ATHENA

This is one of the few Greek extra-virgin olive oils which claims to be pressed from 100 per cent Kalamata olives. The flavour is not at all sweet and is quite distinctive.
The olives for this oil come from groves varying from 50 to 5,000 trees which are farmed as small cooperatives in the Kalamata and Messinia regions of the southern Peloponnese. Because of the altitude few or no pesticides are needed.

The harvest starts before the olives are fully ripe in early to mid October on irrigated groves and mid November on unirrigated groves. Both traditional and centrifugal methods of processing are used.

This oil has a lightly nutty aroma with some grassy hay. The taste is quite bitter but rather attractive with the sour flavour of sorrel leaves. It is an unusual oil which cannot be ignored.

MARINADE FOR SWORDFISH OR TUNA

Marinate swordfish or tuna steaks in plenty of extra-virgin olive oil mixed with 2 tablespoons each of freshly squeezed lime and lemon juice, garlic, chopped chives, salt and pepper. After an hour or two remove the steaks from the marinade and grill or fry.