30 Jan

Olive tree leaves spark frenzy in Greece

By Karolos Grohmann,

ATHENS (Reuters) – Television coverage of the purported healing properties of olive tree leaves have sparked a frenzy in Greece and caused one violent death.

Extensive media reports over the past week about the leaves’ alleged ability to cure illnesses including cancer have triggered an angry response from doctors and pharmacists.

“In this country where charlatans thrive, you are whatever you claim to be,” heart surgeon and former health minister Dimitris Kremastinos told Greek media on Tuesday.

Last week several chat shows, including on state television, said a thick, green drink made of raw olive leaves and water, mixed in a blender, was doing wonders for cancer patients.

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30 Jan

Kicked up pepper stuffed green olives

from Emeril Live EM1E25e,

Ingredients needed:

  • 1 1/2 cups pitted large green olives*
  • 1 red bell pepper, roasted, seeded and cut into strips 1/2-inch by 1-inch
  • 2 tablespoons olive oil
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon dried hot pepper flakes

Fold the bell pepper strips in 1/2 lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. (To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving.)

*If olives are canned or from a jar, rinse and drain well first

Yield: About 1 1/2 cups

[Source] Click here

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30 Jan

Spiced Olives

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley “Pantry Raid” a recipe served in the Toronto restaurant, Pangaea.

  • 1   tablespoon fruity   olive oil
  • 2   garlic cloves, thinly sliced
  • 1   tablespoon fresh rosemary, coarsely chopped
  • 1   tablespoon dried thyme
  • 1/2 teaspoon hot pepper flakes
  • 2   cups large green olives
  • 2   cups kalamata olives
  • 1   teaspoon coarsely grated lemon peel

[Source] Click here

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30 Jan

Rustic bread with Kalamata Olives and tomatoes

  • 1  pound fresh, ripe plum tomatoes, chopped
  • 3  garlic cloves, minced
  • 2  tablespoons extra-virgin olive oil
  • 1  loaf rustic, whole-grain bread
  • 16 Kalamata olives, pitted and chopped
  • ¼   cup fresh basil, chopped

Combine tomatoes, garlic and olive oil; let stand at room temperature for 1 hour.

Meanwhile, slice the loaf into pieces about the size of baguette slices. Toast under a preheated broiler or in a toaster oven for 2 to 3 minutes, until bread browns on both sides.

Just before serving, add olives and basil to the tomato mixture. Spoon topping into medium bowl and place in the center of a serving tray. Ring with toasted bread. Makes about 16 pieces.

PER SERVING: Calories 95 (28% fat) Fat 3 g (no sat) No cholesterol Sodium 239 mg No fiber Carbohydrates 15 g Protein 3 g

[Source] Click here

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29 Jan

Veal With Eggplant and Olives

by Irmgard,

This stew is Greek cooking at its finest. Tender veal and eggplant cooked in a flavourful tomato sauce, flavoured with a variety of spices, some of which I have never encountered in Greek cuisine. Enjoy!

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