Place 2-4 pounds ripe, black olives in a basket or large colander, sprinkling generously with coarse sea salt. Place in a cool corner of the kitchen, over a large bowl. Shake and toss the olives at least once a day – more often if possible.

After 2-3 days, they will start to wrinkle and let out some of their juices. Keep tossing for at least another 3-4 days. Check if they are done by slashing one or two olives and checking the color of their inner flesh. If dark all the way to the pit, they are done. Let dry completely on paper towels, then rub with olive oil and sprinkle with herbs (dried oregano, savory, or thyme). (more…)

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Rinse the freshly picked green olives with cold water. On a flat surface, crack each fruit with a stone or a meat mallet and soak the olives in cold water for 6-8 days – depending on the size of the fruits — changing the water every 12 or 24 hours.

Taste after 6 days. Olives should be just slightly bitter. Drain and salt liberally. Let stand 12-36 hours, according to how salty you want the olives to be. Transfer the olives to jars, packing tightly in order to fit as many as possible. (more…)

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This is the Greek version of falafel. Instead of grinding raw chickpeas, we cook and then mash them to shape the patties. The mixture keeps in the refrigerator for up to 3 days.

Serves 4-5 as a meze

2 cups dried chickpeas, soaked in plenty of cold water overnight
Sea salt
1 /3 cup olive oil, plus additional olive and safflower oil for frying
1 ½ cup onions, chopped
6 scallions, chopped
1 cup cornstarch
1 tablespoon dried oregano
1 cup fresh mint, chopped
Plenty of freshly ground black pepper
1 cup flour, for dredging (more…)

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I tasted this simple but delicious meze in Mytilini, the capital of Lesbos, at the old ouzo bar Hermes, in the old market. This, as with all vegetable meze, is one of the first dishes brought to the table, according to the traditional ouzo ritual of Lesbos. The more important fish and seafood dishes follow.

TO SERVE 4 PEOPLE (more…)

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The somewhat complicated shaping of these pancakes gives them a crackling texture, similar to that of cream crackers. The Samos tiganopites are topped with dermatotyri, a salty and sharp goat and sheep’s milk cheese, that is left to age inside a sheep’s hide.

For 40 small pancakes, 8-10 servings

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 cup olive oil, plus 4 tablespoons
1 small egg, lightly beaten
1/3 cup warm water, or more, as needed

Olive oil for frying
2/3 cup coarsely grated aged Manchego, any hard cheese from Sardinia, or well aged Cheddar cheese (more…)

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