/ OLIVE OIL: THE GOLD OF THE GREEK LAND /
The Mediterranean climate and the contemporary methods of growing and harvesting of olives together with the modern procedures of oil extraction offer us the extra virgin olive oil: The gold of the Greek land. Ancient Greek poet Homer named it “liquid gold”, a phrase that perfectly describes olive oil, not only for its unique color and its special texture and taste but mainly for its nutritional value.
/ RICH FLAVOUR /
I’m an extra virgin olive oil from the varieties “Athinolia” and “Koroneiki”. The olives are harvested and immediately transported to the mill where I’m produced at low temperatures (<27 C). I stay in stainless steel tanks for 2 months, naturally settling down and bottling in excellent conditions. I offer superior quality thanks to the most contemporary, advanced and certified methods.
/ ACIDITY /
<0,4% w/w
Cooking
Ingredients
½ cup of Extra virgin Olive oil
1 large regular Onion in slices
1 clove of Garlic in thin slices
2–3 Potatoes in pieces
2 Carrots in slices
2 Zucchini in slices
2 sweet red Peppers in pieces
1 tbsp Tomato paste
400gr Tomato concasse
100–200ml Water*
50ml White Wine
1kg of fresh or frozen Green beans
1/3 bunch of Peppermint chopped
2 spring Onions in small pieces
1/3 bunch of Parsley chopped
Salt-Pepper
For serving
200gr Feta cheese (optional)
1 tsp dry Oregano
2 tbsp Extra virgin Olive oil
3–4 slices of Bread
Directions
Wash and drain vegetables well. Clean and cut them as described in the ingredients table. Place a pot on the heat and add 2 tbsp of olive oil. Put the onion and garlic in the pot and sauté until onion softens. Add the potatoes, carrots, peppers. Add the paste, quench with wine, stir and leave to evaporate. Add the zest from the lemon, the tomato concasse, and the water. Cut the edges of the beans and zucchini, put them in the pan and mix. Close the lid, lower the heat to medium-low and simmer for 40–50 minutes. Remove from the heat and add the peppermint, parsley and the green part of the spring onions, salt, pepper, 80gr of olive oil, mix and serve. Optionally serve with feta cheese sprinkled with oregano and extra virgin olive oil and bread slices.
* Τhe amount of water depends on many factors and so be aware. Always check in the course of cooking and you may need to add water.
Ingredients
450gr of Peas
6 Artichokes
1 Carrot in slices
1 regular Onion in slices
2 spring Onions (if you do not have spring onions, put 2 regular ones) in slices
2 cloves of Garlic in small slices
½ bunch of Dill chopped
½ cup of Extra virgin Olive oil
1 tsp Salt
¼ tsp Pepper
100ml of fresh Lemon juice
300ml of boiling Water* or fresh Orange juice
Directions
Wash and drain vegetables well. Clean and cut them as described in the ingredients table. Warm the olive oil in a pot. Add the onion and the spring onions. Stir with a wooden spoon and sauté for 2–3 minutes. Add the garlic and the carrots. Stir until all the vegetables have turned brown. Add the artichokes and sauté. Then add the peas, the water, and the lemon juice and mix. Cover the pot, reduce the heat and simmer for 40–50 minutes. Remove the pot from the heat and add the dill, salt, pepper, and mix. Serve with dill and several drops of raw extra virgin olive oil.
* Τhe amount of water depends on many factors and so be aware. Always check in the course of cooking and you may need to add water.
Ingredients
3–4 medium Εggplants
6 regular Οnions in slices
2 cloves garlic in thin sliced
6 fresh Τomatoes chopped or 1 tin of concasse Τomatoes
4 tbsp Βasil chopped, ideally fresh
1 tbsp dry Οregano
Pepper
½ cup of Extra virgin Olive oil
100–150gr Feta cheese (crushed)
*
Directions
Wash the eggplants, cut them into slices, add salt and leave them in the water for 20 minutes. After washing them thoroughly, gently rub them with your hands and dry them with absorbent kitchen paper. Place the eggplants in a greased baking pan and sprinkle with olive oil. Bake for 10–15 minutes at 190 °C. In each slice of eggplant, sprinkle with chopped onion and garlic, chopped fresh tomato or tomato concasse, a little pepper, and olive oil. On top of them place the crushed feta cheese and sprinkle with half the basil and oregano. Optionally repeat with another layer of eggplant, tomato, and feta cheese. Add a little warm water and bake at 190 °C for 20 min. Serve the eggplants sprinkled with 2 tbsp of basil and several drops of raw extra virgin olive oil.
* If you apply a second coat, double the ingredients.
