Today we offer you the recipe for Dakos, a Cretan specialty.
This third part of our summer series highlights our green fruity organic olive oil, newly named ORIGINE.
This vintage is produced with organic olives from the Bastide du Laval estate. Our olive grove is nestled in the heart of the Luberon Regional Natural Park, just north of Aix en Provence and a stone's throw from Lourmarin.
The cultivation of olive trees is done according to the principles of organic farming.
The Aglandau variety is largely the majority. We also find Salonenque, Picholine, Bouteillan and Cayon. Aglandau and Picholine are the two French varieties richest in antioxidants, guaranteeing good preservation of the oil. In the mouth, we recognize their presence by what we call "ardence": a slight tingling at the back of the throat.
Planted on the edge of the climatic growing zone and regularly pruned, our trees produce little. In fact, they concentrate the very essence of their quality in the olives they carry.
Ingredients (for 6 people):
Preparation 10min
- 3 ripe tomatoes
- 250g crumbled PDO feta
- 6 slices of hard bread (spelt, country bread) or 12 Krisprolls
- Pepper
- Salt
- Oregano
- Black olives (Kalamata if possible)
Recipe :
1. Grate your tomatoes with a wide grid, drain the water from the tomatoes
2. Add olive oil , salt, pepper and oregano
3. Sprinkle your toast with olive oil
4. Place a nice spoonful of grated and seasoned tomato
5. Add the crumbled feta according to your taste
6. Add oregano and olives
7. Prepare 30 minutes in advance so that the toast softens
8. Add a drizzle of olive oil at the last moment
THE LITTLE EXTRA: delicious as an aperitif, if you use Kripsrolls or small toasts. Also excellent as a main course with an arugula salad as an accompaniment.
