Beetroot roasted with cumin and anise, sliced paper-thin, with feta, walnuts and drops of Biolea Neratzi bitter-orange olive oil. Five ingredients.
Roasted beetroot carpaccio with feta and orange olive oil
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Chocolate Chantilly with orange olive oil
Two ingredients, no cream or sugar: dark chocolate whisked over ice, finished with drops of Biolea Neratzi bitter-orange olive oil and sea salt.
Oven-braised artichokes with potatoes and onions
A Cretan ladera by Nancy Harmon Jenkins: artichokes and potatoes roasted in lemon and almost 100 ml of Biolea extra virgin olive oil. A full vegetarian meal.
Lamb with oregano in lemon olive oil
Cretan Sunday lamb from chef Michalis Papadakis: braised slowly in Biolea Lemoni olive oil with lemon juice, oregano and white wine. Serves six.