Olive oil has been used for thousands of years in Greek for cooking and our Lakonian extra virgin olive oil with its unique flavor and aroma has become the most important ingredient in our family kitchen, used in all dishes including vegetables, fish, meat and also desserts.
So we strongly believe that the New Year would be the perfect time for you to try your hand at cooking with olive oil. And what better ways than to create homemade Greek food and desserts, using recipes are passed down from generation to generation.
For start, we selected to share with you this simple but so delicious and authentic meat recipe that bring us beautiful memories from the happy childhood years where on Sundays the whole family sat around table, enjoyed that wonderful taste and shared valuable moments of true love and a great sense of fulfillment.
Greek people have a great preference in lamp and goat meat. And because this kind of meat was always less and therefore more expensive they have tried to create tasty combinations, cooking meat with other ingredients like potatoes, vegetables, pasta, beans and rise.

                       Baked lamb with potatoes


2 kilos of lamb (the most delicious and tender is the front part of lamb, but you can use other parts as well)
2 kilos of potatoes
½ cup of extra virgin olive oil
1/3 cup of lemon juice
Salt, pepper, oregano
2-3 garlic cloves
Preheat the oven to 170 degrees.

Keep in mind that if you want to calculate portions per person, you need about 2 pounds of uncooked meat per person for bone-in roaster.

Rinse the meat with cold water and pat dry. Peel, wash the potatoes, cut the small ones in two pieces and the large ones in four pieces. Make small cuts into the meat at various points and insert garlic cloves, sliced in half, into the cuts.

In a large bowl mix extra virgin olive oil with the lemon juice. Add the meat and the potatoes combining all ingredients together, using your hands.

Then, place them all in a roasting pan and sprinkle with salt, pepper and oregano. Pour into the bottom of the roasting pan a cup of water. Roast in 170 C degrees for about 1 ½ - 2 hours. Check every so often to make sure there is still a little water in the bottom of the pan.

If the meat starts getting too brown, cover it with foil. You can serve it with lettuce salad and a slice of feta cheese.

In Greece, salad is served with the main dish (meat or fish) and that’s why all the ingredients are very simple, fresh vegetables, fresh or dry herbs, extra virgin olive oil, vinegar or lemon juice, salt, onion or garlic.

We propose two salad recipes, very well known that are served also in a Greek taverns.

 

                             Greek salad
3 large tomatoes
1 cucumber
1 red onion (cut in slices)
1 green pepper (cut in slices)
10 black olives
Extra virgin olive oil, salt, oregano

Cut each tomato in eight pieces, the cucumber, the red onion and the green pepper in slices. In a salad bowl mix the above ingredients with black olives and add if you like feta cheese in pieces.
Before is served, sprinkle salt, oregano and extra virgin olive oil.
You can serve it with roast bread.

 

                            Lettuce salad
1 head of romaine lettuce

4 spring onions

2 tablespoons of fresh chopped dill

Extra virgin olive oil

Salt

Lemon juice or vinegar
Clean the lettuce, discarding damaged leaves. Separate and rinse leaves individually to remove any soil and debris. Let them dry well and cut them as thickly as possible with a sharp knife. Cut in same way the spring onions and add them in a salad bowl with the cut lettuce and fresh dill also chopped.

Before is served, sprinkle salad with salt, extra virgin olive oil, lemon juice or vinegar.

With lettuce salad feel free to be more creative, making different combinations with some of the ingredients below: green and red pepper, boiled potatoes or eggs, tomatoes, parmesan, smoked ham etc.

We have always known that olive oil makes an excellent alternative to butter in many cake recipes, so we offer very quick and easy one to try.

                            Olive oil cake
3 cups soft flour

5 teaspoon baking powder

1 ½ cup sugar

3 eggs

½ cup milk

½ cup orange juice

1 cup extra virgin olive oil

2 teaspoons of cognac, vanilla

Preheat the oven to 170 C degrees.
Separate the eggs and beat egg whites until stiff. In a large bowl mix the soft flour with the baking powder. In a second bowl beat well the extra virgin olive oil with sugar and then add egg yolks, milk and orange juice.

Beat very well, adding cognac and vanilla for more flavor. In the same bowl add egg whites and the flour and blend the ingredients softly, using a large spoon.

Pour the mixture in a greased with extra virgin olive oil and floured cake pan and put it in the oven.

Bake for one hour and then open the oven and put a knife in the center of the cake. If the inserted knife comes out clean the cake is ready.

Delicious served as it is or you can add cream and fresh fruit or chocolate.