Jamie Oliver in Greece | Video

In 2015 Jamie Oliver visited Ikaria, also spelled Icaria, a Greek island in the Aegean Sea. That visit was part of his research into the important role of the food people eat in longevity. The residents of the island are known for their longevity and their nutritional habits.

During his visit he tasted local cuisine and specialities such as fried mullet, herb pie, pumpkin pie and broad beans with fennel.     Read more...

Greek liqueurs

greek liqueur
Photo By Yolenis
Traditional Greek liqueurs (λικέρ) are sweet spirit drinks made of Greek fruits, seeds, nuts, vegetable and flowers. Usually they are served in a small glass after a meal. Homemade liqueurs are kept in beautifully designed and vintage-style bottles. The tradition has passed on from generation to generation and nowadays you can still have homemade, premium quality liqueurs, everywhere in Greece. They are also sold online. In this article we present just a small example of these tasteful and aromatic drinks. The list is endless.
Photo By Oinoxoos.net
Our favorite and most classic Greek liqueur is Vissino (λικέρ βύσσινο) a sour cherry liqueur. The sourness of sour cherries is combined with alcohol and a few spices resulting into a drink with a dark ruby colour, an intoxicating aroma and full bodied flavour. 
Photo By magniaregreco

Mastic liqueur, named Mastiha (λικέρ μαστίχα) is a unique liqueur made of the resin of the mastic trees of Chios island.  Mastiha liqueur is traditionally served chilled as a digestive drink, after each meal. Another excellent way to enjoy it, is to pour it in a tall glass with crushed ice or as an ingredient in Greek-style cocktails.

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Avgotaraho – Gourmet Greek bottarga

trikalinos_products_bottarga_main
Photo By Trikalinos
Avgotaraho (αβγοτάραχο), Greek bottarga, is a delicacy of cured Grey Mullet Roe. Natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste. It has been considered a delicacy since the era of the Pharaohs and it was an important element in the Ancient Greek diet. Its value was also known in Byzantine times, while nowadays it occupies a prominent place among gourmet products. It constitutes a rich source of omega-3 fatty acids, which reinforce body health by acting positively on the cardiovascular system and by strengthening the immune system. (text source: Trikalinos official website)
Photo By mylittlegreekfoodbook

On the islands and coastal regions of Greece, salted preserves, in other words fish preserved in salt, are an essential part of the local culinary landscape.In the past, when refrigerators had not been invented yet, each family salted fish mostly during the summer to be consumed during the winter months, when fishing was difficult.
Accompanied by a glass of tsipouro, salted preserves are a simple, but original delight to our taste buds.

The dehydrated eggs of the female grey mullet constitute the raw material for the production of “Trikalinos” fish roe. It is slightly salted, molded into pencil-sized sticks and surrounded with natural bees wax for the natural preservation of the product without chemical preservatives and additives. Fish roe was an important element of the diet of Ancient Greeks and has been considered a delicacy since the Pharaoh era in Egypt. “Trikalinos” fish roe stands out for its amber colour, soft texture, its fine, complex flavour which reminds us of the sea, and its long aftertaste. At the same time, it is a rich source of omega-3 and omega-6 fatty acids, which strengthen the body’s natural defence and health. To enjoy the fish roe, cut it in thin slices, remove the wax and serve on warm toasted bread with soft goat’s cheese, a few drops of lemon and some dill. Combine it with a Greek distillate!  (text source: Yolenis official website) Read more...