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Main Dishes

Broiled Garlic Shrimp

• 2 LB med shrimp shells on
• 1 tbsp oregano
• 1 tbsp granulated garlic
• 1 tsp salt & pepper
• 2 tbsp chopped parsley or dill
• 3 tbsp olive oil

Arrange on a baking pan, combine all the spices place under the broiler, until cooked Pink and golden shells. Do not over cook they dry out. Serves 4. Serve with salad and potato croquettes.

Falafel Patties

• 2 cups finely ground chick peas
• 2 tsp finely chopped garlic
• 1 tbsp cumin
• 1 tbsp dried mint
• l/2 cup finely chopped parsley
• 1 cup soft bread crumbs
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 egg
• flour
• Golden Olive Eleni® certified organic Extra Virgin Olive OIl

Soak the dry chick peas over night. Grind fine in the processor. Combine all the ingredients together in a bowl, knead mixture into a soft dough. Form into patties, roll in flour, pat excess flour off and fry in hot olive oil until golden. Serve hot or cold.

Fish Fry

Serves 4

• 2 lb fillets of rock cod / fresh smelts
• 1 1/2 CUP FLOUR olive oil for frying
• 2 tbsp freshly minced garlic
• 1 tbsp sweet basil
• 1 tbsp oregano
• 1 1/2 tsp salt
• 1 tbsp black pepper (or to taste)

Salt the fish and in garlic, combine the ingredients for the flour mixture, dredge the fish in the seasoned flour and fry in olive oil until golden. Serve with wedges of fresh lemon and sprigs of fresh parsley and a bowl of fresh Greens.

Fish with Green Olive Tapenade

You can use Halibut, Arctic Char, or Red Snapper fillets

Season Fish, Pan fry in olive oil for flavour. Remove the Fish, spread the Green Olive Tapenade on top of each piece and broil to finish. Serve with fresh lemon juice and enjoy.

Fresh Tomato Pizza

Bake 475 10-15 Min

Place on prepared pizza dough.
Brush dough with Golden Olive Eleni® Certified organic Extra Virgin Olive Oil.
Arrange thinly sliced fresh tomatoes on pizza.
Dust top of tomatoes with 1 tsp oregano and basil.
Add 1/2 cup crumbled feta cheese.
Pitted kalamata olives to taste.
1/2 cup green peppers thinly sliced top with some mozzerella cheese.
Bake at 400 F or until lightly browned.
Serve hot or slightly cooled.

Lemon Chicken

• 3-4 lb chicken (in pieces)
• Juice from 2 lemons
• 1/4 cup Golden Olive Eleni® organic Extra Virgin Olive Oil
• 1 tbsp oregano (rub with hands to release its aroma)
• 1 tsp salt
• ½ tsp pepper
• 2-3 finely minced cloves garlic
• (Optional add quartered potatoes to the roasting pan)

Blend oil & lemon juice together, add spices & pour over the chicken and potatoes, coating well. Add 1 cup wwater to pan. bake in a 375 F oven until chicken & potatoes are golden Approx 1 hr 30 min. Serve with a green salad. (Serves 4-6).

Lemon Chicken with Potatoes

Serves 4-6
Bake 375 1 1/2 hrs

• 2-3 lb cut up chicken
• 8 potatoes, cut into quarters
• 1/2 cup olive oil
• 2 tbsp oregano
• 2 cloves garlic, minced
• juice from 2 lemons
• salt & pepper
• 1 cup water

Pat the chicken dry, spinkle with lemon juice, salt & pepper well, rub on the oregano & garlic, arrange in baking pan. Toss the potatoes in lemon juice and olive oil, salt & pepper well and add the oregano, place around the chicken in the pan. Add the water to the pan, bake in a moderate oven until chicken is golden and potatoes are rosy and soft.

