Recipes for dressing Kyklopas by the Executive Chef George Chrysanidis
Guacamole with Basil
3 avocados
6 tbs Kyklopas Basil naturally infused olive oil
10 tbs Kyklopas Garlic naturally infused olive oil
1/2 tbs chopped coriander leaves
2 tomatoes, cut into cubes
Zest from one lemon
Juice from one lime
Salt
Pepper
Hummus
500g raw chickpeas
3l water
2 tbs salt
Juice from 4 lemons
6 tbs Kyklopas Orange naturally infused olive oil
4 tbs Kyklopas Lemon naturally infused olive oil
1 tbs Kyklopas Chilli naturally infused olive oil
200g Tahini (sesame seed paste)
2 tsp ground cumin
1 tbs olive oil
1 tbs paprika
Citrus dip with prosciutto
300g Katiki cheese
3 tbs Kyklopas Orange naturally infused olive oil
1 tbs Kyklopas Chilli naturally infused olive oil
60 slices of prosciutto
50g walnuts
1 sprig of rosemary
Potatoes with garlic and chilli
1600g potatoes
4 tbs Kyklopas Garlic naturally infused olive oil
2 tbs Kyklopas Chilli naturally infused olive oil
Rock salt
Freshly ground pepper
Yoghurt dip
600g Greek yogurt
400g cream cheese
6 tbs Kyklopas Lemon naturally infused olive oil
4 tbs Kyklopas Garlic naturally infused olive oil
1 tbs Kyklopas Chilli naturally infused olive oil
Salt
Pepper
Grilled Tomatoes
Whole tomatoes
Sprinkle with Kyklopas Chilli naturally infused olive oil
Add salt and pepper
Bake for 10 minutes at 170°C
Recipes by the Executive Chef George Chrysanidis