Meet the Cretan traditional recipes with pure extra virgin olive oil

In a bowl, put 100 grams of oatmeal to rise in a little cold water. Wash 2 bunches of parsley, a bunch of mint and onions, drain and cut. Drain the bulgur with hands, put it in a bowl and add salt, pepper, juice of half a lemon, extra virgin olive oil, stirring slowly. Add the chopped vegetables, the remaining lemon juice and a large tomato sliced pieces. Serve with bread and crisp lettuce leaves.

4 servings Saute pork in olive oil. In a bowl, dissolve a tablespoon of tomato paste in two cups of water and add the chopped peel of an orange, salt and pepper. With this mixture pour over meat. Wash a pound of spinach and a bunch of celery. When misovrasei meat add the vegetables. The food is ready when it has been with the oil

Peel and cut a large cauliflower pieces , sprinkle with lemon juice 1 -2 and add salt and piperi. Saute pieces in the pan where you warm olive oil and place them one by one in a pot. When finished sigo - fry in the same oil one medium onion finely and add a tablespoon of tomato paste dissolved in a little water. When you boil pour the contents of the pan into the pot, add another glass of water and let it simmer until you are left with the oil.

In a bowl, stir in a pound of flour 2 tablespoons dry yeast and a tablespoon of oregano . Add a spoonful of sugar, 2 teaspoons salt, 80 grams of olive oil , 2 cups of warm water and knead until the dough is elastic. Leave covered in a warm place until it rises . When inflated , the spread in greased pan pressing gently to flatten , to lubricate and form finger gouvitses place where 150 grams Kalamata olives without the stone and leaves of rosemary . Bake in moderate oven for about an hour. Serve warm.

In a bowl, beat one cup of olive oil and two cups of sugar. Add successively 6 egg yolks, zest of one lemon, a yogurt, 3 cups flour (to which you have added 3 teaspoons baking powder) and egg whites that have beat than before meringue. Pour the batter into greased pan No34 and bake in a moderate oven.

Put in a pan a couple of large ripe tomatoes, peeled and chopped, salt them and simmer for 6-7 minutes, until they are absorbed ygra. Prosthetete six tablespoons extra virgin olive oil and stir for 2-3 lepta. Richnete four eggs, sprinkle with a little pepper and simmer for a few minutes basting every so often with the sauce. If you want to add a little slice trimmeni.Ta serve with the sauce and the oil.

You get black olives. They remove the stones and stir into batter thick that you have prepared earlier of (an egg, salt, pepper, a little grated hot pepper, flour). By taking a spoon of the mixture and fry in hot oil.

Peel and cut two large potatoes into chunks, salt them, pour the juice of half a lemon and mix well. Cover them and leave them for three quarters. In a deep skillet, heat 2 cups extra virgin olive oil. Put the potatoes in the hot oil and let them fry with lid open until browned. Them off with a slotted spoon and place on absorbent paper to drain completely. Eaten warm.

Cut the chicken into small portions and put them in a pan, where you have already poured a cup of olive oil. Cut 2 green peppers, 2 red peppers, 2 onions and 2 cloves of garlic into small pieces. Remove pits from olives and pour over the chicken with the remaining ingredients. Add 2 chopped ripe tomatoes, a great cup of red wine and bake in the oven for about 1.5 hours up to drink liquids.

In a bowl, beat 1 1/2 glass of olive oil, 2 cups water sugar, 1 1/2 glass of orange juice, 1 tsp baking soda and add 1 cup water black raisins, 1/2 cup walnuts, the zest of one orange finally the flour (as is getting to soft dough). Put spoonfuls of dough into the pan and bake in the oven for 15'-20 '

Wash, add salt and cook 4 to 5 slices of fish - preferably red snapper or grouper - the barbecue or grill. In a bowl mix two medium ripe chopped tomatoes, a cup of extra virgin olive oil, one tablespoon of chopped parsley, the juice of half a lemon, salt and pepper. Serve the fish hot after the pour the tomato sauce and olive oil.

Olive paste place in a bowl 250 grams of black olives without the stone, 80 grams of anchovies washed and chopped 50g capers and mash. Add the juice of one lemon, a tablespoon of brandy, 200 grams of olive oil, salt, pepper and stir well. Keep the paste in a closed jar in the refrigerator and eat on bread preferably lightly toasted.

All recipes on this page are traditional recipes from Crete, Greece and the Mediterranean and republished by the wonderful publication "12 months to Elia", issued by the cultural organization "Streets olive".