Octopus Marinato

Serves 6-8

• 1 small octopus (approx 2-3 lbs) or 2 legs 1" thickness of a larger octopus
• 1 tbsp sea salt 
• water

Boil the octopus until tender.  Reserve 1 cup of the liquid the octopus was cooked in for the sauce. Cut the octopus into 1/2 " size pieces.  Put to the side until we have our marinade ready.

• 1 cup octopus liquid
• 1 cup white or red wine
• 1/2 cup Golden Olive Eleni certified organic Extra Virgin Olive Oil
• 1/2 cup balsamic vinegar or wine vinegar
• 1 tbsp oregano
• salt to taste

Bring the liquid to a boil again, add in the wine, vinegar, and extra virgin olive oil, and oregano. Simmer for 10-15 minutes, add in the cut up octopus 1" pieces. Cook for 10 more minutes until the sauce thickens slightly. Refrigerate, serve cold over baby greens as an appetizer with its sauce as the dressing. (Make 1 day ahead). When its cold the sauce will become thick, just leave a few minutes at room temperature before serving.

Pastitsio

Bake 40 - 60 min
Serves 6-8

• 1 lb ziti macaroni
• 1 1/2 lb lean ground beef
• 1/4 cup Golden Olive Eleni® certified organic Extra Virgin Olive Oil
• 2 onions, finely chopped
• 1- 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (fresh if possible) crushed tomatoes
• 3 eggs
• 1 cup milk
• 2 cups parmesan cheese or grated kefalotyri
• 3 tbsp butter

Psarosoupa (Fish Soup)

• 1 whole fish, 3 lb approx
• 3 carrots
• 3 stakes celery & greens
• 2 cooking onions
• 4 potatoes
• 1/2 cup Golden Olive Eleni® certified organic extra virgin olive oil
• 1 tsp sea salt (or to taste)
• 1 bay leaf
• 6 cups water
• /2 cup rice (optional)
• black pepper as a garnish
• lemon

Fish depends on what is available at the fish market - rock cod, ling cod, red snapper are excellent for a delicious fish soup. Use the head and tail to get a good stock.

Bring water to a boil, add in the salt, olive oil, potatoes, carrots, celery and onions. Cover and cook until tender. When the vegetables are almost cooked, add in the fish. Continue cooking until the fish is cooked - this is not too long as fish takes little time to cook. 20 minutes.

Stain the vegetables and fish. Take the stock and return to the pot, add in the rice, cook until tender. Take the vegetables and puree them, to be returned to the fish stock. Remove the fish off the fish frame, to be added to the Psarosoupa when the rice has cooked. Combine the pureed vegetables, fish and stock, simmer. Serve hot with plently of crusty bread. Garnish each bowl with black pepper.

Salmon in Tomato Sauce

• 6 cups fresh tomato sauce (or crushed tomato)
• l onion finely chopped
• 2 cloves garlic, minced
• 1/2 cup finely chopped green pepper
• l lb cubed fresh salmon
• 1/2 lb fresh shelled shrimps
• l cup fresh cleaned clams
• 1/2 cup chopped fresh sweet basil
• 1 tbsp oregano
• 1/4 cup Golden Olive Eleni® certified organic extra virgin olive oil
• salt & pepper to taste
• large pasta shells cooked
• parmesan cheese

Saute the onion, garlic, green pepper in Golden Olive Eleni® certified organic extra virgin olive oil, add in the tomato sauce, bring to a boil add in the salt and pepper, oregano and sweet basil, simmer. Prepare the salmon, shrimp and clams, when the sauce is thick add in the seafood to cook for just a few minutes. Serve over pasta shells and garnish each plate with a fresh leaf of basil, parmesan cheese and fresh garlic bread.

Shrimp / Prawns Personally tested by Helen Koutalianos

Being on the west coast gives us an abundant supply of shrimps, 85 species in all. The two most common species are called the dock shrimp and the spot prawn available all year.

The spot prawn is about 25 cm in length and is taken by traps on rocky bottoms, while the dock shrimp is harvested with fine mesh trawls on mud or sandy bottoms and measure 12-15 cm. This is with the shells on.

