Cooking Greek, kalamari and ratatouille with Olivia’s

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We are in the kitchen with Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg.

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Greek style lamb kabobs

2lb lamb leg cut into 1 1/2 oz pieces

1 cup e.v.o.o.

1oz balsamic vinegar

2oz chopped garlic

1tbsp dry oregano

1pinch salt

1 pinch black pepper

3oz water

1 lemon zested & juiced

Mix all ingredients together and let marinade for at least 2 hours

Soak wooden skewers in water for 2 hours before prepping to prevent burning

Chargrill to an internal temperature of 120• F

Grilled kalamari

Fresh kalamari chargrilled, then drizzled w our balsamic vinaigrette dressing& fresh squeezed lemon all served over our hummus & garnished with capers


2 eggplants peeled & cut into 1" squares

1zucchini peeled & cut into 1" squares

1onion chopped

1 green pepper chopped

1 carrot chopped

2 celery stalks chopped

2tbsp fresh garlic

1/2 cup roasted red pepper

20oz Italian canned plum tomatoes cut into strips

1/2 cup sun-dried tomatoes plumped & cut into strips

1cup fresh basil chopped

1/2 cut e.v.o.o.

4oz butter

12oz leeks chopped

1/2 cup fresh dill chopped

2oz Romano cheese

Heat the butter e.v.o.o. & garlic in pan

Add onions, carrots, celery& sauté for 1minute

Add all other ingredients except for the tomatoes, dill, basil, & Romano cheese

Sautée until eggplant becomes tender

Add tomatoes, simmer for 10-15 minutes

Add fresh herbs

Add Romano cheese, stir and simmer for an additional 2-3minutes





Bacardi dragon berry rum



Fresh squeezed lemons

Add all ingredients over ice and shake shake shake! Tastes just like a strawberry starburst candy


Cinnaswirl martini


Captain Morgan


Heavy cream

Add all ingredients and shake well, then pour into a martini glasses rimmed w brown sugar