1 - 6 of 6 Posts

kcixcy

Active 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

greek-olives-250x188.jpg
 
Unpitted kalamata olives are the classic!! But any olive you like is best :)
 
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.
 
  • Haha
Reactions: dpappas87
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
 
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.
 
My favorite are Kalamata, but I LOVE a good, sturdy green Greek olive once in a while. It all depends on what I can find and what my mood is. Sometimes I like to include a medley of both in my salad.
 

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

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.

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.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top