You can enjoy shrimp/prawns fresh, frozen and canned. And the fish market also carries cooked shrimp and prawns which are great for salads and sandwiches. Shrimp with feta, is a very special dish that is famous in Greece, now you can enjoy it too.

Bon appetit.

Shrimp with Feta

4 servings

• 1 1/2 LB med. shrimp, peeled and deveined
• 3 tbsp Golden Olive Eleni® certified organic Extra Virgin Olive Oil
• 1/2 cup finely chopped onion
• 3 cloves garlic finely minced
• 4 green onion finely chopped
• 1/2 cup dry wine
• 2 cups crushed fresh tomatoes (or crushed canned)
• 1 tsp oregano
• 2 tbsp finely chopped parsley
• 1/2 lb feta cheese crumbled/or cubed
• juice from 1/2 a lemon
• salt & pepper to taste*
• 1/4 cup Golden Olive Eleni® certified organic Extra Virgin Olive Oil

Pour lemon juice over shrimp, let stand, while starting sauce.

Saute the chopped onion in Golden Olive Eleni® Extra Virgin olive oil, add in the garlic until lightly coloured, add in the crushed tomato, and wine. Add oregano, parsley, black pepper simmer for 15 minutes.

Saute the shrimp in the Golden Olive Eleni® certified organic Extra Virgin Olive Oil lightly until pink (2-3 minutes).

When the tomato sauce is thick (not watery) pour into a casserole dish (l qt) over the shrimp. Top with feta cheese, press into the sauce. Bake at 400F for 20 minutes until hot and bubbly. This can be served as a main course or as an appetizer with crusty pita bread.

Sole au Natural

Serves 4

• 2 lb Fillets of sole
• three tbsp finely chopped parsley/or dill
• 1/4 cup Golden Olive Eleni® Certified organic Extra Virgin Olive Oil
• juice from l lemon
• salt to taste

Arrange fillets in a baking pan, salt and pepper to taste. Sprinkle the lemon juice over the fillets. Drizzle the olive oil lightly over the fish and sprinkle with fresh dill. Broil or Bake in a hot oven for approx 10-15 minutes or until the fish has cooked. Serve with lemon wedges.

Stefatho

Serves 4-6
Cooking time 3hr

• 2 lb Beef stewing meat (1" cubes)
• 3 lb small whole onions (size of a walnut)*
• 1 onion finely chopped
• 1/3 cup Golden Olive Eleni® certified organic Extra Virgin olive oil
• 1/2 cup red wine
• 3 cloves garlic/minced
• 2 bay leaves
• 3 cups crushed tomatoes
• l tbsp sea salt
• fresh ground pepper added on the top when completely cooked.
• water

Heat the olive oil, saute the chopped onion, garlic and meat, until lightly browned. Add in the wine, bring to a boil, add the tomato and about l cup of water. Bring to a boil, add in the spices simmer until the meat is tender, then add the whole onions. The onions will add more liquid as they cook. Slow cook, until the meat is tender, the sauce is thick, and the onions are soft. Take care when stiring not to break up the onions, they must remain whole. Serve with a white pilaf and plenty of crusty bread. Garnish each serving with fresh ground pepper. Especially good with greens and your favourite wine.

Note* to reduce the amount of water the onions will add to the stefado, blanch the onions in salted boiling water drain well.

Tenderloin Shish Kebob

Serves 4-6

• 2 lb beef tenderloin/ or chicken cut into 1 1/2" cubes
• 4 medium onions cut into quarters
• 2 green peppers cut into eighths
• 4 tomatoes quartered
• (optional vegies mushrooms, zucchini, )
• 2 fresh lemons
• Marinade
• 1 cup dry red wine
• 1/4 cup Golden Olive Eleni® certified organic Extra Virgin Olive Oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp rose pepper
• 1 tbsp oregano
• 1 tsp rosemary
• 6 minced garlic cloves

Prepare the meat into cubes, combine the ingredients and marinate over night in refrigerator. Keep covered, or everything will have the aroma of garlic!

