LIFE & CULTURE
XpatAthens
Friday, 08 May 2015 08:00
35 Greek Olive Oils Awarded 'Best In The World' For 2015
Thirty-five extra virgin olive oils from Greece have achieved the distinction “Best in the World” for 2015 at the New York International Olive Oil Competition (NYIOOC), a much stronger showing than in 2014 and a clear sign that the determination of olive oil producers in Greece is paying off.
Twenty-one percent of Greek entries in the world’s largest and most prestigious olive oil quality contest were awarded this time, a lower success rate than rival producer countries Spain and Italy, but a marked improvement over last year’s tally. Nineteen Gold Awards and 16 Silver Awards went to Greek oils. To see a list of the best Greek olive oils for 2015, please click HERE.
Greece submitted more entries (168) in the annual competition than any other country, an indication that producers are striving for quality and to distinguish their brands in the marketplace.
“Winning at the NYIOOC was a big honor for our family,” said Diamantis Pierrakos, who was in New York with his brother Dino to accept the award for the Gold Award-winning brand, Laconiko. “Being recognized at this very prestigious competition has proven to us that our hard work and sacrifices we have made are finally paying off. This distinct recognition is a message that our family, from the small region of Lakonia, Greece, produce one of the world’s best extra virgin olive oils.”
Greek producers have long sold their olive oils in bulk to foreign producers who used the robust kick of the mostly Koroneiki varietals to lift the taste of inferior blends. In recent years, even in the midst of a wrenching economic crisis, Greek olive oil companies have unveiled new, innovative brands while stepping up the quality of their products.
“Greek olive oil quality is trending higher,” said Curtis Cord, NYIOOC president. “What we are seeing now is the rise of Greek olive oil brands to the world stage, a stage on which they rightfully belong.”
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Local News
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Thursday, 07 May 2015 08:00
Prepare Your Own Natural Homemade Mosquito Repellent
Summer is nearly here and this brings our old friends the mosquitoes! You can find many mosquito repellents on the market but most of them contain chemical substances.Here are 2 mosquito repellent recipes that are great for the whole family! They are easy to make with simple ingredients.
Natural Body Mosquito Repellent:
Ingredients:
60 ml Jojoba oil or almond oil or coconut oil
20 drops of eucalyptus essential oil
20 drops of cedar essential oil
10 drops of green tea essential oil
3 drops of geranium essential oil
2-3 vitamin E capsules
Preparation:
Pour the vegetable oil and the essential oils in a spray bottle, shake it. Add the vitamin E, and your mosquito repellent is ready. You can spray your body with it whenever you wish.
To read more, please visit: Family Goes Out
Published in
Kids Life
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Monday, 11 January 2021 07:00
Top 5 Local Dishes To Try In Athens
Although indulging in a satisfying meal is a pleasure for most people, Greeks in Athens take their food even more seriously.
Unlike some of the spicier specialties found in other parts of the world, Athenian dishes are mild and flavorsome. For the most part, the seasonings used in Greek cooking are the ones you already y have in your spice rack. Another benefit is that Greek cuisine consistently uses olive oil instead of the unhealthy oils that can harm our circulatory systems and hearts.
We’ve chosen 5 of our favorite dishes that you should make sure to taste whenever you find yourself in Athens.
1. Keftedes
These crispy deep-fried balls come in many varieties depending on what part of Greece you visit. For example in Santorini, keftedes are made from juicy local tomatoes, and in Sifnos from chickpeas. However, the most typical varieties are meatballs, cheeseballs, and fishballs.
2. Melitzanosalata
Melitzanosalata is the Greek alternative to Babaganoush, a delicious eggplant dip/spread typically accompanied by crunchy bread or pita bread.
3. Moussaka
Baked and similar to eggplant parmesan but without as much tomato sauce. The dish contains cinnamon, eggplant, ground beef, onions, oil, potatoes, topped with a thick bechamel sauce.
4. Pastitsio
Pastitsio is much like lasagna but not as saucy. The dish consists of layered bucatini-style pasta, ground beef, tomato sauce, and toppings similar to moussaka but not as thick.
