In the year 2000 Greek Tv/Film Director Manousos Manousakis and his family made a firm decision to revive a unique olive grove situated at the foot of Mount Parnonas, in the historic village of Sellasia, situated near Sparta, Greece.
Chemical intensive farming is no longer acceptable. We all know that rampant pesticide use, soil depletion and genetic homogenization of crops threaten the water we drink and the land we and others depend on for food and habitat. For the Manousakis family estate, organic sustainable agriculture is the only realistic and necessary alternative to those practices. After years of uninterrupted devotion our product has reached the top quality we were seeking, therefore we can now proudly share it with our friends.
Extra Virgin Organic Olive Oil
Oils and Vinegars
Porchetta with sun-dried tomatoes, herbs and smoked cheese Metsovone, on Quince Chutney
Place the Pancetta on the cutting board. Remove the bones and excess fat and slightly incise the meat. Sprinkle the interior of the meat with olive oil, add salt, pepper and herbs. Place dried tomato and smoked cheese along the meat. Fold and with the help of a twine, tie the meat into a roll. Place it in a tray with thin sliced carrots, onions, celery and garlic, bay leafs and add the wine. Bake at 170 degrees Celsius for 3.5 to 4 hours. When ready cut the meat in slices and serve over All Organic Greek Garden Quince Chutney.
2 pounds (One Piece) Pancetta
4 cloves of garlic
2 large carrots
2 large onions
2 sticks of celery
2 bay leaves
500 ml sweet wine
200 gr. Sun Dried Tomatoes
300 gr. Smoked Cheese Metsovone
a sprig of rosemary (chopped)
a half a cup basil (chopped)
a half a cup mint (chopped)
a half a cup coriander (chopped)
a half a cup fresh oregano (chopped)
all organic book of recipies
BY Philip Alexiou
All Organic Greek Garden in collaboration with chef Philip Alexiou created a series of products ranging from a unique extra virgin organic olive oil blend, chutneys, tapenades and fruit toppings. Made to be served with cold cuts, cheese and salads. To top yogurt and ice cream, for a healthy breakfast at your home, the restaurant and the hotel.Porchetta with sun-dried tomatoes, herbs and smoked cheese Metsovone, on Quince Chutney
Residencies are organized throughout the year the Manousakis Estate at the foot of Mount Taigetos in Sparta. The residents, stay in a modern, comfortable stone house, with dormitory-style bedrooms, large and comfortable common rooms (featuring fireplaces and magnificent views of the surrounding mountains and fields), two primary spaces for project development and practice, terraces, rooftop overlooks , and a large and modern kitchen.
The surrounding hills, mountains, villages and the not too distant sea, coupled with a vast expanse of sky, stars, and ever-changing mountain vistas, afford the residents amble space and opportunity for creative work. Meals are taken communally, with an emphasis on fresh, local organic produce and traditional recipes. In this environment artists from all over the world not only have the opportunity to live and work together interacting with the Greek landscape. In this everyday life experience, past residents have formed new, durable artistic and professional partnerships as well as lasting friendships.
The goal of the residency is space the creation of an educational experience for the participants that will inspire and exalt their future work. The cross-cultural dialogues that the residency engenders both create new artistic speculations and transact with older assumptions.
All products can be found in Greece, England, France, Bulgaria, Belgium and USA
All Organic Greek Garden
Manoussos Manoussakis LTP
Ivis 3 Chalandri 15233 Greece
(Office Hours 10.00am-2: 00pm)