Greek Salad with Organic EVOO Yield: 4 servingsTime: 15 minutes Ingredients 600 g ripe tomatoes, cut into wedges 1 medium cucumber (250 g), sliced 120 g red onion, thinly sliced 120 g green bell pepper, sliced 150

Grilled Sea Bass with Lemon, Herbs & EVOO Yield: 2 servingsTime: 25 minutes Ingredients 2 whole sea bass (about 350–400 g each), scaled & gutted 30 ml Organic PGI Lakonia extra virgin olive oil (plus extra to finish) 1

Warm Lentil Salad with Herbs & Olive Oil Yield: 4 servingsTime: 35 minutes Ingredients 250 g brown/green lentils, rinsed 1 bay leaf 1 small carrot (80 g), diced 1 small onion (100 g), diced 1 celery stalk (70 g),

Tomato–Olive–Oregano Bruschetta Yield: 8 piecesTime: 15 minutes Ingredients 1 rustic baguette (about 300 g), sliced into 8 pieces 50 ml Organic PGI Lakonia extra virgin olive oil 250 g ripe tomatoes, seeded and diced 60 g black olives, pitted

Classic Basil Pesto with Organic PGI Lakonia Extra Virgin Olive Oil Yield: 4 servingsTime: 15 minutes Ingredients 50 g fresh basil leaves 30 g pine nuts (lightly toasted) 1 garlic clove 60 g grated Parmigiano Reggiano or

Olive Oil Ice Cream with Organic PGI Lakonia Extra Virgin Olive Oil Yield: 4–6 servingsTime: 35 minutes + 4 hours chilling Ingredients 300 ml whole milk 200 ml heavy cream 4 egg yolks 100 g sugar 80

Pan-Seared Sea Bass with White Wine & Olive Oil Sauce Crispy sea bass cooked in rich olive oil and finished with a zesty white wine reduction. Elegant and simple Mediterranean flavor. Ingredients 2 sea bass fillets (skin-on)