Ingredients 2 tablespoons salt 1 tablespoon black peppercorns 1 wine cork 1.5 kg  octopus, head and beak removed 2 tablespoons Kalliope extra virgin olive oil ½ medium lemon ½ tablespoon minced fresh parsley salt and freshly ground black pepper to taste Method Fill a large pot 1/2 full with water. Add 2 tablespoons salt, peppercorns, and the wine cork; bring to a boil over high heat. Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat. Dip tentacles into the boiling water 3 times, holding them in

Ingredients For the sauce 75ml Kalliopeolive oil 4 garlic cloves, finely sliced. 1tsp crushed chilies. juice of ½ lemon 2 sprigs rosemary salt pepper For the fish 2 x sea bream, trimmed and scaled. 2 sprigs of rosemary. Method Heat the olive oil gently in a pan with the garlic and chili until the garlic is soft. Squeeze in a little lemon juice. Lay the sea bream on a foil-lined baking sheet and make slashes down each side of the body about 1cm deep. Pour over a little of the garlic sauce and season. Heat the grill to very hot.

Ingredints: 12 zucchini flowers (washed, dried) 1 medium size onion (chopped) 1/2 cup of rice 5 tablespoons of Kalliope olive oil 1.5 cups of rice (soaked in hot water, drained) 2 tablespoons of pine nuts 2 tablespoons of currants 1 teaspoon of cinnamon 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1/2 teaspoon allspice 1 teaspoon of salt 1/2 handful of dill (finely chopped) 3/4 glass of hot water (for rice) 1 glass of hot water (for cooking the stuffing) The Tip of Stuffed Zucchini Flowers Recipe Do not fill the zucchini flowers too much with the filling you