Contact

If you would like to contact me directly, send an email message to elena@olivetomato.com

All messages are kept confidential and will not be posted on the site. However, any comments posted below are automatically posted on the site as they are not emails.

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45 Responses to Contact

  1. February 9, 2012 at 9:33 am

    http://www.yassou.com.au/recipes-2#!__recipes-2/olivetomato

    Yassou Elena. You follow me on twitter (@yassoucomau). Thanks for following. I have added your link to my website. Please advise if you are happy for this. It is free advertising for you and gives my visitors more information from your website. I am Greek (Australian born) but don’t speak Greek very well. If you have any ideas that I can add to my website, I would appreciate your ideas. regards, Kirk

    • Michael Hieronimus Malone
      July 16, 2012 at 9:22 pm

      Greetings !!! I’ve enjoyed your MediterrAsian.com site. Being Greek myself I’ve enjoyed some of my mothers’ favorite dishes. On your 19 recipes for feta, with your watermelon / feta / mint mother used to use EVOO and lime juice also to add another dimension !! If you try it you will be amazed !! Have a great one and I hope to keep checking back with you. PS if you have any kind of email sign up for your ideas I’d love to be included.. Mixalis in Orlando

      • Elena Paravantes RD
        July 18, 2012 at 7:22 am

        Thank you Michael! The lime juice sounds great! I will try it. I do not have an email sign up right now, but you can like the Olive Tomato Facebook and see all the updates there.

    • Michael Hieronimus Malone
      July 16, 2012 at 9:30 pm

      Greetings again !! Your dipping sauce is, somewhat, similar to one Mother used to make for egg rolls. It’s Japanese, but, I’m sure similar in exquisite taste. It goes like this:

      Japanese Ponzu Dipping Sauce

      1 Tbs chopped green onion
      3 Tbs fresh lemon juice
      2 Tbs mirin *rice wine vinegar*
      2 Tbs soy sauce
      1 tsp brown sugar
      1/4 tsp crushed red pepper
      1/4 tsp fish sauce

      mix and enjoy !!

  2. Elena
    February 9, 2012 at 3:26 pm

    Thanks Kiriako! I will definitely check out the website.

  3. April 25, 2012 at 7:19 pm

    Hi there Elena. Love it, Love you, Hope to talk to you soon!

    • Elena Paravantes RD
      April 25, 2012 at 9:44 pm

      Thank you Niko!

  4. Pamela White
    June 6, 2012 at 2:02 pm

    I am now allergic to wheat gluten and night shade vegetables; my body seems to tolerate organic ones better.
    Is there something else I could use in place of the phyllo dough; which I really like? Thank you.

    • Elena Paravantes RD
      June 7, 2012 at 5:17 pm

      Hi Pamela,
      One substitute would be to use rice paper or wonton wrappers and wrap the cheese mixture in those. You won’t be able to make the triangles but you could do little rolls instead.

      • Pamela White
        June 8, 2012 at 2:49 pm

        Thank you for the suggestions!! Now if I can find someone that make baklava using rice paper/wonton wrapper, I will really be happy!!

        Thanks again.

  5. September 6, 2012 at 12:31 am

    Found your blog via your great Huffington Post article.
    Nice work! I love your point 3 about drinking water. I always think it’s wierd when people ask what I want to drink with a meal. Besides wine, water’s the only thing!

    Also, Are you related to the late Nick Paravantes? My parents used to tune into him on scratchy AM radio while we drove back from visiting our Yia yia & Papou in Hammond.

    • Elena Paravantes RD
      September 7, 2012 at 9:39 pm

      Hello Helen,
      Thank you! Yes we are related! We are from the village Ahladokabos in Peloponissos. I grew up in Chicago too.

