Suggestions and improvements welcomed
Basic principles Always use rock salt. Because green olives undergo lactic acid fermentation that lowers the pH value, the brine strength can be at the
By Mark Dymiotis Even the watchdogs need watching. In its online olive oil coverage, the ACCC has apparently embraced the olive oil (OO) industry’s misleading,
By Mark Dymiotis To: Food Standards Australia New Zealand (FSANZ) I wish to make reference to FSANZ’s email of 7 April 2017 and the statement
As with other foods, the confusion about sourdough bread is in the modern language misuse (“Dispute over whether ‘breads ain’t breads’ leaves sour taste”, The
By Mark Dymiotis Harvesting For some wild greens, such as some types of thistle, amaranth, broccolini, stinging nettle, mallow, purslane and fennel, harvesting consists
The Mediterranean diet is promoted as healthy and protective against disease – especially heart disease and some cancers and the Greek traditional diet is regarded as an important variant of this diet.
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