Copper Olive Kitchen

Latest Recipes

Simmer yellow split peas into a silky Greek fava, then top with golden caramelized onions and a squeeze of lemon.

Simmer Mediterranean lemon rice with parsley, dill, and mint for a bright one-pot side ready in 35 minutes.

Fry Cypriot shamishi, semolina dumplings filled with spiced semolina paste, then dip them in lemon syrup for a crisp, sticky finish.

Bake traditional Greek moussaka with pan-fried eggplant, cinnamon beef sauce, and a golden bechamel top for a hearty family dinner.

Roast sweet potato at 200C/400F, then pan-fry halloumi until golden for this Mediterranean grain bowl with lemon tahini dressing.

Roast cauliflower florets until deeply golden, then serve over lemony whipped feta. Ready in 45 minutes, great as a side or light appetizer.

Pan-fry these Greek chickpea fritters (revithokeftedes) with dried chickpeas, dill, and mint until golden and crisp outside. Ready in under an hour.

Pan-fry Cypriot lountza and halloumi in one skillet, then stack them in crusty bread with tomato for a smoky, salty sandwich in 25 minutes.

Bake a fig and walnut olive oil cake with fresh figs, toasted walnuts, and a honey glaze. Moist crumb, ready in about an hour.

Roast bone-in chicken thighs with chickpeas, tomatoes, olives, and feta on one sheet pan for a Mediterranean dinner ready in about an hour.