Tag: Olive Oil Recipe

Legendary Dishes | Orange and Onion Salad سالاد پرتقال و پیاز (orange and onion salad)

  • 1 kg oranges, peeled, segmented, each segment cut in half
  • 500 g onions, peeled, sliced into rings
  • 16 black olives
  • 8 tbsp lemon juice
  • 8 tbsp orange juice
  • 6 tbsp olive oil
  • 1 tbsp cumin seeds
  • 2 tsp black pepper
  • 4 sprigs mint, chopped into thin strips + 8 leaves mint

Combine juices and olive oil in a large bowl, add mint strips and onion rings, leave to soak for 10 minutes. Add orange segments. Top with black pepper and cumin seeds. Refrigerate for at least 5 hours.

Serve dressed with black olives.

The recipe is featured in the Around the World in 80 Dishes series.

Legendary Dishes | Broccogli (broccoli with garlic and olive oil)


This traditional broccoli dish is believed to be one of the first to be made with broccoli when the Romans or possibly the Etruscans realised the flower heads on wild brassica plants had a delicate flavour, broccoli coming from the Italian word brocco = shoot. This dish is still traditional in the central provinces of Italy, especially around Rome.

  • 2 litres water
  • 1 kg broccoli, whole heads, hard stalks removed
  • 450 ml broccoli cooking liquid
  • 12 garlic cloves, crushed and mashed, chopped small
  • 45 ml olive oil
  • 30 g anchovies (optional)
  • 2 garlic cloves, for cooking water
  • 15 ml wine vinegar (optional)
  • 10 g salt

Bring a pot of salted water with one clove of garlic to the boil. Add broccoli pieces, cook for five minutes.

Drain, reserve liquid and keep warm.

Mash the broccoli. Put oil in a frying pan. Over a low heat sauté garlic with broccoli.

If using anchovies fry them with the garlic.

After 10 minutes add a splash of wine vinegar.

Loosen the mixture with a few ladles of the broccoli cooking liquid.

Serve with pasta, polenta or on its own.

Indigenous Ingredients

Olive Oil

Legendary Dishes | Pisía Pontiaká Πισία Ποντιακά (potato pies)


Traditionally these delightful little potato pies are served with honey and dressed with cinnamon and sugar.


  • 500 g white wheat flour
  • 125 lemon juice
  • 1 duck egg / 2 hen eggs (110 g)
  • 45 ml olive oil
  • 30 g vanilla sugar
  • 15 g yeast
  • 5 g salt

Warm lemon juice, add sugar, reduce heat and stir, leave until warm to the touch. Dissolve yeast in the juice. Stir salt into the flour. Break the egg into the flour, add the olive oil and yeast mixture. Knead into a smooth dough, leave to rise for an hour, degas.


  • 900 g potatoes, whole, boiled in their skins, mashed with a fork
  • 300 g onions, chopped small
  • 45 ml olive oil
  • 10 g dried oregano
  • 5 g salt
  • 1 tbsp fresh parsley

Sweat onions in oil over a medium-low heat for 30 minutes. Add the potatoes, parsley, salt, pepper, oregano, stir, remove from the heat, and let the filling stand for about 30 minutes to cool.

Roll the dough thin, cut into 12 cm rounds. Place the filing on top, shape into an oblong, seal and roll, pinching any open gaps.

Fry in shallow oil until they are golden on all sides.

Legendary Dishes | Lalángia Messinías Λαλάγγια Μεσσηνίας (olive ribbons)


Traditional to Mani and Messinia, these delightful olive ribbons are prepared in the home for celebrations and weddings. Made with local olive oil, local bakeries make them as a snack food. Coated in honey they become a sweet snack. Generally they are eaten with cheese. Coated in honey they become a sweet snack.

  • 500 g white wheat flour, t500
  • 290 ml olive oil
  • 50 ml water, lukewarm
  • 25 g yeast
  • 1 tbsp white wheat flour, t500
  • 1 tsp cinnamon, ground
  • 1 tsp cloves, ground
  • 1 tsp salt
  • 1 tsp sugar
  • 1 orange, zest
  • Oli, for frying

Put the yeast in lukewarm water with the sugar and 1 tablespoon of flour, leave to rise, about 30 minutes.

Rub the oil with the flour, salt, spices and zest. Add the yeast mixture, knead, cover with a towel, rest for 2 hours.

Cut the dough into large balls, roll out into thin strings, making the pattern of your choice.

Fry in batches in hot oil for 5 minutes each time until they are golden, remove them to absorbent paper to cool.

Breads of Europe | Eliópsomo Pilíou Ελιόψωμο Πηλίου (Pelion olive bread)


Greek Breakfast, the food site of the Hellenic Chamber of Hotels, is a treasure of authentic local recipes, a portal into the unique world of Greek traditional food.