You can either use metal or wooden skewers, 12" long. Alternate meat and vegetables on the skewers. Cook over hot coals turning to brown on all sides. Cooking time is approx. 15-20min.

Give a squeeze of lemon to the shish kebobs before serving.

Serve with lush green salad and garlic bread.

*Note: vegetable kebobs are equally delicious, marinate the vegetables l hour before alternating on the skewers, cook until just undercooked, over cooking vegetables makes them mushy and they fall off the skewer.

Also very good with Chicken, Lamb, and shrimp

Yucatan Fish

Serves 4

• 2 lb fillets of sole
• 3 tbsp rose pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp Golden Olive Eleni® certified organic extra virgin olive oil
• 10 cloves garlic
• 1/2 tsp cayenne pepper
• juice from 1 lemon
• 1 tsp thyme

Salt the fish well and put a side while preparing the paste. Mash the garlic into a fine paste, combining the olive oil, lemon juice, salt and pepper, rose pepper, cayenne pepper, and thyme. Spread this mixture over the fish fillets, cover and refrigerate for 2 hours or over night. Bake in a hot oven for only 10-15 minutes (or until the fish is flakey and white).

Side Dishes

Artichokes with Lemon Dill Sauce

• 4 med. artichokes cleaned and quartered
• 1 clove garlic
• bunch of green onion finely chopped
• juice from 2 lemons
• 2 tbsp fresh chopped dill
• 1/4 Cup Golden Olive Eleni® Certified organic Extra Virgin Olive Oil
• 1 tbsp flour
• salt & pepper to taste
• 1/2 cup water

Prepare the artichokes, wash remove the stem and the green coarse leaves. Cut the artichoke in half, using a sharp knife remove the fuzzy choke. Cut off the top of the artichoke leaves, leaving 1" and the heart. Put the prepared artichoke in the water with the lemon juice.

Saute the garlic and onions in the olive oil, add in the water and lemon juice and add in the artichokes, dill, salt and pepper. Simmer until tender. Take some of the sauce from the artichokes and thicken with flour, return to the pot, simmer until the sauce is cooked and you cannot taste the flour. Excellent accompaniment to lamb chops / leg of lamb roast.

Avgolemono Soupa (Egg Lemon Soup)

Serves 4-6

• 6 cups chicken stock
• 3/4 cup rice or
• 1/2 cup orzo pasta
• juice from 1 lemon
• 2 whole eggs
• 1 tsp salt
• black pepper to garnish

Cook the rice in the chicken stock until tender.

When the rice is cooked, remove the soup from the stove. Keep covered. Beat the eggs until fluffy, slowly add the lemon juice to eggs, beating all the while. This makes the eggs become stiffer. Take 1 cup of the hot soup stock, while still beating the egg/lemon mixture, slowly add the hot stock. Take the egg/lemon/stock mixture and return to the soup pot, stirring as you add it. The will have a creamy appearance and should be garnished with a generous portion of black pepper.

*Note: If you do not follow the egg/lemon/stock sequence, the egg will curdle. Care must also be taken when reheating.

Baked Spicy Giant Beans

Serves 4-6

• 2 1/2 cups dried, giant white lima beans
• 2 jalopeno peppers, finely chopped
• 1 cup finely chopped parsley
• 1 tbsp Greek oregano
• 3-4 cloves garlic, minced
• 1 cup Golden Olive Eleni® certified organic extra virgin olive oil
• 3 cups crushed tomato sauce
• 1 cup water
• l tsp sea salt (or to taste)
• 1/2 tsp black pepper

Soak the beans overnight, or bring water to a boil add the beans bring to a boil for a few minutes then remove from the heat, and let stand l hour. Rinse the beans drain, and arrange in a baking pan deep enough to hold all the ingredients. Add in the crushed tomato, water, olive oil, parsley, jalopeno peppers, garlic and the salt & pepper. Bake at 350 for approx 2+ hours. Give the beans a stir, and make sure that there is enough liquid for the beans to cook (add some water if it looks dry) When the beans are soft and the sauce is thick the beans are done. This is a dish, that needs time, slow cooking, so do not prepare this when you are in a hurry. This can be served as the main dish or as an accompaniment to a meal. Serve with crusty bread, and your favourite wine.