      I’m glad you enjoyed the article

  6. Christiana K
    September 7, 2012 at 9:31 pm

    Hello Elena, I stumbled across your website and fell absolutely in love with it! My name is Christiana and I am 19 years old.
    I reside in Kansas, USA at the moment, but I lived in Cyprus for 13 years. My father is Cypriot, and my mother is Mexican, so half Cypriot!
    The Greek community in my city is very small, and it’s so nice to find websites like yours that take me back to my Greek routes. I have always loved the Greek diet, and grew up on it, but once I came to the United States I fell in the American diet… gained a ridiculous amount of weight of course. Enough was enough, I began to exercise and eat Greek homemade foods that I remember my father cooking for me. I’ve lost 60 lbs and feel amazing! OliveTomato is a wonderful site with great recipes. It’s just what I need to brighten my day, you’re so inspiring Elena! I’m going home and making tiropita with your recipe!

  7. Elena Paravantes RD
    September 7, 2012 at 9:40 pm

    Christiana Thank you so much!
    Congratulations on such an accomplishment, you are an inspiration!

  8. September 29, 2012 at 9:07 pm

    Hi Elena, I stumbled upon your blog and wanted to say hi. I am an American married to a Greek, and we just moved to the USA after 3 years together in Greece. I am so thankful for our time there and look forward to returning this summer.

    I started a Greek food blog while living in Greece (www.seeminglygreek.com) when it seems like all I had was time on my hands. I wish now that I had more time to spend hours cooking Greek food and trying to master things like phyllo and avgolemono!!!

    I also love the nutritional aspect of your blog. I am trying to get back to a more pure Mediterranean diet these days.
    Just wanted to say hello… and lovely blog! Thanks for sharing and I hope all is well in Athens these days!!!

    • Elena Paravantes RD
      October 1, 2012 at 3:59 pm

      Hi Jacquline,
      Thank you for stopping by! Wonderful blog and photos!

      Athens (and Greece) is going through some tough times right now but we’ll get through it.

  9. janet cade
    April 3, 2013 at 5:36 pm

    This diet – is very unhealthy too. Maybe a bit better than including meat, but diary and fish are also culprits in our diet. Check out Dr. Neal Barnard. He is proving that meat, dairy and fish are the cause of cancer, heart disease, diabetes. He was on Dr. Oz talking about these 3 causeing alzheimers as well. Check it out — save your health.

    • Elena Paravantes RD
      April 3, 2013 at 6:45 pm

      Thank you Janet for your comment and concern. The Mediterranean diet is not unhealthy. There is no research pointing to that, quite the opposite. The milk consumed in the Mediterranean diet was goat and sheep’s milk (not cow’s), and the small fish consumed are some of the components of the diet that have the protective effects. Greeks and Italians who followed this type of diet had the lowest rates of heart disease and cancer in the world.

      • Angeliki
        February 26, 2014 at 8:14 pm

        Janet–on Dr. Oz one day, there was also a top cardiologist of the U.S. who said that eating ‘grass fed’ (and finished) meat (in moderation of course) is actually very healthy for you. Normal American meat, as we buy in supermarkets, he said, is not.
        Greeks do not traditionally eat all that much meat, since the traditional diet consisted of almost half the year being essentially vegan, due to the Orthodox fasting days. I follow these church rules, and I can tell you that it has made me an ‘almost’ vegetarian, and I am thankful for that.
        Also, the EU, and especially Greece, bans genetically modified foods, so the meat there is not full of genetically modified corn (like in the United States), even when it is not grass fed.
        Greeks love to consume delicious cooked ‘olive oil based’ vegetable dishes as a main course…and if not a church fasting day, there is always some lovely sheep’s milk feta cheese on the side.

  10. T Gikas
    April 5, 2013 at 6:34 pm

    First of all, thank you for your blog. It’s great to finally have some of the bio-chemistry facts about a diet taught to me by my grandmother. It all makes more sense with your valuable input.

    My Question:
    A group friends and I were discussing the benefits of a Mediterranean type diet. I shared with them that I use only olive oil when cooking or seasoning and there there were several grades of oil from which to choose depending upon the flavor desired.

