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Recipes

 

Village salad with pitted Kalamata olives

serves 2

2 tomatoes
1 cucumber
2 oz (60 g) feta cheese
8 – 10 pitted Kalamata olives
1 small onion
1 tsp. capers
1 green bell pepper
2 tsp. vinegar
2 tbsp. extra virgin olive oil
1 tsp. oregano salt

Cut tomatoes into wedges, cucumbers, onion
and pepper into slices and place in a salad bowl.
Add salt, vinegar, extra virgin olive oil and oregano
and toss. Top with ‘crumbled’ feta cheese,
«Parthenon» pitted Kalamata olives and capers and serve.

vilage salad

 

Tuna salad with pitted Kalamata olives

serves 2

7 oz (200 g) string beans, boiled
8 – 10 cherry tomatoes, cut in four
4 oz (100 g) tuna chunks
8 – 10 pitted Kalamata olives
2 tbsp. parsley, chopped
2 tbsp. dill, chopped
the juice of 1 lemon
2 tbsp. extra virgin olive oil
2 spring onions, chopped
salt
freshly ground multicolored pepper

In a salad bowl place string beans, cherry tomatoes,
lemon juice, onion, parsley, dill, salt and pepper.
Toss to get all the flavors together and finally add tuna, «Parthenon» pitted Kalamata olives and extra virgin olive oil.
Serve cold.

tuna

 

Mushroom, pitted Kalamata olives and sun-dried tomato pilaf

serves 2 - 4

1 cup bonnet rice
1 cup champignon mushrooms, sliced
1 tbsp. sun-dried tomato, finely chopped
2 onions, finely chopped
1 garlic cloves minced
2 tbsp. pitted Kalamata olives sliced
½ cup extra virgin olive oil
salt - pepper

Heat the extra virgin olive oil in a saucepan.
Fry the onions and garlic for 1-2 minutes
stirring until slightly golden.
Add sun-dried tomato and mushrooms
and let fry for 2-3 minutes.
Add two cups hot water, «Parthenon» pitted Kalamata olives,
rice and season with salt and pepper.
Let simmer for 12-15 minutes.

mushroom

 

Garlic bucatini with pitted Kalamata olives

serves 2 - 4

1 pound bucatini
3 tomatoes, finely chopped
4 garlic cloves, minced
5- 6 basil leaves, finely chopped
½ extra virgin olive oil
12 «Parthenon» pitted Kalamata olives
4 oz (100 g) grated parmesan
salt - pepper

To make the sauce: heat olive oil in a saucepan.
Add onion and garlic and stir for 2-3 minutes.
Add tomato, basil, «Parthenon» pitted Kalamata olives, salt and pepper
and let cook over medium for 8-10 minutes.
Bring a saucepan of lightly salted water to a boil.
Add bucatini and cook for 7-8 minutes.
Drain, wash under tap water for a minute or so
to cool and place in the sauce.
Toss and serve hot sprinkled with parmesan.

garlic

 

Bean soup with country sausage and pitted Kalamata olives

serves 2 - 4

1 pound white beans
7 oz (200 g) country
sausages, sliced thick
2 ripe tomatoes,
finely chopped
½ cup olive oil
2 onions,
finely chopped
½ tbsp. celery
coarsely chopped
2 tbsp. pitted Kalamata olives
2 carots, cut in thin
round slices
salt - pepper

Soak beans overnight.
Rinse and place in a pan with enough water
to cover them (about 1 lt).
Bring to a boil over medium fire and add tomatoes, onion, celery, «Parthenon» pitted Kalamata olives,
carrots, salt and pepper.
Let cook for 40 minutes and add sausage.
Cook for 10 more minutes.
Serve hot.

bean soup

 

Shrimps with feta cheese and pitted Kalamata olives

serves 2 - 4

2 pounds shrimp
2-3 ripe tomatoes,
finely chopped
½ cup olive oil
1 tbsp. parsley,
finely chopped
2 tbsp. pitted Kalamata olives
olives, pitted
7 oz (200 g) feta
cheese, crumbled
salt - pepper

Peel and devein shrimps,
leaving head and tail intact.
Place in a pyrex baking pan.
Season with salt and pepper.
Add olive oil, tomatoes, parsley,
«Parthenon» pitted Kalamata olives and finally feta cheese.
Bake in a preheated oven for 8 – 10 minutes.
Serve hot.

shrimps

 

Rooster in wine with macaroni and pitted Kalamata olives

serves 2 - 4

4 servings rooster,
cut in small cubes
1 pound macaroni
2-3 ripe tomatoes,
coarsely chopped
½ cup olive oil
2 onions, finely chopped
8-10 pitted Kalamata olives
the rind of 1 orange
2-3 whole cloves
1 cup red wine
1 cup grated parmezan
salt - pepper

Heat olive oil in pan.
Add onion, garlic and rooster and saute.
When it is ready smother with wine.
Add tomato, orange rind, cloves and «Parthenon» pitted Kalamata olives.
Let cook for about 25 to 30 minutes.
Cook macaroni in boiling salted water
for 7 to 8 minutes, drain, cool a little under running water and place in the pan
with the sauce tossing until the pasta
is evenly coated.
Served sprinkled with grated parmezan.

rooster

 

Chicken fillets with colourful vegetables and pitted Kalamata olives

serves 2 - 4

4 chicken filets
3 bell pepper, green,
red and orange, thinly sliced
1 eggplant, thinly sliced
2 zucchini, thinly sliced
½ cup olive oil
2 onions, finely chopped
2 tbsp. pitted Kalamata olives
4-5 basil leaves, finely chopped
1 clove garlic, minced
1 cup white wine
salt - pepper

Warm oil in a skillet until hot.
Season the chicken with salt and pepper
and add to the skillet.
Brown for 4 to 5 minutes
and smother with wine.
Add vegetables, onion, basil, garlic and «Parthenon» pitted Kalamata olives. Season slightly with salt and pepper
and let cook for 7-8 minutes.
Serve hot.

chicken

 

Meat and potato casserole with pitted Kalamata olives

serves 2 - 4

4 servings beef, cut in small cubes
2 pounds potatoes, thickly sliced
2-3 ripe tomatoes, coarsely chopped
½ cup olive oil
2 onions, finely chopped
8-10 pitted Kalamata olives
1 tsp. cumin
1 tsp. mint, finely chopped
salt - pepper

Put oil and onion in a pan and saute
until golden.
Add meat, tomato, mint, cumin,
salt and pepper.
Let cook for 25 to 30 minutes.
In the meantime, fry the potatoes
along with the «Parthenon» pitted Kalamata olives.
Add them to the pan and let cook
for 5 more minutes.
Serve hot.

meat potato

 

 

 

 

 

 

 

 

 


 

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