Search for:Search Button Friday 23 May 2025 World Health Partnerships Producers Recipes Categories World Health Partnerships Producers Recipes Soup with cauliflower and mushrooms and extra virgin olive oil of Athinolia variety 1st International Olive Festival in Lesvos Myth – The maintenance of olive oil in the refrigerator and/or freezer guarantees the avoidance of oxidation Ceviche with prickly pear and grapefruit served with extra virgin olive oil of Kolovi variety Chicken with yogurt and grapes sauté with extra virgin olive oil of Tsounati variety Raw lemon zucchini with herbs, ginger, xinomizithra* cheese and capers with extra virgin olive oil of Koroneiki variety Poached eggs with green leaves and yogurt and extra virgin olive oil of Amfissis variety Shrimp with strawberries and vinegar in extra virgin olive oil of Mavrolia variety Lemon chickpeas with sautéed squid and extra virgin olive oil of Lianolia variety Spelt bread with extra virgin olive oil of Tsabidolia variety Fruit salad with Madagascar vanilla ice cream, ginger, mint and extra virgin olive oil of Makri variety Yogurt with dates, turmeric, sunflower seeds and extra virgin olive oil of Athinolia variety Refreshing salad with colourful cherry tomatoes, herbs, and mizithra cheese with extra virgin olive oil of Koroneiki variety Cannelloni stuffed con carne Greek beef and extra virgin olive oil of Agriniou variety Wild sea bass with stamnagathi in light tomato jam with extra virgin olive oil of Megaritiki variety Sardines in salt with sour grape and cherry tomatoes sauté in extra virgin olive oil of Adramitini variety Chef’s Profile Vasilis Leonidou Producer’s Profile – Michalis Tzortzis Producer’s Profile – Myrta and Nikos Kalabokas Chef Profiles Spaghetti al oglio (with garlic and basil) Steamed monkfish fillet Chicken with parsley pesto Angel fish carpaccio Grilled vegetables Grilled eggplants with fresh tomato sauce Vegetable salad flavored with extra virgin olive oil Sliced beef marinated in extra virgin olive oil and rosemary Greek Salad Chef’s Profile – Giannis Apostolakis Greek yoghurt with purslane Tzatziki Producers Profiles Producer’s Profile – Michalis Marakas Producer’s Profile – Eftichis Androulakis Research – Olive oil categories Research – Organoleptic characteristics Research – Olive oil characteristics Quality Criteria Research – Extra virgin olive oil the highest quality of olive oil Myth – At the supermarket we can find quality olive oil Myth – The use of one type of extra virgin olive oil in the kitchen is the right choice Myth – Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin Myth – The bright green color is a sign of superior quality olive oil Myth – The maintenance of olive oil in the refrigerator and/or freezer guarantees the avoidance of oxidation Myth – Like wine, olive oil becomes better over time Myth – We should not cook with extra virgin olive oil Myth – The presence of a bitter and/or spicy taste in olive oil is a defect IOOC MARKET NEWSLETTER No 127 – May 2018 The Foundation for Arthritis in UK recommends the daily consumption of olive oil Olive oil and flavours Extra virgin olive oil retains memory and protects the brain from Alzheimer’s disease