5. Stifado
Stifado, one of the most flavorsome stews in Greek cuisine, can be made with beef, octopus, or rabbit– a delicious stifado calls for lots of whole small onions, tomatoes, vinegar, wine, and spices.
Although these are our top 5 picks of dishes to try in Athens, countless other dishes are just as tasty and well worth trying.
Published in
Greek Food & Diet
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Thursday, 07 May 2015 08:00
Greece Takes Part in ‘European Clean-up Day’ Campaign
Greece is participating! European Clean-up Day is running from May 8-10. It is a Europe-wide annual clean-up day coordinated by the European Week for Waste Reduction (EWWR) in order to reduce littering in nature and give visibility to the issue.
Over 4,500 volunteers of all ages throughout Greece have already registered their action (beach, underwater and forest clean-ups) with the Hellenic Marine Environment Protection Association (HELMEPA), the coordinator for the European Clean-up Day in Greece. These locations are across 50 coastal and mountain areas, displayed on the campaign’s e-map. Last year, some 5,000 volunteers participated in the event.
HELMEPA invites all to give a helping hand by organizing their own beach, lake, river or even forest, park or neighbourhood clean-up.
For more information about how to participte, please visit Greek Travel Pages.
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Greece In The News
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Tuesday, 05 May 2015 17:35
Ancient Olympia Excavations Reveal 30m Colonnade
Excavators believe that additional remnants of an ancient gymnasium still lie hidden, but drainage problems are hindering work.
Another thirty metres of the eastern stoa, or colonnade, of the gymnasium at Ancient Olympia has been revealed in excavations, the Central Archaeological Council said, after a meeting that approved a study to drain rainwater from the site.
Another thirty metres of the eastern stoa, or colonnade, of the gymnasium at Ancient Olympia has been revealed in excavations, the Central Archaeological Council said, after a meeting that approved a study to drain rainwater from the site.
According to the culture ministry, the gymnasium is a large quadrangular building, with central court surrounded by stoas. A series of rooms for the athletes probably occupied the west wing. The better-studied east wing consists of a solid outer wall, an internal double Doric colonnade, and another colonnade of sixty columns along the court.
The colonnade along the court has been excavated to 70 metres; the recent excavations add 30 to this, while excavators estimate another 80 metres remain to be uncovered, if the project can secure further NSRF funding. The project has been included in the 2007-20013 NSRF cycle of funds, which is running out.
To read more, please visit: TheTOC
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Local News
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Monday, 04 May 2015 18:11
Traditional Greek Pasta - Pastitsio
Regardless of where pasta originated from, the Greeks have embraced it with open arms and typically incorporated it into their cuisine to make it their own. As well as the many known dishes such as Spagetti Bolognese and Carbonara, which is just as popular in Greece as abroad, there are many other pasta dishes which have been given that Greek touch to them to make them uniquely Greek, such as Pastitsio. Pastitsio is an all time favourite in Greece, especially with children.
This pasta recipe is a great meal to make for a casual dinner with friends, you can make the meal ahead of time, and then, when ready, put it in the oven to bake before serving. Ideal when you don't want to spend a lot of time in the kitchen.
Ingredients
500g pastitsio or macaroni pasta
500g mince
1 onion, finely chopped
1 carrot, peeled and grated
1 tablespoon parsley
2 tablespoons butter
pepper, salt
2 large fresh tomatoes, grated (or 3/4 tin of tomatoes, chopped)
1 or 2 egg whites
2 teacups grated cheese
Bechamel Sauce
1 litre milk, warmed
4 tablespoons heaped plain flour
fresh nutmeg - grated, 3 quick grates (or 3 pinches dried nutmeg)
125g butter
2 egg yolks
salt, pepper
Preparation
Fry onion in butter until soft.
Add mince, fry until brown, breaking up any lumps of mince so it is all small.
Add the grated carrot and parsley and mix in.
Add the tomatoes, which have been grated or put in a blender.
Add salt and pepper. Add some water - about 100-150ml.
Cover and leave to simmer for half an hour.
When ready, cool slightly and stir in the egg whites.
