Last week Paul was examining one of our younger trees on the road between Kalamata on Mani, a month before this years harvest, looking for signs of Dako, the olive fly
Most of our trees are in-land, but this small patch of 950 trees is on the road from Kalamata to Mani, on the rugged and rocky cliffs overlooking the bay. These trees produce an exceptional oil, and this year we will bottle our “Grand Crus” from olives we harvest from these trees.
This is our Our 60,000 Liter tank #8, which now contains UDSA certified organic olive oil
Stay Tuned for our USDA Organic Offering, coming soon!
Chalkidiki Northern Greek Organic Evoo Being Packaged
Chalkidiki is where I have spent summers since childhood, and where I met my wife. It is close to my father’s hometown, and aside from having the most beautiful beaches of the Greek mainland, it has some of the most wonderfully aromatic and flavorful olive oil that Europe has to offer.
This oil is a special cooperation between our family and the Bouras family, who produce the Eleones brand of extra virgin olive oil. This is a special product, as it is exclusively handpicked, because this olive is also a table olive meant for eating, and it cannot be bruised at all during harvest.
It is also certified organic according to EU Standards/DIO.
The flavor profile is very rich and aromatic, and the flavor endures on the palate, with a medium-strong peppery finish.
We have only 498 3L tins of this oil, it is available direct from us to discriminating olive oil connoisseurs, and to our loyal chefs and restauranteurs.
Organic Chalkidiki Olives
We came to this market as a guest, and we’ll be back every Wed. until this wonderful market closes in a few weeks. 
12PM- 5PM Wednesdays
397 Boston Post Road
Wayland, MA 01778-1802
(508) 358-2283
See us in the current issue of Edible Boston!
Chef-Owner Ana Sortun of Oleana with Paul
Earlier this summer we had the pleasure of catering the lamb roasts at a beautiful wedding for internationally acclaimed James Beard Award-Winning Chef Ana Sortun, who catered one of the most spectacular feasts we’ve seen. The three spring ewe (female) lamb were handpicked by Paul from Riverslea farm in Epping NH. Paul has roasted whole lamb over a hundred times, and frequently slaughters and butchers his own animals as well.
Our good friend Chef Abe Tsavalakoglou was in-town from Las Vegas for a few days, and he couldn’t pass up an opportunity to roast pasture raised lamb and came along to help, adding some haute-cuisine touches to the roast!
If you’re interested in whole lamb catering for your event, contact us for details.
Chef Abe makes a fresh thyme brush to baste the lamb with our Extra Virgin Oil
Here is a great eggplant and garlic recipe from my mom, which was featured in Yankee Magazine (article).
Preparation Time: 10 minutes
Start to Finish Time: 30 minutes
Yield: about 2 cups
1 whole medium-size eggplant
2 tablespoons balsamic vinegar
2 tablespoons ground walnuts
1 tablespoon Olympic Extra Virgin Olive Oil
Kosher or sea salt and freshly ground black pepper, to taste
1 tablespoon cider vinegar
1 tablespoon chopped garlic
Garnishes: 1 tablespoon chopped fresh parsley; 2 tablespoons crumbled feta cheese; chopped walnuts
Cut three or four slits (about 2 inches long, 1/2 inch deep) into eggplant, coat with balsamic vinegar, and grill (or roast in 400° oven about 20 minutes) until eggplant collapses. Scoop flesh from eggplant, discard skin, and roughly chop the flesh. Place in a medium-size mixing bowl. Add ground walnuts, Olympic Extra Virgin olive oil, salt and pepper, vinegar, and garlic; mix well and check seasoning. Spoon into a serving dish and top with parsley, feta, and chopped walnuts. Serve with warm pita bread.
eggplant and garlic spread credit: Heath Robbins
Well the spinach pie turned out to be a big hit the first time we made it, so it’s a permanent addition to the menu.
We make our own phylo dough, and instead of butter use olive oil! We use organic spinach, and the result is delicious!
