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Recipies with extra virgin olive oil

Ingredients:

  • 300gr wild greens (radish, sow thistle, fennel, arugula, salsify, leek, purslane, garden peas,etc.)
  • 2 spring onions
  • 1 tablespoon vinegar
  • 4 tablespoons EXTRA VIRGIN OLIVE OIL
  • Salt

Preparation

Rinse all the wild greens and vegetables well, then chop them. Mix them all for 1-2 minutes, then sprinkle with salt and dress with olive oil and vinegar.

1

Ingredients:

  • 3 barley rusks
  • 10 tablespoons EXTRA VIRGIN OLIVE OIL
  • 2 tablespoons fennel, finely chopped
  • 1 cup cracked green olives (tsakistès), remove pits and cut flesh into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon rind, freshly grated
  • Salt, coarse grain, to taste

Preparation

Use a bowl to mix the cut olives, fennel, lemon rind and salt. Dip the ‘Dakos’ rusks in water and then let them dry. Pour a little olive oil over them, sprinkle them with lemon juice and top them with the mixture of olives. Serve immediately.

Ingredients:

  • 1 tomato
  • 1cucumber
  • 1 slice fetacheese
  • ½ onion
  • Black olives
  • 2-3 tbs extra virgin olive oil
  • Salt

Preparation

Wash the vegetables well and cut them into small pieces. Mix on a plate and add the feta, olives and oil. Season with salt and the salad is ready. A little oregano can also be scattered over the feta, for a stronger flavour.

Ingredients:

For the dough

  • 1kg flour for all uses
  • 1/2 tsp. salt
  • 2tsp. olive oil
  • water (enough so that the dough does not stick in your hands when kneading it)
  • 1/2 water glass tsikoudia

For the filling

  • 2 kg spinach or the other greens
  • 1/4 water glass oil
  • salt, pepper, mint
  • 1 onion, finely chopped

Preparation

Mix all the ingredients well, knead the dough with your hands and let it rise for 1-2 hours. Roll out the pastry using a rolling pin. Make a big sheet, 1/2 cm thick and cut it in the shape of tea saucer. Remove the roots from the spinach, wash it well and cut it in to small pieces. Saute it in an empty casserole for 5 minutes, squeeze with your hands and put it in a bowl. Add the onion, salt, pepper, mint, oil and mix them together. Using a rolling-pin roll out a pastry sheet, the size of a soup plate. Fill each pastry sheet with a tbsp. of the mixture, fold and close it well and then fry them in very hot oil on both sides. You can also bake them in the oven for 30-40 minutes at 180? C after having basted them with a beaten egg and sprinkled with sesame.

Ingredients:

  • 1 kg lamb
  • 1 onion
  • ½ clove of garlic
  • 4 tbs oil
  • 1 carrot
  • 1 pepper
  • 2 medium-sized tomatoes
  • ½ kg hylopites
  • ½ cup grated cheeseSalt, pepper

Preparation

Cut the meat into cubes and sauté in very hot oil wit the finely chopped onion and garlic. Add the pepper and carrot. After another 2 minutes, add I cup of water and as soon as it boils remove the scum that forms with a slotted spoon. Leave the meat to simmer for about 1 hour. When it is half cooked, add the chopped tomatoes and seasonings. Add the hylopites and continue to cook for about another 20 minutes until the red sauce has thickened, the hylopites are cooked and the meat is tender. Serve hot, sprinkled with the grated cheese.

Ingredients:

  • 1 kilo lamb
  • 1 kilo okras
  • 1/2 kilo tomatoes
  • 1 glass olive oil
  • 1 onion, some vinegar, salt, pepper

Preparation

Wash the okras, cut the stems, sprinkle with vinegar and dry in the sun for a while. Place the meat in the pot with the olive oil, saute and then add the peeled and finely chopped tomatoes and let them boil for some time until the meat is half cooked. Place the okras in the pot, season with salt and pepper, pour a little water, if necessary, and cook thoroughly.

Ingredients:

  • 1 kilo lamb
  • 500gr spiny chicory
  • 100gr olive oil
  • 1 onion
  • 1 egg yolk
  • 2 lemons
  • Salt and pepper to taste
  • White wine

Preparation

Place the onion with the olive oil in a pot and saute. Add the lamb and then the wine and stir, until the alcohol evaporates and only its fragrance remains. Reduce the heat and add water, until the meat is done. Boil the spiny chicory in another pot and when done, mix with the meat. Whisk the egg yolks with the lemon juice and gradually stir in the mixture into the pot.