
in
>Middle Eastern markets. See also SPICES.
>---------------------------------------------------------------------------
---
>--------------------
>A recipe:
>
>http://soar.berkeley.edu/recipes/spices/recipe55.rec <A
>HREF="http://soar.berkeley.edu/recipes/spices/recipe55.rec">Click here:
>Zahtar - Mid Eastern Spice</A>
>
>Zahtar - Mid Eastern Spice
>
>From: thelma@pipeline.com
>Date: Tue, 10 Jun 1997 06:45:17
>---------------------------------------------------------------------------
---
>--
>
>Recipe via Meal-Master (tm) v8.05
>
>Title: Zahtar - Mid Eastern Spice
> Categories: Mixes, Mid-east
>
>50 g (2 oz) sesame seeds
>25 g (1 oz) ground sumac
>25 g (1 oz) powdered dried thyme
>
>Recipe by: Jill Norman * Web File 4/97
>
>An aromatic mixture from North Africa, which is also found in Turkey and
>Jordan. It is sprinkled on meatballs or vegetables, and used as a dip. It
can
>be mixed to a paste with olive oil and spread on bread before baking.
>
>Dry roast the sesame seeds over a medium heat for a few minutes, stirring
>frequently.
>
>Allow to cool, then mix with the sumac and thyme.
>
>Stored in an airtight jar, the blend will keep for 3-4 months.
>
>Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 19
>
>ISBN 0-670-83437-8 The book is lavishly illustrated with full color
>photographs of the herbs a spices-whole, mixed, ground.
>
>---------------------------------------------------------------------------
---
>--------------------
>
>--------------------------- ONElist Sponsor ----------------------------
>
>Congratulations COUNTRYSIDE-ELIST. Our latest ONElist of the week.
>For full story and to submit yours,
><a href=" http://www.onelist.com/info/ootw_20.html ">Click Here</A>
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>In a message dated 8/6/99 1:28:00 PM Eastern Daylight Time, ekf@lineone.net
writes:

> From: "Edward Faridany" <ekf@lineone.net>
>
> Thank-you Paula. While on the subject of Syrian cooking, you would know
> about the various dips that are made from aubergine - the latter sliced,
> wiped with olive oil,grilled, made to a paste but what then is added
> [quantities if known pls.]?
> Regds Edward

Hello Edward,

I am Kaye Noble. Paula Wolfert is the expert on Middle Eastern food. She has
a web site at http://www.paula-wolfert.com/ <A
HREF="http://www.paula-wolfert.com/">Click here: Welcome to Paula Wolfert's
Web Site</A> but I haven't been able to access it today.

Though I've never visited Syria, I lived in Greece many years ago and fell in
love with the foods of the Middle East, working in 1968 on Time-Life Book's
volume, "Middle Eastern Cooking" in the Foods of the World series.

Regarding eggplant [what Americans call aubergine] dips, known as
Melitzanasalata in Greek, they are usually called Baba Ganoush or Baba
Ganough or Baba Ganouch in transliterations from the Arabic. They are also
called aubergine or eggplant caviar or poorman's caviar in some countries as
the seeds of the eggplant are said to resemble the sturgeon's eggs.

The best eggplant dips are made with charcoal-grilled eggplant or eggplant
roasted in the coals. Both methods give that great smoky taste.

However, I live in a NYC apartment, and used to make do with an electric
grill or a gas oven. (But, I do have access to fantastic olive oil.) However,
Paula Wolfert again came to my rescue with this tip:

"Wrap a large eggplant that you have pricked all over with a toothpick in a
double thickness of foil, and set it over high flames on top of the stove,
cooking it on all sides till it collapses and begins to release a great deal
of steam." This also works when/if it is too cold to grill outdoors, though
I gather that you are either in Australia or New Zeeland, so most likely
don't have that problem.

I like the garlic roasted, which mellows its taste, but you may prefer a
stronger more garlicky taste; if so, use the garlic without roasting. Chacon
a son gout.

Baba Ganoush includes tahini (sesame seed paste), available in cans
nationwide in the States from Sahadi in Brooklyn, NY, or in glass jars from
other producers at health food stores. The mayonnaise recipe below is for
those who don't have access to tahini.

Paula Wolfert suggests sprinkling the finished baba ganoush with Aleppo or
Near East pepper or hot Hungarian paprika. If I am out of Aleppo pepper, I
prefer Spanish paprika. It doesn't have that vegetal taste from the stems,
which the Hungarians still haven't managed to get rid of, though I've read
they are working on it.

The following recipes will give you the basic proportions. Experiment to find
something you like.

Regards, Kaye
------------------------------------------------------------------------------
--------------------

From Paula Wolfert, The Cooking of the Eastern Mediterranean

1 large eggplant (1 1/4 pounds)
4 level tablespoons tahini
1/2 teaspoon garlic, peeled and crushed with salt
3 to 4 tablespoons water
1/2 teaspoon salt
dash of freshly ground black pepper
1 tablespoon olive oil

Garnish: Aleppo or Near East pepper (available at Middle Eastern stores) or
hot Hungarian paprika
2 tablespoons chopped parsley
Diced ripe tomatoes

1. Pierce the eggplant in several places with a toothpick. If you are cooking
indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill
to cook on all sides until it collapses and begins to release a great deal of
steam.

If you are cooking over coals, gill the eggplant until blackened, collapsed
and cooked through.

Dump the eggplant into a basin of cold water; peel while still hot and allow
to drain in the colander until cool. Squeeze pulp to remove any bitter
juices. Mash the eggplant to a puree.