See you on tuesday!
The last few pieces of Spanakopita! (photo by Wendy Schapiro)
We just made a find! My cousin in Greece called me and said his sister’s brotherinlaw (business is always like this in Greece, family relations!) has beautiful jumbo Amfissa Olives for sale. We sampled them and loved them, and bought a truckload! They are on the way and will be available in 29lb net weight wholesale tins.
Amfissa is an excellent quality Greek table olive grown in Amfissa, Central Greece near the oracle of Delphi. Amfissa are large, round, and dark brown, and have a semi-firm bite and a wonderful nutty flavor with a lemony zing!
What a great market! Park setting, shade, homemade ice cream vendor, and an amazing selection of farmers and craft food makers.
We are here sampling our evoo, and have our famous local stuffed grape leaves available, as well as other treats made with our xv olive oil, including fresh baked olive bread, olive oil and honey cookies (no butter or sugar), and more!
Tuesday’s at Cold Spring Park, 1200 Beacon St
from July 10 through October 25
1:30 pm – 6:00 pm
Every friday you can taste and buy our evoo in Charles square (near Harvard Square)!
In addition to our evoo, we will be selling homemade Greek food, but this isn’t any Greek food, its made with local Massachusetts ingredients! We had Vaia’s famous stuffed vegetarian grape leaves, which are made by my aunt Vaia with local grape leaves from pruning that occurs at local vineyards this time of year. These delicious delights were first “discovered” when they made their way onto Oleana’s menu a couple years back. Yummy!!
These cool grocers/delis/cafes in JP now feature our evoo. We have JP on lockdown now, as all the cool little farm to table restaurants there use our oil, and now you can buy it for home as well! Now if there only wasn’t so much traffic on Centre Street all the time!
City Feed and Supply, Jamaica Plain, MA
1st Annual Lamb N' Ale Chef's Appreciation Day!
Our family appreciates the chef’s that use our evoo in their wonderful restaurants, and we’ve become friends with most of you. We’d like to extend our Greek hospitality by inviting you to our home for what else, a lamb roast!
Furthermore Paul brewed two of his favorites home brews and will be celebrating his recent brews by sharing them with the chefs!
Lamb and Ale,can life be any better?
Sofra Bakery is now selling Olympic Evoo. Our oil is the exclusive finishing oil that one of our favorite Chefs and friends Ana Sortun uses, and it is now available for sale in retail bottles at Sofra. This cozy spot is a very unique bakery/cafe/market, similar to what I grew up with summers in Greece, but rare here in the States.
Sofra Bakery & Cafe
1 Belmont Street
Cambridge, MA 02138-4404
(617) 661-3161
Two months ago baby Daniela was born, I neglected to introduce her to everyone, so here she is supervising the Easter Lamb Roast 
).
This year’s Easter was a success! The weather as you know turned out to be nothing short of a perfect day. Well I decided to do a step-by-step guide to roasting a whole lamb, for those of you interested in doing it (or just call me and I’ll bring my spit to your event and cater the whole lamb!)
Feeds: 30-40lb lamb about 10-14 people, fewer if they are Greek
What you need:
A Spring Lamb, preferably under 45 lbs. dressed (I get my lamb live usually and slaughter it myself, I’ll cover how to do that in another post for the bold ones in the audience)
Olympic Extra Virgin Olive Oil
Sea Salt
Pepper
Wild Oregano from Mt. Olympus
Lemons
Optional for stuffing:
Slices of Feta Cheese or Kaseri (1lb)
3 Chopped Onions
2-3 cut Lemons
I included photos, so you can see how I secure the lamb to the spit.
I start the fire, I don’t use liquid fuel as I believe it is unhealthy and not natural. I use the chimney, and only use hardwood charcoal, no fake briquettes, etc. I also use watersoaked applewood and some other species of wood thrown in to add a little more flavor through the smoke.
