KRINOS OLIVES PDF

They area as basic a staple as bread hence the expression of friendship: I ate bread and olives with him. And the olive branch is the eternal symbol of peace. There are dozens of varieties of olives from which to choose, from the famous Kalamata to the salty oil-cured. Some are named by place, others by type. Some are brine-cured, some are steeped in vinegar, others are cured with salt, and still others are stuffed. They are available whole, pitted, and sliced.

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To prepare the filling, place the rice, the water and some salt into a pot and bring to a boil. Reduce heat and simmer for about 15 minutes, until soft but still firm. Heat the olive oil in a large pan. Add the onion, garlic and chopped squid tentacles and cook for minutes until softened. Remove from heat and stir in the lemon juice and zest, feta cheese and parsley and set aside. Layer a baking dish with parchment paper. Season potatoes with salt, pepper, toss and place on baking sheet.

Stuff each squid with the filling and seal the opening with a toothpick. Place the squid on top of the potatoes, sprinkle with salt and pepper and drizzle with olive oil and ouzo.

Place the garlic cloves in the baking dish scattering evenly throughout the squid and potatoes. Bake for 30 minutes. Sprinkle with tarragon and hot chili pepper and serve. Soak oats in milk for 30 minutes. Combine flour, parmesan cheese, butter, rosemary, oregano, salt, pepper and mix well, until the mixture becomes crumbly.

Add the soaked oats, eggs, feta cheese, sun-dried tomatoes and olives and knead well until a soft, non sticky dough forms. Wrap the dough with cling film and refrigerate for 30 minutes. Mold the dough into small balls, place them on a baking sheet lined with grease-proof paper and press down slightly. Bake for minutes, until browned. Let cookies cool on a rack and serve.

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