Baked Whole Garlic

350F 30 min

• l head of garlic (Bake as many as you want to use)
• 1 tbsp olive oil
• rosemary, thyme

Take a whole head of garlic, drizzle with olive oil, and a few sprigs of rosemary and thyme, wrap in foil. Bake in a moderate oven until the garlic is soft. Serve with toasted mini bagels, or crusty french bread. Remove the foil, and take a clove of garlic squeeze the garlic paste out on the bread, spread on some warmed brie cheese and enjoy. This is the ultimate for a garlic connoisseur . If you have some baked garlic left over, it can be added to a pizza topping, sandwiches, salads any where you love garlic! Don't forget the wine.

Red sun ripened tomatoes are the most flavourful, its no wonder why so many spend hours preparing tomato sauce. The taste is noticably more delicious and its the basic sauce for so many dishes, pasta, stews, soups.

The process for making your own tomato sauce is a lengthy one, but definitely worth the effort.

Its not uncommon to hear of 200 pounds of roma tomatoes being crushed, seeded and simmered into thick tomato salsa with the added herb sweet basil added in. We make our own tomato sauce outdoors in a huge pot simmering for hours. And while that was cooking outside someone was making a pot of pasta to sample the new sauce on. It was a family event, All our daughters are involved, tomato sauce for the winter. The aroma is as incredible as is the taste. Start small!

Another wonderful way to enjoy fresh tomatoes is to make fresh sliced tomato pizza. Its so easy and so tasty, you'll want more.

Bon Appetit.

Briam

• 6 small zucchini (6 in long)
• 6 potatoes
• l med. cooking onion, finely chopped
• 1/2 cup finely chopped fresh parsley
• 2-3 cloves garlic, minced
• l l/2 cups crushed tomato (or fresh)
• 1 cup water
• l tsp salt ( or to taste)
• l tsp pepper
• 1/2 cup Golden Olive Eleni® certified organic extra virgin olive oil

Wash and clean the zucchini. Cut into sticks the size of carrot sticks. The potatoes should be cut about the size of thick fries. Arrange in baking pan, add in the onion, parsley, chopped garlic, tomato and olive oil. Mix this all well, add in the water and the salt & pepper. Bake in a moderate oven until the potatoes are cooked and the sauce has thickened. (approx l hr.) Serves 4 as the main course. Serve with quality crusty bread, cheese and green salad.

A Mediterranean diet and quality Golden Olive Eleni® certified organic Extra Virgin Olive Oil is what the Greek cuisine has brought to the table. The results are always delicious.

Gai Lan

Gai Lan is a green leafy vegetable, similar to the broccoli in colour with white flowers. The stalks are slender and long with large flowerettes. The flavour is fresh and delicate, an excellent accompaniment to seafood. It can be served either steamed with your choice of oyster sauce or fresh lemon juice and olive oil.

Kapakoto (vegetarian)

• 4 med-sized eggplants, sliced
• 4 red/yellow/green bell variety of peppers, seeded & quartered
• 1 cup bread crumbs
• 1 lb crumbled feta
• salt & pepper to taste
• 1 Tbsp oregano
• 3-4 cloves garlic finely chopped
• 1 onion, finely minced (optional)
• 2-3 fresh tomatoes, sliced
• GOLDEN OLIVE 'Eleni' Cert Organic Evoo

Grill peppers and eggplant, brushing well with olive oil, under broiler or BBQ.

