"There’s a pint-sized jar of olives in my fridge that I’ve been trying hard to ration for the past few months. Only a handful of koroneiki olives are left, floating in a wine vinegar and olive oil brine. They were prepared by George and Katherine Kubarakos, using olives from George’s family grove in Sparta, Greece. Each year, the couple brings an abundance of koroneiki olives to Canada from that grove, either in the form of punchy olive oil, sold under their Olive Oil Lady label, or as table olives. They sell their oil, and home-preserved jars of koroneiki and kalamata olives only four days a year at the local Greek festival in St. Catharines, Ont. Hence the need for rationing."
Imagine sitting by the seaside in Greece, in a quaint little taverna and you order, among other things, Greek Salad (no comparison to the North American version). Prepare to be met with a feast for the eyes: brilliant colours of red, green, black, white, pink nestled under a slab of mouth-watering Feta and a healthy dose of extra virgin olive oil. Bring Greece to your table with the ‘Real Deal’ Greek Salad as described by the OOL (Olive Oil Lady), below. Kali O’rexi! (good appetite!)
Here’s a simple “real deal” tzatziki recipe that is destined to be an appetizer favourite, because it is SO easy to make, and so true to the original Greek tzatziki found in Greece. You can strain homemade yogurt, if you’re into making your own but I have found the ASTRO brand to be the very best authentic “real deal” Greek yogurt around.