Monday, October 16, 2017

ZEGOUD BILAL


This week has been hectic of new event and festival
I will you to discover the program:

PARTIE 3

KALAMATA 2017 - PROGRAM .     đŸŽ„ đŸŽ„ đŸŽ„


2ND KALAMATA INTERNATIONAL CHOIR COMPETITION AND FESTIVAL October 11 - 15, 2017 Kalamata, Greece Singing in the land of gods INTERKULTUR’s international choir competition in Greece: Hosted by the romantic city of Kalamata, located on the Southern Peloponnese. Vibrant, calm and idyllic – Kalamata proves in an impressive way that these characteristics do not conflict with each other: Narrow lanes, a historic old town and the Apostles church of the 12th century characterize the townscape until today. The combination of sea, mountains, vine and olive trees make Greece a wonderful place where singers from all over the world will feel mostly welcome. Singing in the land of gods – singing in Kalamata. This choir competition unites the advantages of an international choir competition with numerous possibilities for concert performances in a city that provides manifold cultural choices. The competition part offers categories for different levels of difficulty, casts and musical genres – the festival combines an easy going gathering of different nations with the wonderful setting of South East Europe.

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The city of Kalamata is the capital of Messinia, a region in the south of the Peloponnese. Well-known for the quality of its black olives, the region of Kalamata counts more than forty million trees. It was this fruit which made the port of the city prosperous at a time when maritime trade was in full swing. Today, even though transport has evolved, the region still derives most of its resources from olive oil, which is exported and appreciated all over the world. The olives of Kalamata are also beneficiaries of a PDO label (protected designation of origin).
The landscape bears the verdant mark of this international success: olive groves stretch as far as the eye can see on the mountainsides. Each piece of land counts its lot of fruit trees, and each owner treats his precious olive trees with the greatest care.
In addition, there are two varieties of olives:   
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😍😍😍😍😍

👉 👉 the kalamon that are eaten, and the koroneiki from which the oil is extracted.

👌👌  The harvest period usually begins in November, and extends over two or three months



In Messenia, two methods exist: traditional technique by hand, and the most modern by machine.

The harvest always takes place in stages:


Two large tarps are laid beneath the olive tree, in order to recover the falling fruit.
One or two men climb on the tree, cutting the fruit bearing branches with a small saw before throwing them on the canvas.
Underneath, other women and men are responsible for separating the olives from the branches. They can drop them directly into a machine that will take care of the job.
If not, they strike the branches with a solid wooden stick, in order to detach the fruit.
The tarps are then shaken in order to group the lost fruit in their center, then the remaining leaves and twigs are removed before collecting the last olives.
The operation continues in the same way under each tree, which may take a few days, depending on the number and size of the olive trees.
Finally, the branches are gathered and then burned in a large hearth, while the leaves are placed at the feet of the trees to feed the soil.
The olive trees always have a good year of production, followed by a bad harvest.

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THE EXTRACTION OF OLIVE OIL TO THE PRESS:
When the bags of olives arrive at the press, the fruits are first placed on carpets where the last leaves and twigs are removed. The olives are then cleaned with cold water and then ground. After this essential step, a sort of paste is extracted, the latter is then pressed in order to extract the oil therefrom.
Stored in tanks if the press buys it, or returned to owners in small cans, Kalamata olive oil is then redistributed before being consumed in Greece and the rest of the world. While in the Hellenic peninsula this oil is a commodity of popular gastronomy, it becomes a luxury commodity once exported abroad. Having had a long break in Kalamata during my round the world, I was able to appreciate this product at its true value!

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THE PREPARATION OF KALAMATA OLIVES:

If the olive oil is already delicious, the fruits are even better! They eat without hunger, like little sweets. However, preparing them takes time. I put three jars of olives this year in order to offer them to my family for Christmas. I followed the recipe of a friend and the result was excellent, here is how to proceed:

· Split lengthwise olives on two sides.

· Clean them, and soak them in clear water.

· Change the water every day, for almost two weeks (taste them: they must have lost all acidity).

· Then marinate with Kalamata olive oil (if possible, as long as possible), vinegar, coarse salt and oregano.


OLIVE IN THE HEART OF GREEK CULTURE:
In Greece, and particularly in Kalamata, we live by and for the olive: this black gold has been at the center of Greek culture since antiquity. The country has 850000 olive producers out of a total of 11 million inhabitants: a whole population is affected by this unavoidable sector of the local economy.
It is also important to know that olive trees are transmitted from generation to generation, just like a heritage heritage. Similarly, workers who participate in the harvest of olives are sometimes paid in oil, even if the practice gradually disappears. The olive is also lent aphrodisiac properties: considering the quantities consumed on the spot, it is better not to imagine the evenings that follow!
Finally, the olive is consumed in all its forms, and at any time.

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