in 9x12 pan, brush well with olive oil, arrange a layer of the grilled eggplant, sprinkle with oregano, garlic and breadcrumbs. Add 1/3 of the feta cheese evenly. Arrange the peppers in a layer, add garlic, oregano, 1/3 of the feta and bread crumbs. Top the final layer of eggplant, oregano, feta, fresh tomato slices and bread crumbs. Drizzle with olive oil. Bake at 375F for approx 1 hour or until lightly golden on top. Cut into serving peices, serve hot or at room temp. A simple green salad to accompany it or serve with BBQ meats, lamb chops or souvlaki. Enjoy.

Lemon Potatoes

• 6 medium potatoes cut in quarters
• juice from 2 lemons
• 1/2 cup Golden Olive Eleni® Certified Organic Extra Virgin Olive Oil
• 1 tbsp oregano*
• salt & pepper to taste
• 1 cup water

In a 9x12 baking pan arrange the cut potatoes. Add in lemon juice. Salt and pepper generously. Rub in the oregano and olive oil, mix well. Add in the water. Bake at 375 until potatoes are just golden. Approx 1 hr. Serves 4.

Potato Fratatta

Serves 2 well

• 3 medium potatoes cut into fries
• 6 eggs
• salt & pepper to taste
• parmesan cheese
• 1/2 cup Golden Olive Eleni® certified organic Extra Virgin Olive Oil

Using olive oil, fry the potatotes to a golden brown. Remove from pan and keep warm. Remove all but three tbsp olive oil, beat the eggs, season, add a touch of water continue to beat until fluffy. Pour the egg mixture into the pan, arrange the potatoes in the egg. Cook the fratatta on medium heat until golden, then using a plate flip the fratatta and cook on the other side until set. Sprinkle with parmesan cheese and serve with salad and crusty bread.

*Fratatta can also be cooked in the oven, grease a pan, add in the egg mixture, potatoes, cheese and bake in a preheated oven of 400F until golden. There is no need to turn the fratatta if it is cooked in the oven. approx. 20 min. or until golden brown.

Shanghai Bok Choy

Shanghai Bok Choy is a type of cabbage, similar to the Bok Choy, only its half the size. It has dark green leaves with white stalks and small flowerettes of yellow flowers. The flavour is mild and very tasty. It can be served in a stir fry with any meat, poultry or seafood. It is also served as a vegetable, steamed until tender, and topped with either a soy sauce, oyster sauce or lemon/oil dressing.

Soo (Suey) Choy

Soo Choy is an oval shaped cabbage, that is used in Chinese cooking in soups but is also a mild delicious steamed vegetable. If you like cabbage, you'll love this, no offensive odour.

Spanakopita Helen Koutalianos

• 2 pkg. spinach
• 4 eggs
• Golden Olive Eleni® Certified Organic Extra Virgin Olive Oil
• 1/2 cup anise, finely chopped
• 1 bunch finely chopped green onions
• 1 cup feta cheese, crumbled
• salt & pepper to taste
  **Note: the feta is salty - go easy on the salt (approx 1/2 Tsp pepper)
• phyllo pastry

Wash and chop all the spinach, leave to drain excess water. Add salt & pepper, chopped onions and spinach in a large bowl. Add in the feta, eggs, anise, mix everything by hand until all spinach is well blended. Put it to one side.

Take your baking pan and grease this will olive oil. Take one phyllo pastry sheet at a time and line the pan. Carefully brush with olive oil each time. Place 5 - 6 sheets on the bottom, then take the spinach mixture and carefully distribute evenly. Do not put the liquid in the filling, as it will make the phyllo soggy. Fold in the pastry over the filling, creating a casing for the filling and brushing each sheet with olive oil.

Now start to place 5 - 6 sheets of phyllo on top of the spinach, brushing each sheet with oil. Sprinkel just a bit of water on the final sheet to prevent it from rising and breaking. Bake in a moderate oven for approx 40 minutes or until golden brown.

