When the First Olive Oil Comes Out in November

When the First Olive Oil Comes Out in November

by berlinoilconnectionNo Comments
Every year, during these November days, something like an informal opening ceremony of the new olive harvest takes place in Laconia. As soon as the first olive oil comes out of the mill, in the evening —after a tiring day’s work in the olive grove— when we return home, we open a little wine, usually of the Kydonitsa variety, an excellent grape cultivated in the region of Monemvasia. Alongside it, we put olives, the fresh olive oil, and bread on the table, just as you see in the photo. It is the ideal way to unwind and, at the same time, a confirmation that the year’s hard work has paid off. This small ritual is not merely a gastronomic pleasure; it is a way of measuring time again through the cycle of the earth and our labour. The aroma of the fresh oil, its sharpness, the warm bread absorbing it like a sponge — all of this creates a moment that...
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How to make ”Dakos” a “tapas” for every occasion.

How to make ”Dakos” a “tapas” for every occasion.

by berlinoilconnectionNo Comments
Dakos is a dish that seems to hold the Aegean sun upon it. At its heart lies the paximadi, the Cretan barley rusk, hard as stone until it’s touched by a little water and a little extra virgin olive oil. That is how you prepare it: within seconds it softens just enough, while keeping its rugged soul. Paximadia for dakos can be found in various shops selling Greek products across Berlin. Soon, I’ll consider whether I can bring the small rusk made in Sparta, Laconia, exceptional in quality and slightly different from the Cretan one. On top, you crumble ripe tomatoes — the kind that smell of warm fields — and add a generous spoonful of myzithra or feta cheese. A thin stream of extra virgin olive oil , bright, green-gold, with a gentle pepperiness, follows, along with oregano that recalls the stone terraces and hillsides of the Aegean islands and the Peloponnese. A few olives, a pinch of sea salt, and...
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New in Berlin: Sea Salt from Mani Peninsula

New in Berlin: Sea Salt from Mani Peninsula

by berlinoilconnectionNo Comments
My passion for high-quality products—those worth bringing from the southern Peloponnese to a city like Berlin—led me to the wild coasts of Mani, perhaps the most beautiful and rugged landscape in the Peloponnese. There, where cliffs drop sharply into the sea and the light seems to scrape against the rocks, the people of the small villages continue an ancient craft: harvesting salt by hand. The salt is born in natural rock pools. Every day, the sea sends in waves that fill these stone basins; the water recedes, leaving behind its white mark—the salt, which dries under the sun, hardens, and waits to be gathered. The grains are carefully cleaned, not by machines, but by human attention and patience. Untouched by further processing, this salt retains the full richness of the minerals and trace elements gifted to it by the sea. Its flavor is deep, almost earthy, able to elevate even the simplest dish. Its delicate flakes crumble between the fingers like tiny...
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Traditional pies from Mani region (pites travichtes)

Traditional pies from Mani region (pites travichtes)

by berlinoilconnectionNo Comments
Laconia is a perfect destination for exploration on various levels. Beyond the natural beauty, the beaches, and the beautiful landscapes, food is also a great reason to visit. Laconia produces almost everything, from honey, olive oil, oranges, lemons, luxury wine to all kinds of vegetables. The meat also comes from the region. The oxen in Mani graze freely, as do sheep and other animals throughout the entire region. The fish is always fresh from the Laconian Gulf. I decided to start presenting to you the reasons you should visit Laconia. The first category is a food guide. In the photos below, you can get a taste of the traditional pies “Pita travichti” from Mani region. In appearance, it closely resembles the famous Hungarian Lángos. It is a delicacy made from dough fried in oil and is often served with the well-known kalamaki or souvlaki (pieces of meat in skewer) or with local graviera cheese. The photos you see here were taken today...
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