greek recipes of olive oil foods

AROMATIC OLIVE OILS
Aside from enjoying extra virgin olive oil with the delicate flavours and aromas that nature has seen fit to grace it with, we can create an assortment of aromatic oils to suit different tastes and occasions. Aromatic olive oils are usually made with herbs (fresh or dried), spices, garlic, hot peppers and citrus rinds. These ingredients can be used alone or in combinations. It is a must that the olive oil be of the highest quality, with very low acidity. The bottle in which the oil will be stored must be clean and dry and the herbs must also be dry. It should be stored in a dark, cool place. These aromatic oils can be used on an appetizer platter for drizzling on toast or bite sized pieces of country style rusks. They made be used for seasoning salads, boiled or steamed vegetables, fish, rice, potatoes and pasta. Additionally, the oil can be used as the base for many sauces. Small bowls of flavoured olive oil placed on the dinner table provides a healthy and delicious alternative to pats of butter. Thick slices of bread spread with olive oil flavoured with rosemary or garlic or hot peppers and then toasted or grilled make a very special addition to any meal or alone as a snack. It is nice to have a variety of these oils on hand and to use the one which best suits the circumstance or the whim of the moment. When packaged in attractive bottles, these aromatic oils also make a nice gift for special friends.
OLIVE OIL WITH AROMATIC HERBS
2 cups Xenia Extra Virgin olive oil 2-3 sprigs herbs (rosemary, dill, basil, parsley, mint etc.) If using a combination of herbs use 1 sprig of each. Wash the herbs and dry very well. Place the oil in a bottle. Add the herbs. Place the bottle in a cool and dark place and leave for 10 days. The herbs may remain in the bottle giving a very pleasant picture but as the oil is used and the herbs are uncovered there is a danger of them spoiling and spoiling the oil as well. Therefore it is better to remove the herbs when the oil has been aromatized.
OLIVE OIL WITH CINNAMON AND CLOVES
2 cups Xenia Extra Virgin olive oil 2-3 cinnamon sticks 5-6 whole cloves Place all ingredients in a bottle. The oil is ready to use in about 3 days.
OLIVE OIL WITH BASIL
2 cups Xenia Extra Virgin olive oil 3-4 sprigs of basil 2 whole cloves of garlic Wash and dry the basil thoroughly. Place in a bottle with the garlic. Add the oil. Store in a cool dark place for 10 days. This oil is a delicious accompaniment to raw vegetables but is particularly suited to tomatoes. It also makes a wonderful dip for fresh bread or toast.
VINAIGRETTE WITH GARLIC AND CAPERS
1 cup Xenia Extra Virgin olive oil 1 cup good quality vinegar 1 clove of garlic - sliced 1 tbsp. Xenia capers the peel of ½ lemon Place the vinegar, garlic, capers and lemon peel in a small pot. Bring to a boil. Strain through cheesecloth or a coffee filter. Mix the vinegar with the oil and place in a bottle. Store in a cool dark place. OLIVE OIL IN FOOD PRESERVATION Preserving food was done to ensure the appropriate quantities were available during winter and also to add variety to the winter meal. In times when vegetables were available only in their seasons, before greenhouses and technical methods, preservation was the only way to add tomatoes and other vegetables to expand the winter diet. While today almost all foods are available year round, preserving is a way of extending the enjoyment of the products - at the peak of flavour - of our own gardens or the farmers market. The main ingredients in preservation are olive oil, vinegar and salt. Olive oil is a natural preservative as it prevents air from coming into contact with the food and thus causing it to spoil. Olive oil can be used for preserving all types of food: meat, fish, vegetables, cheeses and even eggs. It is very important that the food is completely dry as most microorganisms multiply and grow in water. The glass jars and their lids should be sterilized prior to use and be completely dry. A common method for preserving vegetables is to blanch them first with vinegar and then to cover them with olive oil. The vinegar, which is used, should not be too dark so that it will not colour the vegetables. Salt should be added. It is also important that the jar not be filled to the brim but that a finger space is left.
