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    • <p>&nbsp;</p> <p style="line-height: normal; margin: 0cm 0cm 10pt"><b><span style="color: black; font-size: 10pt">LAMB FRICASSEE</span></b></p> <p style="line-height: normal; margin: 0cm 0cm 10pt"><b><span style="color: black; font-size: 10pt">Ingredients:</span></b></p> <ul...
      <p>&nbsp;</p> <p style="margin: 0cm 0cm 10pt"><strong><span style="color: black; font-size: 10pt">LENTILS FLAVOURED WITH LEMON</span></strong></p> <p style="margin: 0cm 0cm 10pt"><strong>&nbsp;</strong></p> <p style="margin: 0cm 0cm 10pt"><span style="color: black; font-size:...
      <p>&nbsp;</p> <p style="line-height: normal; margin: 0cm 0cm 10pt"><b><span style="color: black; font-size: 10pt">Moustokouloura (grape must cookies)</span></b></p> <div align="center"> <table border="0" cellpadding="0" style="width: 97%" width="97%"> <tbody> <tr> <td...
      <p>&nbsp;</p> <p style="margin: 0cm 0cm 10pt"><span style="color: black; font-size: 10pt">OLIVE MINI ROLLS</span></p> <p style="margin: 0cm 0cm 10pt">&nbsp;</p> <p style="margin: 0cm 0cm 10pt"><span style="color: black; font-size: 10pt">800 g ready puff pastry (use one of the two...
        PASTOURMADOPITA   800 g (2 sheets) ready puff pastry 2 tomatoes cut into thin slices 100-150 g pastourmas (seasoned or cured beef or camel meat) with the outer spices removed 250 g kaseri (or other semi-hard cheese), especially kaseri from Mytilini ½ cup olive oil sesame seeds salt and pepper to taste (although you may not need any because the pastourmas is peppery and the cheese is salty)   Place one...
      <p>&nbsp;</p> <p style="line-height: normal; margin: 0cm 0cm 10pt"><b><span style="color: black; font-size: 10pt">PENNE WITH TUNA</span></b></p> <p style="line-height: normal; margin: 0cm 0cm 10pt">&nbsp;</p> <p style="line-height: normal; margin: 0cm 0cm 10pt"><strong>Ingredients:</strong></p> <ul...
        PESTO   1 cup flat leaf basil 4 cloves garlic 1 cup pine nuts ½ cup pecorino cheese, grated ½ cup Parmesan cheese, grated ½ cup olive oil   Using a pestle and mortar, grind the basil leaves, garlic and pine nuts into a paste. Add the cheese and finally the olive oil. Season to taste. Pesto goes well with penne or other pasta shapes and can also be added to boiled potatoes.
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