Pizza with feta cheese and olives


  • Pizza dough
  • a handful of soft feta cheese, squashed with a fork
  • 1/3 cup extra virgin olive oil
  • 2 ripe tomatoes
  • 5 bacon strips
  • a handful of black olives, coarsely chopped
  • peppers
  • oregano
  • salt

How to prepare:

Remove seeds and water from the tomatoes, chop them into round slices and place them on the dough. Sprinkle with a little bit of salt and add feta cheese, olives and peppers chopped into round slices. Sprinkle with oregano and olive oil and cook in a preheated oven at 375F until cheese starts melting and ingredients get a shiny look.

Spaghetti with chicken drumsticks

in beer sauce with fresh tomato, olive oil and olives


  • 1 package spaghetti
  • 6-8 chicken drumsticks
  • 4-5 cloves garlic
  • 1/3 cup extra virgin olive oil
  • a handful of black throuba olives
  • 7 oz grated graviera cheese
  • 35 oz tomatoes
  • a pinch of rosemary
  • sugar
  • pepper
  • 1 beer bottle

How to prepare:

Sauté garlic and chicken drumsticks in olive oil. Add tomatoes, beer, olives, salt, pepper, sugar and rosemary. Add a little bit of water and cook over low heat until the chicken is boiled. Bring a large pot of water to a rapid boil. Add salt and then spaghetti. Drain the spaghetti in a colander, put it back in the pot, add two tbsp of olive oil and stir. Serve spaghetti in deep dishes, add grated graviera cheese and put the drumsticks on top.

Watercress basil soup


  • 1 1/2 tbsp extra virgin olive oil
  • 1 shallot, thiny sliced
  • 1 medium potato, cubed
  • 3 cups chicken broth
  • 3 cups water
  • 2 bunches watercress, trimmed
  • 1/3 cup basil leaves
  • coarse sea salt
  • freshly ground black pepper
  • dried chives blossoms, optional

How to prepare:

Pour olive oil in a pot over medium heat. When it starts to shimmer add shallots and potato. Sauté for 2'. Add broth and water and bring to a simmer. Cook until the potato becomes very soft (10'). Add watercress and basil and cook until just wilted (1'). Transfer soup to a blender and add ingredients with a slotted spoon. Blend, adding liquid until you get to a desired consistency. Season with salt and pepper to taste. Serve warm or cold with a drizzle of olive oil and a pinch of chives blossoms.

Cake with olive oil and lemon


  • 3/4 cup extra virgin olive oil
  • 2 cups sugar
  • 4 small eggs
  • 1 yogurt
  • 3.5 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp soda
  • 1/2 cup lemon juice
  • 2 tbsp lemon zest

How to prepare:

In a bowl, combine and stir flour, baking powder and salt.Put olive oil, sugar, lemon zest and eggs in a different bowl and stir with a hand mixer until they become uniformed. Add yogurt and stir until it blends with the rest of the ingredients. Dilute soda in the lemon juice and add it into the mixture. Add the first mixture with the flour to the second mixture and stir just until it becomes thick. Put it in a cake pan and bake for approximately one hour in a preheated oven at 350F.

Tip: Do not open oven for 40 minutes.

Savory tart with smoked pork belly, olives and artichokes


  • 5 artichokes
  • 7 oz. smoked pork belly
  • 3-4 fresh onions, finely chopped
  • 1/3 cup extra virgin olive oil
  • a handful green olives
  • finely chopped fennel
  • salt
  • freshly ground pepper
  • 2 eggs
  • 3.5 oz. grated kefalograviera cheese
  • 3.4 fl oz. evaporated milk
  • tart dough

How to prepare:

Wash and cut the hearts of artichokes in small pieces. Boil them for 5 minutes. Cut onions and pork belly in cubes and sauté in skillet. Add artichokes, fennel, olives, salt, plenty of pepper and stir. Spread the dough in the tart pan so as to cover pan’s walls, make holes on the dough with a fork and place the artichoke-pork belly mixture in the pan. Combine and stir eggs and milk and pour over the mixture. Sprinkle with cheese and cook in preheated oven at 350F for 30 minutes.

Lentil Soup



  • 1/2 cup wild rice
  • 1/8-1/4 lb smoked bacon, sliced crosswise
  • 2 tbsp extra virgin olive oil
  • 2 small, or one large leek
  • 1-2 cloves shallots
  • 1-2 small carrots
  • 1 sprig fresh rosemary
  • 2-3 sprigs fresh thyme
  • 2 bay leaves
  • 16 oz French green lentils
  • 2 tsp Dijon mustard
  • Splash of red wine vinegar
  • 1/2 cup or so diced tomatoes
  • Salt and pepper to taste
  • 3-4 fresh lamb sausages
  • 1 cup dry sherry, or white wine

 How to prepare:

Bring 1 1/2 cups water to a boil, stir in 1/2 cup uncooked wild rice. Reduce heat and simmer covered 40-45'. Cook bacon in a large saucepan for 5'. Add one tbsp of olive oil, shallots, leeks, and carrots and cook until soft (10'). Add fresh herbs and stir in lentils with 5 1/2 cups of water. Simmer until the lentils are tender (1h). Discard herbs and stir in mustard, vinegar, tomatoes and salt and pepper. Cover and set aside. Add 1 cup of water, sherry and sausages and bring to boil in a 1'' skillet over high heat. Cook turning the sausages occasionally until the liquid has evaporated (10'). Reduce heat to medium add remaining olive oil and continue to cook the sausages until they beautifully browned (5'). Stir in cooked wild rice. Slice the sausages and serve over warm lentils. 

