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Meropi Kyriacou Honored as TNH Educator of the Year
NEW YORK – Meropi Kyriacou, the new Principal of The Cathedral School in Manhattan, was honored as The National Herald’s Educator of the Year.
ATHENS – Gaea offers the highest quality, authentic Greek natural and organic products including extra virgin olive oil, olives, spreads, vinegars, dressing, marinades, and sauces. Gaea Marketing Director Harry Lalousis spoke with The National Herald about the gastronomy of Western Greece, where the company’s factory and almost 50% of their producers are located.
TNH: What makes the gastronomy of the region of Western Greece so special?
Harry Lalousis: Let’s start by telling you what comes first to mind when a Greek thinks of Western Greece – vast water reserves, sea lakes, mountains, Olympia and it’s plains – that all together contribute to amazing produce like Messolongi’s fleur de sel, smoked eels, Amfilohia ‘gruyere’ type cheese, the vast olive groves that produce the Kalamon olives. It is interesting to note that Kalamon or Kalamata olives are not called Kalamata because they come from the same region, but because when olives from Greece arrived in the Port of New York, they arrived from the port of Kalamata and were labelled as such! In actual fact Western Greece as a whole is the largest producer of Kalamon olives in Greece – course the list goes far beyond that. All this fine produce is turned into scrumptious dishes made with love and care!
TNH: What are some of the iconic ingredients of the region?
HL: Eating olives, Amfilohia gruyere type cheese, fleur de sel, smoked eels, Ambrakikos gulf prawns, wild sea bream.
TNH: How important is Western Greece in terms of the products Gaea offers?
HL: It is extremely important as this is not only where our factory is located but also a great deal of edible olives come from the region. It is important for us to have a close contact with the producers of olives as this ensures the quality we can offer globally.
TNH: Are there many producers supplying ingredients for Gaea products?
HL: Almost 50% of the producers we associate with are from the region of Western Greece.
TNH: What are some of your favorite dishes of Western Greece, either including or in addition to the recipes provided?
HL: In addition to the ones we have included some other favorites are, Bobota with cheese (a traditional airy bread), Pasta with Ambrakikos prawns, and Sikomaides (a dried fig and nuts paste).
More information about Gaea products is available online: https://gaeagreece.com.
