When you bite into a Kalamata olive, there’s no denying the immense flavour.

Instantly recognizable, Kalamata olives are known for their meaty, plump and juicy characteristics. And while they’re often served alongside breads and salads, drizzled with oil and paired with cheese, the Katamata olive — as an ingredient — adds a distinguishing punch to many different recipes.

Our Mediterranean Olive Biscuits are a savoury, unexpected way to use our favourite olives. Combined with oats and flour, a medley of spices, sun-dried tomatoes and feta, these scone-like biscuits can be served at brunch, as an accompaniment to lunch or salad or a great option if entertaining.

And if you’re into planning, you can make these babies ahead and freeze and enjoy at a later time. To start, soak rolled oats (yes, rolled oats!) in milk for 30 minutes and set aside.

To make the dough, mix Parmesan cheese, 1 cup of flour, butter, rosemary, oregano, salt and pepper, and knead until crumbly. Add soaked oats, a decent chunk of feta, sundried tomatoes, 4 eggs and a handful of pitted olives. Knead well until soft and sticky. Wrap the dough with plastic wrap and refrigerate for 30 minutes.

Mould dough into small balls and flatten slightly onto a baking sheet, lined with parchment paper. Bake for 10-15 minutes or until slightly golden.

Cool before serving.

For the full recipe: https://krinos.ca/recipes/mediterranean-kalamata-olive-biscuits/

Did you Know?

Kalamata Olives are cultivated only in Greece. Kalamata olives are known as one of the most renowned and sought after olive in the world. It’s also a premium olive, recognized as a Protected Designation of Origin (PDO) product.

If you’re looking for a seriously impressive dessert to serve at your next party, keep reading. Our Fillo Apple Bake is just that — apples baked in fillo, only jazzed up with a few extra steps to produce a delicious combination of silky sweet, warm spice and soft crunch. It’s a modern take on apple pie and you’ll be hungry just thinking about it.

To start: wash, peel and core apples, leaving a cylinder in each apple. Use a small ripe apple for this recipe and if you want, play with different apple varieties to get the flavour you like best. We like Courtlands, but Canadian fave Macintosh will work, too.

In a small bowl, combine sugar, ground cinnamon, ground clove, sesame seeds and almonds, finely chopped. Fill the centre of each apple with this sweet and aromatic mixture.

Next: butter the inside of an oven-safe covered casserole or baking dish. Cut fillo pastry in square pieces, large enough to wrap each apple. Place two pieces of fillo in the baking dish and an apple on top, and wrap with fillo. Continue wrapping each apple with fillo and sprinkle remaining mixture on top.

Cover and bake for 35-40 minutes. You’ll want to bottle the aroma coming out of your oven! Remove from the oven, sprinkle with sugar and allow apples to cool slightly before serving. Optional: add a scoop of French vanilla ice cream as homage to traditional apple pie.

Full Recipe: https://krinos.ca/recipes/salomes-apples-in-fillo-pastry-with-cinnamon/