Spinach with rice and tomato sauce

Today, Wednesday, January 19, 2022 in Greece, we eat legumes or vegetables! For those who follow the articles with our recipes it is known that the order in which we cook and eat food in Greece follows a holistic logic adapted to the needs of the human body and the consumption of beneficial fats such as extra virgin olive oil in combination with many vegetables. Rarely do we eat meat!

Our food today is Spinach with red tomato sauce. This Mediterranean recipe is short. The materials used for 4-5 people are at the end of the article. The recipe was executed by my mother-in-law Voula.
Here is the recipe:
Cut the large onion, garlic and leek into small pieces. Cut the carrot into 8 slices. Saute them all together in 3 tablespoons of olive oil.
When they soften, put a spoonful of tomato paste. Grate the 2 tomatoes and throw them in the pot. Let them boil for about 15 minutes.
Reduce the heat to medium and add the spinach (coarsely chopped). Press it to sit and close the lid. When the spinach is well set, stir and add the rice. After 10 minutes, add the dill (chopped), the lemon juice and the lemon zest, salt and pepper.
When the rice is done, turn off the heat and when the boiling is over, add 1 cup of extra virgin olive oil.
Bon appetit!

Materials
for 4-5 people
1 kg of spinach
Or a cup of glazed rice
1 large dried onion
1 leek
1 clove garlic
1 bunch of dill
2 tomatoes made
1 tablespoon tomato paste
½ lemon (juice and zest)
a cup of extra virgin olive oil

Vasilis Kanatas
Delphi, January 19, 2022

Mediterranean breakfast: Bread with oil, cherry tomatoes, feta and oregano.

Implementing today's recipe for our breakfast is really easy!
We can make it every day before work. It keeps us full for several hours and is full of vitamins and healthy ingredients!
We take a slice of bread around 40gr.

Add enough olive oil (about 5 to 10g, ie 1 to 2 tablespoons)
Add 1-2 cherry tomatoes
cut a thin slice of feta cheese!
Finally add a little oregano
A delicious and nutritious recipe of the Mediterranean diet!
Materials:

1 slice of multigrain bread
10 gr. Oil (1 to 2 tablespoons)
2 cherry tomatoes
a thin slice of feta cheese
oregano

Vassilis Kanatas
Delphi January 15, 2022

Giouvarlakia, a wonderful Mediterranean dish from Greece

Today, Thursday, January 13, 2022, the Mediterranean diet requires MEAT! So after I asked my little son what he prefers to eat, he chose GIOUVARLAKIA! What good luck to all of us!
I went to the boucher and got 1 kg of minces beef, minced only once! The amount I describe below is enough for 4-5 people.
Then I went to the house where my mother-in-law Voula reverently executed the recipe:

She put the 1 kg of minced meat in a bowl and added half a cup of glazed rice, a bunch of chopped parsley and ½ a bunch of chopped mint, an egg, the juice of a lemon, salt, pepper.
She kneaded them all together for a few minutes until the dough was firm.
Then she made about 25 pieces of rounded pieces out of the mix, they are called Giouvarlakia, about 3,5 to 4 cm in diametre (see the size in the video!).
Then she put water in a medium pot halfway through and add a whole peeled potato and a large carrot cut into 10 pieces. She added salt and pepper and put them on the fire.


When the water has boiled, she added all 25 giouvarakia carefully and lowered the heat so that they simmer for about 50 minutes.
At the end she turned the heat off and when the boiling was completely stopped she added half a cup of extra virgin olive oil of this year's harvest (preferably mer des oliviers de Delphes!) and the juice of about ½ lemon.
A last advice: If there is a lack of water during cooking, we can add a little (but hot)!
Serve as soup!

The Materials used are as follows:
For 4-5 people

1 kg of minced beef
½ a cup of glazed rice
1 bunch of parsley
½ a bunch of mint
1 egg
1.5 lemon
1 medium potato
1 large carrot
salt
pepper

Vassilis Kanatas
Delphi 13 January 2022

Traditional fish soup from Delphi

Today, Tuesday, January 11, 2022, it is very cold here in the area of Delphi, so we as a family decided to make a fish soup. As is well known, every Tuesday the Mediterranean diet that we strictly follow here in Greece requires fish for lunch. This food contains a lot of omega-3 fats, proteins, vitamins, minerals and olive oil with unsaturated fats.
At 8:00 in the morning I was at the fishmonger of my neighborhood in Itea Fokida and I bought a fresh cod 1.2 Kilos, I also bought 250 gr. Small stone fish for fish soup as well as 200 gr. Small shrimp for more flavor! This amount is enough for 4-5 people.


