Fresh Tomato Soup with Bulgur and Vrisi 36 Oregano-Infused Olive Oil
A Diane Kochilas Recipe “This recipe is inspired by an old, traditional dish from the region of Sparta, in the Peloponnese, and it is my kick-off recipe for a great olive oil range I am working with, Vrisi 36, produced near Sparta, too. The dish speaks tomes for how traditional cooks invented easy dishes that enabled them to feed large families with little hassle, the better
Greek Olive Oil Chocolate Mousse
Have you experienced using fruity, high-quality olive oil in desserts—specifically in chocolate mousse? A new found delicacy among top chef-ers today and, wow, what flavor and smooth, creamy texture it imparts. But actually, chocolate–olive oil desserts go back in time. As historians have told, luxury ingredients such as chocolate were at times, obsolete or hard to find in some areas. When fortunate to acquire, one
GREEK SALAD
2 tablespoons Vrisi36 Balsamic Vinegar– Greek, no caramel, no sulfites, no added sugar. 1 tsp Mediterranean mustard 1 clove garlic, minced ¼ tsp dried oregano 2 tsp honey ½ tsp salt 1/3 cup Vrisi36 Bold Extra Virgin Olive Oil, region specific, high polyphenol content. 1 pint cherry tomatoes, halved 1 yellow bell pepper ½ small red onion, thinly sliced and soaked in ice water for 15 minutes ½ lb
Greek Cole Slaw- No mayo
Ingredients 1/2 small red cabbage 1/2 small green cabbage zest of 1/2 lemon 1/4 cup fresh lemon juice, not bottled. 1/4 cup Vrisi36 Delicate Extra Virgin Greek olive oil 1 tablespoon raw honey 1 teaspoon sea salt 2 tablespoons Vrisi36 Balsamic 1/4 teaspoon black pepper Feta cheese to crumble Directions Remove any tough outer leaves from the cabbage. Trim the core and any tough stems