PICKLED VEGETABLES
300 gms small courgettes - if possible with the flower bud 200 gms fresh green beans 200 gms small carrots 2-3 green peppers 3-4 cauliflower flowerets 3-4 broccoli flowerets 2-3 celery stalks 2-3 parsley sprigs 2 hot peppers 2 garlic cloves sliced 1 onion - sliced 1 tbsp. salt 1 cinnamon stick 3 cups vinegar 3 cups water ½ cup Xenia extra virgin olive oil Wash the vegetables. Remove the threads from the green beans and if they are very long cut into smaller pieces. Slit the courgettes on both sides. Cut the carrots in half or if large into four pieces. Remove the stem and the seeds from the green peppers and quarter. Leave the hot peppers intact. Place the water, the vinegar, the salt, the cinnamon, and the garlic in a large pot and bring to a boil. Add the vegetables and bring to a full boil. Transfer the vegetables to a glass jar. Let the boiled vinegar cool. Pour over the vegetables and add the olive oil. Close the jar and store in a cool place or in the refrigerator.
BEETS IN OLIVE OIL AND VINEGAR
1 kilo beets 4-5 cloves garlic - sliced 3 cups vinegar 1 cup Xenia Εxtra Virgin olive oil 3 tsps salt Wash the beets. Boil in salted water until tender. Dry and peel the beets. Slice. When the beets are totally dry place in a glass jar with the garlic scattered in between. Add the vinegar and cover with the olive oil. Store in a cool place for 3-4 days before consuming.
SUN-DRIED TOMATOES IN OLIVE OIL
Choose ripe and firm tomatoes. Wash them well, dry and cut in half. Place the tomatoes on a level surface with the cut side up. Sprinkle with salt. Leave them to dry in the sun (taking care that they are kept clean) for 4 days. An alternative method is to dry the tomatoes in the oven at a very low temperature (120oC) for 5-6 hours. Place the tomatoes in a glass jar and cover with Xenia Extra Virgin olive oil.
LEMONS PRESERVED IN OLIVE OIL
4-5 thick skinned lemons 1 tbsp. salt 1 tbsp. Oregano 2 cups Xenia Extra Virgin olive oil Place the lemons in a pan of water and leave for two days. This removes any bitterness. Dry the lemons, cut into horizontal slices and sprinkle with the salt. Layer the lemon slices in a glass jar. Sprinkle each layer with the oregano. Cover the lemon slices with Xenia Extra Virgin olive oil and store in a dark and cool place. Use for a garnish with grilled meat and fish. Dips and Sauces with Olive oil Dips can be used as an appetizer, an accompaniment to the first drink or as part of the main course. Although thought of as a fairly recent invention (ie "chips and dips"), dips have been a part of Greek cuisine for many centuries. The yogurt based "Tzatziki", the fish roe dip "Taramosalata" and the delicate "Augergine Salad" are well known to the visitors of Greece. These exotic sounding dishes are very common place on the Greek table and are very easy to make. And they all have one common ingredient: olive oil.
ALMOND AND YOGURT DIP
1 kilo strained yogurt ½ tsp. salt 1 cup dill - finely chopped 1 cup blanched almonds - finely chopped 1 cup Xenia Extra Virgin olive oil 2 tbsp. fresh lemon juice Using a fork or a wire whisk beat the yogurt with the salt, olive oil and the lemon juice. Add the dill and almonds and mix.
YOGURT AND MINT SAUCE
1 container yogurt 1 tbsp. dried mint finely ground salt, pepper 2 tbsp. Xenia Extra Virgin olive oil 1 tbsp. fresh lemon juice In a deep bowl beat the yogurt with the mint and salt and pepper. Continue to beat adding the oil and lemon juice until well mixed. Refrigerate. Makes a delicious accompaniment to fried fish.
AUBERGINE SALAD
2 Aubergines 2 garlic cloves minced with a pinch of salt pepper 2 tbsp. finely chopped parsley 1 tbsp. ground oregano 3 tbsp. fresh lemon juice 1 tbsp. vinegar 4-5 tbsp. Xenia Extra Virgin olive oil 2 tbsp. almonds - blanched and ground Wash the aubergines. Do not peel. Wrap in aluminum foil and grill until tender. They can also be cooked on the top of the stove. Cool. Remove the peel and as many seeds as possible. Place the aubergines in a deep bowl and crush. While stirring constantly add the remaining ingredients until mixture becomes a light paste. Garnish with Xenia olives and Xenia Capers.
