A taste of Greece NOVEMBER 2020

HARVESTING ….LIFE!

NEW SEASON…for us the new
season starts with the Fresh Extra
Virgin Olive oil! Early November…
a harvesting Land..Cook at home,
get inspired and enjoy the Fresh &
Spicy Olive Taste!

NOVEMBER
INSPIRATIONS:

RECIPES
  • Cook with us 4 Tasty
    Recipes!
  • What”s new?
  • Greek Stories
  • Let’s get personal….

Authentic, Greek & TASTY!!

This is a taste of Greece …
Beloved Recipes from my favourite Greek Chef Akis Petretzikis
Enjoy!

Authentic Greek Dakos

By Akis Petrezikis

Carrot and cheese bread

Ingredients

  • 220 g water
  • 10 g yeast
  • 500 g hard flour
  • 200 g carrots
  • 1 tablespoon(s) sage or
  • oregano
  • salt
  • pepper
  • 2-3 tablespoon extra
  • virgin olive oil
  • 70 g gruyere cheese, grated
  • extra virgin olive oil, for the pan

Method

  • In a mixer’s bowl add the water, the yeast, and mix with a hand whisk.Add the flour and, ideally, allow 5-10 minutes for the yeast to be activated.
  • Grate the carrots on the large holes of a box grater and
    add them to the mixer’s bowl.Add the sage or oregani
    finely chopped, salt, pepper, 2 tablespoons extra virgin
    olive oil, 50 g gruyere cheese, and beat with the hook
    attachment at high speed, for 6-8 minutes.
  • Transfer to a greased 10×35 cm loaf tin and cover with a dish towel. Set aside until it doubles in volume.
  • Preheat the oven to 180ο C (350ο F) set to fan.
  • Drizzle with 1 tablespoon olive oil, sprinkle with 20 g
    gruyere cheese, and bake for 50-60 minutes.
  • Let it cool and serve.

Black lentil salad

Ingredients

  • 200 g black beluga lentils
  • 1 bay leaf
  • 4 tablespoon(s) extra virgin olive oil
  • 1 onion 1 clove(s) of garlic
  • 2 zucchinis
  • 3 spring onions
  • lemon juice, of 1 lemon
  • 100 g feta cheese
  • 200 g baby
  • spinach salt pepper

Method

In a pot, add the lentils and fill with water so that the lentils are completely covered.
Transfer the pot over high heat and boil for 5 minutes. Drain the water.
Fill the pot with clean water again, so that it covers the lentils, and transfer over high heat. Add the bay leaf and let the lentils boil for 30-40 minutes, at high heat, until they soften. At the same time, heat 2 tablespoons olive oil in another pot over medium heat. Finely chop the onion and cut the garlic into 1-2 mm thin slices. Sauté for 1-2 minutes until they slightly soften. Cut the zucchinis into slices and half of the slices into crescents. Add the zucchinis to the pot and sauté along with the onion and the garlic. Transfer the sautéed vegetables to a bowl. Drain the lentils, cool them down by placing them under running water, and add them to the bowl. Finely chop the spring onions and add them to the bowl along with the remaining 2 tablespoons olive oil, the lemon juice, the feta cheese crumbled with your hands, the spinach, salt, pepper, and mix. Check the seasoning and serve.

Greek meatball soup –
Yuvarlakia

Ingredients

For the meatball soup

  • 1 onion
  • 1 clove(s) of garlic
  • 500 ground beef, brisket
  • 150 g glutinous rice
  • 1/4 bunch dill
  • 1 tablespoon(s) mint or oregano
  • 15 g salt
  • pepper
  • 2-3 tablespoon(s) extra virgin olive oil
  • 1 1/2 liter water
  • lemon peels, of 1 lemon
  • 2 bay leaves
  • 1 tablespoon(s) vegetable stock pot

For the egg-lemon sauce

  • 2 egg yolks, of medium eggs
  • 1 level teaspoon(s) corn starch
  • lemon juice, of 2 lemons

