Your taste buds invite you to travel-1

Olive Bread Recipe

Ingredients

• ½ kg self-rising flour
• 0.5 liters of beer
• about 40 pitted Kalamata olives or green olives stuffed with Rovies
• 1 teaspoon of oregano or cumin or mint
• salt and pepper
• a little olive oil (Eleonas extra virgin olive oil BIO)

Preperation

In a bowl, add the beer to the flour and mix gently by hand.
Add olives and other ingredients.

Pour the olive oil into a cake tin, add the mixture of dough and olives. Spray a little olive oil on top to get a nice color.

Bake at 180°C for about 60 minutes.
Bread is done when it comes out easily.

This recipe is proposed by Marina Vallis. She serves this bread with olives for breakfast or as an aperitif. Eleonas, which means olive grove in Greek, is a pretty house in the heart of a vast olive grove with a magnificent view of the sea. Everything is done to preserve the environment.

Marina and her husband Stefanos (who cultivates the estate's 3,500 olive trees) are very committed to the protection of natural resources. Home cooking is based on seasonal products (dinner on request). The Greek breakfast is fabulous with fresh fruit, homemade jams, eggs from the hotel's chicken coop, olives from Rovies and savory puff pastries prepared by Marina.

In the evening, it is good to drink a little ouzo in the middle of nature with a view of the sun setting over the sea. At Marina and Stefanos, everything invites you to relax, to reconnect with nature. The 35-hectare estate invites you to stroll through the olive grove, pine forests, along the river. With local partners, they offer sports activities on land and at sea.