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Εφαρμογή Ορθών Γεωργικών Πρακτικών στη Ελιά

Costas Gregoriou

Crushed Olives – Elies Tsakkistes



Ingredients:

  • Green olives
  • Cooking salt
  • Lemon juice
  • Olive oil
  • Pounded coriander
  • Crushed garlic

Method:

  • Crush the olives.
  • Take a tall large jar, half filled with water, and pour in the olives.
  • Add some more water to cover, if needed.
  • Let them soak for 12-15 hours.
  • Wash the olives very well changing their water 2-3 consecutive times and drain.
  • Add the lemon juice (for each kilo of olives add 2 tablespoons of lemon juice) and enough brine (see note) to cover them.
  • Finally add the olive oil (its height in the jar must be about 1cm) and seal.
  • The oil must be 3-4cm below the lid of the jar.
  • The olives should be ready in 20-30 days or when the bitterness has gone.
  • When served, take a few olives and drain them (you may wash them, if desired).
  • Place in a bowl, sprinkle with some lemon juice and stir in a little olive oil, a little crushed coriander and crushed garlic cloves.

To make brine:

  • To every 8 glasses of water add 1 glass of cooking salt.
  • Stir well so that the salt dissolves.

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Spaghetti with courgette, carrots & Halloumi cheese

Ostrich steaks with Coummandaria (sweet wine) sauce

Olive Pies – Eliotes

Halloumi Cheese Omellete

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