“Our olive oil has an emerald green colour, high density, and the typical peppery and fruity aromas of the fresh, unripe olive.”
Pavlos GeorgiadisEthnobotanist & Entrepreneur
As an ethnobotanist and advocate for sustainable food systems, Pavlos spent 12 years traveling and researching different indigenous communities, before returning to his homeland of Greece and founding Calypso, one of Greece’s first family farming startups.
The organic olives and single varietal extra virgin olive oil, of Calypso, come from the ancient olive trees of the indigenous variety ‘Makri’. In centuries past, grafting domesticated varieties with wild olive trees, was the only way for the trees to survive the extreme climatic conditions of the Thracian coast. The unique taste personality of Calypso comes from these ancient varieties and distinct microclimate.
Pavlos and his family use the same traditional harvesting methods that their family has been applying for four generations. Their carefully cultivated 1000 trees thrive in clean healthy soils full of life. They follow an agroecological approach in order to increase soil biodiversity, structure and fertility. The olive oil has an emerald green colour and high density. It is peppery and has fruity aromas of the fresh, unripe olive. They cure table olives in the traditional way, allowing them to ferment slowly in order to maintain their full flavour and nutritional value.
Greece is going through a deep financial crisis, which led to widespread unemployment, especially among the youth. Many young people are returning to the land in seek of opportunities and there is a new awareness across the society that marks a shift to local consumption. This is happening despite the lack of a well-structured agrifood policy for the support of small scale producers, which are the vast majority of farmers in Greece. However, as the economy goes down, creativity is on the rise, and many young people are creating new linkages, merging tradition with scientific knowledge, in order to drive a renaissance of the Greek countryside. In addition to Calypso, Pavlos is active in several food community projects promoting sustainable food systems.
Kapasoudia is the traditional recipe for enriching a good chicken soup with dumplings, originating from Asia Minor. It is quite rare and few families still cook this traditional soup at Christmas.
Photo Credit - Theophilos Gerontopoulos
Ingredients - serves 6
1 (1.5 kg) free range chicken
3L cold water
5 table spoons Calypso Single Varietal Extra Virgin Olive Oil (can be substituted with high quality extra virgin olive oil)
2 Tbsp whole grain mustard
5 Tbsp Butter
1/2 cup fresh lemon juice
2 large egg yolks
kosher salt & freshly ground pepper
2 cups all-purpose flour
3/4 cup luke warm water
3 table spoons Calypso Single Varietal Extra Virgin Olive Oil (can be substituted with high quality extra virgin olive oil)
1 table spoon sea salt
1 medium-large onion, diced
2 table spoons Calypso Single Varietal Extra Virgin Olive Oil (can be substituted with high quality extra virgin olive oil) chicken offal (heart, liver, kidneys) - finely chopped
50g of minced beef
salt & pepper
Steamed seasonal vegetables
Thickly cut potatoes, fried in Calypso Single Varietal Extra Virgin Olive Oil
1) In a large stockpot, combine the chicken with olive oil and water. Bring to a boil over medium to high heat, then immediately reduce the heat to a very low simmer, and skim the foam from the surface.
2) Cover and simmer on low until the chicken is cooked through and tender. This can take between 2-3 hours depending on the size and age of the chicken.
1) Whilst the chicken is cooking, prepare the Kapasoudia dumplings.
2) Combine water and olive oil in a jug.
3) Place a bowl on top of a kitchen towel to prevent it from slipping whilst working. Mix the flour and salt together in the bowl and make a well in the center. In a steady stream pour the water and olive oil into the flour mixture, stirring constantly with a wooden spoon
4) Once the water has been added, use your hands to bring it together. If the dough does not come together, add additional water by the teaspoon.
5) Transfer the dough to flat work surface and knead for about two minutes until smooth and elastic. It should bounce back slowly when pressed with your finger.
6) Place dough into a plastic zip-lock bag, expelling all air, and leave to rest, at room temperature, for at least 15-30 minutes and up to 2 hours.
7) The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.
8) In a large skillet heat the olive oil and then cook the onions until translucent, over medium-high heat.
9) Stir through the chicken offal, minced beef, salt and pepper. Then remove from the heat and set aside to cool.
10) Using a rolling pin, roll out the dough on a floured surface to a 5mm thickness. Cut the dough in pieces of 4x4 cm. Place a teaspoon of filling in the centre of each wrapper and fold into a pouch, sealing the edges to ensure that the dumpling will not unfold when cooked.
Chicken Soup (cont'd)
1) Remove the tender chicken from the broth, add the dumplings and cook at a low simmer for a further 30 minutes.
2) Place the chicken in a heat-resistant ceramic pot. Rub with mustard and 2 Tbsp butter and sprinkle with kosher salt and freshly ground pepper. Place the chicken in a pre-heated oven (180°C) and roast until golden brown, about 30 minutes.
3) After the dumplings have been cooking in the broth for 30 minutes, prepare the “avgolemono” (a typical Greek egg-lemon soup finishing sauce).
4) In a medium sized bowl, beat the lemon juice, egg yolks, and pepper. Whilst whisking constantly, slowly add 2 cups of hot chicken broth. The mixture will thicken, but it is important not to curdle the eggs.
5) Pour the mixture back into the pot, stir and adjust for seasoning.
6) To serve; melt 3Tbsp butter with 1/2 tsp of kosher salt in a small pot and heat until golden-brown. Add the melted butter to the soup, and stir well to blend.
Serve soup alongside roasted chicken with thickly-cut potatoes, fried in olive oil, and steamed garden vegetables dressed in olive oil.
Extra-virgin olive oil, for its nutritional properties, has been linked to a great range of health benefits, including lower risk of suffering from cardiovascular diseases.
Dr. Marta Guasch-FerréDietician and PhD in Nutritional Epidemiology