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kcixcy

Member
I'm making Greek salad this weekend, what are the best types of olives? And is it more traditional to get pitted or non pitted olives? There are so many options

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ssherie_

Member
Unpitted kalamata olives are the classic!! But any olive you like is best :)
 

mitch

New member
I'm making Greek salad this weekend, what are the best types of olives? And is it more traditional to get pitted or non pitted olives? There are so many options

View attachment 299
I like the dark . I always buy them sliced bottled. There is no guarantee the pit is out or a shard. I almost broke a tooth from a olive bottled supposedly pitted. Either but them with the pit and expect it or pit them yourself. Be safe with those choppers. Green can be bitter.
 
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Reactions: dpappas87

dpappas87

Member
I like the dark . I always buy them sliced bottled. There is no guarantee the pit is out or a shard. I almost broke a tooth from a olive bottled supposedly pitted. Either but them with the pit and expect it or pit them yourself. Be safe with those choppers. Green can be bitter.
That happened to me too LOL! Yeah you gotta be careful especially when mixing them into salads
 

Joni T.

Moderator
I'm making Greek salad this weekend, what are the best types of olives? And is it more traditional to get pitted or non pitted olives? There are so many options

View attachment 299
I usually buy a variety. However, I couldn't find Jumbo Black olives this year. Only found kalamata from Greece. I bought a variety of Mediterranean olives to supplement it with some black, green olives in the jar, but they are from Italy, not Greece.
 

Does anyone know how to make trigona Thessalonikis?

I love these tasty triangles! Does anyone have an authentic family recipe they'd be willing to share with a desperate user? I'd be so appreciative

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Easter Lamb Memories

I have so many misty eyed memories of Easter.

Back in the 50s my Uncle Charlie, of eternal memory, would cook a whole lamb outside. The men would gather as early as possible after the Resurrection Service in the evening and subsequent late meal, to celebrate, and turn the lamb by hand over a charcoal fire. The task assigned to the sons and nephews was to see that the men were properly "hydrated". Mizethes were also plentiful

Later, Dad decided to cook his own lamb and the ritual began Saturday when the lamb was sewn up to the long skewer. We started with hand cranking but that proved a bit too much for just a few people because most people arrived late...Greeks you know. :)

So Dad, of eternal memory, mechanized the process and that made it a lot easier for my brothers (Spiro, of eternal memory, and Stevie), Dad and me. We had a grand time. The time spent together was absolutely priceless, memorable, and unfortunately, never to be repeated again.

When Dad got sick my wife and I took over and cooked the lamb at our house for many years. It was fun having friends and relatives to celebrate with us. Cooking the lamb became too difficult when Spiro died and Stevie moved to another state in anther region of the country. Change is inevitable.

So today, early on Easter morning, Lord willing, I will cook 2 lamb legs (American spring lamb, of course) on the grill. I season them that morning with salt, pepper and lemon juice. I just turn them every 10 minutes by hand and baste them...a method pioneered by Spiro. Some people like their lamb rare (what?!) which is why we have 2 (not I) leg.

Mezethes will include loukaniko on the grill, Greek olives, feta, dyed eggs and kouloria for
invited guests who arrive early.

My wife cooked pastichio, dyed the eggs red for cracking at the early morning Resurrection meal and Easter Day. The eggs symbolize the opening of the tomb. After the Resurrection Service we say Christos Anesti...Christ has risen. My oldest daughter cooked koulouria and koulourakia. My youngest daughter is making fasolia and more desserts.

Easter is a joyous time to first thank our Lord Jesus for his Resurrection and second, to celebrate with family and friends.

Also, Easter, for me, is a time to remember my family, through misty eyes, who have passed to be with our Lord.

Kali Anastasi and Kalo Pasxa.

Time to make more memories.

What is the best type of Greek salad?

Do you guys like horiatiki? maroulosalata? domatosalata? dakos? My personal favorite is horiatiki with a big slab of feta on top!

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Recipe for Greek fried zucchini!

This is a quick and easy recipe that I use that's pretty healthy (especially if you use high quality olive oil)

1. Mix salt and pepper with flour
2. Dip sliced zucchini into the seasoned flour and shake off any excess
3. Heat olive oil in a large frying pan
4. Fry a few zucchini slices at a time in the hot oil until golden brown
5. Serve with skorthalia or tzatziki dipping sauces


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Best souvlaki recpie

Looking for the best souvlakia recpie

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