Optional Stuffing:
Stuffing for the purpose of flavoring the meat, not as in spooning stuffing like a turkey. This adds a lot of flavor to the lamb, and I do it when I’m not lazy. You have to sew the belly close tight, the cheese melts and drips and really kicks up the flavors.
The key is to slow cook, about 4-5 hours. Salt liberally, don’t worry, it won’t be too salty. I also apply the Olive Oil about once every 30 minutes, but be careful not to drip too much as it will cause a flareup.
When you cut the meat and plate it, sprinkle some oregano, a little lemon juice, and salt to taste. Yummy!
Formaggio kitchen in Cambridge and South End Boston is now stocking our Olympic EVOO in both sizes. Be sure to ask to see their cheese “cave” when you’re there, its easy to blow $100 on cheese here, but its Oh so Good!
Russos in Watertown now offers both the 1L and 3L sizes of Olympic Early Harvest Extra Virgin Olive Oil!
We’ll be there soon doing samplings and demos in their wonderful store.
Russos has a beautiful store teeming with culinary finds!
I love this gourmet shop/wine shop, it is just the right size, has just the right mix of products, from wine, to a deli, to kitchen tools and other hidden treasures, in a lovely atmosphere.
Shubies now features Olympic Early Harvest Extra Virgin Olive Oil!
Wine, Cheese, Olive Oil, Heaven!
Our 1L Early Harvest Extra Virgin Olive Oil is now being sold on Amazon.
Even better, it is being stocked and shipped by Amazon, so it qualifies for free shipping!
We had so many people across the country email us, so we decided it’s just not fair for only New Englanders to taste Real Extra Virgin Olive Oil!
We went through 5 cases today at Marty’s! It was a pleasure meeting everyone who loved our Olympic EVOO. We converted some people who thought they had to spend $25 for a small bottle of olive oil to our 3L sizes of EVOO at Marty’s bargain prices.
We’ll be back soon!
One of our personal favorite restaurants finally switched to a Our Real Early Harvest Olympic Extra Virgin Olive Oil! Welcome to the family guys!
Two of the finest Greek food markets in the Boston area now carry Olympic Evoo, and have the freshly pressed November 2010 harvest in stock!
Two of the best gourmet shops around, Savenor’s (Cambridge and Boston) and Marty’s in Newton, MA are carrying our Evoo!
As you know our Olympic Early Harvest Extra Virgin Olive Oil is only pressed once a year, in November, from early harvest green olives. Well this years batch just arrived, and good thing, as we were 100% sold out!
Easter and Passover are not only very important religious holidays, but a chance to prepare my favorite meal, whole spring lamb roasted over a real wood fire! Yummy!
During the slow roasting, I use almost an entire bottle of Olympic Evoo, and also plenty of hand picked wild Oregano from Mt. Olympus Greece (which is coming soon by the way as a new product, just as soon as my uncle and his men pick enough of it to make worthwhile to ship). Stay tuned for more coverage and a start to finish recipe and video of how to roast a lamb.
A spring lamb and a goat on the spit last easter
I came across this article on the Mayo Clinic’s website, and found it to be very interesting. I also included the key excerpts below. In addition to tasting better and being more aromatic, a real, unadulterated, unblended, Extra Virgin Olive Oil (like Olympic!) has much higher levels of polyphenols, the type of antioxidants that make Olive Oil so heart healthy.
When choosing fats, olive oil is a healthy choice…..According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease……..”extra-virgin” olive oils are the least processed forms, so they’re the most heart healthy. Those types contain the highest levels of polyphenols, a powerful antioxidant that also can promote heart health.
Our first shipment of our 2010 Early Harvest Oil is just days away from arriving in our warehouse. Due to the strikes in Greece it has been delayed over a month, but its finally almost here! This is the MSC England, the 850 foot cargo vessel carrying our precious oil!
Our new website is officially up today! Thanks to everyone for visiting and check back soon and often for exciting events, recipes, and coverage of cool happenings !
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