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Extra Virgin Olive Oil Epicurism

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3380
Printed Date: 18 February 2018 at 11:19


Topic: Extra Virgin Olive Oil Epicurism
Posted By: Margi Cintrano
Subject: Extra Virgin Olive Oil Epicurism
Date Posted: 22 March 2013 at 10:54
 
EXTRA VIRGIN OLIVE OIL EPICURISM IN THE MEDITERRANEAN
 
 
*** Primer on Greek, Iberian Peninsula and Italian Olive Oils ( STILL IN PROCESS )
 
LATHERA ... LATHI ...
 
In Greek gastronomy, there is one word for food products that are sautéed / cooked / prepared with Evoo. This word is: LATHERA
 
It originated from the Modern Greek word for Evoo, LATHI and traditionally, refers to vegetables adn legumes prepared on low slow flame on stove top in a rich Evoo based sauce.
 
Preparing is simple; one sautés or sweats onions, leeks or shallots and then, a bit of garlic, in some Evoo, and then, one adds the main ingredient, which is usually a vegetable or protein product ( fresh fish, meat, game or poultry ) ...
 
Most dishes are prepared with fresh ripe red tomatoes, or wine with lemon for a white sauce.
 
Greece´s Lathera gastronomy has recognition in the country´s cooking repertoire.
 
These dishes are the mainstay, of the four main religious festivals on the Greek Orthodox Calendar; and there are a total of 180 days of abstaining from red meat, dairy and fish in Greece´s monasteries as most monks and nuns are vegetarians.
 
THE SLOWLY SIMMERING SEASONS OF GREECE
 
Lathera regional cuisines follow the calendar, and the seasons. The vegetables for example; green beans, egg plants, okra, bell peppers and tomatoes are primarily summer crops and are paired throughout the other seasons with cauliflower, cabbages, leeks and spinach / similar leafy variety spinach greens.
 
REGIONAL GREEK VARIATIONS
 
Certain parts of Greece have a rich repertoire of LATHERA recipes, and many classic dishes have been created in Evoo cultivated regions.
 
In the 1920s, during the finalities of the Ottoman Empire, when, millions of Greeks were immigrating to The USA, UK and other countries, they had brought their rich cuisine with them.
 
In Pelponnesse, which is the 2nd largest Evoo producer in Greece; the local cuisine consists of Kalamata olives, and fennel simmered with squid, greens with snails or rabbit and very predominate in Crete, salt cod.
 
EXTRA VIRGIN OLIVE OIL IN GREECE
 
The designation of origin, KRANIDI in the ARGOLIDA ERMIONIDA, produces the best Evoo from the olive called AGOURELAIO ...
 
This olive oil possesses a fruity yet bitter after taste ...
 
ANOTHER quintessential, appellation is SPARTA, which is a terrain similar to Andalusia, arid, rocky and sea breezes ... This area produces chervil, chard varieties and a variety of peas as well as the renowned Evoo and olives of this region.
 
EVOO IN IBERIA
 
Spain is a sea of both wines and Evoo designations of origins ... Here is one that we love for our breads with sea salt ... from Jaén ...
 
 
 
Enjoy;
Margaux.


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