Recipes

Here, in the heart of Olympia, an area protected for its uniqueness by the EU (PGI territory), also considered the heart of the Greek agricultural production, we produce, in our family-owned olive groves and mill, located a few meters away from the Ancient Olympia ruins, two extra virgin olive oil collections:

“Laurel & Flame” and “Olympian Myth”!

Both “Laurel & Flame” and “Olympian Myth” brands offer you a full range of extra virgin olive oil flavours and aromas, from a rather soft “feel”, up to a very full one. We designed this complete range, for you to pair with the food you create for you or your loved ones.

In the following recipes you will discover our suggestions, there for you to experiment with and enjoy!

Extra virgin olive oil Rules of thumb:

Extra virgin olive oils with a milder taste and aftertaste, such as our “Olympian Myth / Mild”, are ideal for fish, high-fat meats, such as pork, and for cooking, in general.

On the other hand, extra virgin olive oils with a rich flavour and a stronger character, such as our “Laurel & Flame” or our “Olympian Myth / Robust”, are unique for you to dip the bread you love in, for all vegetables, fresh or cooked, for low-fat meats, such as chicken and beef, etc.

We would like to remind you that extra virgin olive oil can replace butter or other fats and can also be used for pastries. The result is a much richer taste and a much healthier diet at the same time.

There are no rules for olive oil dressings. Both our “Laurel & Flame” and “Olympian Myth ” collections offer great choices for those of you who want to set off on your own culinary experiences!

Salt

SAVOURY OLIVE OIL MUFFINS, APPETIZER

Ingredients:

100g spelt flour
100g farina 00
1 superfine 00 flour
3 eggs
170g courgettes
80g Olympian Myth ‘Mild’ extra virgin olive oil
100g grated Gruyère
70ml milk
1 tbsp chestnut honey
Salt to taste

Preparation:

To make savoury honey, courgette and olive oil muffins, start by washing, peeling and roughly grating the courgettes. Grate the gruyère. Beat the eggs, combine with half a teaspoon of salt and the olive oil.

Add the milk, gruyère, courgettes, honey then finally the flour and yeast. Mix well.

Divide the mixture into paper cupcake cases and cook at 180° for 15-20 minutes.

Use a thin wooden skewer to check if they are cooked inside.

OLIVE PIE

Cuisine Vegan

Prep Time 15 Minutes

Cook Time 50 Minutes

Ingredients

1 kg all-purpose flour
200 ml Olive Oil , like Rapeseed, plus extra for the baking dishes
4 teaspoons Baking Powder, levelled
750 gt Black Kalamon Olives, Unsalted pitted and finely chopped
2 small white Onions, finely chopped
2 tablespoons Sea Salt
2 tablespoons Olympian Myth ‘robust’ Koroneiki Extra Vrgin Olive Oil
1 tablespoon dry Mint , finely ground
4 tablespoon fresh Mint ,home grown, leaves only roughly chopped
400 ml Orange juice

Preparation

Put a small saucepan on medium heat and when hot add the extra virgin olive oil. Wait a minute to heat up and add the onions. Sauté for 4-5 minutes until soft and translucent.
In a medium bowl add the olives, onion, dry and fresh mint and 1 tablespoon of salt and mix well.
Work on the dough (having added the baking powder, the extra virgin olive oil, the orange juice and 1 tablespoon of salt, and divide in 8 parts.
Open dough (a bit thick, 2-3 mm. oval about 20 cm length and 10 cm width) for each pie and place in the middle lengthwise the mixture of olives, onions and mint.
Use a baking dish that has been greased with olive oil. Roll each pie, brush them with some seed oil and place in the oven, air circulation, at 160 degrees C for about 45 minutes until nicely browned.

SALT COD AND OLIVE OIL BRUSCHETTE, APPETIZER

Ingredients:

300gr soaked salt cod (single piece)
1 clove garlic
1 bay leaf
3-4 slices crusty white bread
200g small plum tomatoes
Laurel & Flame Olympia PGI extra virgin olive oil to taste
Salt to taste

Oil mayonnaise:

Salt cod skin
50ml Laurel & Flame Olympia PGI extra virgin olive oil
20ml cooking water from salt cod
2 cloves garlic
Salt to taste
Pepper to taste

Preparation:

Wash the fish, remove the skin and bones then boil for 15 minutes with the bay leaf and clove of garlic.

Ease the flesh apart into smallish chunks, place in a bowl and season with Laurel & Flame Olympia PGI EVOO. Cover with film. Rinse the tomatoes then slice and season with oil and salt.

Place the skin removed from the salt code into the beaker of a hand blender along with the oil, 20ml of the leftover cooking water and a pinch of salt and pepper.

