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The Weekend Neos Kosmos : 20 July 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 20 JULY 2019 11 FOOD FOR THOUGHT COMPLETE LIST OF GREEK BIOL INTERNATIONAL PRIZES 2019 Extragold Medals Rafteli Protouli M. & Co. — Aegean Gold Bio PGI Lesvos Papadopoulos Olive Oil – Mediterre — Mediterre Alea Organic Monocultivar Koroneiki Papadopoulos Olive Oil – Mediterre — Mythocia Early Harvest Olympia PGI OrganicGold Medals Olympian Green International SA — Ktima Louiza Green Organic EVOO Androulakis Eftychios Olive Oil Bottling — Pamako Mountain Organic Blend Olive Poem — Olive Poem Ziro Sitia — Organic Ziro Kidonakis Bros GP — Collection Early Harvest Greenolia — Greenolia Organic Silver Medals Kolympari SA — Rapunzel Kreta Oliven Kolympari SA — Coop Naturaplan Rafteli Protouli M&CO — Aegaea Organic Hellenic Fields — Ena Ena Organic PGI Olympia Tzortzis Michael — Olvia Extra Virgin Organic Olive Oil Sakellaropoulos Organic Farming — Armonia Organic EVOO Sakellaropoulos Organic Farming — Agourelaio Organic EVOO Elisson Olive Oil & More — Elisson Special Edition Manaki Anoskeli Agricultural Company SA — Bio Anoskeli Terra Creta SA — Terra Creta Organic Extra Virgin Olive Oil Kidonakis Bros GP — Oleum Crete ABOUT THE AWARDS Under the auspices of IFOAM, the International Federation of Organic Agriculture Movements – Agribio Mediterraneo, and of the Italian Ministry of Agricultural Policies, the BIOL International Prize was established in 1996 in Apulia, Italy. Thanks to Protoulis Master Olive Oil Makers for the photos of Kostas Protoulis and his sons that were used with this article. All businesses, organisations, and competitions involved with Greek olive oil or agrotourism or food tourism in Greece, as well as anyone else interested in supporting Greeks working in these sectors, are now invited to consider new advertising and sponsorship opportunities on the Greek Liquid Gold: Authentic Extra Virgin Olive Oil website, which reaches readers in 187 countries around the globe with news and information from the Greek olive oil world. * Originally published on Greek Liquid Gold: Authentic Extra Virgin Olive Oil (greekliquidgold. com). See that site for recipes with olive oil, photos from Greece, and olive oil news and information. T There’s nothing like bread dipped in olive oil. The fine art of papara he word papara (παπάρα) in Greek means many things. It can be a soft, limpy bread, but the word can also have crass connotations referring to a certain point of the male anatomy in a vulgar way. Or it can simply refer to a mistake (παπαριά). But best of all, it is used to describe the fine art of dipping bread into an oily mixture, either to finish off a nice Greek salad or just enjoy the goodness of pure virgin olive oil. The art of papara is in line with a 'waste not' philosophy to ensure that the last drop of sustenance is cleaned up after a meal. It's a communal way of enjoying the last scraps on the table, but it is a very intimate way of eating and rules of etiquette apply: * Double dipping is only permissible when dipping with close family members. * When two people dip at the same time, the one on the right has the right of way - unless they are children in which case they should be allowed to dip first. * Don't leave crumbs behind. Should a large crumb fall into the dip, take a second piece of bread to remove it and never use fingers. * Keep dip portions modest so that others have a chance to also enjoy the papara. And just in case there's no Greek salad handy, here's a quick mix to enjoy. INGREDIENTS 2 cups virgin olive oil 1 tablespoon of dried basil 1 tablespoon of dried parsley 1 tablespoon of minced garlic 1 teaspoon of dried thyme 1 teaspoon of dried oregano 1 teaspoon of black pepper 1 teaspoon of crushed red pepper 1/2 teaspoon salt 1/2 teaspoon of lemon juice 2 tablespoons of grated parmesan cheese. METHOD Mix ingredients together in a bowl. Sprinkle the Parmesan cheese over the top of the oil mixture. Perfect pairings: Maratheftiko challenge aka 'The Stubborn Prince of Cyprus'. Maratheftiko is one of the T rare varieties on this planet that refuses to self-pollinate, hence growers need to be resourceful and co-plant it with other varieties that bloom at the same time in order to have fruit. Even then, most of the times the vines suffer also from millerandage. Maratheftiko belongs to what I like to call the Mediterranean family of grapes that offer ripe dark cherry flavours in combination with delicate floral (violet) notes and soft, juicy tannins with a fresh acidity that helps it on the food pairing challenges. Given the fasting period that some of us go through, we suggest a delicious and super easy dish to make, an oldie but favourite Vegetable Pilaf with tomatoes, olives and nuts. Vegetable Pilaf with aubergines, courgettes, mushrooms, ripe tomatoes, black olives and toasted pine nuts and of course Mediterranean herbs over parboiled rice. The umami-rich flavours of the dish have a way of harmonising with the smooth tannins of the wine and make the fruit, coming across brighter and more juicy. Hints: If you are drinking a Maratheftiko that has been aged in new oak, try to roast the aubergines first and skin them so that the smokey flavours will match the toasty notes from the new oak. Also, a delicious alternative to this dish would be to include lamb and follow the traditional Moroccan Tagine recipe and why not serve it over a lighter couscous instead of the pilaf. Andreas Top Maratheftikos: There are many styles and wines in the market but I would like to highlight some of my favourite wines from three different and distinct styles of Maratheftiko. Zambartas Maratheftiko 2012 - that was the last vintage of the late Akis Zambartas that together with his time we tackle the Cypriot variety of Maratheftiko Maratheftiko. PHOTO: MAX DELSID ON UNSPLASH Vegetable pilaf with tomatoes and other ingredients go well with Maratheftiko. Argyrides' wines redefined the style of Maratheftiko and added the word elegance next to it with a skilful use of new and used oak. Mystes Maratheftiko 2014 Magnum - One of the first modern Maratheftiko that limited the use and time spent in new oak to only a few months. Brighter, juicier fruits and softer tannins. Ezousa Maratheftiko 'Metharmi' 2009 - Who said Maratheftiko should only be jolly and fruity? Ezousa's style is more to the 'rustic' side, and the added time in the bottle has enabled this wine to develop an additional earthy character to the wine and adding another dimension. * Andreas Kyprianou is a Cypriot sommelier and current holder of the title of the Best Sommelier of Cyprus. He was also the first Cypriot to have passed the Advanced examination from the Court of Master Sommeliers, last step before the Master Sommelier title. He is the owner and Wine Director of Vino Cultura in Cyprus, that operates a Wine Bar, and a wine shop that imports and distributes wines in Cyprus. * Republished from https:// www.karakasis.mw/ with the permission of Yiannis Karakasis, master of wine.
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