Casa dei Mezzo gourmet olive oil

Recipes

Olive oil has been used as a food since prehistoric times, but it really came into its own in the classical era.

As peoples' tastes and diets became more sophisticated, the uses of olive oil in cooking were expanded, and the variety of recipes broadened considerably. It was, and still is, considered essential for cooking cereal crops, pulses and vegetables. Olive oil used for cooking has always been of a very high standard.

Casa dei Mezzo extra virgin olive oil — so delicious it can be used 'as is' in cooking

You'll find that it's absolutely perfect for making delicious meals. All dishes, even cakes, are improved with extra virgin olive oil. In Crete, the farmers are used to eating uncooked olive oil, pouring it over traditional dried rusks, or adding it to salads. In the middle of the 20th century, a little olive oil on dried rusk with a sprinkle of salt and oregano could take the place of a meal. Athenaeus, an ancient Roman writer, mentions a Cretan sweet called 'glycinas', which was made with 'sweet wine and olive oil'. Even today, there are some traditional sweets made using olive oil.

The flavor of olive oil does not dissipate in cooking - it perfumes the dish. It can be used for salads, sauces and dips, traditional cooking, fish, vegetables, pastas and pies. In order to preserve all the nutritious and tasty characteristics, you should add the oil to the food about 10 minutes before finishing cooking. Extra virgin olive oil retains its characteristics for several months if kept in the right conditions, so it's best to consume it within a year of purchase. Store it in a cool, dark cupboard. Don't try to refrigerate it, as this will make it turn thick and almost solid.

Deep-frying tips…

Olive oil is great for deep-frying, as it stops the ingredients getting soggy. It makes them crunchy and caramelized!
Never put food into the oil before it has reached the perfect temperature (180°C).
Never bring the oil to smoke in excess. Extreme heat changes its molecular structure, producing acrolein (a toxic product).
For best results use the same oil only five or six times.

Extra virgin olive oil tips…

Use olive oil when frying eggs, and sprinkle them with cumin, paprika, onions etc.
Drizzle olive oil onto crisp bread, then add salt, garlic, cheese, tomatoes and fresh oregano.
For a tasty starter, lightly fry some crushed garlic in plenty of extra virgin olive oil. Then add sliced mushrooms, stirring until cooked through. Season to taste.
To make your vegetables more nutritious and better-tasting, quickly stir-fry them in a little extra virgin olive oil, then add fresh herbs at the end to give an extra special finish.
For a fast but tasty snack, place Feta or Mozzarella cheese on a slice of bread, trickle some extra virgin olive oil over it and add a little sea salt or lemon to taste.

Please visit our Makrigialos Touristiki website for more recipes that use olive oil.

Casa dei Mezzo
Touristiki Kritis A.E.
72055 Makrigialos – Sitia – Greece
Tel: +30 28430 29183
Fax: +30 28430 29184
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