Blend until smooth (like mayonnaise), adding more water if it’s too thick, then strain.

Toast the bread slices then lay them out on a plate, covered with the chopped tomatoes in their juice, flaked salt cod and the L.&F. EVOO mayonnaise.

SAVOURY OLIVE OIL PASTRY TART, APPETIZER

Pastry:

300g superfine 00 flour
80g Laurel & Flame Olympia PGI extra virgin to taste
1tsp salt
1tsp quick dry yeast for savoury cakes
100ml boiling water
Chopped mixed herbs (sage, rosemary, thyme, chives)

Filling:

300g purple cabbage
150g gorgonzola
extra virgin olive oil
Salt to taste
Chilli pepper

Preparation:

Wash then slice the cabbage into thin strips. Transfer to a frying pan and warm gently in olive oil, salt and chilli pepper.

Remove from heat while the cabbage is still crunchy and mix with two-thirds of the diced gorgonzola, stirring until the cheese has melted.

To make the pastry, sift the flour and yeast into a bowl, add the salt, olive oil and chopped herbs, then pour in a little boiling water at a time.

Use the dough to line a pastry tin, covering bottom and sides. Empty the purple cabbage mixture in and fold down the sides. Cook at 180° for 20-25 minutes then sprinkle over the remaining cheese chunks and cook for a further five minutes.

SPANAKOPITA, APPETIZER

Ingredients:

16 ounces frozen spinach, thawed and squeezed dry
3 large eggs
2 tablespoons Olympian Myth ‘robust’ Koroneiki Extra Vrgin Olive Oil
10 ounces feta cheese, crumbled
1/4 cup grated Parmesan cheese
1/3 cup fresh basil, chopped
1/3 cup fresh dill, chopped
1/4 cup fresh oregano, chopped
zest of 1 lemon
1 clove garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
1 pinch kosher salt and black pepper
12-18 sheets frozen phyllo dough, thawed
4 tablespoons (1/2 stick) unsalted butter, melted

Instructions:

Preheat the oven to 350º F. Line a baking sheet with parchment paper.

In a medium bowl, combine the spinach, eggs, olive oil, feta, Parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper.

Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.

Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach.

Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough.

Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.

ZUCCHINI BURGER RECIPE (KOLOKITHOKEFTEDES)

Ingredients

2 kg grated zucchini (about 4 pounds and 6.5 ounces or 4.4 pounds)
1 large peeled, grated onion (could be chopped in a food processor rather than grated)
1 large peeled, grated carrot
2 peeled, grated potatoes
½ kg crumbled feta cheese (about 1 pound and 1.6 ounces or 1.1 pounds)
2 tablespoons finely chopped parsley (could be chopped in a food processor)
2 tablespoons finely chopped fresh spearmint (could be chopped in a food processor)
2 tablespoons Olympian Myth ‘robust’ Koroneiki extra virgin olive oil
2 eggs
3 tablespoons dry, uncooked oatmeal
Salt and pepper to taste, if needed (but remember the feta is salty)
More olive oil for frying
Flour as needed

Directions

After grating the zucchini, onion, carrot, and potatoes, mix them with a bit of salt, if desired. (The onion could be chopped in any food chopper, but the other vegetables should either be grated by hand or processed with a special grating blade, if available, for best results.) Mix the vegetables together with clean hands until well blended.

Squeeze out the excess vegetable juices, then leave the vegetable mixture in a colander inside a bowl in the refrigerator for two hours or more (overnight is fine) to allow the juices to seep out. (You don’t need them for this recipe.)

After the vegetable mixture has drained well, add the remaining ingredients, except for the flour and the olive oil for frying. Mix everything together with clean hands. (You’ll see whole mint leaves in the photo instead of chopped ones; they’re fine that way, too.)

Form the mixture into flat patties like small hamburgers (a bit more than 6 cm or less than 2 ½ inches diameter). Pour some flour onto a plate, then coat each patty with flour, top and bottom, and set aside.

Heat some oil for frying on high heat. (Extra virgin olive oil is best and healthiest, if available; other olive oil will work, too). Test the oil by putting in one patty; if it begins to turn golden brown before too long, the oil should be ready. (Lower the temperature if it seems too hot.) Fry the patties until golden brown on one side, then turn them over and fry on the other side. Drain on a plate covered in paper towels.

OLIVE OIL MARINATED CHICKEN, MAIN COURSE

Ingredients:

6-8 pieces of chicken breast

100g Olympian Myth ‘robust’ extra virgin olive oil

60g lemon juice

1 tsp grated lemon rind

2 tsp herby salt

freshly ground black pepper

Preparation:

Remove the skin, bones and filaments from the chicken breast. Split it into equal portions then make diagonal cuts, not too deep, on the surface of the meat to allow the marinade to penetrate. Place the chicken in a food bag.

