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The g3foods participated in the meeting with the Indian ambassador on Friday 20.03, discussing the export prospects of Evia’s products in the Indian market .

Congratulations to Mr.Mavraganis and his colleague Mr.Kamenos for the initiative … we welcome these new habits in our local political scene.

Dear All,

I am glad to announce g3foods’ participation in the upcoming “festive Greek olive oil tasting” event which will take place on Oct. 18-22/2014 in 29th Store Str., near the British Museum, in London!During our visit in London we will be happy to meet you, present you our extended product range and answer all your questions. Looking forward to meeting you and share with you our passion for Greek traditional products!



BEAN SOUP, or “Fasolada”, is a favorite Greek dish. It is served with a slice of bread and either some feta cheese or olives or salted herring. 4 servings: 8,5oz or 250gr dry white beans 2 red onions 2 carrots 1 bunch of celery leaves 1 red pepper (optional) 2 ripe tomatoes or 3 tablespoons of tomato paste 6 tablespoons of Olive Myth extra virgin olive oil ¼ teaspoon of sea salt and black pepper Soak the beans in a pot from the night before.

The morning after, change the water and boil the beans. When half-boiled, strain the beans, put them back in the pot and add 4 glasses of cold water, the vegetables, black pepper and tomato paste. Once the beans have boiled, add the Olive Myth extra virgin olive oil and salt.


CHICKEN WITH LEMON JUICE or “lemonato” and olive oil is a very tasty traditional plate in Greece. It is quite a light meal with low fat content. Suggested for diet in case of diabetes and cholesterol problems. Usually served with a piece of feta cheese and green salad.

5 servings:
1 kg chicken – skinned
4 tablespoons of Olive Myth extra virgin olive oil
3 cloves of garlic – minced
½ tablespoon mustard
2 bay leaves
2 lemons or 4oz (120ml) lemon juice
½ teaspoon dried oregano
¼ teaspoon sea salt and black pepper seasoning
1 teaspoon vinegar

Thoroughly wash the chicken with water and vinegar. Season the chicken with salt and pepper. Put the pot on the stove. Once the water has warmed up place the chicken in the pot. Sauté for a few minutes and add Olive Myth extra virgin olive oil. Wait until chicken has browned on both sides. Add the rest of the ingredients, reduce the heat and let it boil for another half hour.


TZATZIKI SALAD is a Greek favourite often served in ceremonial dinners(such as marriage and baptism), celebrations and every day dinners at home or in restaurants. It goes well with meat and is often used in the famous Greek dish “gyros” for those familiar with modern Greek gastronomy. It is also used as a vegetables, potatoes or rice salad dressing. It can also be used as a salad accompanying meat or chicken, in a sandwich as well as on its own with bread or crackers as appetizers.The consumption is defined as the quantity of tablespoons and a recommended quantity would usually be 3 tablespoons of tzatziki per sitting. It can be kept in the fridge and enjoyed at anytime.

1 bowl:
7oz or 500gr strained yogurt
1-2 large cucumbers
2-4 cloves of garlic
1 tablespoon of vinegar
2-3 teaspoons of freshly chopped dill
3 tablespoons of Olive Myth extra virgin olive oil
¼ teaspoon of sea salt

Wash and peel the cucumbers (although peeling may be optional). Grate the cucumbers using the rougher edge of the grater and put the mush in a strainer. Press the mush to remove excess liquids using your fingers. Peel the cloves of garlic, put them in a mortar and mash them. Place the yogurt in a bowl and add the cucumber and garlic mush to it. Slowly add Olive Myth extra virgin olive oil, vinegar stirring gently and continuously. You can taste the mix and add more olive oil, vinegar or salt according to your preferences. At the end, add the dill and stir. Cover the “tzatziki” salad and place it into the fridge for 2-3 hours before serving. Once ready to serve, place it in a small platter and decorate it with chopped drill, olives or radishes.


GREEK SALAD or “horiatiki salata”, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.

2 servings:

3 tablespoons Olive Myth extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic—minced
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper,
and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.