TARAMOSALATA
Tarama is preserved fish roe. Usually the roe of the gray mullet, smoked cod's roe can also be used. There are many variations of this dip. At many family gatherings more than one version may appear on the table as mother and daughter-in-law often each prepare their own version and create a friendly competition as to which is tastier. The son/husband secretly informs both sides that their dip is superior but the true winners are the guests who simply enjoy this traditional dish twice. Originally made with a mortar and pestle, Taramosalata can be successfully created in a blender or food processor. Care must be taken, however, not to over- blend. The aim is for a light and creamy texture. 100 grms smoked cod's roe 200 gms day old bread 2-3 boiled potatoes 1 cup Xenia extra virgin olive oil 4 tbsp. fresh lemon juice 1 small onion - minced Soak the bread in water and squeeze dry. Place the roe, potatoes, bread and onion in the blender. While the blender is running alternately add the oil and lemon juice. Serve garnished with olives and parsley.
CHICKPEA DIP
Well known as Humus this dip can be traced back to Ancient Greece. References are found in the writings of Aristophanos. 200 gms chickpeas 2 cloves garlic 1 tsp. salt 1/3 tsp. pepper 1/3 tsp. cumin 3 tbsp Xenia Extra Virgin olive oil 3 tbsp tahini 3 tbsp water 4 tbsp fresh lemon juice paprika, parsley The previous evening place the chickpeas in a bowl of water to soak. The next day boil until tender. Drain and leave to cool. In a deep bowl dissolve the tahini in the water. Place the chickpeas in a blender or food processor and while processing add the salt, the tahini, garlic, pepper, olive oil and the lemon juice. Continue processing until the mixture has a creamy texture. Serve cold, sprinkled with paprika and garnished with finely chopped parsley.
TZATZIKI
This dip is well known outside of Greece. A required dish with the appetizers that accompany ouzo, Tsatziki also makes an ideal dip for raw vegetables and a delicious alternative to sour cream on baked potatoes. The amount of garlic can be altered to taste. ½ kilo strained yogurt 2 large cucumbers 3 cloves of garlic 4-5 tbsp. Xenia Extra Virgin olive oil 2 tsp. vinegar 1 tsp. mint or dill (optional) Peel the cucumber and coarsely grate. Squeeze well to remove the liquid. Crush the garlic. In a deep bowl mix the yogurt, cucumber and garlic. Stir while adding alternately the oil and the vinegar until well mixed. Add the mint or dill if using. Refridgerate.
TOMATO AND BASIL DIP
1 cup sundried tomatoes 1 clove garlic ½ cup Xenia Extra Virgin olive oil ½ tsp. pepper or ½ hot pepper 2 tbsp. dried basil Put all the ingredients except for the oil in a blender or food processor. Process. Place in a bowl. Pour oil over mixture and refrigerate. Prior to serving bring to room temperature and mix.
FRIED olives
1 cup Xenia black olives - pitted 3 tbsp. Xenia Extra Virgin olive oil 1 onion 1 tsp. oregano 1 cup wine or ½ cup vinegar pinch of pepper Finely chop the onion and place in a fry pan with a little water. Cook until tender and the water has been absorbed. Add the oil, then the olives and oregano. Stir, turning occasionally to fry. Slowly pour in the wine or vinegar and add the pepper. Serve as an appetizer.
OLIVE PITA
1 cup water 1 tsp. salt 2 tbsp. Xenia Extra Virgin olive oil 1 envelope (9gms) instant yeast ½ kilo flour 1 cup Xenia olives (pitted and sliced) 1 tsp. spearmint 1 tsp basil (optional) 1 onion finely grated 100 gms. feta cheese or haloumi cheese Dissolve the yeast in water. Mix in salt, olive oil, and flour. Knead. Add the olives, spearmint, basil, onion and cheese. Place in an oiled bowl. Brush with olive oil. Leave until doubled in size. Form into a round loaf. Bake in a moderate oven for about 1 hour.
OVEN ROASTED POTATOES WITH OLIVE OIL AND OREGANO
1 ½ kilos roasting potatoes 1 cup Xenia extra virgin olive oil salt, pepper, oregano the juice of 2 lemons Peel and wash potatoes. Cut into quarters or eighths - depending on size and place in a roasting pan. Sprinkle with salt, pepper and oregano. Pour the oil and lemon juice over the potatoes. Add 1 cup of water. Roast in a hot oven for 15 minutes. Lower temperature and continue roasting until tender.
MASHED POTATOES WITH OLIVE OIL
1 kilo potatoes ½ cup Xenia extra virgin olive oil (an aromatic olive oil can be used here - thyme is especially good) salt and pepper to taste ½ cup milk ½ cup grated cheese (not too sharp) - optional Boil the potatoes until tender. Drain and mash. Slowly add the olive oil, milk, salt and pepper and the cheese. Stir until well mixed.