Olive oil & zesty lemon sauce
- 1/2 cup of L'Olivier de Vassily olive oil
- 1 cup mydsithra cheese grated or parmesan/romano for a substitute
- 1/2 cup finely chopped flat leaf parsley
- juice of 1 1/2 lemons
- grated rind of one lemon
- pinch of salt & pepper
- boiled orzo / strained
- sautéed jumbo shrimp in garlic and chili flakes
Mix all ingredients for sauce and pour over orzo and shrimp.
return to top
Orange salad
- 2 sweet oranges, diced
- 1 red onion finely sliced
- 1/2 cup crushed walnuts
- 1 handful of arugula or spinach
- salt & pepper
Drizzle liberally with L'Olivier de Vassily olive oil
return to top
Domato salata
- 2 to 3 vine ripe tomatoes wedged
- 1 red onion thinly sliced
- 2 oz of Greek feta crumbled
- Kalamata olives
- Sprinkle with Greek oregano
- Salt
- Drizzle liberally with L'Olivier de Vassily olive oil
Don't add any vinegar; the natural acidity of the tomato is enough for this authentic Greek domato salata. Enjoy with good crusty bread for soaking up the juices.
return to top
Pesto sauce
- 1 bunch of flat leaf parsley
- 7 cloves of garlic
- 1/2 cup of pine nuts
- 1 cup grated mydsithra cheese (parmesan)
- salt & pepper
Pulse all the ingredients together while you slowly add L'Olivier de Vassily olive oil. Add this pesto to any pasta dish, grilled meat, fish or bread.
return to top
Horta (warm salad)
- Blanched dandelion greens or rappini
- Drained well
- Salt
- Fresh lemon juice
- Drizzle with L'Olivier de Vassily olive oil
Enjoy with good bread and Kalamata olives
return to top
Potato and Feta salad
- 1 1/2 lbs small new potato's boiled and cooled
- 3 spring onions chopped with greens
- Kalamata olives
- 3 to 4 oz of Greek feta crumbled
- 1 small handful of chopped flat-leaf parsley
- Salt & pepper
- L'Olivier de Vassily olive oil
- Juice of one lemon including zest
- 5 tbsp of strained Greek yogurt
- Small handful of chopped dill
- 1 tsp of French mustard
May add some cherry tomatoes for added punch
return to top
Dips and sauces
- Try mixing 1 tsp of harrisa paste with L'Olivier de Vassily olive oil as a good bread dip. Very spicy; serve with feta cheese on the side to cool down the heat if you wish.
- L'Olivier de Vassily olive oil mixed with lemon juice and zest, Greek oregano
Use as an all purpose dip for bread and vegetables, or even grilled meat and fish. Very authentic.
return to top
Tips
- Drizzle L'Olivier de Vassily olive oil on almost any dish hot or cold:
- Grilled zucchini and eggplant
- Good on soups made of lentils
- Chick pea soup
- Canneli bean soup
- If you wish to infuse L'Olivier de Vassily olive oil:
Use a shallow pan on very low heat and add your flavorings. For example: rosemary and chili flakes with garlic or lemon zest and oregano or even dill stems and parsley stems with lemon and lime rind. Once the oil is infused, use as you wish.
return to top
