Stovetop popcorn made with extra virgin olive oil—two healthy ingredients that combine beautifully to make an ideal snack. An excellent olive oil transfers its flavor to the popcorn; with some salt, no additional flavoring is necessary to make an addictive all-natural treat.
This translation of a recipe from the Greek magazine Gastronomos uses trahana in one of the most wonderfully flavorful breads I have tasted. Trahana is a wheat product mixed with a milk product and then dried. There are many types of it; this recipe calls for the sour version made from wheat. If you can’t find it in your area, you can order it from various online sources.
These are the best bread sticks I've ever eaten, and they're healthy, too! They can be made with some whole wheat flour mixed in with the white flour, although the total amount of flour you need may need to be adjusted so the dough is a good consistency to work with. Baking time will vary depending on your oven.
A dip with herbs, garlic, scallions, feta, yogurt, and olive oil; surely the optional mayonnaise is unnecessary!
A video from Eating Well demonstrating a quick, easy, healthy recipe.
This article, “Dunking your bread in olive oil could cut your heart attack risk in just six WEEKS,” more good news about olive oil's health benefits, plus a very short video showing how to make three different herb and spice olive oil bread dips. (Of course, you can make up your own bread dip recipes very easily, using fresh herbs if you have them or dried herbs if you don't, with any kind of bread you like.)
From the makers of Acaia olive oil; see their site for more intriguing recipes as well!
"A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables."
Greece has something like this, too, without the black pepper.
An easy, spicy recipe from PrepnReady to try with extra virgin olive oil (my suggestion!).
A spicy feta, pepper, and olive oil dip that can also be used as a stuffing or topping, as Diane Kochilas explains in her notes with her recipe.
