- 2 fennels
- 1 large orange
- 4 salmon fillets
- Kalamon Olives from Samos
- 1 red onion
- black pepper and sea salt
- Markou Samos olive oil with Orange
- herbs to finish: celery, oregano or dill (choose 1 herb, best not mix)
– Lamshoulder with bone
– Markou Samos olive oil with garlic
– Fresh rosemary
– 1 orange
– (option) Metaxa
– Markou Samos olive oil with orange
Pour some of Markou Samos olive oil with garlic in the meat, add salt and pepper.
Prepare the topping : mustard, honey, Metaxa and Markou Samos olive oil with orange . Mix everything with a fork.
Put ‘a bed’ of fresh rosemary in a large tray and put the meat on top.
Pour the topping generously over the meat.
Wash the orange and Make thick slices (1 cm). Put the slices around the meat.
Place the tray in the middle of the pre-warmed oven (I prefer at 160° and let it slowly cook). Put the juice over the meat every 15 minutes.
The meat is ready when it comes off the bone very easily.
Serve with aubergines with tomatoes and feta in the oven and kritaraki.
Use the sauce to put over the meat when serving.
Many thanks to Ronny for this recipe !
In a large pan, bring 6lt of salted water to the boil. Add the pasta and cook for 8 minutes. Heat the Markou olive Oil Garlic in a large pan, then add the shallots and saute until soft and translucent about 3-4 minutes.
Add clams and wine, cover and simmer until most clams have opened. Add the chopped parsley.
Drain the pasta and place it into the clam pan and mix thoroughly.
If you like garnish with zest lemon over the dish or chopped parsley.
Preheat oven to 170°C. In a medium bowl whisk together the flour, baking powder, salt and set aside.
In a large bowl, add the sugar, 3 eggs, vanilla extract and Greek yogurt and mix untill everything is combined.
Add in the mixture of wet ingredients the dry ingedients and mix well. Then add the Markou Olive Oil and keep mixing until everything is combined.
Place the mixture into a pan and bake in oven in 170°C for about 30′.
Remote destination…green, fairytale … is located in the eastern Aegean Sea, with an area of 480 sq. Km and at a minimum distance from the Asia Minor coast … Samos … Endless olive groves spread to the lower parts, while linear vines cover even the highest mountain slopes. These were, in antiquity, the main crops of the island that gave the famous Samian olive oil and wine as it is today. Of the three basic products, “Wheat, Samian olive oil and wine, essential for human nutrition, the island could secure the two.
Olessa, Drysa, Hydrilis, Kyparissia, Melampylos, Filalas, Melanthemos, Anthemias. With such adjectives the ancient friendship worshiped Samos, its vast forests, the great variety of plants and flowers and its many waters. In the extremely mountainous marble of her territory she says that SAMOS owes its name – from an ancient SAMA root that declares the height.
Nature in turn brought it with euphoria and a rare beauty. SAMOS rewarded the gifts, giving unique monuments and masterpieces of art, such as the temple of Hera, the Eupalinos Tomb, the Polycrates library, and rare examples of ancient sculpture, Kouros and Daughters: and also giving the world a form of unsurpassed : Pythagoras, the assistant, Eupalinus, Aristarchus and many others.
The first marked, not only Samos but also the entire Greek and global civilization. Pythagoras, known to all of us Pythagoras (5th century BC), apart from an important Greek philosopher, geometr, music theorist and founder of the Pythagorean faculty, he was also the founder of mathematics with the well-known PYTHAGOREAN THEOREM.
SAMOS was a source of creativity for Pythagoras, because besides his Theorem, he created the FAIR CUP to give the citizens of ancient Samos the message of respect for the measure, equality and justice. It is no accident that the name that ultimately prevailed for Samos as “The island of Pythagoras”, with its most significant attraction being its statue (Pythagoras statue) and its most important tourist destination Pythagorion, a village named after its name.
Nutrients = Saturated fat 69%, Calories 44 %
Minerals = Iron 3 %
Vitamins = Vitamin K 75 %, Vitamin E 72 %
Extra Virgin Olive Oil offers so much more nutrient value with no downside, unlike the alternatives and can be readily substituted in most main course dishes where margarine or butter is used for frying or sauteing.
One tbsp (15ml) of olive oil has 120 calories and 14 g of total fat, including 12g of unsaturated fat.
Olive Oil contains no trans fats or cholesterol.
Salted butter has 102 calories per tbsp. and 11.5 g of total fat, of which 7g are saturated. Butter also contains 31mg of cholesterol. Excess monounsaturated fats, a low saturated-fat content and an absence of cholesterol make olive oil a better alternative than butter fot the heart.
1 ml butter = 0.96 gr 1 ml Olive Oil =0.92 gr
|BUTTER||OLIVE OIL||BUTTER||OLIVE OIL|
|1 teaspoon||¾ teaspoon||5 ml||3ml|
|2 teaspoons||1 ½ teaspoons||10ml||7.5ml|
|1 tablespoons||2 ½ teaspoons||15ml||12.5ml|
|2 tablespoons||1 ½ tablespoons||30ml||22.5ml|
|¼ cup||3 tablespoons||60ml||45ml|
|1/3 cup||¼ cup||80ml||60ml|
|½ cup||¼ cup+ 1 tablespoon||125ml||90ml|
|2/3 cup||½ cup||160ml||125ml|
|¾ cup||½ cup + 1 tablespoon||185ml||140ml|
|1 cup||¾ cup||250ml||175ml|
|2 cups||1 ½ cups||500ml||375ml|
Combined data provided by Emm. Karpadakis/2015
” SILVER” Award for this year ”Elia” Extra Virgin Olive Oil in one of the largest International Olive Oil Competition.