** Baking time depends on your oven.

9 X 12 pan
Bake 375-400 F until brown.

Yu (pronounced YOU) Choy

Yu Choy is a green leafy vegetable again very similar to the broccoli in colour, with yellow flowers. The stalks are very tender, and every part is edible. It is served steamed with oyster sauce, but is delicious with fresh lemon juice and olive oil. Can be served with any meat dishes but especially good with seafood.

Appetizers / Soup / Salad

Fish Roe Rissoles (Tarama Keftethes)

• 1/2 cup tarama (fish roe)
• 2 large mashed potatoes (tofu can be substituted here)
• 1/2 cup finely chopped green onions (scalded)
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped parsley
• salt & pepper to taste
• bread crumbs or flour
• Golden Olive Eleni® certified organic extra virgin olive oil for frying

With a hand mixer, beat the fish roe, add in the potato or tofu, onions, dill, parsley, salt & pepper. Blend well.

Shape into 1' balls, roll into the bread crumbs or flour and fry in olive oil until brown and crisp on the outside and soft on the inside.

Can be served as an accompaniment to lentil soup or serve as an appetizer. Garnish with fresh lemon juice.

Greek Salad

Serves 4

• 4 large ripe tomatoes
• 1 green pepper
• 1 medium onion (any kind)
• 1 english cucumber
• 1/2 lb feta cheese (either crumbled or cubed)
• Kalamata olives (as many as you like)
• 1/4 Golden Olive Eleni® Certified Organic Extra Virgin Olive Oil
• 1 tbsp oregano*
• Salt to taste (remember feta cheese is salty)

Bring tomatoes to room temperature before using in the Greek salad, tomatoes taste better at room temperature. Wash all your vegetables, wipe dry. Cut tomatoes into wedges (8th's) and then into half. (Pieces will look like small triangles) Cut the green pepper into slivered pieces, then into 1" long. Cut onion into half, and then thinly slice. (If you want to take the strong burn out, rub a little salt into the slivered onion before adding to the salad) Remove the peel off the cucumber, cut into half and slice. Just before serving put all vegetables into your bowl add the oregano, salt, olive oil, feta cheese, and kalamata olives. Mix well and serve immediately with plenty of fresh crusty bread.

*hint: oregano needs to be rubbed in the palm of your hands, to release its natural oils and fragrance. It then enhances the food.

It has become trendy to dip fresh bread into oil and vinegar, this only masks the poor quality of the oil unless you use quality balsamic vinegar. When you have a very fine Extra Virgin Olive Oil you only need the oil and a little sea salt to bring out the full flavour. It is the best way to enjoy it. You actually taste the freshness of the Golden Olive Eleni® and the fresh bread. Truly the Greek way to enjoy one of life's simple pleasures.

Greens in Extra Virgin Olive Oil Dressing

Beet greens, kale, spinach, dandelion leaves... are just some of the delicious greens we have. Lightly steamed so that they do not lose their nutrients, we add just enough Golden Olive Eleni® certified organic extra virgin olive oil to coat the greens and enhance the flavour with fresh lemon juice. This is the simplest and most delicious side dish to a meal.

Lentil Soup

Serves 4-6

• 2 cups lentils
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup crushed tomatoes
• 1/4 cup Golden Olive Eleni® certified organic extra virgin olive oil
• 1 bay leaf
• 1 tbsp thyme
• 1 tsp salt or to taste
• 1/2 tsp pepper
• 6 cups water (or stock)
• wine vinegar to taste

First sort out the lentils, making sure there are no stones. Wash the sorted lentils, using a sieve. Put the lentils into boiling water. Add in the onion, garlic, olive oil seasoning. Simmer until the lentils are soft and the stock thickens. Serving, bring the wine vinegar to the table so everyone can add to his own bowl to taste (1 tsp). Simmer, then serve. This is served with fish, crusty bread, cheese and picked vegetables.

