Chicken Souvlaki

Chicken Souvlaki Recipe | The Olive Crush
Souvlaki in Greece is typically skewers of lamb, but in America chicken is more common and served on pita bread. This recipe is not only quick and easy to prepare, it’s loaded with flavor.

Chicken Souvlaki
Yields 4
Write a review
Print
Ingredients
  1. 1/2 cup (2 ounces) crumbled feta cheese
  2. 1/2 cup plain Greek yogurt
  3. 1 tablespoon chopped fresh dill
  4. 1 tablespoon Italian Cortina Marcianise Extra Virgin Olive Oil, divided
  5. 1 1/4 teaspoons bottled minced garlic, divided
  6. 1/2 teaspoon dried oregano
  7. 2 cups sliced roasted skinless, boneless chicken breast
  8. 4 (6-inch) pitas, cut in half
  9. 1 cup shredded romaine lettuce
  10. 1/2 cup chopped peeled cucumber
  11. 1/2 cup chopped plum tomato
  12. 1/4 cup thinly sliced red onion
Instructions
  1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
  2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated.
  3. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
Adapted from David Bonom
Adapted from David Bonom
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • When most people think of a green Italian olive oil they think of the flavor profile of the Cortina. From the Cortina olive, this EVOO has an intensely fruity aroma with some spiciness that is appreciated by olive oil aficionados. An early-harvest olive oil that has that amazing green olive aroma and peppery finish.
     
    Tips: Really puts an exclamation mark on recipes, especially simple ones like tomato and mozzarella, Bruschetta or grilled vegetables. A delicious accompaniment to roasted chicken and fish.

Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip Recipe | The Olive Crush
Try this Greece-based roasted eggplant & feta dip recipe with toasted pita crisps or as a sandwich spread! This recipe makes 12 servings (1/2 cup each) so is great to share with your friends and family.

Roasted Eggplant & Feta Dip
Serves 12
Write a review
Print
Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 medium eggplant (about 1 pound)
  2. 2 tablespoons lemon juice
  3. 1/4 cup Italian Pendolino Casaliva Reserve Extra Virgin Olive Oil
  4. 1/2 cup crumbled feta cheese, preferably Greek
  5. 1/2 cup finely chopped red onion
  6. 1 small red bell pepper, finely chopped
  7. 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  8. 2 tablespoons chopped fresh basil
  9. 1 tablespoon finely chopped flat-leaf parsley
  10. 1/4 teaspoon cayenne pepper, or to taste
  11. 1/4 teaspoon Whole Spice Himalayan Pink Sea Salt
  12. Pinch of sugar (optional)
Instructions
  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl.
  4. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
  5. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.
  6. Taste and add sugar if needed (see note).
  7. Service with pita crisps or use as a sandwich spread.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 2 days
  2. Note: Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar.
Adapted from Eating Well
Adapted from Eating Well
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Mediterranean Tacos

Mediterranean Taco Recipe | The Olive Crush
 
In honor of Mediterranean Diet Month and Cinco de Mayo, here is a recipe for Mediterranean Tacos! This easy recipe is great for lunch or dinner, and is packed with healthy vegetables and tasty ingredients.

Mediterranean Tacos
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 tomatoes, diced
  2. 1 large cucumber, peeled and diced
  3. 1 small red onion, diced
  4. 2 tablespoons red wine vinegar
  5. 1 tablespoon The Olive Crush Greek Koroneiki Extra Virgin Olive Oil
  6. 1/2 teaspoon Whole Spice Himalayan Pink Sea Salt
  7. 1/2 teaspoon pepper
  8. 1 container hummus
  9. 2 chicken breasts, cooked and sliced (or store bought rotisserie chicken)
  10. 1 1/2 cups shredded lettuce
  11. 1 can artichoke hearts, drained sliced black olives
  12. 1/2 cup feta cheese, crumbled
  13. 4 pita breads
Instructions
  1. In a large bowl combine the tomatoes, cucumber, red onion, red wine vinegar, Greek Koroneiki Extra Virgin Olive Oil, Himalayan Pink Sea Salt and pepper. Toss to evenly combine and set to the side.
  2. Warm the pita bread in the oven or on the stove top.
  3. Spread a good amount of hummus on the bottom of each pita bread.
  4. Top with the chicken, lettuce, artichoke hearts, tomato/cucumber salad, olives and feta cheese. Fold up like a taco and enjoy!
Adapted from The Chic Site
Adapted from The Chic Site
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • We are proud to offer our latest Koroneiki from Greece. It’s oil with great finish, fresh flavor, and aroma that is not overpowering. It has a complex aroma that is dominated by the smell of freshly cut grass. Fruity with a slightly peppery finish.
     
    Tip: Especially flavorful in a wide variety of dishes: salads, breads, and roasted or grilled meat. It is delicious added to sausage and roasted pepper served with marinara sauce over ziti pasta.

  • Himalayan Sea Salt is harvested from deep within the Himalayan Mountains. Containing a high mineral content, this sea salt is great for cooking, roasting, grilling, and finishing.

    Ingredients: Sea Salt Himalayan

Lemon Basil Shrimp and Pasta

The Olive Crush Lemon Basil Shrimp and Pasta Recipe
 
This recipe for Lemon Basil Shrimp and Pasta incorporates key elements of the Mediterranean diet with whole grain pasta, seafood, vegetables, and of course, extra virgin olive oil!

