Last week we delivered the fresh (2013 crop) Paeleon EVOO to the following stores: "To Your Health Market" (Merrill), "The Planted Seed" (Wausau), Grebe's (Wausau) and "Red Clover Market" (Weston). Check them out ... and as always, do not hesitate to contact me with any questions.
Vasileios
Paeleon is changing location!!! As of April 1st our new address will be 2345 Cty Hwy AB, Mc Farland, WI, 53558. Our tel number, website and e-mail addresses will be the same and are quoted below:
Tel: 1-920-359-1796
Website: www.paeleon.com
E-mail: vasileios@paeleon.com
We may be relocating but we are still the same! We renew our promise to provide our customers with Extra Virgin Olive Oil of superior quality that comes directly from our groves, in the Southern Peloponese, in Greece. We thank you for your business and look forward to continue serving you.
At this time I would like to say that I have been privileged to have lived in Northern Wisconsin for 4 years. I have made great friends and gained the trust of valued customers. Thank You!
Vasileios
The recipe below was presented at the Grebe's Cooking Class on Monday Feb25th 2013. Please feel free to give your comments and share your thoughts!
Fish
Ingredients:
1 lbs Fresh Fish Fillets
1 Fresh Lemon
1 Tbsp Fresh Thyme Leaves
1 Tbsp Paeleon EVOO
1 tsp Sea Salt
1 tsp Freshly Ground Pepper
Waxed Paper, Aluminum Foil
Directions:
In a baking tray lay a large piece of aluminum foil (it must be large enough to cover the fish in the end). Place a piece of wax paper on top of it. Place the fish on the wax paper and pour the Paeleon EVOO and the lemon juice on top. Mix well until the oil-lemon mix has covered the fish well. Add half the thyme leaves, the salt and the pepper on one side of the fillets. Turn over and do the same on the other side. Fold the wax paper over the fish and then fold the aluminum foil on top of it sealing the fish with the fluids inside. Bake for 20min at 350 F. Remove from the oven and serve hot.
The recipe below was presented at the Grebe's Cooking Class on Monday Feb25th 2013. Please feel free to give your comments and share your thoughts!
Garlic Sauce
Ingredients:
16oz of bread
6 cloves of garlic
1tsp salt
1tsp pepper
2tsp dried oregano
2/3cup Paeleon EVOO
1/4cup vinegar
Directions:
Soak the bread in water and squeeze until most of the water is out. Put inside the food processor. Add the rest of the ingredients and run through the food processor for 30 seconds. Pour inside a bowl and serve with fish.
The recipe below was presented at the Grebe's Cooking Class on Monday Feb25th 2013. Please feel free to give your comments and share your thoughts!
Semolina Cake
Ingredients:
1cup Paeleon EVOO
1cup Semolina Flour No1 (coarse)
1cup Semolina Flour Extra Fancy (fine)
2cups granulated sugar
4cups water
1/2 cup raisins
1/2cup slivered almonds
1 lemon peel
1 orange peel
1Tbsp cinnamon
1 cinnamon stick
Directions:
Boil the water with the sugar, the cinnamon stick, the peel of lemon and the peel of orange until the sugar dissolves. In a deep pot warm up the olive oil in medium fire. Add both cups of the semolina flour and stir well until it becomes light brown (for about 7 minutes). Add the cinnamon, raisins and the almonds and remove the pot from the burner. Use a small pot or a large spoon to pour the hot syrup onto the semolina mix. Be careful because the syrup is hot and it may spill when you first pour it over the semolina. Put the pot back on the burner and mix well until the syrup is absorbed by the semolina flour and the mixture gets thick. Pour out in a form and let it cool down completely.
The recipe below, was presented at the Grebe's cooking class on Monday, Feb 26th 2013. Please feel free to make comments and share your thoughts!
Greek Spinach Pie
The Crust
2cups All Purpose Flour
2Tbsp Paeleon EVOO
1tsp Vinegar
½ cup & 2Tbsp Water
Put the All Purpose Flour in a large bowl and add 2Tbsp of Paeleon EVOO and 1tsp vinegar. Rub it between your hands until the flour becomes slightly moist. Add the water to the flour mix and mix well. The dough will appear thick. Place the dough on a clean flat surface and use a rolling pin to open the fillo.
Tips:
As you open the fillo with the rolling pin you will see that after a while the fillo gets stuck and does not spread very well. When that happens you need to sprinkle 1tsp flour on the surface of the fillo. Turn the fillo to the other side and continue working with the rolling pin. It should spread easily now. Repeat if you have to.
Use 1Tbsp Paeleon EVOO to grease the pan.
The Pie
2 Bags of Spinach (rinsed and squeezed)
2tsp white rice
½tsp salt
1tsp Dill weed
2Tbsp Parmesan cheese
4oz Feta cheese in crumbles
½cup Paeleon EVOO
Center the fillo on the baking tray. Some of the fillo will hang over the sides of the tray (we will use that in the end to close the pie). Put one bag of spinach on the fillo. On top of the spinach spread the rice, the dill, the feta cheese and 1Tbsp Parmesan cheese. Add the second bag of spinach and spread 1 Tbsp of Parmesan cheese on top. Pour ¼ cup Paeleon EVOO on top of the open pie trying to cover as much of the surface of the pie as possible. Take the sides of the fillo and bring them towards the center until they meet and close the pie. Use a sharp knife to make long diagonal cuts on the surface of the pie (make sure you do not cut the fillo that makes the bottom of the pie). Pour ¼ cup Paeleon EVOO on top of the closed pie. Bake the pie at 335 F for 1Hr 15Min. Remove from the oven and serve it hot or cold.
I encourage all of my friends and customers to share recipes that use my olive oil. I will be sharing 4 recipes on this blog on Tuesday Feb 26th. Thanks!
I would like to thank Amanda Kostman for inviting me to talk to the members of her Strong Women Class in Merrill, on Thursday Feb 21st. It was a pleasure to meet with you al and get the opportunity to present my product.
On Monday Feb 25th I will be presenting 4 recipes of Greek dishes that use Paeleon EVOO. The recipes will also be available on the blog of our website (www.paeleon.com) later next week. Please do not hesitate to contact me with any questions. Enjoy!
Vasileio
Harvest of the Koroneiki olive trees continues at a good pace. We had some increased rainfall during this month, but that did not cause much delays. We expect the harvest to continue until the end of February, possibly longer!
We placed an order for 2000 young Kalamata olive trees. They are expected to be delivered in May and we hope to have them in the ground by the end of that same month. I'll post some pictures of the planting operations in May!
I would like to take this opportunity to thank all the customers and friends of Paeleon Olive Oil Products. 2012 was a great year for Paeleon. With your help, we managed to add products and also expand the area of our products availability. We look forward to serving you in 2013.
Thank you!
Vasileios
