We invite visitors of this site and
olive-oil afficionados everywhere, to send us your favourite recipes. We
will test them, taste them, photograph them, and add them to the page,
with a proper credit to you. Eventually, we hope to have enough recipes
to create a cookbook dedicated to our contributors. To get things
cooking we offer four recipes by Byron Ayanoglu, our in-house
famous-cookbook author and dining-guru.
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Bitter Greens with Red Pepper (serves 4) |
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INGREDIENTS |
1 |
bunch greens (rapini or dandelion), washed and trimmed |
1/4 |
cup Kolympari extra-virgin olive-oil (50 ml) |
1 |
tsp ground cumin (5 ml) |
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salt and black pepper to taste |
1/4 |
cup thinly sliced red onion |
2 |
tspn lemon juice |
1/2 |
thinly sliced red bell pepper |
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DIRECTIONS |
1 |
Bring a pot of salted water to boil and add greens. Let return to
boil and cook for 5 minutes. Rinse in colander and drain.
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2 |
Combine half the olive-oil with ground cumin, salt and pepper in a
large frying pan. Cook on high heat for 1 minute. Add onion and
stir-cook for 2 minutes. Add drained greens and stir-fry for 2 to 3
minutes, tossing and stirring actively from the bottom up to heat them
through and mix them with the spices and onions. |
3 |
Remove from heat and transfer to a platter. Drizzle greens evenly
with the lemon juice and the remaining olive-oil. Decorate with red
pepper, and serve immediately.
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Grilled Mushrooms with Balsamic (serves 4) |
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INGREDIENTS |
1lb |
mixed mushrooms (portobello, oyster, shiitaki etc) (500g) |
1/4 |
cup Kolympari extra-virgin olive oil (50 ml) |
1 |
tbsp finely chopped garlic (15 ml) |
1 |
tbsp balsamic vinegar (15 ml) |
2 |
tbsp browned pine nuts (25 ml) |
1 |
tsp drained capers (5 ml) |
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salt and black pepper to taste |
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some whole leaves of parsley |
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DIRECTIONS |
1 |
Lightly rub mushrooms in half the olive oil, and grill them,
gill-side up, without turning for 3 minutes. Sprinkle garlic and
balsamic on the gills, and continue grilling same side for 2 minutes.
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2 |
Remove from grill and arrange on a platter, some mushrooms
gill-side up and some cap-side up. Sprinkle pine nuts and capers evenly
all over. Sprinkle the remaining olive oil to dress them all evenly,
and season with salt and pepper. Decorate with parsley leaves and serve
immediately. |
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Grilled Swordfish with Bayleaf (serves 2-3) |
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INGREDIENTS |
1lb |
swordfish-steak (500 g) |
1/4 |
cup Kolympari extra-virgin olive oil (50 ml) |
2 |
crushed bayleaves |
1/4 |
cup thinly sliced red onion |
4 |
black olives, pitted and sliced |
1 |
ripe tomato, in quarters |
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salt and black pepper to taste |
2 |
tbsp lemon juice |
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DIRECTIONS |
1 |
Lightly rub both sides of the swordfish with a little of the
olive-oil, and sprinkle bayleaf on one side. Grill, bayleaf-side up,
for 3-4 minutes. Flip (bayleaf-side down) and grill for another 3-4
minutes, until rosy-brown.
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Remove from grill and transfer to a platter, bayleaf-side up.
Gently remove larger pieces of bayleaf if still clinging. Season with
salt and pepper. Sprinkle onion and olive on the swordfish and decorate
with tomato quarters. Sprinkle lemon juice and remaining olive-oil
evenly on fish and tomato. Serve immediately. |
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Garlic Shrimps with Zucchini and Broccoli (serves 2-3) |
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INGREDIENTS |
1/2 lb |
whole zucchini (250 g) |
1/2 lb |
broccoli florets (250 g) |
5 |
tbsp Kolympari extra-virgin olive-oil |
2 |
tbsp red-wine vinegar |
1 lb |
raw jumbo shrimps (16 pieces) - shelled and deveined (500 g) |
8 |
cloves of garlic, cut in halves |
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salt and black pepper to taste |
2 |
tbsp lemon juice |
1/4 |
cup dry white wine |
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chopped fresh parsley |
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DIRECTIONS |
1 |
Boil zucchini and broccoli in salted water for 4-6 minutes until
tender when pierced. Drain immediately and run some cold water over the
vegetables in the colander. Transfer to a platter. Slice the zucchini
length-wise in quarters, and cut the broccoli florets in two if too
big. Season with salt, and dress evenly with 3 tbsp (75 ml) of the
olive-oil and all the vinegar. Reserve briefly until the shrimps are
done.
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As soon as possible heat remaining olive-oil in a large frying pan,
and add the shrimps, garlic, salt and pepper. Sauté, tossing actively
for 2-3 minutes until the shrimps have turned pink and feel springy to
the touch. Immediately add lemon juice and stir-toss for 1 minute until
lemon juice is almost evaporated. Transfer shrimps and garlic to a
serving bowl, leaving the frying pan on the fire. Immediately add wine
to the pan and cook stirring for 1-2 minutes until somewhat evaporated
and the sauce begins to thicken. Remove from fire and scrape the sauce
onto the shrimps. Sprinkle with parsley and serve immediately
accompanied by the vegetables from step #1. |
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