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.

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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.

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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.

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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.

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BLACKEYE BEANS SALAD  can be served either with red meat or chicken or as a meal by itself. It is a delicious salad for all seasons. Recommended for a balanced and low cholesterol diet. It is typically served with a slice of bread and accompanied by either some feta cheese or olives.

2 servings:
5 oz or 150gr blackeye beans
5 spring onions or 2 red onions finely chopped
2 tablespoons of Olive Myth extra virgin olive oil
1 teaspoon of fresh dill
1 teaspoon of fresh parsley
¼ teaspoon of sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon of vinegar
4 cloves of garlic (optional)
2-3 leaves of lettuce

Wash the beans well and boil until they split.Do not let them over-boil for they will turn into mush. Taste one or two beans to make sure they are edible. Remove the beans from the heat and strain them.Wash and finely chop the onions, dill and parsley. Put the beans into a deep plate and add the vegetables, salt, black pepper, Olive Myth extra virgin olive oil, vinegar and (optionally) garlic. Stir the mixture well. Your delicious and colourful salad is ready to serve on a platter.

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LENTIL SOUP is a favorite Greek national dish, typically consumed several times a month. It is usually served with a slice of bread and some feta cheese or olives or salted herring. Lentils are a good source of Iron. It is recommended to consume an orange or ½ glass of orange juice at the end of meal in order to maximize Iron absorption. It is also recommended that, in case of diabetes, the portion of lentils should be reduced.

4 servings:
10oz or 300gr lentils
2 red onions cut to small pieces
4 tablespoons of tomato paste or 4oz (120gr) canned tomatoes
5 tablespoons of Olive Myth extra virgin olive oil
4 cloves of garlic
3-4 bay leaves
¼ teaspoon of sea salt
¼ teaspoon of freshly-ground black pepper

Wash the lentils in a strainer.Boil them in a pot of water. Bring to boil, add the onions, garlic and bay leaves. You must stir every 10 minutes or so, and keep adding water as necessary. Once the lentils have boiled to a point where they have begun softening up, add Olive Myth extra virgin olive oil, tomato paste, salt and black pepper. Continue boiling until the lentils and the other vegetables have softened up to your liking. Serve in deep plates. You may add some vinegar, if you wish.

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