Publisher Description

Helen Koutalianos runs Basil Olive Oil Products with her husband Basil, producing oil from an olive tree farm in Greece that Basil's family has owned for four generations. In the first olive oil cookbook to be written by a purveyor of olive oil, Helen teams up with her daughter, Anastasia, to share family recipes, along with some modern twists and favourites. Recipes include: Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole and Seared Scallop and Spot Prawn Gazpacho.

Notes

Over 150 recipes for Mediterranean cooking from a Greek family farm.

Author Biography

Helen Koutalianos: Helen Koutalianos runs Basil Olive Oil Products with her husband Basil; the company produces oil from an olive tree farm in Greece that Basil's family has owned for four generations, and imports it into North America. Anastasia Koutalianos: Anastasia Koutalianos is Helen Koutalianos' daughter; she is has worked in editing, book and magazine publishing, and historical research. A lifelong foodie who was taught everything she knows about cooking from her mother, she is also a promotions and event planner.

Table of Contents

Foreword: The Koutalianos Family Olive Grove Introduction: The History of Olive Oil The Olive Tree Harvesting Processing & Pressing Health Benefits of Olive Oil Dips, Dressings, Marinades & Sauces: - Basil Pesto - Blue Cheese Caesar Salad Dressing - Caesar Salad Dressing - Cottage Cheese Vegetable Dip - Crab and Artichoke Dip with Parmesan Croutons (Chef Recipe) - Feta with Honey Rosemary Olive Oil Dressing (Chef Recipe) - Garlic Aioli - Hummus - Latholemono (Lemon and Oregano Sauce) - Lemon Egg Sauce (for Stuffed Zucchinis) - Lemon Salad Dressing - Meat Marinade - Melitzanasalata (Eggplant Dip) - Olive Oil and Vinegar Dressing - Olive Oil and Parmesan Cheese Dip - Olive Oil Energy Drink - Savoury Savoro Sauce - Tirokafteri (Spicy Feta Dip) - Tzatziki Breads: - Focaccia Bread - Homemade Pizza Dough - Bread Koulouria (Sesame Rings) - Pita Bread - Pizza Buns - Yiayia''s Psomi (Grandma''s Bread) - Turkish Pita - Rye Bread Appetizers: - Artichokes with Dill Mustard Sauce - Avocado Crab Cakes - Balsamic Fig Bruschetta - Escargot and Rosemary Appetizer - Feta Cheese Stuffed Hot Banana Peppers - Grilled Vegetables - Kalamata Olive Tapenade - Melitzanokeftedes (Eggplant Balls) - Oyster Capari - Roasted Head of Garlic - Roasted Red Bell Peppers (Chef Recipe) - Salmon Cakes - Taramokeftedes (Fish Roe Rissoles) - Saganaki (Fried Cheese) - Salmon Salad Spread - Smelts in White Wine - Snails in Tomato Sauce Salads: - Arugula and Goat Cheese Salad with Caramelized Pecans - Asparagus Salad - Avocado and Tomato Salad - Carrot, Raisin and Sunflower Salad - Croutons - Cucumber Dill Salad - Dill Bean Salad - Fennel Salad - Fresh Vine Tomato and Olive Oil Vinaigrette with Herb Greens (Chef Recipe) - Greek Salad - Green Tomato and Potato Salad - Greens in Olive Oil Dressing - Mixed Cabbage Salad - Rustic Potato Salad - Salted Cod and Potato Salad - Shrimp Salad - Tabouleh (Parsley Salad) - Taramosalata (Fish Roe Salad) - Winter Cabbage and Radish Salad Soups & Stews: - Artichoke and Vegetable Stew - Cream of Leek and Zucchini Soup - European Stew - Fasolia Me Maratho (Fennel Bean Soup) - Faki (Lentil Soup) - Fasolada (Romano Bean Soup) - Heirloom Tomato Gazpacho with Shrimp, Cheese Curd and Basil (Chef Recipe) - Mayiritsa (Traditional Easter Soup) - Minestrone Soup - Oxtail Barley Soup - Psarosoupa (Fish Chowder) - Revithosoupa (Chickpea Soup) - Youvarlakia (Meatball Soup) - Tomato Vegetable Soup Meat dishes: - Beef Tenderloin Shish Kebab - Chicken Kokinesto - Eggplant and Veal Meatballs in Tomato Sauce - Free Range Chicken Baked in North Arm Farm Pumpkin (Chef Recipe) - Keftedes (Greek Meatballs) - Lamb and Fresh Green Bean Stew - Lamb Souvlaki - Lamb with Artichokes - Lamb with Okra - Leg of Lamb - Liver with Pearl Onions - Meat Cabbage Rolls - Meat Lasagne - Mousaka (Eggplant Lasagne) - Olive Oil Poached Lamb Loin with Confit Shallots, Tomato, Petals and Natural Jus (Chef Recipe) - Papoutsakia (Little Shoes) - Papous Fayii (Izmir Pork Chops) - Pastitsio - Quail with Olives - Roasted Chicken with Lemon Potatoes - Sofrito - Souzoukakia (Meatballs) in Tomato Sauce - Turkish Kebap with Garlic - Veal with Pepper and Tomato Sauce - Venison

Review Quote

What I liked best about this cookbook is that it is a fresh take on a somewhat underrated cuisine, filled with "real" Greek family recipes that I would actually be motivated to cook. It reminded me more of the food-stained classics that occupy a shelf in my kitchen than those taking up space on the coffee table. With the growing popularity of the Mediterranean diet, Greek cuisine deserves its due and this cookbook provides it. -- The Olive Oil Source

Competing Titles

The Flavors of Olive Oil: A Tasting Guide and Deborah Krasner Simon & Schuster 2002 The Passionate Olive Carol Firenze Ballantine 2005

Description for Sales People

The first olive oil cookbook written by a purveyor of olive oil. Includes 150 recipes, 16 full-colour photos and the family's history in olive cultivation and oil making. Delicious, heart-healthy recipes. Written by a mother-and-daughter team. Olive oil's monounsaturated fats and antioxidants are beneficial in preventing heart disease.

Details