Authentic Greek Salad(serves four)

1/2 cucumber (we like the seedless variety, sometimes called English or European), sliced or in chunks
2 medium vine ripe tomatoes cut into bite-sized chunks
1 small green pepper, seeded, sliced into rings
1 tsp. salt or more to taste (remember feta and olives tend to be salty)
Fresh, finely ground pepper (optional)
1 small red onion thinly sliced
1/3-1/2 cup Imported sheep’s milk Greek feta cheese, sliced or crumbled. We like Dodonis or Parnassou, but any good Greek feta will do.
1/2-2/3 cup Kalamata olives (they should be firm)
2 tsp. dried Greek oregano (dried wild Greek oregano if possible), crushed between your palms
1 part red wine vinegar*
3 parts Euphoria Greek Extra Virgin Olive Oil*

* We like to use 2 tbs. of vinegar and 6 tbs. of oil because that leaves a generous amount at the end to soak up with our bread.

Directions: Combine the first three ingredients in a large bowl. Sprinkle with salt and pepper. Mix lightly. Add sliced onion then sliced or crumbled feta over onion. Add olives, sprinkle with oregano. Splash vinegar over top, then drizzle with oil. With crumbled feta, gently toss and let marinate up to 1/2 hour. With sliced feta, serve immediately without tossing.

This is a perfect salad with summer ripe vegetables…enjoy in good health!

Our Journey to Euphoria

One summer, a bottle of freshly pressed olive oil from the Konstantopoulos family grove in Greece found its way to a NYC kitchen, a gift from one best friend to another after we had come to live on separate continents.

It was in this kitchen we would spend summers cooking, catching up on our lives, tasting, and trying new recipes. This gift suddenly added a whole new dimension to our kitchen exploits. And thus began our journey into the world of olive oil. The more we learn, the more we understand how special it is.

We’ve traveled the Greek countryside where olive trees fill the land as far as the eye can see; Greek culture, heritage, and identity must surely have been born in these timeless olive fields. We’ve been humbled by our family’s devotion to tradition, so many generations connecting past with present, giving us nature’s best. Indeed, with each new olive oil experience, nature seems that much closer, the world just a bit smaller.

Somewhere in Greece, olive trees are being tended to with love and care, and across the ocean our friendship brings you this pleasure.

Lori Konstantopoulos

Linda Hahn

Euphoria Benefits

• Small, traditional family grove
• 100% Greek Koroneiki olives
• First cold press and unfiltered
• Naturally low acidity
• Dark glass bottle to preserve freshness and taste
• Deep grassy aroma
• Emerald green color
• Full-bodied flavor balanced by a peppery finish

If you wait a moment after you taste Euphoria you will experience a peppery zing in the back of your throat. This is GOOD. This sensation has been shown scientifically to indicate high levels of oleocanthal, a natural anti-inflammatory and antioxidant. This organic compound is part of a group of phenols, which contribute to the healthfulness of the Mediterranean diet.

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"The bottle of olive oil is in a prominent place on the counter. Prominent: distinguished, conspicuous. A focal point for viewing.

The bottle is subtly sexy; feminine, slight to the curve. It invites the mystery inside.

Ok, so let's go for the gusto!

I pop open the cork to breathe the pure olive scent floating out from within. It's pure, green, lush, and smiles. Now for the pour. How about indulging in a tablespoon? The oil says I should... and I do...Euphoria.

Absolutely the best olive oil I have ever tasted!"

- Christine Smith, Designer