It describes the olive cake of Pelion ‘as a type of bread in which the dough is mixed with pine olives to produce a strong aroma and taste of oil’. An ancient product, ‘baked before the usual bread loaves, today it is mainly a tourist type produced by the “traditional” bakeries in the many villages of Pelion’.

A basic yeast dough made with soft wheat flour, we have tweaked the recipe to enhance the flavour with the introduction of a small amount of sourdough, a larger amount of oil and a whole spelt version.

In Pelion it is served warm ‘when the aroma of the oil is particularly intense’.

The desired dough temperature is 25ºC.

  • 500 g white wheat flour, t550 / whole spelt flour
  • 15 g yeast dissolved in 200 ml warm water and 5 g sugar
  • 200 g olives, pitted, halved / feta cheese or 100 g of each
  • 100 ml + 15 ml olive oil
  • 60 g sourdough
  • 2 tbsp dried mint / dried oregano / dried thyme
  • 10 g salt

Work the oil, sourdough and salt into the flour, add the yeast mixture, knead into a smooth dough, about 10 minutes.

Leave to rise for two hours, degas, work in the herbs, leave to rise for an hour, work in the olives or cheese or a mixture of both, leave for a further hour.

Divide into two equal pieces, place on a baking tray, drizzle surface with oil, leave to rise for two hours.

Bake at 190ºC for 45 minutes.

Legendary Dishes | Zuppa di Lenticchie con castagne (lentil soup with chestnuts)


Lentil soup is a stable throughout Italy and among the most popular are the soups with beans, bread, chestnuts, lard, olive oil, pancetta, speck and tomatoes.

Sometimes the chestnuts are fried in lard or oil to give them a roasted flavour. We favour the vegan version.

The amount of water is determined by the type of lentil.

  • 2.5 litres water
  • 400 g brown / green / red lentils (if using brown lentils soak in water for an hour)
  • 250 g chestnuts, quartered, pre-boiled (optional)
  • 150 g onion, chopped small
  • 150 g tomato passata
  • 60 ml olive oil
  • 10 g black pepper
  • 5 g salt
  • 5 sprigs thyme
  • 1 sprig marjoram, stripped

Cook the lentils with chestnuts, oil, onion, seasonings and sufficient water for around an hour. With 30 minutes to go add the passata.

Lentil Soup with Chestnuts

Legendary Dishes | Fagottini agli Scampi (prawn dumplings)


It would be a stretch of the imagination to suggest that Marco Polo brought the idea of these delightful prawn dumplings back from China. It is probably a coincidence that the same idea existed in Europe and in Asia at the same time. It is when you realise that anchovy sauce is the secret ingredient in both versions that the similiarity becomes spooky!


  • 300 g white durum wheat flour, t00
  • 3 eggs


  • 350 g prawns, chopped small
  • 90 g breadcrumbs
  • 45 ml white wine
  • 3 spring onions, sliced thin and long
  • 15 ml olive oil
  • 2 tsp anchovy sauce
  • 1 garlic clove
  • 10 g black pepper
  • 10 g salt
  • Savory

Sauce – 1

  • 200 ml fish stock
  • 150 g carrots, cut into cubes
  • 100 g potato, cut into cubes
  • 50 g tomato passata
  • 15 ml olive oil

Sauce – 2

  • 60 ml olive oil
  • 30 g black pepper

Brown the garlic and spring onions in the oil, remove the garlic. Add them prawns, sauté for a few minutes, pour the wine and heat through. Season, add choice of herb and take off the heat. Mix the breadcrumbs into the prawn mixture, leave to cool.

Meanwhile make the pasta dough. Roll thin, cut into rounds or squares, fill with the prawn mixture, twist ends to seal.

If using the first sauce, cook the carrots and potatoes in the fish stock. When the carrots and potatoes are cooked, add the passata and olive oil. Heat. For a coarse sauce mash the carrots and potatoes. For a smooth sauce blend the carrots, potatoes and passata.

Legendary Dishes | Antepfıstıklı Tavuk (chicken with pistachios)

  • 4 x 300 g chicken breasts
  • 600 g yoghurt
  • 200 g pistachios, coarse chopped
  • 4 tbsp olive oil
  • 3 tbsp red pepper paste / tomato paste
  • 1 tsp salt
  • 1 tsp black pepper

Preheat oven to 180ºC. Whisk the yoghurt, red pepper paste or tomato paste, olive oil and seasonings.

Marinate the chicken in this mixture, refrigerate for 30 minutes.

Roll the chicken breasts in half of the pistachios.

Transfer to a baking dish, spoon the rest of the marinade over the chicken breasts, sprinkle with remaining pistachios, cover with aluminium foil.

Bake for 35 minutes.

Serve with rice pilaf.