Ingredients
2 Eggplants in large dices
2 Zucchini in large dices
2 Carrots in sticks
2 medium Tomatoes in dices
2 regular Onions in large dices
1-2 Potatos in large dices
1 red Pepper in large dices
1 green Pepper in large dices
½ bunch of Parsley chopped
½ bunch of Peppermint chopped
3/4 cup of Extra virgin Olive oil
Salt
Pepper freshly grounded
200gr Feta cheese in dices (optional)
Directions
Wash and drain vegetables well. Clean and cut them as described in the ingredients table. Heat half of the olive oil in a pot and fry the onion for 2 minutes. Add the peppers, zucchini, eggplants, carrots, potatoes and sauté for 2–3 minutes. Add the chopped tomatoes (optionally peeled) as well as salt and pepper. Cover the pot, lower the heat and let the food simmer for about 40–45 minutes until the vegetables are softened and left in their sauce. If necessary, add some water during shimmering so the food does not get stuck in the pot. Finally, pour in the remaining extra virgin olive oil. Sprinkle with herbs and feta cheese. Remove the pan from the heat. Cover the saucepan for 5 minutes and serve the Greek Ratatouille with crispy fresh bread. It is also served cold as a salad.
Ingredients
150gr Feta cheese in dices
2 medium red Tomatoes
1 Cucumber in slices
1 bell Pepper in dices
1 regular Onion in thin slices
1 tbsp of Capers
5–6 green Olives
5-6 black Olives
1/3 cup of Extra virgin Olive oil
2 tbsp of white wine Vinegar (optional)
1 tbsp dry Oregano
7–8 Rusks, from barley or wheat
Salt (optional)
Directions
Wash and drain vegetables well. Clean and cut them as described in the ingredients table. In a salad bowl mix the tomatoes with the cucumber, pepper, and onion. Salt (if not adding cheese) and stir. Add the capers, feta cheese, green and black olives. Break the rusks into pieces and add them to the salad. Sprinkle the salad with oregano, add the vinegar (if desired) and of course, add the extra virgin olive oil. Stir and serve immediately.
Ingredients
½ tomato
1tbsp Extra virgin Olive oil*
1 tbsp Vinegar
dry Oregano
Salt-Pepper
Directions
To make our salad even more delicious, grate ½ tomato and then beat it in the blender with olive oil, vinegar, salt, pepper and oregano. Season our salad with this vinaigrette before serving.
* Extra virgin Olive oil is not only a much better choice for our salad than a dressing from the super market, but it helps us absorb a lot more antioxidants. Combine it with a little balsamic vinegar for a perfect, light and easy dressing.
Beauty
A) Mixed Skins
1 tbsp of Castor oil or Hazelnut oil
3 tbsp of Extra virgin Olive oil
B) Dry skin
2 tbsp of Castor oil or Almond oil
2 tbsp of Extra virgin Olive oil
C) Oily skin
1 tbsp of Castor oil or Hazelnut oil or Coconut oil
2 tbsp of Extra virgin Olive oil
Preparation
Put the ingredients in a glass bottle or jar, close tightly and shake well. Remember to shake before each use.
How to apply
Apply the mixture well with both hands to the face and neck by massaging in circular movements for 1–2 minutes. Optionally moisten a towel with warm water and apply it on the skin for a minute before applying the oils. In this way, pores are opened and you can absorb all the nutrients of the oils. Lastly, tampon it across the face and neck.
To apply make-up, wait 10 minutes for the oil film to be absorbed. Apply make-up to clean skin and it will lay beautifully!
Repeat the oil cleansing method for 1–2 weeks and you will see the first results in wrinkles, rashes, and acne.
Ingredients
1 Egg (white)
1 tsp Honey
1 tsp of Extra virgin Olive oil
Preparation
Separate the egg whites and beat with persistence, then add a tsp of honey and one of Olive oil.
How to apply
Apply to all hair and wait for the mask to soak for 20–30 minutes. Wash and apply conditioner cream.
Repeat the procedure 2–3 times a week.
Ingredients
1 tbsp Sugar
1 tbsp of Extra virgin Olive oil
Preparation
Take a jar and add a tbsp of sugar and a tbsp of extra virgin olive oil. Stir and add a little extra olive oil or sugar to make your mixture smooth but not dry or fluid.
How to apply
Take enough quantity with your fingers and apply the mixture on your face. Start peeling by choosing the intensity and duration you want. Rinse your face with lukewarm water and wipe with a clean towel.
Then apply a small dose of aloe gel to your face. Preferably apply this exfoliating cream at night just before bedtime so that the greasy area is gone by the next morning. Leaves skin smooth and refreshed.
Ingredients
Extra virgin Olive oil
How to apply
A gentle abdomen massage with extra virgin olive oil every night prevents and treats stretch marks.
/ CONTACT /
Katerina-Christina Manolakou
230 56 Assopos, Karavostassi, Monemvasia
T +30 697 9335003
E contact@elissooliveoil.gr
/ NOTE /
Superior category olive oil obtained directly from olives and solely by mechanical means.
The presence of sediment at the bottom of the containers is perfectly normal. If small precipitates are present, use a paper filter when transferring olive oil to another container.