Olive Goals

Greek salad starts with the dressing. And the dressing starts with olive oil. For the chefs at Greek food hatch, Kalimera that’s a very good place to begin because their homegrown extra virgin olive oil just so happens to be cultivated on founder, Télémaque Argyriou’s 200-year-old family run olive grove in Southern Greece. And it doesn’t get much more authentic than that, does it?

We asked them how we can put some of this delicious liquid gold – which you can buy by the bottle at their new Camden Market food hatch – to good use in salad dressings at home.

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice, freshly squeezed
• 2 tsp fresh oregano, roughly chopped

Télémaque says… drizzle on green salads.

• ½ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 grilled tomatoes, chopped in half

Télémaque says… eat with fish.

• ¼ cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp thyme honey

Télémaque says… perfect with beetroot salads.

The method is the same in all instances. Simply whisk together all the ingredients in a small bowl. Season with salt and pepper. Let it sit for an hour or so, and then whisk again before serving.

For more info about Kalimera and where to find them, click here.