Happy Birthday ! 20 great years

Posted on 16 February, 2011 by ipadmin There have been 0 comments

February - March

Greek food shop




Happy Birthday ! 20 great years

20th logo

Odysea was born in 1991 when Panos Manuelides began selling Greek food from a small stall at Portobello Road market. Panos’ love of traditional Greek food was inherited from his mother, and the dips that he first sold were made to her family recipes. As a special treat we are sharing her recipe for Taramosalata, which you will find below.
To celebrate our 20th anniversary we are offering you a truly Greek present - all orders for £20 and over will receive a free bottle of Odysea Extra Virgin Olive Oil and a jar of Karyatis Mixed Olives! This very special offer applies to orders received online at
www.odysea.com during February and March 2011, is limited to one per household and is only available while stocks last.


Free EVOO

From a humble beginning Odysea has grown from strength to strength, but our mission to provide only authentic recipes made with the finest ingredients remains steadfast.


Karyatis Mixed Olives

KARYATIS MIXED OLIVES

Hand selected, traditionally cured olives from Rovies, in Evia. A sublime mix of Kalamata, Greek green and blond olives in brine. 230g (RRP £1.99)


Odysea Greek Extra Virgin Olive Oil


ODYSEA EXTRA VIRGIN OLIVE OIL

A delicate to medium style oil with gentle aromas of culinary herbs and meadowsweet hay. Produced from the Koroneiki variety of olive grown in the Mylopotamos region of northern Crete, an area globally acclaimed for the production of top quality olive oil, and awarded Protected Designation of Origin (PDO). 500ml (RRP £3.99)

TARAMOSALATA

taramosalata
Ingredients:

  • 1 tbsp tarama
  • 1 tbsp smoked trout
  • 2 tsp finely chopped onions
  • 1 cup soaked, crusty bread (soak bread, including the crust, until soft then squeeze out water)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice

Method:
Put all the ingredients into a blender and blitz. Allow to settle in the fridge before serving.

Tip:
Any left over tarama or smoked trout will freeze well.
Serve with olives and crudites or as part of a Meze.


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