Odysseia Olive Oil is a delicious olive oil which can very well be used in combination with vegetables, salads, dressings, and even as a dip for bread.

In many Mediterranean countries olive oil is used as a dip for bread, as an appetizer before dinner or even as breakfast. To do this you can use just about any bread, but in order to best appreciate the flavour of the oil, we would advise you to use bread with a neutral taste -mostly this is white bread-.

Because Odysseia Olive Oil has a mild 'green' taste of itself, it is perfect to use as a dressing for salads or vegetables. By itself with some salt and pepper, or mixed with some vinegar or lemon juice.

Another easy, yet tasteful way to use this olive oil is to add some to your pasta, this prevents the pasta from sticking together and a delicious flavour and aroma is added to the otherwise neutral pasta.

By adding extra virgin olive oil to hot vegetables, pasta or potatoes, the taste of the oil is mixed with that of the specific dish.

Some suggestions:

Fennel and Zucchini Carpaccio
Slice the fennel into thin pieces. Place them on separate plates and add thin slices of raw zucchini and parmesan cheese to the fennel. Add some drops of lemon juice, salt and pepper and a lot of extra virgin olive oil
Marinade for Swordfish or Tuna
Marinade the swordfish or tuna fillet in a mixture of extra virgin olive oil (a lot), fresh lemon- and limejuice (2 tablespoons each), garlic, chopped chive, salt and pepper. After 1-2 hours remove the fish from the marinade and grill or fry it.
Tagliatelle with Ricotta and Rocket
Mix 350 gr. of ricotta with 6 tablespoons of extra virgin olive oil until smooth. Mix quite some 'al dente' tagliatelle with 2 tablespoons of its own boiling water, a handful of chopped rocket leaves and some olive oil. Pour some of the ricotta-olive oil sauce on the tagliatelle and serve.

Extra virgin olive oil is also very suitable to use in the preparation of tzaziki (yoghurt, cucumber, garlic, mint) and humous (chickpeas, garlic, lemon juice, cumin, chilli). (Some of the recipe ideas are from: "Alle informatie voor de liefhebber: " Olijfolie", by Judy Ridgway)