The Very Best Olives

July, a terrace surrounded by ancient olive trees, lavender, and scented jasmine. We dine at a rustic table with the cool blue of the Aegean in the distance.

Old white-washed stone walls create a beautiful backdrop for the glorious saturated colors of the mixed pottery and homespun stripes covering the table.

A platter of grilled sea bass caught this morning, ruby tomatoes, luscious oily olives, feta and goat cheese, along with chewy, yeasty flat bread sit next to chilled Patra.

A Peloponnesian Lunch

Grilled Sea Bass

2 lemons

3 Tbsp. olive oil

1 Tbsp. fresh oregano leaves

1 tsp. ground coriander

1 ¼ tsp. salt

2 whole sea bass

¼ tsp. ground black pepper

2 large oregano sprigs

Prepare charcoal fire or gas grill for covered direct grilling over medium heat.

Meanwhile, from one lemon, grate 1 Tbsp. peel and squeeze 2 Tbsp. juice. Cut half of remaining lemon into slices, other half into wedges. In small bowl, stir lemon juice and peel, oil, chopped oregano, coriander, and ¼ tsp. salt.

Rinse fish and pat dry with paper towels. Make 3 slashes in both sides of each fish. Sprinkle inside and out with pepper and remaining 1 tsp. salt. Place lemon slices and oregano sprigs inside fish cavity. Place fish in 13” by 9” glass baking dish. Rub half of oil mixture over outsides of fish; reserve remaining oil mixture to drizzle over cooked fish. Let stand at room temperature 15 minutes.

Lightly grease grill rack; place fish on hot rack. Cover grill and cook fish 12 to 14 minutes or until fish just turns opaque throughout and thickest part flakes easily when tested with a fork, turning fish over once.

To serve, place fish on cutting board. Working with 1 fish at a time, with knife, cut along backbone from head to tail. Slide wide metal spatula or cake server under front section of top fillet and lift off from backbone; transfer to platter. Gently pull out backbone and rib bones from bottom fillet and discard. Transfer bottom fillet to platter. Repeat with second fish. Drizzle fillets with the remaining oil mixture. Serve with lemon wedges.

Vegetable Platter

Vine ripened tomatoes cut into wedges

The best Greek olives

Feta cheese cut into cubes

Sliced cucumbers and red onions

Good quality Greek olive oil sprinkled over, with salt and fresh oregano

Pita Bread

2 tsp. active dry yeast

½ tsp. sugar

35 grams (¼ c) whole-wheat flour

310 grams (2 ½ c) unbleached all-purpose flour

1 tsp. kosher salt

2 Tbsp. olive oil

Dissolve yeast and sugar in 1 c. warm water (115°-120°). Add the whole-wheat flour and ¼ c. all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose flour (reserve ½ c). With dough hook in a standing mixer, or with a wooden spoon, stir until mixture forms shaggy mass. Add reserved flour and knead with hook or manually for one minute.

Turn dough onto work surface or leave in mixing bowl with dough hook. Knead for 2 minutes until smooth. Cover (if kneading manually) and rest for 10 minutes. Continue to knead until dough is just soft and still a bit moist.

Spray a clean bowl with cooking spray and roll all sides of dough ball in bowl. Cover with a towel and let rise in a warm place until dough is doubled in size, about 1 hour.

Heat oven to 475° and place a baking sheet on the bottom shelf of oven. Punch down risen dough and divide into 8 balls. Cover with a towel on work surface and rest for 10 minutes. Remove one ball at a time (keep others covered). Roll to a 6” circle, then to an 8” diameter, about 1/8” thick, dusting with flour if necessary.

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft.

And now, a long-awaited word from Reggie.....

I can't believe I finally get to say a few words. You know, the Cavanaughs tend to like to keep me "muzzled" because they never know what brilliant (or embarrassing) tidbits I might reveal. I'm having my usual tough summer of doggy day care, the dog park, naps, poking around the yard, and trying to keep those OTHERS (they call them Desi and Lucy) in line. Some of my favorite humans have come visit. Kataya is one of them, and I know she actually stayed with us just to see me, not the Cavanaughs. Here she is all glammed up for her 8th grade graduation dance. I'm just really mad that she and her mom moved so far away.

Our cousin Janie sent a picture of my pal, Birdy along with a nice letter to me. She's the fab girl who sent me my favorite toy, The Green Alien. 

Me with the Green Alien

Here's Birdy and her letter to me:

Dear Reg, here's me plopped on 'the scary step'. There's something about this particular stair step that stops me in my tracks. Now, if someone comes to the door, I have no problem scampering down the stairs to greet them. But I know that when I refuse to move from this stair step, my mom will spend lots of time babying me to get me to move. I get so much attention (like I don't normally - ha!) from her that it's sort of become a habit. I bet you have all kinds of habits that bring you even more attention...particularly from your dad. We all know what a sucker he is for your shenanigans. We should share our tricks to get our humans to bow down to us. I'm sure you could use even more to get those Cavanaughs to completely ignore those other two furry things you live with, and focus entirely on you..

Love and Licks

Miss Birdy