Olive bread with sundried tomato

eliopsomoMakes 2 loaves

  • 1kg wholemeal
  • 1/2 teaspoon garlic
  • 45 g yeast (fresh)
  • 1 tablespoon oregano
  • 150g chopped olives Throumpes
  • 6 chopped sundried tomatoes
  • 1 1/2 cup lukewarm water
  • 3 tablespoons olive oil Greek Gold
  • 1 teaspoon sugar
  • salt




Mix the flour with the garlic, oregano, sugar and salt.
Dissolve the yeast in 3-4 tablespoons lukewarm water, adding 1-2 tablespoons of flour.
Leave to rest in a warm place until it rises.
Then put the flour in a large bowl, add the mix, water and oil Greek Gold and knead well by hand.
When all the ingredients mixed into the dough properly, add the olives and sundried tomatoes.
Knead well and we make two loaves of dough. Place on a baking sheet covered with parchment paper.
Cover the dough and let it rise. When the dough has doubled in volume, engrave on the top with a sharp knife, sprinkle with a little water, sprinkle with a little sesame (temporarily) and bake at 180oC oven for about 15-20 minutes.


Fried shrimp

garides-saganakiFor 4 people

  • 4 shrimp number 2
  • 1 Tbsp Greek Gold Extra Virgin Olive Oil
  • 1 tsp onion, chopped
  • 1 pinch garlic grated
  • 1 shot of white wine
  • 100ml tomato sauce
  • 1 tsp basil pesto
  • 2 shots of fish broth
  • 1 pinch of parsley
  • 2 tablespoons crumbled feta
  • grated pepper



Saute shrimp with onion and garlic. Deglaze with wine, add the tomato sauce and broth, pesto, salt and pepper. Let the sauce thickens. Finally add the feta and parsley. Serve in a ramekin.


Olives fried in batter

elies-tiganitesFor 6 people

  • 3300 g stuffed green olives

For the batter

  • 200 g flour
  • 1 small glass of beer
  • 2 egg whites
  • 1 lemon (zest)
  • 3 tablespoons grated cheese
  • 3-4 tablespoons breadcrumbs
  • Greek Gold Oil for frying
  • salt



Prepare the batter, beating all the ingredients together in a bowl. The batter should be thick enough.
We can use ready-stuffed olives, however small. If you want bigger olives suppliers, large green olives, remove pits and fill them with roasted red peppers (jar) and a little bacon.
Heat oil in pan Greek Gold, dip olives into the batter and fry.
Place on paper towels to drain and serve hot as an appetizer dish.


Olive pate


Place in a bowl 250g. Greek Gold black olives without the stone of 80 g. anchovies washed and chopped 50 g. capers and mash.
Add the juice of one lemon, a tablespoon of brandy, 200 g. olive oil Greek Gold, salt, pepper and stir well.
Keep the paste in a closed jar in the refrigerator and eat on bread preferably lightly toasted.


Mediterranean pasta with olives and feta

mesogeiaki-makaronadaIngredients for 4 people

  • 1/2 pound spaghetti
  • 150 grams of hard cheese slice
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 150g black olives
  • 2 fresh ripe tomatoes
  • 2 cloves of garlic
  • One half full teaspoon oregano
  • 1/2 cup olive oil Greek Gold
  • A few basil leaves
  • salt
  • freshly ground pepper


Brush the peppers with a little oil and bake in the oven until they turn black outside. Let them cool and remove their skins.
Cut into strips. Prepare the sauce: Place peeled and chopped tomatoes in a bowl.
Remove the pits from the olives, the chop and add to bowl.
Mash the garlic and add it, along with 4 tablespoons olive oil, oregano, salt and pepper, and place in refrigerator for about 1 hour.
Cook the pasta, drain and mix with the chopped slice. Add the roasted peppers and the sauce.
Stir and serve immediately garnished with basil and freshly ground pepper.


Fried chicken with olives

tiganito-kotopouloIngredients for 4 people

  • 1 chicken
  • 2 onions
  • 3 fresh tomatoes
  • 2 bay leaves
  • 2 cloves of garlic
  • 100g black olives
  • 6 chopped sundried tomatoes
  • 1 bunch fresh parsley
  • 150 ml vegetable broth
  • 100 ml white wine
  • 5-6 tablespoons olive oil Greek Gold
  • Salt and pepper



Rinse the chicken and divide it into portions. Peel the onions and cut into rings.
Heat oil Greek Gold in a large deep frying pan, add the onions, garlic and chicken pieces.
Saute until all the juice drink. Deglaze with the wine and vegetable broth.
Add salt and bay leaves, lower the temperature and simmer in the pan until the only liquid that will remain to be fat.
Cut four each tomato and add to the pan.
Place the olives in boiling water for 5 minutes, drain them and add them to the pan 15 minutes before removing from heat.
Garnish with chopped fresh parsley and serve hot with cabbage salad.