Kalamata extra virgin olive oil - from the Kalamata region on Peloponessos (Southern Greece), known for its peppery and herbal flavor
Vine leaves in brine - essential for Dolmades, yum yum
Pickled capers - use in salads, or with fish or as a pizza topping. Oh, I love the saltiness of these!!
Orzo pasta - almost looks like a big grain of rice, but it is actually a type of macaroni and it's perfect to use in soups or stuffing
Kalamata black olives - dark purple olives
Cassia bark - similar to cinnamon but much more intensive, used for marinades and infusions
Organic pressed tomato sauce
Dukkah spice mix - spicy blend of nuts, seeds, herbs and spice used for dips
Dried Greek figs
What feast are we cooking up this time?
Dolmades (Stuffed vine leaves) - Vine leaves stuffed with rice, tomatoes, onion, parsley, mint and lemon juice - simple but incredibly flavorsome
Dip with dukkah spice - you can sprinkle the dukkah over yoghurt or just dip bread in olive oil and the dukkah
Youvestsi with orzo and cassia bark - protein (it's supposed to be lamb really), onions, tomato sauce, garlic, cassia bark, orzo and feta cheese
Prawn saganaki with tomato sauce - prawns in a garlicky olive and tomato sauce, sprinkled with feta cheese and baked in the oven
Tarte with black olives and capers - puff pastry covered with olives, capers, fresh tomatoes, basil and rosemary
Fig and walnut bake - figs and walnuts baked in honey, cassia bark and served with yoghurt
Cafe frappe - Ice coffee with lots of froth. I take mine medium sweet with milk - oh the memories...