    The question came up, “Are all olive oils grades or origins equally healthy or do different grades/origins have more benefits that others? I.E. extra virgin VS pomace Oil as example.

    • Elena Paravantes RD
      April 6, 2013 at 7:57 pm

      Thank you! Yes, definetely there are nutritional differences among different olive oils. I will be posting a guide soon!

  11. Rayan jreije
    April 23, 2013 at 9:26 pm

    Hi elena,

    Do you have a clinic in athens greece? If yes can you please provide me with contact?

    Thanks

  12. August 6, 2013 at 4:15 pm

    Kalispera dear Elena,

    wish you are fine.

    Congratulations for your excellent work and promoting Greece.

    Would you kindly let me know if I could use some of your posts on our blog on http://www.cretetravel.com ?

    Many Thanks,
    Giannis

    • Elena Paravantes RD
      August 6, 2013 at 4:29 pm

      Hello Giannis,

      Thank you for your kind words!
      Regarding my posts, my articles and photos are copyrighted and I do not re-publish. For more information you can contact me directly at elena @ olivetomato.com.

  13. Sophia
    August 17, 2013 at 9:15 am

    Γεια σου,

    I recently found your blog and I am truly amazed at the health benefits of the Mediterranean diet! I grew up in the U.S. but in my yiayia’s house so I was raised on many of these recipes. I had to laugh when I was reading your about page about the μελομακάρονα και το παστίτσιο. My yiayia used to do the same thing to me while I was in school. I have moved out now, and though I visit her at least once a month, I have missed these recipes and I am so happy to have found them here! I knew the food tasted amazing, but to know that it provides such a benefit is so comforting to know.

    You have inspired me to begin cooking them on my own now instead of running to yiayia every time I’m craving σπανακόπιτα ή αυγολέμονο ή γαλακτομπούρεκο! The traditional cooking is definitely one skill that I do not want to be lost over time.

    • Elena Paravantes RD
      August 21, 2013 at 6:15 am

      Thanks Sophia!
      Yiayia was right! I’m happy that I have inspired you to do your own cooking. Good Luck!

  14. Mary
    September 6, 2013 at 2:09 pm

    I LOVE your blog! Do you happen to have a cookbook published with all your wonderful recipes?? They are so delicious and healthy. I would love to try them all! Thanks for such great information on Greece and Mediterranean cooking. My relatives are from the island of Crete and I look forward to when I can go back and visit this beautiful place again.

    • Elena Paravantes RD
      September 7, 2013 at 10:03 am

      Thank you Mary! I am working on it.

  15. Bill KARDAMITSIS
    September 23, 2013 at 10:51 pm

    Dear Elena,
    Please accept my sincere congratulations for your Possitive contribution to the marketing of Greek products and more specifically the Greek olive oil

    • Elena Paravantes RD
      October 12, 2013 at 12:36 pm

      Thank you Bill!

  16. September 25, 2013 at 12:21 pm

    Hi Elena,
    thank you for promoting the glorious mediterranean food. Your site is an inspiration for all of us trying to show to the rest of the world that Greece is producing some of the most exquisite products on the planet.
    Tasos

    • Elena Paravantes RD
      October 12, 2013 at 12:36 pm

      Thank you Tasos!

  17. Helen Jackson RD. LDN
    October 3, 2013 at 2:56 am

    Hi Elena,

    Thanks for information about how to buy olive oil. Do you know if on US labels that “Harvest Dates” are listed–my 2 bottles of different brands did not list it, both were extra virgin olive oils–one was 100% olives of Italy and the other was a blend from Spain, Italy or Greece but it was also from Italy. Both did have “Best by dates”. So I learned a lot from your post and will enjoy the hunt for the good oils. Thanks for sharing and any more information on the topic would be much appreciated.

    • Elena Paravantes RD
      October 8, 2013 at 7:15 am

      Hi Helen,
      At this time harvest dates do not appear to be required on labels of olive oil, so you kind of have to guess vbased on the “best by” dates.