The recipe was masterfully executed by my mother-in-law as follows:
Put in a large pot: 3 medium onions and a bunch of celery together with celery leaves, cover them with water and boil them for 30 minutes on medium fire. According to her, onions and celery need more time than other vegetables!
Then add the remaining vegetables, that is, 4 small whole potatoes, 3 medium carrots cut into 5 pieces each, one garlic, salt, pepper and the juice of one lemon. Boil them all together (with the previous ones) over medium fire for another 30 minutes.


Then she put the fish (cut in half) together with the stone fish. Boil it for just 20 minutes on high fire (about 10 minutes after putting the fish, toss the small shrimp).
Turn off the heat and just before serving, pour 80 gr. extra virgin olive oil about.
The result was amazing! Try it!

Photos and video are from today's table!

The Materials used are as follows:

For 4-5 people

1.2 kilos fresh cod
250 gr. Small stone fish for soup
200 gr. Small shrimp
3 medium onions
a bunch of celery together with celery leaves
4 small whole potatoes
3 medium carrots
one garlic
salt
pepper
juice of 1.5 lemon

Vassilis Kanatas
Delphi January 11, 2022

On Sunday November 28, 2021, we spoke to TF1 in the reportage "De Delphes a Delos" for the thousand-year-old olive trees of Delphi and the extraordinary olive oil they produce.

November Harvest has started in Delphi, 2021

Today we are happy to send you again some videos and photos from our olive harvest here in Delphi. The harvest actually begins in September and continues with big pauses until the end of the year. In September we harvest the green olives, in November the green and black olives together to get a nice taste of olive oil and with high polyphenols. In December we get most of the black olives for our jars and 2 kilo containers. It is a great filling to see a cycle of the olive tree to be fulfilled and give this wonderful olive oil.
Many greetings to you all from the valley of Delphi
November 27, 2021

March 2021, Olive pruning in Delphi

The Olives trees need pruning to renew and acquire a form that facilitates harvesting.
Wood is used for cutting boards for our kitchen. The branches are crushed and recycled in the field.
The olive tree grows very strong through this process and soon gives new fruits.
This work is done by skilled workers who know the art of pruning.

1000ans bottling

Bottling of the extra virgin olive oil “1000 ans, mer des oliviers de Delphes” in our premises in Delphi, Greece. Let our imagination take us back 2,500 years, to the sanctuary of Delphi. Let us imagine the olive oil being transported in pots from the olive grove, through the ancient path, to the oracle of Delphi. The priests to fill the clay lamps to illuminate the Temple of Apollo. Women to cook pies and soups with olive oil and fresh herbs. Athletes to spread the olive oil on their body with gentle movements to participate in the ancient Pythia Games. Doctors to treat the wounds and pains of the sick with Delphic olive oil and herbs from the mountains and islands of Greece. Let’s go back to today and look at olive oil 1000 ans. An olive oil from perennial olives of the olive grove of Delphi. The oldest olive grove in Europe. Let’s taste it to discover its fruity and balanced taste. Mer des oliviers 1000 ans, an olive oil worthy of the history of Delphi. Available in 400 numbered 700ml bottles in a wooden box.

This is a video of an Olive Oil Tasting of “mer des oliviers de Delphes” extra virgin olive oil in our own premises in the valley of Delphi. You may see in the background the olive grove of Delphi which is the most ancient olive grove of Europe, more than 5000 years old.

Vasilis & Vassilis Kanatas, Delphi, Greece. 12th of August 2020

Mer Des Oliviers De Delphes Triumphant at NYIOOC 2020

Mer des Oliviers de Delphes notched its third win at the world’s most prestigious olive oil quality contest.

“The November 2019 harvest was great here in Delphi. The weather helped to make a good olive harvest and direct oiling at 25 degrees Celsius. We are happy with the very good result of our effort,” company co-owner Vasilis Kanatas said after learning of the award.

The winning oil was Mer des Oliviers de Delphes, a medium Amfissis, which took a Silver Award in the world’s most prestigious olive oil contest. The company produces its extra virgin olive oil in Amfissis using traditional methods.

“Winning another award in the New York competition is for us a very big step for the global recognition of Delphi olive oil. We want to send the message that Europe’s oldest olive grove in Delphi can produce high-value olive oil. The New York competition is for us the highest step in recognizing our olive oil. Thank you!” Kanatas said.

The NYIOOC World Olive Oil Competition, held each spring in New York, is the world’s largest and most prestigious olive oil contest and its annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.

The complete list of winners can be viewed on the Official Index of the World’s Best Olive Oils
https://bestoliveoils.com/brands/mer-des-oliviers-de-delphes

Article By Masha Richart, Olive Oil Times, 13 May 2020