Lemon Basil Shrimp and Pasta
Serves 4
Write a review
Print
Ingredients
  1. 3 quarts water
  2. 8 ounces uncooked whole grain spaghetti noodles
  3. 1 pound peeled and deveined large shrimp
  4. 1/2 cup chopped fresh basil
  5. 3 tablespoons drained capers
  6. 2 tablespoons The Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil
  7. 3 tablespoons fresh lemon juice
  8. 3/4 teaspoon Cyprus White Flake Sea Salt
  9. 2 cups baby spinach
Instructions
  1. Bring 3 quarts water to a boil in a Dutch oven.
  2. Add pasta; cook 8 minutes.
  3. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain.
  4. Place pasta mixture in a large bowl. Stir in basil, capers, The Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil, fresh lemon juice, and Cyprus White Flake Sea Salt.
  5. Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
  6. Serve with a wedge of lemon.
Notes
  1. You may cook the shrimp separately in a skillet with The Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil.
  2. Try adding extra flavor to the dish with minced garlic, cherry tomatoes, red peppers, or pesto!
Adapted from myrecipes.com
Adapted from myrecipes.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This Mediterranean sea salt comes fresh to us from the island country of Cyprus. This sea salt is a light and mild-tasting salt great for baking and cooking. Hint: Hand crush the salt flakes to finish salads, fish, and vegetables.

    Ingredients: Sea Salt Cyprus White Flake

Greek Yogurt Cheesecake with Ouzo-Poached Figs

The Olive Crush Greek Yogurt Cheesecake with Ouzo-Poached Figs Recipe | Mediterranean Diet
 
Sometimes the best way to try a new diet is to test out its desserts! This tangy yogurt cheesecake is inspired by a delicacy from Corfu, a Greek Island. The cake is flavorful enough to eat on its own without the fruit, or with a drizzle of caramel!

Greek Yogurt Cheesecake with Ouzo-Poached Figs
Yields 16
Write a review
Print
Prep Time
40 min
Total Time
3 hr 45 min
Prep Time
40 min
Total Time
3 hr 45 min
Crust Ingredients
  1. 15 plain Melba toasts, (about 4 ounces; not Melba “snacks”)
  2. 1/3 cup walnut halves
  3. 2 tablespoons The Olive Crush Greek Koroneiki extra-virgin olive oil
  4. 2 tablespoons sugar
Cheesecake Ingredients
  1. 14 ounces reduced-fat (Neufchâtel) cream cheese
  2. 1 cup sugar
  3. 2 1/2 cups low-fat or nonfat plain Greek yogurt, (see Ingredient Note)
  4. 7 large egg whites
  5. 1 teaspoon cinnamon
Topping Ingredients
  1. 16 whole dried figs
  2. 2 cups warm water
  3. 1/2 cup ouzo, Mavrodaphne or port wine (see Ingredient Note)
  4. 2 rose geranium leaves, plus more for garnish (optional; see Ingredient Note)
  5. 1 cinnamon stick
  6. 1 3-inch strip orange zest
  7. 1/2 cup sugar
Directions to prepare crust
  1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and outside with a double layer of foil.
  2. Process Melba toasts and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add The Olive Crush Greek Koroneiki extra-virgin olive oil and 2 tablespoons sugar and toss until evenly moist.
  3. Press the crumb mixture into the bottom of the pan.
  4. Bake until lightly browned, about 10 minutes.
  5. Transfer to a wire rack and let cool to room temperature, about 30 minutes.
Directions to prepare cheesecake
  1. When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth.
  2. Add yogurt, egg whites and cinnamon; beat until well blended.
  3. Pour the batter over the cooled crust.
  4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes.
  5. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more.
Directions to prepare topping
  1. Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.
  2. Strain the figs, reserving the soaking water. Strain the soaking water into a medium saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon stick and orange zest. Chop the figs and return them to the syrup.
  3. Remove the pan sides from the cheesecake. Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.
Notes
  1. Make Ahead Tip: Cover and refrigerate the fig sauce (Steps 5-6) for up to 1 week. | Equipment: 10-inch springform pan
  2. Ingredient notes: Greek yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra thick and creamy texture. Look for it with other yogurt in large supermarkets. Unstrained regular yogurt cannot be used in its place for this recipe, but you can strain plain yogurt to give it the same thick texture as Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. Spoon in 4 cups nonfat plain yogurt and let it drain in the refrigerator until reduced to about 3 cups, about 2 hours.
  3. Ouzo is a sweet Greek liquor with a pleasant anise flavor;mavrodaphne is a sweet, Greek red wine similar to port; port is a fortified dessert wine from Portugal. Find ouzo in liquor stores and Mavrodaphne and port in wine shops and liquor stores.
  4. Rose geranium (Pelargonium) is part of a larger family of “scented geraniums.” The edible leaves impart a delicate rose flavor when added to desserts, beverages and other foods. The plants can be found near other herbs at garden centers or in gourmet food shops when in season.
Adapted from EatingWell
Adapted from EatingWell
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • We are proud to offer our latest Koroneiki from Greece. It’s oil with great finish, fresh flavor, and aroma that is not overpowering. It has a complex aroma that is dominated by the smell of freshly cut grass. Fruity with a slightly peppery finish.
     
    Tip: Especially flavorful in a wide variety of dishes: salads, breads, and roasted or grilled meat. It is delicious added to sausage and roasted pepper served with marinara sauce over ziti pasta.


Nutrition Facts
Serving Size 1
Servings Per Container 16

Amount Per Serving
Calories 263 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat g
Cholesterol 19mg 6%
Sodium 196mg 8%
Total Carbohydrate 35g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 9g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.