Greeks consume about 22 kilograms of olive oil a year per head; no other fat substance is used in Greek kitchens, whether at home or in the tavernas and restaurants.
10. FETA CHEESE IN OLIVE OIL
2 cups (500 ml) extra virgin olive oil
½ kilo (1 pound) hard feta cheese, cut in cubes
1 tbsp. mustard seeds
1 bay leaf
1 small hot chili pepper
1. Coarsely crush mustard seeds and pepper corns,
with mortar and pestle or electric grinder.
2. Place feta cheese cubes in a jar. Sprinkle with spice mixture. Add chilli and fill up with olive
oil. Keep refrigerated for one week before ready to use.
1. GREEK SALAD
4 tomatoes, cut in wedges
1 cucumber unpeeled, cut in rounds
1 green pepper, cut in rings
1 large onion, cut in fine wedges
2 tbsp. capers
1 tsp. dried oregano
15-20 black olives
FOR THE DRESSING
½ cup extra virgin olive oil
2 tbsp. red wine vinegar
(optional, according to taste)
1. In a large open serving bowl mix tomatoes, cucumber, onion, pepper as prepared.
2. Add olives and capers.
3. Shake all the ingredients of the dressing in a jar with a tight fitting lid. Drizzle dressing over salad. Sprinkle with oregano and serve.
Olive Oil: Eat Better, Live Longer
Author: Myrsini Lambraki
Copyright: Myrsini Lambraki, Raftopoulou St. 31, 71305 Heraklion, Crete
Tel. and Fax: +30 2810 210052 & 2810 346554
Mobile Phone: 6945 468190
Website: http: http://users.forthnet.gr/her/myrsini
Photographs: Panagiotis Beltzinitis, Myrsini Lambraki, Douwe Hoogstins
Translations: Maria Teresa Xylouri, Vicky Smyrli, Aggela Shinaraki
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