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Archive for the ‘Food’ Category

On Monday the olive press worked again. Many people are still not picking olives because so many olives are still green and they are afraid they will not have a lot of oil from them. Those are the discussions that people have in the cafes, around the cigarette kiosks. Which areas of Skopelos have olives that give a lot of oil, when to start picking. Everybody is an expert now !!

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Slowly slowy

Olive picking has started on Skopelos and many people are busy on their pieces of land or on land from friends/relatives where they can harvest the olives too. The olives press in Agnondas is not running daily yet because the amount of olives for pressing is not enough for the machine to press the whole day. Tomorrow, Saturday will be the next day that the press will run. Last week was the first day and the results are encouraging. The quality of the oil is below 1 which means that the oil is very pure. For 4 to 7 kilos olives you get 1 liter of olive oil. This is what happened last week, let’s see what happens tomorrow.

The olives are thrown into a hole where they are taken up to the part where they get washed and where the leaves that are still in the heap get sucked up. The mixture then goes into the machine that cuts everything up and this new machine can hold six different batches of olives. After that the batches go one by one in the press and the olives oil comes out on one end and the dry olive “muck” comes out at another point. Can’t wait to start picking ! Skopelosnews will keep a diary.

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Dilemmas

Every time when we have the plan to collect olives we have a problem deciding when to start collecting. The olive trees have black and green olives and olives that have a color in between (reddish brown) The trees never have olives that are all black (with the most oil) because when the olives get ready they are green of color and slowly get to the black color. When they are black they are also more prone to falling off the tree because they are ready to be picked and weather circumstances like the heavy wind we had yesterday can throw most of the olives off the tree.

And what do you do then? We have to make a decision this week when to start picking because the weather is not as stable as it was a couple of weeks before but you don’t want to collect mostly green olives because then your olive oil quantity will be much less. And do we pick olives up from the ground before we put down our sheets? The quality of the oil can be lower but it might be okay for consumption and we will have extra oil. You never know when you will pick olives again. Ohhh what dilemmas we have ahead!

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The end of an era

In the Klimataria taverna you probably have eaten at least once while you were here on vacation. Other who have a house here might have visited it more. Many know the whole family; Dimitri Kavouris, his father Jannis, Dimitri his wife and their two children and the staff which has worked there for ages too!

But it is time to say goodbye to this famous restaurant where you could eat in summer and winter. Where the cook chose to cook with the seasons. I liked to go to the kitchen and see what had been cooked and chose from there instead from the menu. I will never forget the bean soup we have eaten there. In winter, inside the restaurant next to the kitchen with only a few tables. Cold outside and the soup, some wine and soft music playing.

Dimitri will leave the premises along the harbor front but we do not think he will stop being a restauranteur. Have a good rest and hopefully after your batteries are charged you will come up with a new idea for a great taverna.

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Butternut

From Rose with love.

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Small olives

Certain kinds of olives on Crete are very small. These black ones are called “raisin” olives and the green ones are called “Koroneikes” I know that olives from wild olive trees are usually small like these ones but maybe it is just another type of olive like the ones from Kalamata. They have pointed ends. On Skopelos most olives become quite big and certainly the black ones look like plums sometimes.

Hopefully on Skopelos the olive harvest will happen. Olive oil is needed. Many people have been forced to buy olive oil in a shop because their own olive oil reserve has finished by now. After three years, our olive oil has turned into a watery liquid that flies out of my cooking pan when heated. Dangerous thing baking an egg.

We will have to wait until November/December before we can start harvesting.

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Not Skopelos town


I love bakeries. I used to work in one when I was about 15. The smell of the freshly baked bread is one of the best smells in the world for me. I am always looking for traditional bakeries where the shop and the ovens are in the same room. You see the bread coming out of the oven and land on a baking tray or in a basket.

A bakery where you only see a few kinds of bread, some cookies and some cheese pies. All handmade.

There is a bakery like that in Volos and yesterday morning I found one here in Rethymno, Crete. The baker (without a shirt!) and his mother.

Apart from bread this shop was filled with many animals and wreaths made from bread. Maybe for tourists? Maybe he had some time on his hands and a lot of dough left?

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