Elies Throumpes

Elies Throumpes Recipe - Vegetarian Greek Dish with Black Olives and Salt

Region / culture: Greece | Preparation time: 2-3 days | Cooking time: 1-2 months | Servings: 10 |

Vegetarian diet

Introduction

Elies Throumpes, also known as Greek black olives, are a delicious and traditional dish that is easy to make at home. This recipe requires only two simple ingredients: olives and salt. The olives are cured in salt for a period of time, resulting in a unique and flavorful snack or addition to various dishes.

History

Elies Throumpes have been a staple in Greek cuisine for centuries. The curing process was originally used as a method of preserving olives for long periods of time. Today, this traditional recipe is still popular in Greece and is enjoyed by many as a tasty and healthy snack.

Ingredients

1 kg of thick black olives (called throumpes)
0.75 kg of thick salt

How to prepare

Wash the olives very well and let them drain in a strainer for 2–3 days.
Place layers of salt and olives in a deep clay pot, alternating between salt and olives.
Cover the pot with a towel and let it remain covered for 1–2 months. If the olives have sweetened, place them in clean cold water to preserve them for a long time (up to 2 years).
Whenever you want to eat some of the olives, remove them from the water and wash them well.
Use the olives in Greek salad, serve them as an appetizer with ouzo, or simply eat them plain.

Variations

Add herbs and spices such as oregano, thyme, or garlic for extra flavor.
Mix in lemon zest or chili flakes for a spicy kick.

Cooking Tips & Tricks

Be sure to wash the olives thoroughly before beginning the curing process.

- Use a deep clay pot for best results, as it helps to preserve the olives.

- Allow the olives to drain for a few days before layering them with salt.

- Keep the pot covered with a towel to prevent any contaminants from getting in.

- If the olives become too sweet, soak them in clean cold water to preserve them for longer.

Serving Suggestions

Serve Elies Throumpes as an appetizer with ouzo, or use them in Greek salads for added flavor.

Cooking Techniques

The key to making Elies Throumpes is the curing process, which requires patience and time. Be sure to follow the steps carefully to achieve the best results.

Ingredient Substitutions

If you can't find thick black olives, you can use Kalamata olives as a substitute.

Make Ahead Tips

Elies Throumpes can be made ahead of time and stored in the refrigerator for up to 2 years.

Presentation Ideas

Serve Elies Throumpes in a decorative dish with toothpicks for easy snacking.

Pairing Recommendations

Pair Elies Throumpes with a glass of ouzo or a crisp white wine for a traditional Greek experience.

Storage and Reheating Instructions

Store Elies Throumpes in an airtight container in the refrigerator. They can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Elies Throumpes contains approximately 50 calories.

Carbohydrates

Each serving of Elies Throumpes contains approximately 2 grams of carbohydrates.

Fats

Each serving of Elies Throumpes contains approximately 5 grams of fat.

Proteins

Each serving of Elies Throumpes contains approximately 1 gram of protein.

Vitamins and minerals

Elies Throumpes are a good source of vitamin E and iron.

Alergens

Elies Throumpes may contain traces of tree nuts.

Summary

Elies Throumpes are a nutritious and flavorful snack that is low in carbohydrates and calories. They are a good source of healthy fats and provide essential vitamins and minerals.

Summary

Elies Throumpes are a simple and delicious Greek dish that is perfect for snacking or adding to salads. With just two ingredients and a little patience, you can enjoy these flavorful olives at home.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. I remember it like it was yesterday. It was a warm summer day and I was visiting my friend Maria in her small village in Greece. As soon as I entered her home, I was greeted by the delicious aroma of garlic and herbs wafting from her kitchen.

Maria was busy chopping up fresh herbs and garlic, a big smile on her face as she worked. "Yiayia, I'm making Elies Throumpes," she exclaimed, holding up a bowl of olives swimming in a fragrant marinade. I had never heard of this dish before, but I could tell by the look on Maria's face that it was something special.

As Maria worked, she told me the story of how she learned to make Elies Throumpes from her own grandmother. She explained that it was a traditional Greek dish made with cured olives, garlic, and a mix of herbs and spices. The olives were left to marinate for several days, allowing the flavors to meld together and create a deliciously tangy and savory snack.

I watched in awe as Maria expertly mixed together the ingredients, her hands moving with the grace and confidence that comes from years of practice. She explained each step to me in detail, making sure I understood the importance of each ingredient and technique.

After the olives had marinated for several days, Maria served them to me with a crusty loaf of bread and a glass of chilled white wine. The flavors exploded in my mouth, each bite a burst of salty, tangy goodness. I couldn't believe something so simple could be so delicious.

From that day on, Elies Throumpes became a staple in my own kitchen. I made it for family gatherings, potlucks, and whenever I needed a quick and tasty appetizer. Each time I made it, I thought of Maria and her grandmother, grateful for the gift of this delicious recipe.

Over the years, I have made a few tweaks to the original recipe, adding a touch of lemon zest and a sprinkle of red pepper flakes for a little kick. Each time I serve it to friends and family, they rave about how delicious it is and ask for the recipe. I always smile and tell them the story of how I learned to make Elies Throumpes from my dear friend Maria.

As I sit here in my kitchen, preparing a batch of Elies Throumpes for an upcoming family gathering, I can't help but feel grateful for the people and experiences that have shaped my love of cooking. From my grandmother's traditional recipes to Maria's modern twists, each dish tells a story and brings joy to those who enjoy it.

I may never be a professional chef, but I am proud of the recipes I have collected and perfected over the years. And as I take a bite of the tangy, savory olives, I know that the memory of discovering this recipe for the first time will always bring a smile to my face.