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65 Responses to Contact

  1. February 9, 2012 at 9:33 am!__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 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 ( 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?


  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 ?

    Many Thanks,

    • 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 @

  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.

    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.

    • 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,

    • 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!


    • 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!


    • 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

  23. August 23, 2014 at 6:39 pm

    Dear Elena,

    I am very happy to come across your blog, from the article “If the Greek diet is so healthy, why are so many Greeks overweight”? As you said, the same applies to Southern Italians (and even to some degree, to central Italians who ate a basically Med diet with very little butter or other animal fats).

    What you say about diet is true and essential, but the other side of the picture is “everyday exercise” – I don’t mean working out at the gym, but walking a lot, daily physical labour (even housewives and office workers moved a lot more fifty years ago) and relying on bicycles where possible more than cars (and those horrific SUVs).

    For example, the Dutch and the Danes don’t eat a very good diet at all – they don’t eat as much junk food as North Americans, but far too much red meat, dairy fat and sugar – but they are lifelong cyclists and walkers, which is a big help (compare them to British people, for example, with a similar genotype but far less daily exercise).

    In hilly Greek and southern Italian areas, perhaps electric ASSIST bicycles could be a help for people who are no longer able to climb steep hills using just their muscles. But these would have to require the said bicycles to have only an assist – I’ve seen far too many people coasting on flat terrain with electric bicycles.

    And of course town planning is a factor. I was horrified, upon returning to Perugia in central Italy in 2006, by the extent of carccentric sprawl around the original medieval city and its early walkable extensions.

    I look forward to perusing your blog!

    • Elena Paravantes RD
      August 24, 2014 at 9:07 am

      Thanks, glad you enjoy the site!

  24. Amrita Whitman
    October 11, 2014 at 2:24 am

    Hi Elena – Great website! I spent 2 weeks in Greece in August and I had a wonderful time. I ate whatever I wanted to eat and lost a couple of pounds! One thing I noticed while I was there was that I could enjoy bread there without feeling bloated afterwards the way I often do here in the USA. Hunting around on the internet, it seems that Greece grows their own wheat on smaller farms, possibly with less pesticides than what we use in the USA? Also one of the thing the big agriculture companies do here when they harvest wheat is practically soak it in glyphosate, which is very toxic. Since the ’70s and ’80s here in the USA we’ve been using a hybrid form of wheat that produces 10 times as much wheat per acre than the wheat I grew up with in the 50s and 60s as it is higher in gluten and other things. Any or all of these things might be making Americans uncomfortable when they eat it. In Greece I could eat it with no discomfort and I’m wondering if you know anything about modern day Greek agricultural practices, i.e., GMO, pesticides, Round Up ready crops, the kind of wheat Greeks eat, etc. Thanks!

    • Elena Paravantes RD
      October 11, 2014 at 6:43 am

      Thank you Amrita! It may have to do with the fact that bread here is often made with natural leaven which may make digestion easier.I cannot comment on whether Greek grains have less pesticide or if Greek bakeries use only Greek flour (I don’t think so).

    November 5, 2014 at 11:39 am

    I am request permission to use some of your articles in my book the history of food to help this and the next generation to live healthier lives.

    • Elena Paravantes RD
      November 6, 2014 at 9:14 am

      Hello Paul,
      All my articles are protected by copyright, as are my photos. If you would like content, recipe development or social media content, I would be happy to develop this for your website, book, business etc. Please look under the link “Services” for more information.

  26. January 3, 2015 at 6:27 pm

    Love your blog. I am working a foodie-travel documentary that takes place in Crete where the Mediterranean Diet research originated. If you have a few minutes perhaps you can check out my campaign video trailer and perks which include copies of the DVD and Greek Mediterranean Inspired recipes.

    I could use your support getting the word out and helping us complete this inspiring program, Crete: Under the Grecian Sun. Thank you so much, Cynthia

    • Elena Paravantes RD
      January 16, 2015 at 3:49 pm

      Thanks Cynthia! Good Luck with the project!

  27. Alanna
    January 11, 2015 at 12:00 pm

    Hi Elena, I love your passion for the mediterranean diet and your drive to promote it to the world authentically. After a lifetime of being sucked into every diet fad and nutritional knowledge based on scientific findings of how I should eat, I have finally come back to my roots and am following the mediterranean diet. Why would I want to eat any other way when this is how my ancestors ate for centuries. This diet also supports my genetic make up. My only problem is I am coeliac and the only healthy alternative I have to bread is making my own Socca bread, using chickpea flour which is also low glycaemic indexed. Am I on track here? I also have diverticulosis which rules out nuts but i am considering adding them into smoothies and using a ninja blender to break them down. Do you have any suggestions for people suffering from coeliac disease and diverticulosis?

    • Elena Paravantes RD
      January 16, 2015 at 2:20 pm

      Hi Alanna,
      Thank you for your message! In regard to avoiding gluten, making the replacement with the flour is fine. I wouldn’t say that there is a need to make any special changes. The most important components of the mediterranean diet are the vegetables, olive, herbs and the small fatty fish. You can easily follow a mediterranean diet without much change other than the bread and pasta (which is not that prominent in the Greek diet).As for the diverticulosis, latest guidelines say that not nuts and seeds can be tolerated when there is no inflammation.

      • Alanna
        January 17, 2015 at 11:11 pm

        Thank you Elena. I just want to clarify when you say ‘flour is fine’, you mean chickpea flour? The new guidelines for diverticulosis is that nuts and seeds should only be avoided when there is flare up, otherwise they can be eaten?

  28. Anonymous
    January 29, 2015 at 2:01 am

    Hi Elana, I am interested to know if reheating food in a microwave has an impact on the health benefits? Does it have any impact on the anti-oxidant benefits of the olive oil?

    • Elena Paravantes RD
      February 7, 2015 at 1:29 pm

      Any heat will affect the antioxidants, there will always be some loss.

  29. Katherine
    February 17, 2015 at 10:18 pm

    Dear Elena

    I have been following your website for some time now and absolutely love all your recipes and articles.

    What are you thoughts on using olive oil for frying? I have been reading everywhere that olive oil has a low smoke point and is a carcinogenic when it gets too hot.

    I use olive oil for pretty much everything – stews, frying, dressings etc.

    I would appreciate your thoughts on this subject.

    Kind regards

  30. George Arvanitis
    February 19, 2015 at 9:07 am

    Dear Elena,
    Your site has inspired me so much !!! ,NA SE KALA ,
    many years in ago in Tripoli were we are from
    I had the best moustokouloura I’ve ever eaten.
    I have searched for these in Greek cake shops,
    here in Sydney were I live , I can only get
    the imported Greek ones, they are ok
    but by the time they get to Australia I
    feel they’ve lost some bite and taste.
    If you have any ideas or recipes
    on how to make these gems ,for me the queen of koulouria
    I would be eternally grateful for all your help
    thanks so so much Elena
    George xoxoxoxo
    P.S. Have you published a cook book yet?

    • Elena Paravantes RD
      February 19, 2015 at 9:15 am

      Thanks George! Yes the moustokouloura is on my to do list! By the way, my mom is from Tripoli too.

      Kind regards

      No cookbook, yet, but it is in the plan

  31. Elena Paravantes RD
    February 9, 2015 at 12:49 pm

    Dear Paul,
    All my articles and photos are copyrighted as is very clearly sited on this site. As such I do not provide permission for use in a book, website or other materials.
    Thank You

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