Boil the pasta until al dente. Drain.
Meanwhile you can make the bechamel sauce
To make the bechamel sauce:
Melt the butter in a large saucepan.
Add the flour and mix in well for a while until it goes a bit yellow but doesn't burn.
Add a little milk, mix it in well and slowly add all the rest of the milk.
(At the start use a wooden spoon to mix the flour with the butter, then change to a whisk when adding the milk.)
Whisk thoroughly to make sure there are no lumps.
As you add the milk, have it on a low heat then once all the milk has been added and there are no lumps, you can increase the heat slightly to heat the milk and stirring regularly, the sauce will thicken.
When you add the milk, this is the time that it is possible for the sauce to get lumps in it, especially if you haven't made this sauce before.
To rectify, take the saucepan off the heat, and use an electric hand mixer on the sauce (in the saucepan), until you have a smooth sauce and all the lumps are gone. Return to the heat and warm until it thickens.
Add a little salt and pepper and the nutmeg, be careful not to add too much nutmeg - it really only needs a little amount to give the sauce a wonderful flavour. About 3 quick grates of a fresh nutmeg or 3 small pinches of dried nutmeg.
Nutmeg is only used in bechamel sauce when made to go with pastitsio. If you are using this recipe to go with another meal, you can omit the nutmeg.
When the sauce thickens, leave to cool a while, then add 2 egg yolks, and stir in to the sauce.
In a large deep baking tray, place half the pasta in the tray.
Sprinkle 1 cup cheese over the pasta.
Spread all the mincemeat over the pasta evenly.
Finish with the rest of the pasta, flatten out over the mincemeat.
Sprinkle over the pasta the other cup of cheese.
Pour bechamel sauce all over the top of the pasta and ensure it covers all the pasta.
Dot little pieces of butter over the top of the sauce to give it colour.
At this stage you can leave the pastitsio to bake later or bake straight away.
Bake in a moderate oven for approximately 30-45 minutes, depending on whether the food is already hot or not.
The sauce should have a lovely golden colour.
As with all baked macaroni recipes, even if the food is hot, baking it will help set the layers of food.Source: Ultimate-Guide-To-Greek-Food
Published in
Greek Food & Diet
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Monday, 04 May 2015 17:54
Ferries To The Greek Islands 2015 – Cyclades
One of the best parts of getting to Greece’s many islands is undoubtedly the trip. Daily, dozens of ferries depart from the main ports of Attica – Piraeus, Rafina and Lavrio – to the most popular Greek island destinations. The Cyclades, in the Southern Aegean, are among the most visited. Favorites? Mykonos, Santorini and Paros, to mention a few.
Every summer, holidaymakers flock from across the globe with one or more of these tiny Greek islands on their travel agenda. One of the best parts of getting to Greece’s many islands is undoubtedly the trip. Daily, dozens of ferries depart from the main ports of Attica – Piraeus, Rafina and Lavrio – to the most popular Greek island destinations.
The Cyclades, in the Southern Aegean, are among the most visited. Favorites? Mykonos, Santorini and Paros, to mention a few.
Northern Cyclades
Northern Cyclades
Kea (Tzia), Kythnos, Syros (the capital of the Cyclades), Andros, Tinos, Mykonos, Delos and Renia.
Central Cyclades
Serifos, Sifnos, Antiparos, Paros, Naxos, Donoussa, Irakleia (Heraklia), Schinoussa, Koufonissia and Amorgos.
Southern Cyclades
Milos, Kimolos, Folegandros, Sikinos, Ios, Santorini and Anafi.
Traveling by Ferry to the Cyclades Islands?
The ferry trip to the Cyclades is for most travelers part of the fun and in many cases the only option. Very few of the isles have airports and there are no flight connections to link these islands with one another. What’s more, ferries are much cheaper than flights.
Central Cyclades
Serifos, Sifnos, Antiparos, Paros, Naxos, Donoussa, Irakleia (Heraklia), Schinoussa, Koufonissia and Amorgos.
Southern Cyclades
Milos, Kimolos, Folegandros, Sikinos, Ios, Santorini and Anafi.
