Search
More results...
164 SEARCH RESULTS FOR: olives
7 November 2011
An unctuous, cloying scent permeates the winding back roads of the Greek countryside during the short, slate-skied days of winter. It’s the smell of years of olive harvesting and processing come to life again as farmers and producers gear up for their busy season. Mills start churning up for the months of work ahead, and vast quantities of table olives ...
16 October 2011
The time is ripe for rethinking the positioning of one of our most traditional foodstuffs, olive oil, on the global market. That market, no doubt, will change dramatically over the next decade, as consumers become more savvy and knowledgeable about specific regional oils and as a group of high-end producers across Europe is hoping to redefine the standards for excellence. ...
14 October 2011
All over the Mediterranean, small, savory plates of food enjoyed in a convivial atmosphere make for one of the region’s basic dining experiences. Known widely now as tapas, antipasto, merende, even hors d’oeuvres, these tidbits comprise a whole pan-Mediterranean culture: that of sharing food and drink with friends in an unrushed, unharried environment. In Greece (and throughout the eastern Mediterranean, ...
14 October 2011
Greece is fortunate to have one of the best climates in the world, one in which ample sunshine helps produce some of the tastiest fruits and vegetables. Because raw ingredients—from garden to grove to field to sea—are delicious in their own right in Greece, Greek cooking has evolved in such a way so that there is an innate respect for ...
14 October 2011
While the unique qualities of the Greek climate and soil are seminal to the ultimate quality of its olive oil, so too is the manner in which Greek olives are harvested and crushed. In some places, the olive harvest starts as early as October, when the fruit is still not fully mature. The oil from these green, unripe olives is ...
14 October 2011
Thanks in part to the long history of the olive tree in Greece, there are many varieties of olives. Most are either exclusively oil olives or table olives, although there are a few varieties that be processed both as table olives and pressed for oil. According to the weight of the fruit the varieties are distinguished as follows: Small fruit ...
14 October 2011
The silver-green foliage of the olive tree has graced the mountains and shores of Greece from as far back as 60,000 years ago. Archaeological evidence attests to the long and continuous presence of the olive tree on Greek soil. Leaves of the oldest known cultivated trees, dating back 55,000 years, have been unearthed on the islands of Santorini and Nyssiros. ...
12 October 2011
The dish that brought Greek cuisine fame worldwide is, no doubt, a salad. Greeks call it horiatiki; the rest of the world knows it as Greek village salad. It appears on the menus of Greek and Mediterranean restaurants from Athens to Adelaide. It’s simple—a mixture of tomatoes, cucumbers, onions, green peppers, olives, oregano, olive oil, salt and, more often than ...
11 October 2011
Greece’s sun-soaked islands are home to some of the country’s most unique foods. Nothing conjures up the dreamy images of Greece better than the Aegean, home to countless islands big and small and to cooking traditions as old as Homer. Islanders have their unique existence, defined by the deepest bond to place and familial roots, in common with one another, ...
11 October 2011
The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze items, such as baked giant ...
