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Greeks consume about 22 kilograms of olive oil a year per head; no other fat substance is used in Greek kitchens, whether at home or in the tavernas and restaurants. 10. FETA CHEESE IN OLIVE OIL INGREDIENTS 2 cups (500 ml) extra virgin olive oil ½ kilo (1 pound) hard feta cheese, cut in cubes 1 tbsp. mustard seeds 1 bay leaf 4-5 peppercorns 1 small hot chili pepper METHOD 1. Coarsely crush mustard seeds and pepper corns, with mortar and pestle or electric grinder. 2. Place feta cheese cubes in a jar. Sprinkle with spice mixture. Add chilli and fill up with olive oil. Keep refrigerated for one week before ready to use. SALADS 1. GREEK SALAD INGREDIENTS 4 tomatoes, cut in wedges 1 cucumber unpeeled, cut in rounds 1 green pepper, cut in rings 1 large onion, cut in fine wedges 2 tbsp. capers 1 tsp. dried oregano 15-20 black olives FOR THE DRESSING ½ cup extra virgin olive oil 2 tbsp. red wine vinegar (optional, according to taste) Salt Pepper METHOD 1. In a large open serving bowl mix tomatoes, cucumber, onion, pepper as prepared. 2. Add olives and capers. 3. Shake all the ingredients of the dressing in a jar with a tight fitting lid. Drizzle dressing over salad. Sprinkle with oregano and serve. Olive Oil: Eat Better, Live Longer Author: Myrsini Lambraki Copyright: Myrsini Lambraki, Raftopoulou St. 31, 71305 Heraklion, Crete Tel. and Fax: +30 2810 210052 & 2810 346554 Mobile Phone: 6945 468190 E-mail: mirsini@her.forthnet.gr Website: http: http://users.forthnet.gr/her/myrsini Photographs: Panagiotis Beltzinitis, Myrsini Lambraki, Douwe Hoogstins Translations: Maria Teresa Xylouri, Vicky Smyrli, Aggela Shinaraki ISBN: 960-91513-0-2 Back to HCS Home Page |
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