Olive harvest: Extra virgin olive oil

December 5th, 2012 § 0

The traditional olive harvest is around the end of October and November both for Turkey and Greece (the Aegean coast) to get new green olive oil.

This year I had olive picking holiday to the olive groves of Volos!

Here is the story:

A huge net layed under the olive oils.

The olives are harvested by hand, using a very long bamboo stick.

The collected olives are put into baskets. The olives do not stay in the baskets more than 2 days.

Each farmer makes an appointment for pressing the olives at a local mill and spend their time there, throughout the production process.

At the mill, the olives are washed, the extra leaves and stems are removed. Then crushed and milled. The pressing process effects the quality of the oil.  The extra virgin olive oil is the highest quality grade when it is cold pressed (under 30°C ).

This year the fat acidity of our oil is 0.20%.

When the oil arrived to home, we simply dipped our bread in this tasty phosphoric green olive oil and seasoned it with thyme, coriander or tarragon.

Olive salad (Zeytin piyazı)

January 25th, 2011 § 0

The olive tree is the sign of health, victory, prosperity, peace, wisdom, purity and rebirth for many civilizations. Also, it is one of the famous symbol of Aegean region.

This tasty salad is served as a meze in Ayvalık region. From a humble breakfast to the most sumptuous feast, the olive salad never fail to grace our tables.

  • 20 green olives (stoned)
  • 1 T dill (cut in small pieces)
  • 1/2 red pepper (cut in small cubes)
  • 3 walnut (cut in small pieces)
  • Cut the stoned green olives in small pieces. Combine red pepper cubes, dill and walnut in a bowl. 

    for the sauce:

  • 3 T extra virgin olive oil
  • 1/2 clove garlic (mashed)
  • 1 T pomegranate molasses or Balsamic vinegar
  • Mix olive oil with pomegranate molasses and mashed garlic. Add it to the bowl and gently stir.

    Pomegranate salad

    November 28th, 2010 § 0

    This Aegean and Mediterranean regions native vegetable is a natural anti-oxidant with a peppery flavour. The rocket with pomegranate is not only delicious but also a very healthy combination.

    You can also have a look at another rocket salad recipe from here.

  • a bunch of rocket leaves (washed and coarsely cut)
  • 1 medium tomato(sliced) or 10 cherry tomatoes
  • 2 T pomegranate 
  • 1 t pine nuts
  • 1 garlic clove (cut in half)
  • Rub the inner part of a large bowl with garlic clove. It adds flavour to the salad. Then put all the ingredients together into the bowl.

    For dressing:

  • 3 T extra virgin olive oil
  • 2 T balsamic vinegar
  • a pinch of sugar
  • salt to season
  • fresh ground black pepper
    Mix the dressing ingredients. Drizzle the dressing over the salad.
    Serve immediately.

    Celery root salad with apple

    November 26th, 2010 § 0

    The celery or celeriac has been cultivated in the Aegean and Mediterranean regions for thousands of years.        

    The word celery comes from Greek ?????? (selino) referring to The Odyssey by Homer. It has been used as medicine while the leaves with its stalks were used as a decorative herb in the ancient times.        

    This delicious and nutritious vegetable contains vitamins A, B,C and minerals such as iron, calcium, magnesium and zinc.          

    If you buy a celery stalk with its root all together, cut the stalk from its root and freeze the stalk and the leaves for months, especially for soups.      

    This very easy-to-do celery root seasonal salad or meze will accompany your winter meals.          


  • 1/2 medium celery root
  •  1/2 medium green apple
  • 5 T strained yogurt
  • 1 T walnut (coarsly chopped)
  • 2 T extra virgin olive oil
  • 1/2 lemon juice
  • salt
  • Peel the outer coat of the celery root. Grate the celery root and sprinkle with lemon juice. Peel the apple, core and grate it.               

    Mix the grated celery root with apple in a mixing bowl. Add the strained yogurt, extra virgin olive oil and walnut. Whisk salt as requested.               

    Transfer to a serving bowl and decorate top with dill.                       

    Roasted potatoes with fresh herbs

    November 12th, 2010 § 0

  • 4 potatoes
  • 1/4 cup extra virgin olive oil
  • 1 T lemon juice
  • 1 grated lemon rind
  • rosemary
  • sesame seeds
  • salt and black pepper flakes
  • red pepper
  • Peel potatoes and rinse them. Cut each potato lengthwise into quarters, then cut each quarter lengthwise into two wedges like slicing an apple.

    Mix lemon juice, extra virgin olive oil, lemon rind, rosemary, salt and black pepper in a baking dish.

    Put the sliced potatoes into the lemon-extra virgin olive oil mixture.

    Sprinkle with rosemary, sesame seeds and red pepper. Bake for about 45 minutes. Serve immediately.

    Perfect as a side dish.

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