Från oliv till olja
It is the gnarled, slightly pill-like and slightly greenish tree that our dear stone fruits, the olives, grow on. A tree with long life experience as they can live and bear fruit for a thousand years. 90 of the world's cultivated olives are used to make olive oil..
Olive oil is unique among cooking oils in that instead of being extracted from dry kernels or nuts, the oil is extracted from the whole fruit. The olives are picked when they are about six to eight months old, which usually happens sometime between October and February. At that time, the green color of the fruit has just begun to turn purple and they are approaching their maximum oil content. Harvesting olives at just the right degree of ripeness is of great importance for the end result both in terms of the amount of oil that can be extracted from the olives but also for the viscosity and taste of the oil. In general, the earlier the olives are harvested, the tastier the oil, the longer the olives mature before they are picked, the milder the oil. Shortly after the olives are picked, they are taken to a mill where leaves and twigs are removed and the olives are then washed. After washing, the olives are crushed and cold pressed to extract a mixture of water and olive oil. The mixture is then centrifuged to separate the water and oil, thus obtaining a product consisting of 100 tasty olive oils.a.
Shilia's olives are characterized by their slightly bitter and spicy taste and fruity aroma. Our olives are hand-picked from Ioanni's father - in - law's olive groves in the coastal village of Thusla in northern Greece. Next to the olive groves is also the factory where the oil from the olives is extracted and bottled. No vintage olive oil is the same as there is a natural annual variation in terms of taste and aroma depending on the year's weather.
Choriatiki – Klassisk grekisk sallad på tomat, gurka och rödlök toppad med fetaost och oliver.
Grönsallad med soltorkad tomat och balsamico.
Grillad paprika marinerad i vitlök och örter.
Marinerad rödbetssallad med vitlök och persilja.
Risfyllda vinbladsdolmar .
Fetaost toppad med olivolja och chili/oregano.
Souvlaki (grillspett med kyckling eller fläskkött)
Örtkryddade keftedes (färsbiffar)
Stifado (mustig nötköttsgryta)
Grillade grönsaker efter säsong
Saganaki med räkor (ugnsgratinerade räkor i tomatsås med ost)
Saganaki (stekt hårdost alternativt halloumi)
Vita bönor i mustig tomatsås med örter
Färs- eller risfyllda grönsaker (exempelvis tomat, paprika eller aubergine)
Stekt svamp med potatis
Bougatsa (filodegspaj med vaniljfyllning)
Baklava (filodeg, nötfyllning och honung)
Kormo (chokladkaka varvad med kex)
Grekisk yoghurt toppad med honung och nötter
Melopita (ost- och honungspaj)