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Dear Cape Chef

Memories again!! The same dish we make in Mani-Greece which the most well known olive oil producing area of Mediterranean.
We do have Cardoons also.
My grandfather used to unpeel them and put them in his mouth raw. I don't know if he enjoyed the taste or the :eek: look on my face!

We prepare this dish not celebrate the nouveux, because we do not have wine but while we are waiting for the first oil to come from the olive press.
November is the season here also.

I don't know if anyone of our friends have seen the process. It's more a feeling. Excited faces gathered around the olive press having their palms ready to fill them with the first hot olive oil!

This dish is very tastefull, but it needs the best of olive oil otherwise don't try it., the taste will be sour with no reason.
And the bread you dip must be toasted of course.

The funny thing is that in Athens they do not sell cardoons and they sell them in NY.
In Greece, those tastes are the privilege of those who live away of the big city, they cannot be bought.

Thanks a lot Cape Chef

:)
 

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Henry.

Is there any possibility that you find more details about your version.

I collect everything that has to do with olive oil and the olive oil producing counties of mediterranean.

Thanks in advance

:)
 

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Thanks Henry.

If I find something else about this, you will be the first to know :)

As for the site... if only you met the creator...he belongs to the kind I call , best kind of people " Kind, genious, american"

PS Pete ( since the moderator in the book forum is Pete) is not OUR Pete.
 
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