Marinade: mix the O.M. ‘robust’ olive oil with the lemon juice and rind, herby salt and pepper, then pour into the bag along with the chicken. Seal the bag and massage the marinade into the meat. Leave in fridge for 6-8 hours.

Turn on the grill or put a griddle with a splash of olive oil on at medium heat. Remove the chicken from the bag and drain then cook for four minutes on each side. The meat can be cooked for up to a couple of minutes more but no longer as it would dry it too much.

SHRIMP AND FETA SAGANAKI

Servings: 4

Ingredients:

1/8 cup Olympian Myth ‘mild’ Olympia PGI extra virgin olive oil

1 onion chopped

4 garlic cloves chopped

1 teaspoon red pepper flakes

2 cups of fresh tomatoes chopped

2 cans (14.5 oz) diced tomatoes with sweet onion

1 Tablespoon greek oregano

1/4 cup Ouzo

2 lb. Raw cleaned and deveined shrimp with tails left on

The desired amount of feta cheese, cut into cubes

A handful of chopped parsley

Directions:

Heat oil in large cast iron skillet over medium heat.
Saute onion until soft about 5 minutes.
Add red pepper flakes and garlic, saute for 2 more minutes.
Add fresh tomatoes, stir and cook for 5 minutes.
Add the 2 cans of diced tomatoes and the oregano and cook for 10 minutes.
Turn heat down a little bit, add ouzo and cook for 10 minutes, stirring a few times.
Add shrimp, stir a few minutes, make sure shrimp are not fully cooked.
Spread feta cubes over the top and broil in oven until shrimp is cooked through and cheese is melty.
Remove from oven and top with chopped parsley.

Serve with grilled bread, brush with olive oil before grilling

National Greek dish saganaki with shrimps. Close up.

GREEK LENTIL SOUP

This Greek Lentil Soup recipe has been passed down through our family, and it is a great Vegetarian, Vegan and Lenten dish.

Ingredients:

1 pound lentils

1 15 oz can crushed tomatoes

3 or 4 cloves minced garlic

1 large onion grated

Salt and pepper to taste

One-fourth cup white vinegar (the amount of vinegar can be reduced based on your taste)

Three-fourths cup of Laurel & Flame Fresh Early Harvest Extra Virgin Olive Oil

Cooking:

Boil lentils for 45 minutes
Drain and rinse
Put clean lentils into pot of clean water
Add olive oil, salt, pepper, garlic, onion, and tomatoes
Boil together about an hour
Add vinegar and boil 15 more minutes

Enjoy!

3 CHEESE RAVIOILI AGLIO OLIO

Servings: 4

Ingredients:

5 cloves of fresh garlic

1/4 cup of Olympian Myth ‘robust’ extra virgin olive oil

1 lb. of three cheese ravioli

1/4 cup of fresh chopped basil

1/4 cup of fresh grated Asiago Cheese

Directions:

Boil water

Heat olive oil in a saucepan

Add garlic until tan color

Add ravioli to boiling water

Remove ravioli from boiling water and into a bowl

Add olive oil and garlic mix on top of ravioli

Add grated asiago cheese

Fan fresh chopped basil on top

Serve

EGGPLANT & CHICK PEA CASSEROLE

Servings: 8

Ingredients:

1 large eggplant (1 pound) cut in half lengthwise, then sliced about 1/2 inch thick

3 T Olympian Myth ‘robust’ extra virgin olive oil

1 large onion, sliced thin

4 garlic cloves minced

1 (28oz) can chopped tomatoes

1 t sugar

1/4 t cinnamon

1 t basil

1 (15oz) can chickpeas, drained

2 T chopped parsley

Directions:

Place sliced eggplant in oiled pan, sprinkle with salt and more oil. Place in 450-degree oven for 15 minutes. Remove from heat and seal the pan with foil or put in a container with a lid, so the eggplant continues to steam and soften for 15 minutes. Make tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender. Add the garlic and a generous pinch of salt. Cook another minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Simmer uncovered 20 minutes. Add pepper and salt to taste. Stir in drained chickpeas.

Preheat the oven to 350. Oil a 2-quart baking dish. Cover the bottom with a thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.

Bake 30 minutes. Sprinkle parsley before serving.

