The Greek dishes we cook at home, each built around a good pour of olive oil.
Mezé, 15 min. Ripe tomatoes, cucumber, red onion, and a thick slab of feta — finished with a generous pour of first-press oil and dried oregano.
Bread, 90 min. The Greek flatbread that predates pizza — caramelised onion, tomato, and olive oil baked into a crisp, golden base.
Sauce, 5 min. Three parts oil, one part lemon, whisked with sea salt and oregano. The only dressing a fresh fish ever needs.
Main, 2 hr. Butter beans slow-baked in tomato and herbs, swimming in olive oil — better the next day, as all good things are.
Sweet, 60 min. A moist, citrus-forward cake where the oil does the work of butter. Dense crumb, bright finish.
Mezé, 20 min. Potato and garlic emulsified with a steady stream of oil into a punchy, velvety dip for fried vegetables.