Recipes with Olives & Olive Oil
All recipes in this page are traditional recipes from Crete, Greece and the Mediterranean and they have been republished from the excellent publication “12 Months with the Olive Tree” published by the cultural organization “The Routes of the Olive Tree” – Chamber of Commerce and Industry of Messinia, Greece.
- Place in a bowl 250 g of black olives without the stone, 80 g of anchovies washed and thinly cut, 50 g of caper and mush all together.
- You add juice of one lemon, a tablespoon of brandy, 200 g olive oil, salt, pepper and stir well. Keep the pate in a closed jar in the fridge and use on bread preferably lightly toasted.
- Wash, salt and bake 4-5 fish slices – preferably sea bream or grouper – on the grill. In a bowl, mix two medium, ripe tomatoes thinly sliced, a cup of extra virgin olive oil, a tablespoon of thinly cut parsley, juice of half a lemon, salt and pepper.
- Serve the fish while still hot, after you cover it with the tomato and olive oil sauce.
- In a bowl, whisk 1 1/2 glass of olive oil, 2 glasses of sugar, 1 1/2 glass of orange juice 1 teaspoon of baking soda, and add 1 glass of black raisins, 1/2 glass of walnuts, shavings of the skin of one orange, and finally the flour (as much as needed to keep the dough soft).
- Put spoonfuls of the dough in a baking tray and bake for 15-20 minutes.
- Cut a chicken in small portions and lay it in a pot in which you have already poured a teacup of olive oil. Cut 2 green peppers, 2 red peppers, 2 onions and two garlic cloves in thin pieces.
- Take out the stones from the olives and throw them over the chicken, together with a all other ingredients.
- Add two ripe tomatoes thinly cut, a large cup of red wine and bake in the oven for about 1 1/2 hour, until it absorbs the liquids.
- Peel and cut two large potatoes in thick pieces, salt them, sprinkle them with the juice of half a lemon and stir them well. Cover them and leave them for about 45 minutes.
- In a deep frying pan, heat up 2 cups of virgin olive oil. Drop the potatoes in the hot olive oil and let them fry with no cover until they get golden.
- Take them out with a strainer-ladle and place them on kitchen paper towels so that they totally drain from the excess oil. They are eaten hot.
- How to prepare the pap: an egg, salt, pepper, a little hot pepper grated, flour.
- Use black olives. Take out the stones and stir them in thick pap that you have prepared earlier. With a spoon, take from the mixture and fry in hot olive oil.
- Put in a frying pan a couple of big, ripe tomatoes, skinned and thinly cut, salt them and simmer them for about 6-7 minutes, until they absorb their liquids.
- Add 6 tablespoons of extra virgin olive oil and stir for 2-3 minutes. Add 4 eggs, sprinkle with pepper and fry in low fire for a few minutes, occasionally stirring around with the sauce.
- If you wish, you can add a bit of grated feta cheese.
- Serve with their sauce and oil.
- In a bowl, whisk together a cup of olive oil and two cups of sugar. Add gradually the yolks of 6 eggs, the shavings of the skin of a lemon, a small-medium bowl of yoghurt, 3 teacups of flour (in which you have added 3 teaspoons of baking powder) and the whites of the eggs that you have previously whisked them into meringue.
- Place the mixture in a no. 34 baking tray and bake in medium fire.
- In a bowl, stir 1 kg of flour with 2 spoonfuls of dry yeast and a spoonful of oregano.
- Add a spoonful of sugar, 2 teaspoons of salt, 80 g of olive oil, 2 cups of warm water and knead until the dough goes soft.
- Leave the dough covered in a warm place until it puffs up. When it does, lay it and spread it on an oiled baking tray, pressing it lightly so that it is flat and even, oil it and make little cavities by pressing the dough with your fingers, where you then place 150 g of Kalamata olives (without their stone) and leaves of rosemary.
- Bake in medium fire for about an hour. Serve hot.
- Clean and cut a large cauliflower to pieces, sprinkled it with the juice of 1-2 lemons and add salt and pepper.
- Brown the pieces in a frying pan with heated olive oil and place them one by one in a boiling pot. When they are finished, slowly brown in the same oil a medium onion thinly cut and add a tablespoon of tomato puree thinned in water.
- After it has gone through a couple of boils, empty the frying pan contents in the boiling pot, add a glass of water and let simmer until all liquids but the oil are absorbed.
- Brown 4 portions of pork meat in virgin olive oil.
- In a bowl, thin a tablespoon of tomato puree in 2 glasses of water and add the thinly cut skin of an orange, salt, pepper, and all of use this mixture to sprinkle the meat.
- Wash 1 kg of spinach and a bunch of celery. When the meat is half done, add the greens.
- The dish is ready when it is left only with its oil.
- In a bowl, put 100 g of crushed grain in a little cold water so that it puffs up.
- Wash 2 bunches of parsley, a bunch of mint and fresh onions, drain them and slice them.
- Drain the crushed grain by hand, put it in a salad bowl and add salt, pepper, the juice of half a lemon and virgin olive oil, stirring slowly.
- Add the cut greens, the rest of the lemon juice and a large tomato, cut in pieces.
- Serve with bread and freshly washed lettuce leaves.
NOTE. All the traditional Mediterranean recipes in this page have been republished from the excellent publication “12 Months with the Olive Tree” published by the cultural organization “The Routes of the Olive Tree” – Chamber of Commerce and Industry of Messinia, Greece.
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