Greek Olives

  When I received the package from and saw two kinds of olives and sun-dried tomatoes, the first thing that came to my mind was to make lagana, which is the predecessor of focaccia and top it with these wonderful ingredients.   Tepes edible olives are produced in Gera, which is a beautiful and rich […]


Continue reading about Lagana with Garlicky Olives, Sun-dried Tomatoes and Rosemary

I was recently contacted by who offered to send me some Greek products to review and I gladly accepted. is a new venture put together by young Greek entrepreneurs, who despite the country’s economic crisis and current wave of events wish to invest on the export of quality Greek food products and help […]


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Ivy on November 27th, 2010

Μy friend Marianna Kavroulaki, archaeologist and researcher in food history organized an Ancient Greek Symposium, called Edible History and Edible Stories.  In ancient Greece, the symposium was a drinking party (from Greek «συμποτείν» (sympotein), “to drink together”). I love ancient Greek history and in a lot of my posts you will find references relating to […]


Continue reading about Foodbuzz 24, 24, 24: An Ancient Greek Symposium

Ivy on January 10th, 2008

  Elies Kalamon (mostly known as Kalamata olives abroad), is a supreme variety of edible olives which are cultivated mainly in the Messinia (Kalamata) and Lakonia (Sparta) districts and in the wide area of Agrinion as well. The olive fruit is collected when it ripens from mid November till mid January. After the processing procedure (carving, salt solution, vinegar) we get […]


Continue reading about Kalamata Olives (Elies Kalamon)

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