Melitzanosalata (Eggplant Dip)


  • 1 large whole eggplant (or 2 medium)          
  • 2-3 garlic cloves minced                                                          
  • 1 large tomato
  • ¼ cup extra virgin olive oil
  • Juice of ½ lemon
  • salt & pepper
  • chopped fresh parsley.

How to prepare:

Preheat the oven to 400ºF. Make 3-4 slits lengthwise in the eggplant and the tomato. Insert garlic cloves into the eggplant slits. Put them on a baking sheet and bake for 30-40 minutes. Remove the tomato when soft, then let the eggplant become soft and remove when done -takes about 45 minutes. Remove and drain on a paper towel if needed. Let cool until they can be handled. Remove skins from the eggplant and the tomato and discard skins. Blend the roasted eggplant and tomato in a food processor. Add minced garlic and lemon juice until smooth. Continue to pulse while adding a steady stream of olive oil.  Stir in parsley, salt and pepper. 

Greek Salad Cous-Cous with Kalamata Olive Tapenade

Ingredients - for 4-6 servings:

  • 1 box instant cous-cous

  • water or chicken stock
  • 3 firm, ripe tomatoes cubed or diced large
1 green bell pepper, diced
1 onion, diced and sautéed in 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. "Kalamata olive tapenade"

  • 2/3 cup grated feta

  • Salt & pepper
  • Grated zest of 1 lemon
  • 1 tsp. grated orange zest
Pinch of cinnamon
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped

  • 3 Tbsp. extra virgin olive oil

How to prepare:

Prepare the cous-cous according to package directions, using either water or chicken stock. Add the remaining ingredients and fluff with a fork. Let stand for 15 minutes and serve.

Raisin Cake


  • 1 1/2 cup (375 ml) extra virgin olive oil

  • 1 kg (2 pounds) plain flour

  • 2 cups sugar
  • 1 1/2 cup lukewarm water

  • 1/2 cup (125 ml) brandy

  • 1 cup fresh orange juice

  • 2 1/2 cups raisins, cut in half

  • 1 Tbs powder nutmeg

  • 1 tsp cloves
  • a pinch of cinnamon

  • 1 tsp baking soda, dissolved in the orange juice
  • 1 tsp baking powder.

How to prepare:

In a large bowl, mix with your hands in circular movements sugar and olive oil until completely blended. Add water, brandy, spices and soda dissolved in orange juice. Mix flour and baking powder. Add gradually to bowl and mix well until the dough is thick. Transfer mixture to a lightly oiled oven proof dish, sprinkle with a little oil and bake for 45-60 minutes at 180 C – 350 F – Gas Mark 4. To check readiness, pierce the center of the cake with a knife (it should come out clean). Cool and cut cake in squares.

Pasta Salad

Ingredients- for 4 servings:

  • 1 kg cherry tomatoes, cut up in four
  • 1 tea spoon of sugar
  •  ½ cup fresh thyme, oregano and basil, mixed together
  • 500 gr. Pasta (rigatoni, penne)

  • 4 garlic cloves finely cut

  • ½ cup Extra Virgin Olive Oil
  • 2 table spoons Olive pate
  • zest of ½ lemon
  • 1 table spoon balsamic vinegar
  • salt & pepper

  • coarsely or finely grated manouri cheese (Cretan Cheese from goat’s milk) for garnish

How to prepare:

Mix the tomatoes, sugar and herbs and set aside. Boil the pasta in plenty of salted water and drain once they have reached al dente boiling point. Add the steaming pasta to the tomatoes. Slightly heat up the olive oil in a frying pan and soften the garlic. Add the olive pate, the zest, the balsamic vinegar and stir for 1 minute. Add the mixture to the pasta. Try for salt and pepper and garnish with grated manouri cheese (Cretan Cheese from goat’s milk).

Halva Semolina


  • 1 glass of LESVOS P.G.I. olive oil
  • 2 glasses of coarse semolina
  • 3 glasses of sugar
  • 4 glasses of water

How to prepare:

Boil the water with the sugar for 1-2 minutes and keep the syrup hot on low heat. Heat the oil in another pan. Add some skinless (white) almonds, cut in big pieces, until they become brown. Then add the semolina in the oil and stir with a wooden spoon until it gets a "blond" color. When the semolina is ready, poor the syrup and stir continually until the halva solidifies. Serve in individual forms or a large form sprinkled with cinnamon.