Olive Oil Ice Cream

Ingredients

5 cups heavy cream
1 cup Greek extra virgin olive oil
8 egg yolks
2 cinnamon sticks
1 vanilla bean, split and scraped
1 1/2 cups sugar

Preparation

1. In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks. Scrape the seeds of the split vanilla bean into the mixture and add the beans. Bring to boil and remove from heat. Set aside to cool for one hour.
2. In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
3. Strain the cream and discard the cinnamon and vanilla bean. Heat the cream over very low heat. Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth. Chill for two hours.
4. Whip remaining cream and sugar. Fold into chilled cream mixture and then whisk in olive oil well. Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.

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Types and how to care you olive oil

Types of olive oil

Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.

Virgin - from the second pressing.

Pure - undergoes some processing, such as filtering and refining.

Extra light - undergoes considerable processing and only retains a very mild olive flavour. 

When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".

What is pure and light olive oil? "Pure" olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just "olive oil" in the U.S.

"Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.

How to care for your olive oil

Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the #1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.

A good source on the internet for extra virgin olive oil is ................................... .

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Mousaka recipe

Moussaka

Ingredients

 (8-10 servings)

 •4 large eggplants

•1 kg of lamb minced meat finely chopped

•1 small onion thinly chopped

•2 cloves gillyflower

•1 tablespoon of black raisins (optional)

•1 clove cinnamon

•½ tablespoon grated orange peel

•2 tablespoons of olive oil

•1 ½ cup olive oil for frying 1 teaspoon salt

For the topping

 •2 tablespoons butter

•3 – 4 tablespoons flour

•2 cups fresh milk

•2 egg yolks

•2 tablespoons grated cheese

•½ teaspoon ground nutmeg

Preparation

Cut the eggplants into slices and put them in salted water for 1 hour approximately.

Remove eggplants from water and squeeze them so they drain the excess water.

Heat olive oil in a deep frying pan with heavy bottom and fry the eggplants until soften without getting brown.

Arrange them on a kitchen towel paper to absorb the excess olive oil.

In a clean frying pan heat olive oil and sizzle the onion until it golden browns without getting burned.

Add minced meat, stir constantly, add all spices, grated orange peel and raisins- provided that you use them- along with a bit of salt.

Cook 4 – 5 minutes until all fluids are absorbed.

Arrange eggplant slices on a medium size baking dish, sprinkle minced meat and continue with another layer of eggplants.

Prepare bechamel sauce as follows

In a small saucepan melt butter, remove from the heat and add flour, stirring constantly with a wooden ladle till the mixture thickens.

When the mush cools, add the beaten egg yolks. Add cold milk and place the saucepan in the heat, in low temperature, stirring constantly till it becomes a thick and homogeneous sauce.

Sprinkle cheese and add a touch of salt and nutmeg and spoon the sauce over all.

Bake for 25-30 minutes in a preheated 180 degrees oven until the sauce golden browns.

Serve warm.

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How to make the best Greek Salad

Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.

3 tomatoes—cut into wedges

Extra virgin olive oil

½ teaspoon dried oregano

Salt

¼ red onion—sliced into rings

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—julienned

100gr feta cheese—cut into small cubes

16 kalamata olives

Place the salad ingredients into a large bowl. Season with the salt and the oregano to taste and pour the olive oil over the salad. Toss gently to combine just before serving. Your Greek salad is ready! ENJOY!

Buy Greek products HERE

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