Said to be one of the healthiest, many people extol the virtues of eating a Mediterranean diet, which is largely based on vegetables, fruits, beans, whole grains, olive oil and fish.
And with Greece set to be one of the most popular holiday destinations this summer, following an 11% rise in the number of visitors from the UK in 2013, Greek speciality foods producer Gaea has created a hat trick of recipes using its authentic tapenades and top quality Greek olive oils to get sun seekers into the Greek holiday mood.
There is nothing more satisfying for us at Your Source Today than to be presented with a Meze of olives, meats, breads, salads and pickles. We love the variety of flavours, the oils, the balsamic (for dipping and salads) and the freshness this style of eating affords.
Promising a heavenly taste of sun-kissed Greece, this three-course extravaganza features delicious offerings from the Gaea range, including a wonderfully unique chocolate mousse that combines chocolate and the finest Greek olive oil.
We tested the individual products and were delighted with the garlic stuffed olives, flame-roasted red peppers and tapenades available from Gaea, as well as their D.O.P. Extra Virgin Olive Oil Tasting sets.. And now it is your turn to enjoy making dinner Greek-style at home, with these three recipes.
Greek Salad Couscous with Kalamata Olive Tapenade
For 4-6 servings
- 300g Couscous
- Water or chicken stock
- 3 firm, ripe tomatoes, cubed or diced large
- 1 green bell pepper, diced
- 1 onion, diced and sautéed in 2 Tbsp. Gaea D.O.P. Sitia (or Kalamata) Extra Virgin Olive Oil
- 2 tbsp Gaea Kalamata olive tapenade
- 2/3 cup grated feta
- Salt & pepper
- Grated zest of 1 lemon
- 1 tsp grated orange zest
- Pinch of cinnamon
- 1 bunch parsley, finely chopped
- 1 bunch mint, finely chopped
- 3 tbsp Gaea D.O.P. Sitia (or Kalamata) extra virgin olive oil
- Prepare the couscous according to package directions, using either water or chicken stock.
- Add the remaining ingredients and fluff with a fork. Let stand for 15 minutes and serve.
Meatballs with Sweet Red Pepper & Goat Cheese Tapenade
For 4-6 servings
- ½ kilo ground beef
- 6-8 tbsp plain breadcrumbs
- ¼ cup pine nuts, lightly toasted
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 tbsp finely chopped green bell pepper
- 6 tbsp Gaea Sweet Red Pepper & Goat Cheese Tapenade
- Salt and pepper to taste
- 2 tbsp dried mint
- 2 tbsp Ouzo
- 1 cup flour
- Gaea D.O.P. Sitia (or Kalamata) Extra Virgin Olive Oil for frying
- Cooked, warm spaghetti (optional)
- Homemade tomato sauce (optional)
- Grated cheddar, Parmesan or Greek kefalograviera cheese (optional)
- Combine all the ingredients for the meatballs together and knead well. Chill for 30 minutes.
- Shape into small meatballs, flour lightly, and fry in hot oil.
- Once fried, the meatballs may be eaten alone, packed inside flatbread or served covered with tomato sauce with spaghetti, and for extra Greek authenticity sprinkle with kefalograviera cheese.
Chocolate Mousse with D.O.P. Extra Virgin Olive Oil
A unique combination of chocolate with olive oil. Serves 4
- 270g extra bitter dark chocolate
- 170ml Gaea DOP Sitia, Crete Extra Virgin Olive Oil
- 7 eggs
- 150g sugar
- 1 pinch salt
- 50g Cointreau
- Grated orange peel (from 1 orange)
- Chocolate flakes and whipped cream for topping
- Melt the dark chocolate and add the Gaea D.O.P. Sitia, Crete Extra Virgin Olive Oil and the Cointreau.
- In a bowl of an electric mixer, beat together the egg yolks and half of the sugar till the mixture becomes fluffy.
- Add the mixture into the chocolate and mix well together. In a different bowl, beat together the egg whites with the rest of the sugar and the salt.
- Add it in the chocolate mixture as well as the grated orange peel. Serve in individual bowls, using chocolate flakes and whipped cream for decoration.
- Store the mousse in the refrigerator until you’re ready to serve.