Kalamata / Greece: Greek recipies with olive oil. Imports of greek olive oil, importations of greek olive oil. Recipes 12 delicious traditional dishes. Select recipe from the list below: Greek salad Tzatziki salad-dip Tarama salad-dip (fish roe) Potato salad Garlic salad-dip (Skordalia – famous Greek dip) Dakos (wonderful filling Cretan snack any time, especially light for late suppers. Very healthy!) Olive bread Green beans Kalamata pasta Tuna pasta Giant white beans Stuffed vegetables view our products olive oil & your health Greek salad ("Papara" – dipping the bread in olive oil. One of the most common practices in Greece.) Preparation time 10 min. Ingredients 2 tomatoes 1 onion 1 cucumber Half a green pepper Few black olives Salt Oregano 4 tbsp of EPIC® x/v olive oil Feta cheese 1 tbsp of balsamic vinegar Directions Cut the vegetables. Put them in a salad bowl add olives and cheese on top. Pour EPIC® x/v olive oil and vinegar, sprinkle with salt and oregano. Dip the bread in olive oil and enjoy the salad. [print this recipe] Tzatziki salad-dip Preparation time 10 min. Ingredients Half a kilo of yoghurt (solid) 4 tbsp of EPIC® x/v olive oil 1 tbsp of balsamic vinegar 4 cloves of garlic 1 cucumber Parsley Fresh black olives Salt Pepper Directions Put yoghurt in a big salad bowl. Wash and wipe dry cucumber, grate on a coarse grater with peel still on (optional). Squeeze away all juice. Squash the garlic with salt and pepper then add vinegar, olive oil and mix it well with yoghurt. Decorate with olives and parsley and a bit of olive oil. [print this recipe] Tarama salad-dip (fish roe) Preparation time 15 min. Ingredients 200g of fish roe (red or white) Half an onion Half a cup of lemon juice 0.5kg of bread crumbs EPIC® x/v olive oil Black olives Directions Mix all the ingredients in blender until it becomes creamy adding olive oil slowly. Decorate with olives and olive oil. [print this recipe] Potato salad Time of cooking 20 min. Ingredients 4-5 potatoes 4-5 carrots 2 onions (cut them in a ring shape) 1tbsp of capers 1tbsp of mustard Fresh dill 4 tbsp of lemon juice 4 tbsp of balsamic vinegar 8 tbsp of EPIC® x/v olive oil Salt Oregano Directions Chop and boil the carrots and potatoes. Remove the water add capers, dill, onion rings. Use a shaker to mix olive oil, lemon juice, vinegar, mustard, salt and oregano and then pour the mixture on top of the potatoes. [print this recipe] Garlic salad-dip (Skordalia – famous Greek dip) Preparation time 30 min. Ingredients 6 cloves of garlic 5 potatoes 4 tbsp of EPIC® olive oil 2 tbsp of lemon juice Directions Wash the potatoes and boil them with the skins in salted water. Remove the potatoes and let them cool. Remove their skin, mash or put in blender Add the rest ingredients and serve cool. [print this recipe] Dakos (Wonderful filling Cretan snack any time, especially light for late suppers. Very healthy!) Preparation time 5 min. Ingredients 1 big piece of barley rusk 1 tomato 100g of feta cheese EPIC® x/v olive oil Salt Oregano Directions Sprinkle rusk well with water to soften. Grate the tomato and place it on top of rusk. Sprinkle with salt add grated feta and some olive oil with oregano on top. [print this recipe] Olive bread Time of cooking 1.5 hour Ingredients 1kg of baking flour 1tbsp of yeast 1tsp of sugar 1.5 tsp of salt 1 tbsp of balsamic vinegar 4 tbsp of EPIC® x/v olive oil 400ml of warm water 150g of black olives Directions Mix all the ingredients except olives. Knead the mixture very well and leave the dough to rise in the oven or warm place (30ºC) until it doubles its size. Then re-knead and add olives with a bit of olive oil. Put the dough on a baking tray and for the decoration cut the top with a knife and add some olives. Place the tray in the oven (100ºC) for 15min and then raise the temperature to 200ºC for about an hour. [print this recipe] Green beans Serving 4 Time of cooking 30 min. Ingredients 1.5 kg fresh green beans 1 onion 100 ml of EPIC® x/v olive oil 400g of chopped plum tomatoes Half a sweet red pepper Half a green pepper 1 chopped carrot Half a cup of parsley 2 chopped potatoes Salt Pepper Directions Put the olive oil in the steamer. Add onions, parsley, peppers and the carrot on to a medium heat for about 2-4 minutes. Add tomatoes and raise the heat to max. temp. and boil for about 5 min. Add beans and potatoes and cook it until they are to you licking "al dente" or soft. Finally add half a glass of water, salt and pepper and close the lid of the steamer. Cook on a medium heat for about 15 more minutes. [print this recipe] Kalamata pasta Serving 1 Time of cooking 15min. Ingredients 500g of pasta 4 tbsp of EPIC® x/v olive oil Grated cheese Salt Directions Boil pasta in salty water. Drain immediately, drain off all water. Warm olive oil for about 3min (until gently smoking) then pour it on pasta and sprinkle with grated cheese. [print this recipe] Tuna pasta Serving 4 Time of cooking 10 min. Ingredients 300g of tuna (fresh or tinned in water) 2 onions 1 can of tomato puree 2 chopped fresh tomatoes 4 tbsp of EPIC® x/v olive oil Salt Pepper Basil Grated cheese Directions Chop the onion and basil. Warm up the olive oil in the saucepan. Cook the onion until golden then add the tuna. Leave it for one minute and then put the chopped tomatoes and puree. Sprinkle with salt and pepper and add basil and a bit of water. Serve 10 minutes later with any kind of pasta with grated cheese on top. [print this recipe] Giant white beans Serving 5 Time of cooking 1.5 hours Ingredients 500g of giant white beans 1 onion 10 cloves of garlic (chopped) Parsley 300ml of tomato juice 4 tbsp of EPIC® x/v olive oil Salt Pepper Directions Soak beans in cold water preferably overnight. Boil for 15 min then place them on a baking tray and add the rest of ingredients. Cook for 50 min in preheated oven 200ºC. [print this recipe] Stuffed vegetables Serving 4 Time of cooking 1.5 hours Ingredients 8 tomatoes 2 green peppers 2 aubergines 3 potatoes 1 onion 3 cloves of garlic Parsley Salt Pepper 4 tbsp of EPIC® x/v olive oil 550g of rice (parboiled, long grain, American type) Directions Carefully cut the top of tomatoes, aubergines and peppers to slice off like a lid. Remove the inside of tomatoes, aubergines and peppers. Chop what you have removed from all the vegetables, very well and put it in the sauce pan with 2tbsp of olive oil, chopped onion, salt and pepper. Bring it to boil, stirring it well to achieve creamy mixture and add parsley. Take off the heat add the rice, mix it very well and stuff each vegetable with this mixture. Place the stuffed vegetables on a baking tray and then add chopped potatoes with 2tbs of olive oil and a little water. Cover with tinfoil and bake for 30 min in preheated oven 220ºC. Remove the tinfoil afterwards and bake for another 45 min. [print this recipe]
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