You may be hard-pressed to find a better snack as we prepare to celebrate World Olive Day on Sunday, November 26. Did you know the average lifespan of an olive tree is between 300-600 years?
Olive trees don’t produce olives until they are about 5-6 years old and don’t hit maximum production until after about 40-50 years; while production eventually slows down, trees continue to produce olives for their entire lifespan.
Here are three more fun facts and four restaurants to get your olive on:
•Some of the first eyeshadow was made using olive oil by mixing it with things that produce colour such as charcoal for black, a paint-like substance was made that could be used for both eyeshadow and eyeliner.
•There are more olive trees in Greece than people – in 2022 it had about 170 million trees and only about 10.4 million people.
•Olives change colour as they ripen, they start out green and it takes a long time for them to naturally ripen to a black hue.
Those with a hankering for traditional Greek fare find satisfaction at Spinner’s Souvlaki Bar & Grill on Green Street in Healesville. This Yarra Valley eatery delivers three dining spaces – inside the restaurant, an outside courtyard and alfresco street side – where guests can chill out amidst black subway tiles, hanging globe lighting and potted greenery, while checking out a menu oozing authentic souvlaki, falafels and share plates.
Embark on a flavoursome journey with a meze platter of three dips, warm pita, feta and olives; before a marinated grilled chicken fillet with garden salad, aioli and chips, or traditional lamb souvlaki with lettuce, tomato, onion and tzatziki, wrapped in warm pita bread.
Embrace the vibrancy of Greek culture at Koutouki, a lively restaurant in the bustling shopping and dining precinct established on Norton Street in Leichhardt. Warm in ambience, inside is fitted out in earthy features with a mix of honeyed timbers and exposed brick walls, while a stage beside the bar remains a permanent fixture ready for live music performances.
While toe-tapping to the sounds of Greek blues music, kick back with a tantalising drink and mingle among friends, before perusing for a bite to eat from a mouth-watering menu of mostly house-crafted options. Think dishes like grilled octopus, oregano, lemon and olive , with a Greek salad of tomato, onion, cucumber and olives on the side.
Embodying the social nature of Greek eating and drinking, Sydneysiders head to Medusa Greek Taverna on Market Street in the heart of the city for a truly memorable dining experience. Expect cuisine thoughtfully paired with a relaxed yet stylish ambience of white-clothed tables, striped banquette seating and a stunning image of the Greek islands on the wall; while the menu delivers authentic recipes using unique ingredients and indigenous herbs.
Celebrate World Olive Day early on Saturday with a starter such as grilled halloumi on rocket with roast tomato and lemon herb oil, before pairing a Medusa Greek salad with mains like roast lamb shoulder, lemon potatoes, peas and jus lie. Finish sweetly with authentic baklava and honey yoghurt, or chocolate kataifi cones filled with chocolate and pistachio ricotta.
Modern Greek cuisine, lovingly created in the heart of Cowes, has locals and visitors returning time and again to Bani’s Restaurant & Bar on Thompson Avenue. This Phillip Island dining destination has picturesque views of Western Port Bay while indoors embraces a coastal vibe of blue and white with cane and blond wood table settings and stunning pictures of the Aegean coastline.
Begin your Greek feast with olives, pickled peppers, feta and pita bread, before golden fried salt and pepper calamari, with ouzo aioli and fried peppers; for the main affair, delve into slow-cooked pulled lamb moussaka, with housemade ragu, grilled aubergine, potatoes and béchamel.
