I was recently contacted by GreekFoodShop.com who offered to send me some Greek products to review and I gladly accepted.
GreekFoodShop.com is a new venture put together by young Greek entrepreneurs, who despite the country’s economic crisis and current wave of events wish to invest on the export of quality Greek food products and help the country come out of recession.
First off, here is a little bit of background information about the company: As described on their site, they aim to render quality Greek products, like Greek wines and olive oil, accessible to consumers of other countries, especially to all those who appreciate Greek cuisine and seek premium quality in every product. The Greek Food Shop connoisseurs apply rigorous quality control methods in order to select the best products, which are sent off right at the consumer’s doorstep, by just one click.
Greek olive oilis world-famous for its purity, its excellent taste and its high nutritional value. Olive oil can be used raw in all kinds of salads, but when cooking it is also the main ingredient in Greek cuisine giving excellent taste to any food.
The best quality in olive oil worldwide is no doubt the Greek one and many European but also other countries buy Greek olive oil which they mix with their own olive oil to obtain a better quality. At GreekFoodShop.com you can choose from a great variety of different kinds of only quality olive oil, extra virgin olive oil or organic extra virgin olive oil.
I have used the olive oil they sent me and cooked Snails Saganaki, Lagana Bread as well as other recipes. I also used it raw to make Tzatziki with Dijon Mustard, Hummus with Roasted Butternut Squash and Tepes Olives, Olive Paste and I made a pseudo Tartare sauce to accompany fish and of course in Salads. These recipes will be posted separately.
For modern Greeks, olives and olive oil are among the most important needs in life and they have been the main ingredients of food in Greece since the birth of the Greek civilization. The most famous olives in the world is certainly Greek: the brown-black, firm, Kalamon olive, know abroad as Kalamata Olives. Nevertheless, there are dozens of other olive varieties in Greece, most of them originating from the Greek countryside. Greek olives are an excellent snack and can put the finishing touch in various dishes, from salads to sauces.Greek olives are an excellent snack and can put the finishing touch in various dishes, from salads to sauces.
Brined Garlicky Olives, without additives or preservatives, from Gera, a beautiful and rich area on the island of Lesvos. Mr Panagiotis Karavatakis’s family farm cultivates two thousand age-old olive trees with a constantly increasing production, placing more emphasis on the olive fruit itself.
I used the olives to make Lagana as well as in the hoummous. Recipes will be posted separately.
Kalamon Olives, known abroad as Kalamata Olives, are the most popular and well known of all Greek olives and are mainly used as table olives.
I used these olives to make Pasta Elias (Olive paste) but also in salads.
Snails in brine, cooked in shell, from open snail farms in full biological cycle, without additives or preservatives. Practical and stylish packaging for traditional and gourmet recipes.
I used them to make Lagana but also in the snails recipe.
Greek wine has a very long history that can be traced back to Ancient Greece, where it was especially honoured. Nowadays, the production of Greek wine meets all the standards set by the European Union. Greek wines are very popular not only in Greece but also worldwide. It is produced by big winemaking companies as well as local winemakers who, working with a lot of artistry, make wine of many different varieties, in larger or smaller quantities. Thanks to the diversity of the Greek soil and the volcanic soil, its quality and taste are unique.
Bright golden color with a gentle nose which is characterized by white-flesh fruits and distinctive aromas of spring flowers. Finely nuanced and distinctive in character. Served at 8-10º C, perfectly paired with seafood and pasta dishes as well as intricate salads.
I used some when cooking the snails but we drunk the remaining accompanying our meal. Although I am not a wine expert, I think it paired well with the stewed snails and we all loved this wine.
Limpid golden-green colour. Aromatic abundance of mediterranean and tropical fruit interchanged with a subtle background of freshly ground coffee and vanilla. Rich and ripe mouthfeel, with a balanced structure and a long aftertaste.
To be enjoyed at 10-12° C, with seafood, oily fish, smoked salmon, white meat and poultry with light sauce. It will respond to aging for 4-5 years after harvest.
It’s very encouraging to see young people demonstrating initiative, determination and commitment to successfully establish their own business.
The private sector is what is going to help the country to get out of the crisis and hope that Greeks of diaspora but also all my friends and readers of Kopiaste who love Greek cuisine, will help give hope to young entrepreneurs and support them but also benefiting from the quality of these products. Please show them that there is a light at the end of the tunnel that Greece now stands in..