  18. October 25, 2013 at 7:40 am

    Hi Elena, I just wanted to comment and say I think your blog is lovely. I have just started researching the Greek and especially Cretan diet as I recently completed some metabolic diet tests which resulted in me being told I was a group 1 carbohydrate, meditteranean type. I had some preconceived ideas about what the Greeks ate, but looking closer into it I found that it was actually not at all what I had thought, I have a Greek friend and she gave me some tips on what the Greeks traditionally eat, which includes many more pulses and beans than I had first thought. It seems that this diet actually DOES suit me perfectly, if I limit my white meat, egg and fish consumption to two or three times and week and eat pulses, fruit, veg and goats milk products the rest of the time, I have my own bees so I am including honey in this diet too :) I am at this moment sensitive to wheat, so I am tying to limit my wheat consumption to a few times a week, but my metabolic nutritionist tells me that once I have been on this diet for a while, my wheat sensitivity should lessen.
    Anyway, I just wanted to say thank you for such an interesting blog, I am going to be trying out some of the recipes in it very soon. Have you ever thought of writing a cookery/nutrition book? I looked on amazon to try and find a Greek specific cook book but it seems that there is quite a gap in the market at the moment, I certainly would be interested in buying a book of your recipes and health tips if you ever decide to write one :)
    Have a great day,
    Louisa

    • Elena Paravantes RD
      October 30, 2013 at 12:00 pm

      Thank you Louisa! I’m glad you are enjoying the blog. No book (yet)!

  19. January 19, 2014 at 9:03 pm

    hi dear;
    i want mastic gum seller company in cyprus. you have dealership in cyprus or you know another company sales mastic gum please give me contact details.

    thanks regard

    • Elena Paravantes RD
      January 20, 2014 at 9:00 am

      Dear Caner, I am not involved with sales of any products.

  20. David B
    March 3, 2014 at 12:24 pm

    Hi Elena,

    My wife and I live in Fairfax County, Virginia in the USA and I really like your website. I have begun to post your messages on Facebook, including your roasted chicken recipe which was just fantastic. So thank you! I began to cook the Mediterranean Diet at home about 8 years ago and have used a lot of cookbooks from Nancy Harmon Jenkins who does outstanding work.

    I have a question for you. My daughter and I made your apple strudel recipe and it was also excellent. But what puzzled me was the quantity of what I could make. I was able to make four apple strudels from your recipe and I felt like I needed to add more raisins, walnuts, brown sugar and cinnamon to get the proportions I saw in the picture you posted. Did you use small apples? The apples we buy tend to be very big.

    Anyway, thanks for your great website!

    David

    • Elena Paravantes RD
      March 14, 2014 at 7:41 am

      Hi David, Yes, I use smallish apples, I wouldn’t say they are very small, but we buy them organic and they tend to be smaller. If they are really big, I would use half the amount. But if you have extra, you can always add to some yogurt for a topping.

      • David B
        March 15, 2014 at 11:19 am

        Thanks, Elena!

  21. Anonymous
    March 21, 2014 at 9:33 am

    Hi, Elena,

    Just to clarify- According to the recipe, I would need 2 lb. of de-salted fish for Bakaliaro Plaki. Approximately how much dried fish would equate to 2 lb. desalted cod? Or, should I start with 2 lb. dried fish and then de-salt it?

    Thank you for your work! I can see and feel that you do it with love for your heritage and for your profession!

    Rochelle

    • Elena Paravantes RD
      March 23, 2014 at 9:56 am

      Hi Rochelle,
      Thanks for the question. You would need about 2 lbs dried fish to start with, and then de-salt it. Thanks for pointing that out, I’ll clarify that on the recipe too.

  22. June 4, 2014 at 6:50 pm

    How can I get some recipe’s

    • Elena Paravantes RD
      June 6, 2014 at 6:46 am

      You can subscribe, check for the link on our homepage

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