Pita Bread (and makes an excellent Pizza Dough)

• 2 cups warm water
• 1 tsp salt
• 1/4 cup Golden Olive Eleni® certified organic Extra Virgin Olive Oil
• 1/2 tsp sugar
• l pkg instant yeast
• approx 6 cup flour

Combine all the dry ingredients together, add to the liquid blend to form a soft dough, without being sticky. Leave to rise, punch down and knead, break off pieces of dough, roll out into rounds, fry in olive oil UNTIL golden. Sprinkle with thyme or oregano and a salty grated cheese (kefalotyri or megithra), add slices of fresh tomatoes and enjoy! This is also used to wrap a souvlaki in it and add the trimmings like fresh tomatoes, chopped onions, and tzagiki.

Dressings / Dips / Sauces

Bechamel Sauce

(follow same method as for a white sauce)

Melt the butter, slowly add in the flour until you have a smooth paste, slowly add in the warm milk, using a whisk you reduce the chance of getting lumps. Beat the eggs and add into the milk mixture. Season to taste and add in the nutmeg. While constantly stirring cook at medium heat until thick and creamy texture is reached. Do leave unattended it does burn quickly. Pour over the top of the pastitisio. Dot with butter and sprinkle with the rest of the parmesan cheese.

Bake at 350 for 40 - 60 minutes or until golden colour.
Can be made a day or two ahead and refrigerated, it tastes better the next day.

Bechamel Sauce Topping

• 1/2 cup butter, melted
• 1 1/2 cup flour
• 6 cups milk (warm)
• 2 eggs
• salt & pepper to tast
• 1 tsp nutmeg

Brown the ground beef in 1/4c of olive oil, add in the onion and cook until transparent. Add in the salt & pepper and bay leaves, crushed tomato sauce, continue to simmer.

Boil water in a large pot, add salt and put in the maccaroni. Cook for approximately 10 minutes, until tender. Drain. Put the maccaroni in a bowl, combine with 3/4 of grated cheese, and 3 eggs beaten and mixed with 1 cup milk.

Arrange half of the maccaroni in the baking pan (9 x 13), Spread the meat sauce over entire maccaroni base. Top with the other half of the maccaroni mixture, and top with the Bechamel sauce.

Olive Oil and Lemon Juice Dressing

• 1/2 cup Golden Olive Eleni® certified organic extra virgin olive oil
• juice from 2 fresh lemons
• salt to taste

Blend together and pour over your greens of choice.

Olive Oil Dip appetizer

In a Small bowl add 1/4 cup Golden Olive Eleni® Extra Virgin Olive Oil, add to it 2-3 cloves garlic finely minced,good quality balsamic vinegar to taste, and 1-2 tbsp. freshly grated Parmesan cheese (or just a little sea salt). Add a basket of homemade Fresh crusty bread cut into chunks, serve with olives and wine, this is a simple delicious appetizer for two. (Dip bread into the mixture and enjoy)

Salad Dressing (Green Salad) for 2-4

• Romaine Lettuce, cucumber, green onions, celery
• 1 tbsp. Finely chopped fresh dill (or basil)
• 1 tbsp fresh lemon juice
• 3 tbsp Golden Olive Eleni® certified organic extra Virgin Olive Oil
• salt to taste

Tomato Sauce

• 2 kilo fresh tomatoes finely chopped (seeded optional)
• l onion finely chopped
• 2 cloves garlic, minced
• 1 finely chopped bannana pepper (sweet)
• 1/2 cup finely chopped fresh sweet basil
• 1 tbsp Greek oregano (there is a difference sunshine makes!)
• salt & pepper to taste
• 1/2 cup Golden Olive Eleni® certified organic Extra Virgin Olive Oil

Saute onion, garlic and pepper in hot olive oil, add in the tomato sauce, oregano, basil, salt & pepper, bring to a boil, then simmer until the sauce has thickened and taste adjust spices to your liking. serve over your favourite pasta.

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