Traveling by Ferry to the Cyclades Islands?
The ferry trip to the Cyclades is for most travelers part of the fun and in many cases the only option. Very few of the isles have airports and there are no flight connections to link these islands with one another. What’s more, ferries are much cheaper than flights.
Greek ferry services today are upgraded and quick. Holidaymakers can chose to travel with high speed hydrofoils or the more conventional and larger ferries, which transport vehicles as well.
Popular islands like Mykonos and Santorini, which cater to thousands of international visitors all-year-round, do have international airports and tourists can catch direct flights from a number of European capitals.
The majority of holidaymakers visiting Greece, fly to Athens and then catch a ferry to the islands. Most of the isles, at least during the summer, are very well connected to Attica by ferry.
Athens and its Ports
Piraeus Port: The country’s largest port and shipping hub is just 12km from the Greek capital, on the eastern coast of the Saronic Gulf, and easily reached by public transport (Metro, train and bus).
Athens and its Ports
Piraeus Port: The country’s largest port and shipping hub is just 12km from the Greek capital, on the eastern coast of the Saronic Gulf, and easily reached by public transport (Metro, train and bus).
Rafina Port: A much smaller port on the eastern coast of Attica, closer to Athens Airport and very convenient when traveling by ferry to the Northern Cyclades: Andros, Tinos and Mykonos. It is accessible by bus both from central Athens (Pedion tou Areos Park) and from Athens International Airport.
Lavrio Port: A busy little port in the summer on the southeastern coast of Attica, from where ferries to the islands of Kea (Tzia) and Kythnos depart, also offering a wide variety of sailing rental options. It can be reached by bus both from Athens and Athens International Airport.
Ferries to major islands depart daily from Athens early in the morning, between 7:00 and 8:00 and in the evenings, from mid-May to mid-September. Smaller islands are served with routes on most days of the week. Far-away destinations are usually run at night.
The port of Rafina is a better option for holidaymakers wishing to visit the the Northern Cyclades (Andros, Tinos and Mykonos) with much shorter travel times.
To read more, please head to Greek Travel Pages for more information about how to book, ferry schedules and routes.
To read more, please head to Greek Travel Pages for more information about how to book, ferry schedules and routes.
Published in
Travel Greece
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Monday, 04 May 2015 09:47
Mini Heat Wave In Athens
Pull out the sunglasses, hats, and sunscreen ~ this week is going to feel like summer! Despite it being early May, the first mini heat wave will hit Athens this week. Here's a look ahead at the weather for the first week of May.
Monday May 4: 14 - 25 degrees
Tuesday May 5: 18 - 30 degrees
Wednesday May 6: 18 - 31 degrees
Thursday May 7: 18 - 31 degrees
Friday May 8: 18 - 28 degrees
Saturday May 9: 18 - 25 degrees
Source: Meteo.gr
Monday May 4: 14 - 25 degrees
Tuesday May 5: 18 - 30 degrees
Wednesday May 6: 18 - 31 degrees
Thursday May 7: 18 - 31 degrees
Friday May 8: 18 - 28 degrees
Saturday May 9: 18 - 25 degrees
Source: Meteo.gr
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Local News
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Sunday, 03 May 2015 01:17
Café Avissinia: Flea Market Find
Sooner or later almost everyone in Athens, tourist or local, heads for the flea market, the city’s oldest bazaar, below Monastiraki Square. Although it’s busiest on Sundays, all week long you can rummage through the antiques – furniture, bric-a-brac, mirrors, paintings, vintage toys, statuettes, vases, silverware – spread out in colorful disorder in front of the small shops that line all four sides of Avissinia Square. There are still treasures to be found for those with patience, and it’s one corner of Athens that has kept its funky character more or less intact over the decades.
