If you could only use 1 Word to describe Crete, it would have to be heaven on earth.
This simple appetiser is heaven on earth .. While travelling along the north coast, and spending a few days in Port Haina, many years ago, we met a Greek Couple from Port of Call Salonika, Greece´s 2nd city...
The black olives paté is an excellent sauce, ideal for seasoning toasts, crackers, sandwiches, but also as an addition to other tasty recipes.
About 170 g., Preparation time 5 minutes
100 g of black olives
1 tablespoon of extra virgin olive oil (EVOO)
a pinch of salt
a little peeled clove of...
Well, I really did think I’d come up with an original recipe. I bought some beautiful swordfish steaks and I was thinking about how they would work so well with salty olives and capers, sweet raisins and creamy pine nuts in a garlicky tomato sauce. Having ‘invented', cooked and photographed the...
Ingredients for about 10 aubergine rolls:
2 sprig of fresh thyme (or basil if you prefer)
100 g. of mozzarella
extra virgin olive oil to taste
n° 15 black or green pitted olives
a teaspoon of capers
salt and black pepper to taste
tomato sauce 100 ml
400g cod fillet
1 400g tin of artichoke hearts (drained)
A tub of mixed olives - about 15 olives
Salt and pepper
Place the cod in an oven dish and scatter over the artichokes and olives
Pour over a few tablespoons of olive oil and squeeze the juice of...
Pissaladière is a classic French dish, and is normally made rather like a pizza, often using pizza dough. Here I've turned it into a quiche buy using shortcrust pastry and eggs. I used red onions but it could as easily be made with white onions. :) For a vegetarian version, you could use strips...
This is a quick and easy meal to prepare and can be taken either hot or cold.
8 oz of pasta - about 2 cups dried pasta. I used mini farfalle.
2 cups of chopped green beans.
2 cups of halved cherry tomatoes...
Virgin, extra virgin, etc., I'm not sure which one is the best to use? I presume that these descriptions have more to do with the flavor of the oil. Which one tastes the best, if you have a preference? Which one is the healthiest? Is there a difference, health wise?
I sign up to a newsletter about sourdough and today it contained some information about olive oil and handling sourdough. But that was not the bit that got my attention. The part that got my attention was the part about the lady concerned (Vanessa Kimbell and her sourdough newsletter) having...
One of the first ideas to come to mind for the 'ham' Recipe Challenge, was quiche. Well obviously! But how to find an interesting flavour combination? Good ham has a slightly salty but sweet flavour so it pairs well with sour tastes. Black olives are ripened green olives and are a little...
I wonder what is the best way to preserve olives freshly picked from a tree?
I read that it is quite a lengthy process to remove the bitter taste from the fruit. Apparently you have to soak them in brine and remove some of the liquid every day, while adding more salt. After a week you have to...