Lesson “Greek Сuisine”

Together with our students, we have long wanted to learn how to distinguish good olive oil from bad, and learn how to taste it. A friend of our school, the owner of the Mana Gea, Leonid Tereshchenko organized classic olive oil tasting for us, and told us about the criteria for evaluating the quality of the oil. Extra virgin olive oil Mana Gea is made from Kalamata olives from Monemvasia, in the south-east of Greece. But what is a cooking lesson without food? Leonid, along with chef Alexander Stefoglo, created a menu characteristic for the province of Laconia. Pantzaria salata, taramosalata, Croatian salad with olives and olive oil from Monemvasia, grilled dorado and an unusual dessert made from grape juice and sesame – mustalevria. Alexander taught us how to clean and cut fish simply and quickly, and how to decorate and present the finished dish beautifully. From Leonid, we learned the secret of the proper storage of olive oil and received an answer to the question why it is always sold in dark bottles. School sommelier Konstantin Vidoborenko recommended Assyrtiko Santo Wines Greek wine for the lesson. The tradition of olive oil production in Greece is more than 3000 years. Mana Gea only works with partners who share the company’s dedication to quality products and its love for nature, which is the source of inspiration and the guarantor of the quality of Mana Gea oil. We closely monitor the quality of the products we use at our school. We want our students to know exactly how and from what any dish should be prepared, what its taste should be, so they can become the most demanding customers of Odessa restaurants.

Lesson recipes:

• Southern Horiatiki salad
• Pantzaria
• Taramosalata
• Grilled dorada
• Moustalevria

Photos from the lesson