Olive oil harvest season and ...juicing! These are some of them times I feel so alive and nothing in life ....can go wrong. The olive oil and I !

 

 

 

 

 

 

 

 

Ready to make orange and lemon marmalade. Just sugar and fruit pulp...and a candy thermometer. No pectin no additives

 

On the same day I picked some wild greens from the farm and steamed them. Then drizzled the greens with fresh olive oil I had just gotten out of the oil press. Ii picked some lemons off the tree and squeezed it over the warm greens. A lunch made in God's purposes Fresh off the ground, wild greens, olive oil and lemons

 

10 years ago my aunt planted an avocado tree in the little farm behind the family home in Egion, North Peloponese to please me knowing I loved avocados and always complained how expensive they were. On my last visit to the village I saw again the huge tree and had a talk with it. I started talking to it ready to say that unless it brings forth fruit we will cut it down because it was taking too ...much space. All the above was in my head and before I actually said it...I saw through the leaves realy avocados!! The neighbours had to come out and make sure I was fine because I was so happy and loud! I happy collected about 14 pounds, 7 kgs of avocados. They were large but I had no idea as to whether they were ready to be picked or not. I brought them back to Athens and kept most of them in the refrigerator and put a couple in a paper bag. What do you know? a few days later we had totally organic avocados in our salad...had to tell the story over and over again..and here is your edition.
Lesson learned...my aunts intention was to please me...she is gone now and is in Heaven but the fruit of her love is still here. Patience and time just make all the difference in our lives. and I have learned this lesson this time while picking avocados better than ever.

 

 

 

 

 

 

 

Greek Country Salad

(Horiatiki Salata)

 

 

3 red firm tomatoes

1 fresh cucumber

1 red onion

1 green bell pepper

10 or as many-as-you-like black Kalamata or green olives.

6-oz. (170 gr.) Greek Feta cheese - sliced or crumbled.

½ cup olive oil

4 Tbs red wine vinegar

Oregano, salt and pepper

 

Cut the tomatoes into small wedges. Peel and slice the cucumber into thin slices, repeat the same with green pepper and red onion slices.

 

In a deep salad platter arrange the tomatoes, then the cucumber, pepper and onion. Place the crumbled or sliced feta cheese on top and sprinkle the oregano.

 

Last, whisk in a bowl the vinegar with salt and pepper. Add in a steady stream the olive oil.

 

For extra flavor add 1 tsp fresh lemon juice and dress the salad only when you are ready to serve it. You do not have to toss it.  The dressing makes its way all over!

 

 

 

Greek Country Salad

 

 

(Horiatiki Salata)

 

3 red firm tomatoes (from the farmer's market)

1 fresh cucumber

1 red onion

1 green bell pepper

10 or as many-as-you-like black Kalamata or green olives.

6-oz. (170 gr.) Greek Feta cheese - sliced or crumbled.

½ cup olive oil

4 Tbs red wine vinegar

Oregano, salt and pepper

Cut the tomatoes into small wedges. Peel and slice the cucumber into thin slices, repeat the same with green pepper and red onion slices.

In a deep salad platter arrange the tomatoes, then the cucumber, pepper and onion. Place the crumbled or sliced feta cheese on top and sprinkle the oregano.

 
Last, whisk in a bowl the vinegar with salt and pepper. Add in a steady stream the olive oil.

For extra flavor add 1 tsp fresh lemon juice and dress the salad only when you are ready to serve it. You do not have to toss it.  The dressing makes its way all over!

 

 

 

 

 

 

Cucumber and yogurt dip

(TZATZIKI)

1 large cucumber - peeled and grated (cheese grater)

2 cups plain Greek yogurt

2 cloves pressed garlic.

2 TBS red wine vinegar.

4 TBS olive oil.

Few mint leaves

Salt and white pepper to taste.

Start by squeezing the grated cucumber to get rid of all the moisture.  Gently fold yogurt into cucumber, add the garlic, olive oil, vinegar, salt and pepper.  Continue mixing very gently until all is mixed.  Cover and place in refrigerator until you are ready to serve it.  It is really good cold.  Serve by folding in some mint leaves and keep a few for the top. You can keep tzatziki for up to three days.  Enjoy, but make sure everyone at the dinner table has a little taste otherwise the garlic will influence the quality of the fellowship the rest of the evening.