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acamp7

Active member
I was gifted a beautiful but huge jar of olives earlier this year and now im starting to worry that they will start to go bad soon. How long can olives stay in an airtight jar filled with brine? I would hate for the olives to go to waste and I am considering just make an olive paste so that they don't stay too long and get spoiled.
 
I was gifted a beautiful but huge jar of olives earlier this year and now im starting to worry that they will start to go bad soon. How long can olives stay in an airtight jar filled with brine? I would hate for the olives to go to waste and I am considering just make an olive paste so that they don't stay too long and get spoiled.
It takes a lot for olives to spoil, I am sure they will be fine. How long does it take you to eat olives? Even large jars in our house only last about two weeks. lol
 

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg
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