Quince wedges in olive oil

December 21st, 2019 § Comments Off on Quince wedges in olive oil § permalink

  • 2 big size quinces
  • 1 medium onion
  • 1 medium carrot
  • 2 cloves garlic
  • 3 T. extra virgin olive oil
  • 2 T. fresh orange juice
  • 1 T. fresh lemon juice
  • a pinch of salt
  • Thoroughly wash quinces, cut in half. Quince is a very tough and spongy fruit so it will be hard to cut.

    Slice into quarters and cut away the core also seeds away. Peel the pieces.

    Slice into wedges.

    Place the slices into a bowl of water with lemon to prevent browning.

    Slice onion into rings and make slim onion rings.

    Peel and slice the carrot.

    Coat the bottom of the pan with extra virgin olive oil.

    Heat the pan on medium high heat and add the onion rings and carrot slices.

    Stir and let cook then add the crushed garlics.

    Add quince wedges and orange&lemon juices. Sprinkle with salt.

    Cook until they are tender.

    Place them into a service plate.

    Serve cold with plenty of lemon and olive oil.

    Olive harvest: Extra virgin olive oil

    December 5th, 2012 § Comments Off on Olive harvest: Extra virgin olive oil § permalink

    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 § Comments Off on Olive salad (Zeytin piyazı) § permalink

    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 § Comments Off on Pomegranate salad § permalink

    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 § Comments Off on Celery root salad with apple § permalink

    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.                       

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