Maltby&Greek Early Harvest Extra Virgin Olive Oil
Packaging: Glass bottle or Metal tin
Suitable for Vegetarians and Vegans
Ingredients: 100% Extra Virgin Olive Oil
|Typical Values||Per 100g|
|of which Saturates||13.4g|
|of which Sugars||0g|
Here is a totally back-to-roots recipe that was inspired by those gorgeous organic Marianna's vine leaves (available on our shop!).
Our inspiration for this receipe came from some excellent sources including mum's phone advice and our in house M&G chef. Whilst cooking, so many memories came flooding back to me from yaya's kitchen where she taught me how to wrap loosely, place tidily and place the dolmadakia in the pan in a circle then cover with a plate.
Preparing the doladakia was a wonderful experience that allows you to slow down and forget about checking your phone. It gives you space to focus and mindfully use your senses whilst you smell, shop and wrap the dolmadakia. It can be messy, but it is fun and it really doesn't hurt to slow down once in around.
Yes we came into an important conclusion: Fava is one of our favourite dishes.
Some of us Maltbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.
So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.
It was super easy and it was the perfect lunch break for busy people like us.
There is nothing better than a fresh, juicy salad and we love the Cretan version.
It has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course we love it, it's what we were brought up on. The grated graviera is not very common but it fits perfectly.
Enjoy the subtleties of cooking Greek food with this recipe that makes it much more than a simple trip to the supermarket.
It’s all about the series of small rituals from the choice of olive oil you use, to the asparagus you get from the farmers market that bring out the flavours in the food.
Don't forget the wine pairing...
John's recipe creates a richness and roundness with the potatoes (which loves a higher alchohol volume). The anchovies add pungency and boiled eggs demand fruit in abundance. This is a hearty meal with balanced richness, that matches perfectly with full-bodied white wines.
Try the Aidani from Santorini if you like a bone dry style with a maritime aromatic profile. If you like the roundness and fruit side of the dish go for Vidiano from Crete. Or for a rosé try, Alpha Estate and Ousyra.
We would suggest that you avoid full-bodied red wines with this dish, or with anchovies in particular.
If you are making asparagus on its own, its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.
Our Maltby&Greek range of products include olives from our own organic olive groves and an expanding range of products made in collaboration with our producers - from real Greek yoghurt to early-harvest olive oil. Our aim is always to select the very best produce.
For our hampers, gift boxes and mixed cases we select some of our favourite products in themes and combinations that aim to highlight the diversity Greece has to offer.