Olives

Ivy on Μαρτίου 8th, 2011

Lagana is a delicious flatbread which is usually baked  on the first day of Lent of the Orthodox Easter.    This year I wanted to make something different from the classic Lagana so I made it with olives and rosemary. I prepared the dough it from the previous day so that I could bake it early […]

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Continue reading about Lagana Flatbread with Olives & Rosemary

Last Saturday 40 Greek Food Bloggers were invited to the Factory of Elais for a tour and familiarization regarding the production and qualities of good olive oil. Arriving there we were pleasantly surprised by the graffiti on the exterior walls which depicted scenes of olive oil production.   We passed inside the factory.. .. and […]

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Continue reading about Greek Olive Oil Tasting and Vegan Savoury Olives Cake with Olive Oil

Ivy on Μαρτίου 30th, 2009

Laconia is a prefecture in Greece, with Sparta its administrative capital. It is bounded by Mount Taygetus, to the west of Sparta, which is the highest mountain range of Peloponese (2.407 meters)  and with the Parnon mountains to the northeast (1.961 meters),  to the west with Messenia,  and  to the North with Arcadia. Among the […]

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Continue reading about Lakonia and Pasta Elias (Olive paste)

Ivy on Οκτωβρίου 30th, 2008

Elies Tsakistes (pronounced Eliės Tsakistės) are crushed olives which are harvested when green. Green olives are usually sold ready to be eaten but if you produce olives and want to make them from scratch, there is a procedure to follow in order that the olives become edible. First of all you have to crack the olives and put them […]

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Continue reading about Elies Tsakistes the way we eat them in Cyprus

Ivy on Ιουνίου 2nd, 2008

Yesterday when I visited Kalyn’s Blog I saw that she had posted about an American Greek Salad. When I read some of the comments, I saw that people were talking about their experience of Greek Salads, as they were expecting a salad with tomato, cucumber, feta, onion, oregano and Kalamata Olives. Some said their salad […]

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Continue reading about What makes a Greek Salad Greek?

Ivy on Μαρτίου 14th, 2008

For those who are fasting for Greek lent a variety of different food is necessary. Do you know what they used to have for breakfast some generations back? Bread and olives and that kept them strong and healthy to work all day in the fields. However, how tasteful the olives may be we never eat […]

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Continue reading about Eliopita, Eliotes or Eliopitakia (Cypriot olive pies)

Ivy on Ιανουαρίου 18th, 2008

Some days back I wrote about Kalamata Olives and how to brine them and I realized that I still have plenty of olives left from last year. There was no way I would let these homegrown gourmet in the cupboard any more. I decided that they should be consumed soon so right after posting for […]

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Continue reading about Eliopsomo (olive bread)

Ivy on Ιανουαρίου 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 […]

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Continue reading about Kalamata Olives (Elies Kalamon)

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