Sweets

GREEK CHRISTMAS COOKIE RECIPE

Melomakarona, traditional Greek Christmas cookies, tend to be rich in olive oil and honey

Melomakarona Recipe

For approximately 120 small cookies, or fewer larger ones

For the cookies

2 cups sugar (2 teacups, 400 grams)

6 cups Olympian Myth ‘mild’ Olympia PGI extra virgin olive oil

1 cup orange juice

zest of one orange

1 cup cognac

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1 cup fine semolina

4.4 pounds or 16 cups (2 kilograms) all-purpose flour

For the syrup**

3 cups sugar

2 cups honey

3 cups water

the peel of one orange

Toppings

1 cup (200 grams) chopped walnuts (best if chopped by hand)

3 tablespoons sugar

1 tablespoon ground cinnamon

Optional topping, instead of some or all of the toppings above

Melted chocolate

Chopped walnuts

Instructions

In a large bowl, whisk together the high phenolic olive oil and the sugar until the sugar dissolves. Then add the orange juice and orange zest and stir.

In another bowl, mix the cognac with the baking soda and baking powder, stirring until the powders dissolve. Then add this to the large bowl with the olive oil mixture.

Add the cinnamon and cloves and stir. Next, add the semolina and stir again.

Add the flour gradually, kneading the mixture with clean or gloved hands. Knead until the dough doesn’t stick to your hands, but be careful not to overwork the dough.

These cookies are most often formed into an egg shape, but you can also cut them into your favorite shapes. Make small balls of dough with your hands, then use your hands to flatten each one on a floured surface until it is about 3/5 of an inch (1.5 cm) thick. Use cookie cutters to cut out shapes.

Place the cookies on a large baking sheet covered with baking parchment, leaving about 3/5 of an inch (1.5 cm) between them, and bake at 350 degrees F (175-180 degrees C) for 30 to 35 minutes.

**You can either make the syrup 3 to 4 hours before making the cookies, so the syrup cools, and you can put the hot cookies in it. Or make the syrup after baking the cookies, then put the cooled cookies into the warm syrup.

To make the syrup, heat all the syrup ingredients, stirring occasionally until the sugar and honey dissolve. Bring the mixture to a boil, then remove it from the hot stove. Use a spoon to remove any foam that appears on the surface, then mix well until the ingredients are thoroughly combined. (You can leave the orange peel in the syrup to give the mixture more aroma.)

Soak the hot cookies in the cooled syrup, or the cooled cookies in the warm syrup, for 1 minute on each side (turning them after a minute of soaking). Then let them drain on a wire rack.

After draining, place the cookies on a big plate and sprinkle them with the mixture of sugar, cinnamon, and crushed walnuts. Alternatively, you can dip the tops of some or all of the cookies in melted chocolate, then sprinkle chopped walnuts over them.

CHOCOLATE AND HAZELNUT COOKIES WITH OLYMPIAN MYTH ‘MILD’ OLIVE OIL

Ingredients:

300g superfine 00 flour

100g sugar

100g hazelnuts

80g Olympian Myth ‘Mild’ extra virgin olive oil

40g unsweetened cocoa powder

100g plain chocolate drops

1 sachet baking powder

Milk as required

Preparation:

Sift the flour, baking powder and cocoa powder together then add the sugar and roughly chopped hazelnuts. Add the olive oil and chocolate drops then stir together into a grainy dough.

Keep stirring while adding the milk. Roll the dough out to a thickness of 1.5cm then cut out biscuits using a round cookie cutter.

Lay the biscuits out on a baking sheet lined with greaseproof paper, leaving enough space between them, and bake at 170° for approx. 15 minutes.

ORANGE AND OLYMPIAN MYTH ‘MILD’ OLIVE OIL CAKE

Ingredients:

3 eggs

250g superfine 00 flour

1 sachet baking powder

240g superfine sugar

100ml Olympian Myth ‘Mild’ extra virgin olive oil

Grated rind of one orange

Juice of two oranges

1 pinch of salt

Icing sugar, as required

Description:

The orange cake is an effortlessly easy sponge cake to make: the Olympian Myth ‘Mild’ olive oil and orange juice give it lightness that makes it suitable for all palates, especially those with a dairy allergy, as no milk is used in this recipe.

Preparation:

Break the eggs into a bowl and mix with the sugar. Beat with an electric whisk until it’s light-colored and fluffy then pour in the oil while continuing to whisk.

Add the grated rind and juice of one orange to the mixture. Sift in the flour, baking powder and a pinch of salt together then fold them gradually into the egg mixture.

Pour the mixture into a savarin ring cake tin and bake in a preheated oven at 180° for approx. 40 minutes. On removal from the oven, turn the cake tin upside down to cool before extracting the cake. Dust with icing sugar to decorate.