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Greek tsakitses olives are the lesser known but best types of olives!

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kosta_karapinotis

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These olives are also known as "cracked olives." They're not as popular as Kalamata olives but their texture makes them super unique and tasty. They come from the Attica region and they are harvested when they are green. The olives get their texture because they are brined and from the way they are prepared.

tsakistes-greek-olives-720x480.jpg
 
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kosta_karapinotis said:
These olives are also known as "cracked olives." They're not as popular as Kalamata olives but their texture makes them super unique and tasty. They come from the Attica region and they are harvested when they are green. The olives get their texture because they are brined and from the way they are prepared.

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In the winter months in Mykonou when I was looking after a taverna and a small hotel we had abundance left over from the summer, we used to eat these with the leftovers of cheese from Creta and onions, cucumber and tomatoes and garlic and octopus and of course tons of red wine or Chipouro!.... Firewater!...🤗
 
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Hash said:
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In the winter months in Mykonou when I was looking after a taverna and a small hotel we had abundance left over from the summer, we used to eat these with the leftovers of cheese from Creta and onions, cucumber and tomatoes and garlic and octopus and of course tons of red wine or Chipouro!.... Firewater!...🤗
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That sounds soooo tasty!! Firewater ahaha :) cheers
 
Whenever I can find these olives in the US, it's a real treat. They have a hearty, stronger flavor and I find that I prefer to cook with these over Kalamata olives for some recipes.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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Add to a mason jar:
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