One treasure that requires neither a keen eye or a connoisseur’s expertise is Café Avissinia, the square’s only establishment where the antiques are not for sale. A restaurant/watering hole, where you can stop for a coffee or a full course meal, the Café is more than just a place to grab a bite. With its old-fashioned rush-seated chairs and marble-topped tables, pink floral wallpaper, tiled floors and stained glass or painted windows, it feels part ancestral home, part elegant 19th-century Viennese coffee house. Portraits and landscapes fill the walls, lining the stairs to the second dining room and roof terrace; period sconces and chandeliers shed a gentle light; and porcelain platters, pitchers and vases on high shelves give diners plenty to contemplate while awaiting their order.
That the café blends in perfectly with the square was no accident. Its owner-founder, Ketty Koufonikola, chose the location because it reflected her own interest in art and antiques. And because it seemed like a good place where she could combine them with her other passions, cooking and entertaining.
As her son and current manager, Nikolas, told us, when she opened the café in 1986, the upstairs still operated as an auction house, and the all-male proprietors of the antiques shops did not take kindly to this female interloper. But Ketty was no ordinary woman. A native of Thessaloniki who’d spent many years in London, “she had a balance between her aristocratic side and her free-spirited tomboy side,” said 40-something Nikolas. “If I had to describe my mother, I’d say she’s the Greek Martha Stewart, without being such a perfectionist. She’s a great hostess but she’s also down to earth, a warm personality, and she can handle any situation. In those days, she was like Bouboulina [the legendary sea captain in the Greek War of Independence], that rare creature, a woman who was the boss in a man’s world.
To read more, please visit: Culinary Backstreets
Article written by Diana Farr Louis
To read more, please visit: Culinary Backstreets
Article written by Diana Farr Louis
Published in
Restaurants In Athens
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Monday, 08 July 2024 07:00
Open Air Cinemas In Athens
Nothing defines Greek summer as much as open-air cinemas do; in fact, almost every Athenian neighborhood has an outdoor cinema, or 'therinos' as they are called in Greek.
Some summer cinemas in Athens offer extraordinary views of the Acropolis; others are surrounded by fragrant gardens that fill the air with the sweet scent of jasmine and orange blossoms while others are right next to the sea.
The decades-old tradition of open-air cinemas is still alive and kicking, in fact, there are more than 60 outdoor cinemas in the Attica region alone. Open-air cinemas are a great summer outing for the young and old alike; there you'll sip on an ice-cold beer, enjoy an ice cream or snack and smoke a cigarette without being told off.
Interesting Facts
- Movies are not dubbed and will be subtitled in Greek
- There are usually two movie screenings, one at 21:00 and another at 23:00
- It's best to purchase your tickets ~20 minutes ahead of time to avoid a long queue
- Seats at open-air cinemas are not numbered, you can sit wherever you like
- Most cinemas have a bar where you can order snacks and drinks
- Most cinemas have intermissions
Iconic Open-Air Cinemas in Athens
Cine Paris
@cineparis.athens
Founded in 1920 in the heart of Plaka, this iconic cinema has reopened after 4 years of restoration and offers an enchanting rooftop cinema experience with stunning views of the Acropolis.
Why We Like It: For its rich history, captivating ambiance, and the perfect blend of cinema and breathtaking scenery.
Address: Kidathineon 22, Athina
Telephone: 21 0325 2996
Cine Thission
@heleniflessas
This historic cinema was established in 1935 and has been in operation ever since. Much like Cine Paris it offers excellent views of the Acropolis.
Why We Like It: For homemade snacks and carefully selected drinks that are served at the bar.
Address: 7 Apostolou Pavlou, Thission
Telephone: 210 34 20 864
Cine Dexameni
@apozagkos
A favorite among locals, this cinema is located in the upscale area of Kolonaki and has been in operation for many years.
Why We Like It: After the screening, you can enjoy a nightcap in one of the area's high-end bars.
Address: Platia Dexamenis, Kolonaki
Telephone: 210 36 23 942
Cine Aegli
@youflycom
Cine Aegli
@youflycom
Located inside the historic Zappion Garden, Aegli is the oldest summer cinema in Athens and has been in operation since 1903.
Why We Like It: Its old-world charm, verdant garden, and delicious snacks.
Address: Zappio Garden (entrance from Vas. Olgas Avenue)
Telephone: 210 33 69 300 (ext. 5)
Published in
City Discovery
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