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Just make a pizza with tons of olives and tell her it’s Greek…

My house mate is Italian you silly.

By the way Italians have dishes with olives...once she made a really tasty starter with aubergines. onions, peppers, tomato sauce and olives (if I recall correctly)

Too much krasi Lena mou??

bubbles x

[Filitsa]

Take elioti, Lena, but with orange juice and cilantro, not mint. Okay, it's not a "dish" per say, but if she likes olives, then she'll love this ... that is, of course, if she doesn't mind the carbs. If you want, I'll post the recipe. It's easy to make.

Please do Filitsa mou if you can.

Here you go, Lena:

4 cups of flour (give or take)
1 tablespoons baking powder
1 cup olive oil
1 cup orange juice
1 cup pitted and chopped kalamata olives
1 cup chopped cilantro

Mix flour, baking powder, olive oil, and orange juice by hand until a consistent dough forms. Roll/spread dough out in an oblong shape. Sprinkle olives and cilantro on top, leaving a half inch border of dough around the perimeter. Roll dough into an oblong shape. Place loaf on greased baking sheet, and bake at 350 degrees F until outside is golden brown.

[Filitsa]

PS: Kalh sas oreksi, Lena mou!

[denizaksulu]

With my Cypriot style bread and halloumi I only enjoy Cypriot olives. Black and the tsakistes. I tried large greek olives, and found they were not my cup of tea. A few varieties from the Thrace region of Turkey not so bad, but Cypriot ones always taste better. Above the Kalamara olives were mentioned, and would like any other opinions. I must reiterate, I llove olives and tried all mediterranean olives. Am I biassed?

[Filitsa]

With my Cypriot style bread and halloumi I only enjoy Cypriot olives. Black and the tsakistes. I tried large greek olives, and found they were not my cup of tea. A few varieties from the Thrace region of Turkey not so bad, but Cypriot ones always taste better. Above the Kalamara olives were mentioned, and would like any other opinions. I must reiterate, I llove olives and tried all mediterranean olives. Am I biassed?

Hell, use the Cypriot olives. If I could get 'em, I'd use them instead.

[halil]

With my Cypriot style bread and halloumi I only enjoy Cypriot olives. Black and the tsakistes. I tried large greek olives, and found they were not my cup of tea. A few varieties from the Thrace region of Turkey not so bad, but Cypriot ones always taste better. Above the Kalamara olives were mentioned, and would like any other opinions. I must reiterate, I llove olives and tried all mediterranean olives. Am I biassed?

[denizaksulu]

With my Cypriot style bread and halloumi I only enjoy Cypriot olives. Black and the tsakistes. I tried large greek olives, and found they were not my cup of tea. A few varieties from the Thrace region of Turkey not so bad, but Cypriot ones always taste better. Above the Kalamara olives were mentioned, and would like any other opinions. I must reiterate, I llove olives and tried all mediterranean olives. Am I biassed?

Halil, you have your second Yellow Card. No more photos, please

Selamlar Saka yapiyorum ha.

[Filitsa]

With my Cypriot style bread and halloumi I only enjoy Cypriot olives. Black and the tsakistes. I tried large greek olives, and found they were not my cup of tea. A few varieties from the Thrace region of Turkey not so bad, but Cypriot ones always taste better. Above the Kalamara olives were mentioned, and would like any other opinions. I must reiterate, I llove olives and tried all mediterranean olives. Am I biassed?

You know, Mr. denizaksulu, I knew your were a bit of a s@#$-stirrer, but not 'til know did I realize just how much.

[Nikitas]

"Nikita....you are my other hope. Where are you?"

OK I am now in my tight fitting suit with an S on the front. Moving my cape out of the way and here it goes.....

Make little eliotes, olive breads, in cup cakes, so they can be finger food sized and easy to grab hold of and eat stanging up. But please make suere ALL olives are pitted, no fun breaking a tooth at a party.

Dough is easy to make, I follow the recipes etc on the yeas packets, and for bread you let it rise, pummel back down to size and then let it rise again. Mix in the olive pieces and stick in the oven at the usual 180 degrees for 40 minutes or so.

Next suggestion, make a Cypriot tapenade, olive paste, from green tsakistes olives with coriander and a little garlic, sread on small pieces of toas or toasted mini pittas.

And finally, from my cousin's Clean Monday repertoire, skewer fat Kalamata olives and grill them just like souvlakia. I laughed when he did this first time, but they are tasty.

I am off to save the planet now

[denizaksulu]

With my Cypriot style bread and halloumi I only enjoy Cypriot olives. Black and the tsakistes. I tried large greek olives, and found they were not my cup of tea. A few varieties from the Thrace region of Turkey not so bad, but Cypriot ones always taste better. Above the Kalamara olives were mentioned, and would like any other opinions. I must reiterate, I llove olives and tried all mediterranean olives. Am I biassed?

You know, Mr. denizaksulu, I knew your were a bit of a s@#$-stirrer, but not 'til know did I realize just how much.

You are the second person to call me a s@#$-stirer. The first was GR. At least you added a smiley