Olive oil is an excellent addition to almost any dish – raw on salads and vegetables, as a dressing on fish and meat and gives great flavour to pasta, rice and potatoes. As a dressing for your fish and salads we recommend the olive oil with a little lemon juice and oregano.
Of course, it can also be used for cooking, frying, grilling and stewing. However, to maintain the valuable components of extra virgin olive oil, we recommend that it should not be heated above 190 ° C (374 F). The monounsaturated fatty acids in a high quality olive oil remain stable in heat longer than conventional oils.
It is the only oil you need in your kitchen
You can use olive oil to replace butter or any other unhealthy oil. In nutritional science, we know that fresh olive oil combines with the flavours of your food and forms a bridge that brings the flavour release of your creation to its peak. Its remarkable properties have made olive oil a miracle ingredient. Not without reason it is the best friend of the most famous chefs in the world.
Bitter is a quality characteristic of the variety Koroneiki
A healthy olive freshly picked from the tree is too bitter to eat it. But this bitterness is all those nutrients that are good for us. Just like dark chocolate, bitterness is a sign of a fresh and healthy extra virgin olive oil.
“Threpsi” means nutrition/diet, which is exactly our goal – a healthy diet.
There are many ways to maintain good health, but olive oil is definitely the easiest and most delicious!
4 tbsp. Threpsi Extra Virgin Olive Oil
¼ cup onion, diced
1 cup rice for risotto
1/4 cup white wine
3 cup chicken stock
1/4 cup Green Threpsi Olives, pitted and chopped finely
1 tbsp. parmesan cheese
2 tbsp. parsley, chopped
In a saucepan over medium heat, add the 1 tablespoon of Threpsi Extra Virgin Olive Oil and the diced onion. Sauté the onion until translucent. Add rice and stir well with a wooden spoon until all of the grains are evenly coated with oil. Add the wine while stirring. Cook until the rice absorbs all of the wine. Add the chicken broth a ½ cup at a time, stirring until the liquid is absorbed before adding the next ½ cup. Add the olives after half of the stock has been absorbed. When the remainder of the chicken stock has been absorbed, remove the pot from the heat and add cheese, parsley and remaining olive oil.
Olive Oil Bread
½ cup warm water
2¼ tsp active dry yeast
1 tsp white sugar
1 tsp salt
4 tbsp Threpsi Extra Virgin Olive Oil
2½ cup flour
Preheat oven to 180 C. In a large bowl, mix together the warm water (110 degrees), yeast, sugar, salt, and Threpsi Extra Virgin Olive Oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size. Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for another 15 to 20 minutes. Once it has risen, bake for 30 to 40 minutes, or until golden brown.
2½ cups walnuts, chopped
½ lb bittersweet chocolate
10 tbsp Threpsi Extra Virgin Olive Oil
¾ cup ground almonds
1 cup granulated sugar
1 tsp baking soda
½ cup flour
Preheat oven to 180 C. Break the chocolate into pieces and place in a double boiler to melt. Add Threpsi Extra Virgin Olive Oil and stir to blend. Remove from the heat and set aside. In a bowl, combine eggs, ground almonds, and sugar. Add to the melted chocolate and stir to blend. In a separate bowl, combine baking soda and flour. Sift into the chocolate mixture. Stir to blend, and then stir in walnuts. Transfer the batter to a greased 8×10-inch baking pan. Bake for 20-25 minutes. Remove pan from the oven and let stand for 5 minutes. Then un-mold onto a wire rack to cool completely. Cut into 3-inch squares for serving..
2 cups Black Threpsi Olives, pitted
2 garlic cloves, minced
2/3 cup parsley, chopped
5 sprigs fresh rosemary
3 sprigs fresh thyme
1 tsp black pepper
1/3 cup Threpsi Extra Virgin Olive Oil
In a food processor or blender, add olives, garlic, parsley, rosemary, thyme, pepper and Threpsi Extra Virgin Olive Oil. Puree into a coarse mixture. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Drain off the excess oil that rises to the edge of the bowl. Keep refrigerated.
Olive Oil Dressing
1 onion, grated
2 whole dried red chilies
2 tbsp Threpsi Extra Virgin Olive Oil
2 tbsp vinegar
1 tsp sugar
8 mint leaves, finely chopped
Salt & pepper
In a pan, heat Threpsi Extra Virgin Olive Oil, and then add the chilies. Cover and remove from heat. Let sit for 20 minutes. Remove chilies from the oil and reheat the oil. Add onion and sauté until pink and tender. Add vinegar, sugar and mint leaves. Salt and pepper to taste. Mix well and stir-fry for 2 minutes. Let cool before serving over chilled salad.
Chicken & Cheese
1 pkg macaroni
1 medium green pepper, diced
4 tbsp Threpsi Extra Virgin Olive Oil
2 lbs boneless, skinless chicken breasts, cubed
1 buch green onions, chopped
1 can tomatoes, diced
2 cups shredded mild cheddar or Colby cheese
2 cups crushed croutons
Salt & pepperl
Preheat oven to 180 C. Cook pasta according to package directions. Toss pasta with ½ of Threpsi Extra Virgin Olive Oil and set aside. In a skillet over medium heat, add the remaining olive oil. Add chicken, onion, and green bell pepper. Once the chicken mixture is cooked thoroughly, add tomatoes and heat through. Add 1 cup of shredded cheese and reduce heat till cheese is melted. Combine meat mixture and drained pasta together. Salt and pepper to taste. Transfer to a casserole dish, top with crushed croutons and remaining shredded cheese. Bake for 20 minutes or until cheese and croutons are golden brown.
3 cups Threpsi Extra Virgin Olive Oil
7 whole cloves garlic
4 sprigs thyme
2 Ib tuna loin slices, cubed (room temperature)
1 cup mayonnaise
4 oz capers with juice
4 large ciabatta rolls, split
½ cup shredded cheese
Salt & pepper
In large sauce pan, combine 3 cups Threpsi Extra Virgin Olive Oil, 3 garlic cloves and thyme. Heat to soft boil. Remove from heat and add cubed tuna. Poach tuna 20 minutes or until no longer pink, stirring occasionally. Remove tuna from oil to medium bowl; reserve oil. Season tuna with salt and pepper. Let cool completely. Mix with mayonnaise and capers. Meanwhile, in small sauce pan, bring 1 cup Threpsi Extra Virgin Olive Oil and 4 cloves garlic to a soft boil. Brush cut sides of rolls with garlic oil. Place on baking sheet, cut sides up, and broil until toasted, about 2 minutes. Spoon rounded cup of tuna mixture on bottom halves of rolls. Heat oven 7 to 10 minutes or until cheese is melted. Place roll tops on tuna; cut in half to serve.