2. In a food processor, mix the tahini with the garlic and lemon juice until
the mixture contracts. Thin with the water. With the machine running, add the
eggplant and the salt, pepper and olive oil.

(I prefer a chunkier baba ganoush, so I puree the tahini, garlic (roasted)
and lemon juice, add the water and then mix with the eggplant which I have
mashed with a fork.--KN)

Spread out in a shallow dish and garnish with pepper, parsley and tomatoes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~

http://food.epicurious.com/run/recipe/view?id=15216 <A
HREF="http://food.epicurious.com/run/recipe/view?id=15216">Click here:
EPICURIOUS: RECIPE: GRILLED EGGPLANT SPREAD</A>

GRILLED EGGPLANT SPREAD

4 pounds medium eggplants
1 small red onion
2 large garlic cloves
2/3 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
3 tablespoons white-wine vinegar (You may prefer lemon juice)
3 tablespoons mayonnaise
Accompaniment: spiced pita toasts

Prepare grill.

Pierce eggplants in several places with a fork and grill on a rack set 5 to 6
inches over glowing coals, turning them occasionally, until very soft, 30 to
40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6
inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky
flavor.)

Transfer eggplants to a colander and, when cool enough to handle, quarter
lengthwise. With a small knife remove and discard as many seeds as possible.
Scrape flesh into a large sieve set over a bowl, discarding skin. Drain
eggplant, covered and chilled, 1 day. Discard any juices from eggplant. Mince
onion and garlic and finely chop parsley. In a food processor pulse eggplant
with onion, garlic, parsley, and remaining ingredients until coarsely puréed.
Transfer spread to a bowl and season with salt and pepper. Chill spread,
covered, at least 3 hours and up to 3 days.

Serve spread with pita toasts.

Makes about 3 cups.

Gourmet
August 1998
------------------------------------------------------------------------------
---------------------http://food.epicurious.com/run/recipe/view?id=10022 <A
HREF="http://food.epicurious.com/run/recipe/view?id=10022">llick here:
EPICURIOUS: RECIPE: ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY</A>

ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY

1 large eggplant (about 1 1/2 pounds)
1 teaspoon olive oil plus additional for coating eggplant
1 large head garlic, unpeeled
4 teaspoons fresh lemon juice, or to taste
1/3 cup well-stirred tahini (sesame seed paste)*
3/4 cup finely chopped fresh parsley leaves

Accompaniment:
pita wedges, toasted if desired

*available at specialty food shops, natural food stores, and some
supermarkets

Preheat oven to 450°F.

Prick eggplant with a fork several times and on a baking sheet rub with just
enough oil to coat.

Cut off and discard top quarter of garlic head to expose cloves and set
garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil
and enclose completely in foil. Place foil packet next to eggplant on baking
sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to
50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic
carefully and cool eggplant and garlic on baking sheet.

Transfer eggplant to cutting board. Cut off and discard stem end and halve
eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin
as possible. Pour off any liquid accumulated in bowl.

Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon
juice, tahini, parsley, and salt to taste and blend until smooth and parsley
is minced fine. Dip may be made 1 day ahead and
chilled, covered.

Transfer dip to a bowl and serve with pita wedges.

Makes about 2 cups.

Gourmet
January 1995

------------------------------------------------------------------------------
---------------------
http://food.epicurious.com/run/recipe/view?id=1338 <A
HREF="http://food.epicurious.com/run/recipe/view?id=1338">Click here:
EPICURIOUS: RECIPE: GARLICKY EGGPLANT SALAD</A>


GARLICKY EGGPLANT SALAD

2 large eggplants (about 2 1/2 pounds)
2 large garlic cloves, slivered
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried, crumbled
1 teaspoon ground cumin

Red leaf lettuce
4 tomatoes, sliced
Pita bread
Chopped fresh oregano

Preheat oven to 450°F. Cut slits in eggplants with tip of knife and insert
garlic sliver into each slit. Place eggplants in baking pan and bake until
very tender, about 1 hour. Cut each eggplant in half and cool slightly.

Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant
to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree
until smooth. Season with salt and pepper. Cool completely. (Can be prepared
1 day ahead. Cover and refrigerate.)

Line platter with lettuce. Halve tomato slices and arrange around edge of
platter. Cut pita into wedges and arrange around platter. Mound eggplant
mixture in center. Sprinkle with oregano.

Serves 8.

Bon Appétit
March 1991
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Phil, Thank-you for the zatar info.

As to your efforts to establish your olive groves, I really hope all goes
well. I too would like to see a comparison of the true costs, handpicking
vs. mechanical.
How large[% of total est.] do you estimate your premium market to be, in Oz
and elsewhere?
How often and how much do you water your trees ?
Best wishes Edward
-----Original Message-----
From: Phil Bramley <bramleyp@one.net.au>
To: OliveOil@onelist.com <OliveOil@onelist.com>
Date: 06 August 1999 9:11
Subject: RE: [OliveOil] Syria


>From: "Phil Bramley" <bramleyp@one.net.au>
>
>Zaatar mixed with olive oil and served on freshly cooked flat bread is a
>kind of morning tea in Syria. Taken with arabic coffee around 11's it is
>really delicious.
>
>Regards
>
>Phil
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>You can WIN $100 to Amazon.com!
>If you join ONElist’s FRIENDS & FAMILY program. For details, go to
>http://www.onelist.com/info/onereachsplash3.html
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
>
</pre>
</td></tr></table>