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In the Cretan menu, olives are one of the basic ingredients of a daily diet. They are consumed both as a whole and as a component of various dishes. One of the many ways of serving olives is making a paste out of them. It is a healthy alternative to various spreads prepared on the basis of mayonnaise. In local shops you can easily buy ready-made pastes with fewer or more additives. The most basic ones can be used as a basis for preparing your own paste.
Although olives form the basis of the Greek diet, however, eating them in the form of a paste does not belong to the basic canon of Greek cuisine. It is rather a new acquisition. It is worth knowing, however, that the olive paste served with bread was the typical food of the Cretans during the war. Nowadays, it is often served in taverns along with other mezes. It was in Rethymno we ate the best olive paste under the sun :)
This is one of those additives that looks worse than it tastes. It is intended primarily for those who love the taste of olives. It is worth experimenting with olive paste experimentally with various additives, eg garlic, oregano, feta or anchovies.
The best to prepare will be big meaty black Greek olives called throubes. Alternatively, you can use the more popular kalamata variety. However, if you can not use whole olives, you can use the finished paste as we wrote above. However, it should be noted that the list of ingredients is as short as possible and devoid of E-chemistry.
1. Mix all ingredients for a while in a shredder.
2. Prepare olive paste a bit earlier because it becomes more intense when different flavors merge.
3. After preparation, it can be stored in the refrigerator. The paste should be transferred to a small jar and then poured over with oil.
Καλή όρεξη!
Dolmades is one of the most popular Greek meat dishes. It occurs both in the vegetarian version and with meat. Young grape leaves are needed to prepare them. And it is in the leaves that the key to success lies. They must be young and very delicate. The best and the most delicate ones are collected around May. However, if you do not have the opportunity to collect fresh leaves, you can use ready-made leaves from the lagoon. However, the effect will be better if you use fresh leaves.
Fried saganaki cheese is one of the most popular mezes that can be found in Greek taverns. It is an extremely tasty, but filling and salty snack. When ordering it in a tavern or preparing it yourself, you must also remember that it is a real caloric bomb.
Although many people avoid street food, we, for our part, encourage you to use such places in Greece. Your particular interest should be aroused by places where there are swarms of local Greeks. And do not worry about how this place looks like, the oilcloth on the tables and a collection of not-perfect-looking chairs can be a harbinger of tasty (albeit not always cheap) food. Of course, choose with your head and wisely, rather we advise against all kinds of hamburgers, ice cream shops and small gastronomy based on continental quick delicacies. However, places offering products based on fragments of local cuisine can turn out to be really interesting discoveries. This is how we discovered pancakes stuffed with spinach and feta cheese.
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