Method
For the meatball soup
In a blender add the onion, the garlic, and 2
tablespoons water. Beat very well.
Put the mixture in a tea towel and squeeze well so
that the whole water is removed.
Transfer to a bowl and add the ground beef,
the rice, the dill and the mint finely chopped, salt,
pepper, olive oil, and mix very well.
Shape 18-20 meatballs and add them into a pot.
Add the water, the lemon peels, the bay leaves,
the vegetable stock, and cover with the lid.
Simmer over low heat for 30-40 minutes.
For the egg-lemon sauce
In a bowl add the yolks, the corn starch,
the juice of 2 lemons, the dill, and whisk well.
Very slowly, add to the bowl 2-3 ladlefuls
of the stock where the meatballs boiled, by
whisking constantly.
Transfer to the pot and stir lightly for 30 seconds,
or until it comes to a boil.
Serve with feta cheese, bread, olive oil,
oregano, and pepper.

APPLE PIE – VEGAN
WITH EXTRA
VIRGIN OLIVE OIL

Ingredients

For the dough

  • 200 g extra virgin olive oil
  • orange zest of 2 oranges
  • 120 g orange juice
  • 200 g granulated sugar
  • 550 g all-purpose flour
  • 1 heaping
  • tablespoon(s) baking powder

For the filling

  • 5 Granny Smith apples
  • 1 tablespoon(s) lemon juice
  • 150 g granulated sugar
  • 50 g almonds, coarsely chopped
  • 50 g walnuts, coarsely chopped
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) ginger,
  • ground, or ground cloves
  • 1 teaspoon(s) vanilla extract

Method

For the apple filling
Peel the apples and remove the core and seeds.
Grate them onto a kitchen towel, using the large
blades of the grater. Wrap them in the towel and
squeeze to remove most of the juices. Transfer to a
bowl and add 1 tablespoon lemon juice. This will
prevent the apple gratings to turn brown. Add the
sugar, nuts, ginger, vanilla and cinnamon. Mix with a
spoon and set aside until needed.
For the dough
In a bowl, add the extra virgin olive oil,
orange juice, orange zest and sugar. Stir with a
spoon until the sugar dissolves. Add the flour and
baking powder. Mix with a spatula until all of the
ingredients are completely combined.
For the apple pie
Preheat oven to 170* C (338*F) Fan.
Grease a 25 cm tart pan with removable bottom with
olive oil. Add half of the dough in spoonfuls to the
tart pan to create the bottom of the pie
crust. Add the apple filling and spread evenly. Top
with the remaining dough in pieces. Bake for 40-50
minutes. When ready, remove from oven and allow it
to cool for 30 minutes. Remove from tart pan, dust
with icing sugar and serve.

WHAT’S NEW?

NEW SEASON
…NEW CROP!

NOVEMBER 2020

STORIES!

GREEK S TORIES

“GIA-GIA!”

Perhaps you know the Greek World “Gia” which means HI! But do you know what “GiaGia” is?
Giagia means grandmother and she is perhaps even today the center of the Greek Families..
Cooking Sunday lunches, taking care of grandchildren & children, telling stories, always listening & advising in all important decisions…
Harvesting olives!
These difficult days our hearts are with all grandmothers and grandfathers of the world!

EYXARISTO GIAGIA
THANK YOU GRANDMA!

Let’s get personal!

BRAND NEW!

NOV. 2020

It is a Harvesting life in the olive land and smells like fresh extra virgin olive oil!
In our lives everythings is NEW!
A new reality with alot of restictions that makes our everyday life difficult and A NEW OLIVE OIL MILL that makes us so proud and happy!
All the mechanical equipmet was replaced with brand new high techology machines in order to provide with the highest quality extra virgin olive oil!
However our PEOPLE are the ones that make us more proud and efficient! This newsletter still has the same purpose … to stay close, to stay creative, to share thoughts and smell a little like Greek spirit..
Looking forward to receive your Summer Stories Email;
theoliveroutes@gmail.com

A HARVE STING
LAND

F E E L S P U R E & A U T H E N T I C

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 The Olive Routes are opening up to new olive experiences
July 1st 2020.

Not just a (Re) Opening: A new beginning taking all the important precautions for the safety of our guests and our employees.

  •  100% Outdoor Tours.
  • 100% Private Tours.
  • 100% E-booking and E-paymnent
  • 100% local, authentic, enthusiastic, entertaining, educational!

We keep the distances but nothing can keep you away from experiencing the olive tradition and taste of Messinia!

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