If you would like to contact me directly, please fill out the form below.

*Note I do not accept guest posts or other unsolicited requests.

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.

Thank you for sending me a message. Although I do read them all, I am not always able to answer them right away. Thank you for your patience! – Elena



  • Reply nikolas April 25, 2012 at 7:19 pm

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

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

      Thank you Niko!

  • Reply 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.

    • Reply 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.

      • Reply 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.

  • Reply 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

    • Reply 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.

  • Reply 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 !!

  • Reply Helen Tsatsos 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.

    • Reply 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

  • Reply 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!

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

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

  • Reply Jacquline (Styliani) 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!!!

    • Reply 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.

  • Reply 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.

    • Reply 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.

      • Reply 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.

  • Reply 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.

    • Reply 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!

  • Reply 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?


  • Reply 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.

    • Reply 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!

  • Reply 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.

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

      Thank you Mary! I am working on it.

  • Reply 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

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

      Thank you Bill!

  • Reply Tasos 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.

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

      Thank you Tasos!

  • Reply 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.

    • Reply 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.

  • Reply Loisa 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,

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

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

  • Reply 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!


    • Reply 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.

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

        Thanks, Elena!

  • Reply 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!


    • Reply 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.

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

    You can subscribe, check for the link on our homepage

  • Reply lagatta à montréal 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!

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

      Thanks, glad you enjoy the site!

  • Reply 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!

    • Reply 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).

  • Reply 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?

    • Reply 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.

      • Reply 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?

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

    Thanks Cynthia! Good Luck with the project!

  • Reply 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?

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

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

  • Reply 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

  • Reply 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?

    • Reply 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

  • Reply Elena Paravantes RD April 21, 2015 at 3:57 pm

    Dear Nicholas,
    Please contact me directly at my email stated above for services or other issues.


  • Reply Beth July 9, 2015 at 9:28 pm

    Dear Elena
    I really enjoy your blog and have tried some of your delicious recipes. I would like to move to eating a mediterranean diet as after years of yo-yo dieting I just want to eat healthily. What should a typical day or week look like? I am not sure how to put the components together. Books/articles I can read would also be great.

  • Reply Asimenia October 19, 2015 at 8:52 pm

    Great site! Was wondering… on the post for five vegetarian dishes to try, the horatiki salad had caper leaves. Have any idea where the caper leaves can be bought or how to be made?


    • Reply Elena Paravantes RD October 24, 2015 at 5:44 am

      Thank Asimenia! The caper leaves are pickled and are in a jar made by Santorini producers. Amazon has them.

  • Reply Scot Hughes November 14, 2015 at 3:48 pm

    Elena, I’ve been a healthy eater for most all of my adult life (now in my 50’s.) My family and friends have always thought of me as kind of a health nut. I’ve been strict vegetarian, pesco-vegetarian, lacto-ovo vegetarian, vegan, back to eating chicken, and so have never settled on anything. After much research, I’ve decided the “Mediterranean” diet is the way to go (w/o any red meat as I’m just not into that.) But which “Mediterranean” diet, and exactly what does that mean? I just found your site a few days ago. Thank you for an awesome site! Tons of great information on the true Mediterranean diet and it’s history, and lots of wonderful looking recipes I cannot wait to try! I will be referring back to your site frequently.

    • Reply Elena Paravantes RD November 21, 2015 at 7:34 am

      Thank you Scot! Glad the site can be of help!

  • Reply Linda February 26, 2016 at 10:15 am

    I just came across your site whebn trying to find a recipe for peas & carrots. I live in Greece and I’ve been making them for decades but have never been satisfied with the results. I’ll see how yours is.
    I do have a question. Is ‘tsaia tou vernou’ (spelling?) the same as sage? If not, what is sage in Greek? I’m having a friendly disagreemsnt with an Aussie friend on Tinos.
    Just want to say I looking forward to using this site as it is in Enblish by someone who actually lives here and so knows the market.

    • Reply Elena Paravantes RD February 28, 2016 at 9:28 am

      Hi Linda, Tsai tou vounoun is a different herbal tea than sage, sage is faskomilo in Greek. Let me know how the peas workout for you!

  • Reply Lisa March 14, 2016 at 2:53 pm

    Thank you for your lovely, informative site! I just posted a link to your taramosalata or taramasalata recipes on my new Facebook page, Greek Liquid Gold: Authentic Extra Virgin Olive Oil

  • Reply Eleni Vlamis March 31, 2016 at 8:53 pm

    Hi Elena! My name is Eleni(lol!) a Greek American who now lives in CT. Having been raised with authentic olive oil that my yiayia used to send us by the barrel years ago, I now, unfortunately have to go to the store and purchase my own to feed my family. Even when purchasing in Astoria, how can I be sure what I am getting is pure olive oil instead of the mixed, and adulterated oil being labeled on as “extra virgin”.
    I have read somewhere that Costco will be selling Greek Olive oil this year as their Kirkland Signature recipe as Greece had very good yields and offered them a better price than Italy where they usually imported their oil. Also, I have read that the California Olive Ranch makes pure extra virgin olive oil which I have tried and like very much, but I would love to support Greece.

    Could you please compose a list of oils that you know to be pure and genuine olive oils, and preferably from Greece? Our liquid gold has become so hard to come by, lately, and it is such a shame as it’s health benefits are vast. I would like to avoid inadvertently purchasing an unpure or GMO product.

    Thank you so much! I really enjoy your articles and information.



  • Reply Sophie Mourmouris Broch March 2, 2017 at 5:11 pm

    Hi Elena, just have to tell you I love your work!! I’m English-Greek, and spend a lot of time in Corfu where my family are… I’m totally crazy for the Greek and Corfiote food and love your recipes and beautiful Instagram photos! I saw you came to Israel for a conference – I live in Tel Aviv and would love to meet with you if you visit here again!

    • Reply Elena March 15, 2017 at 9:38 am

      Thank you Sophie!

  • Reply Rebecca DeHamer, MS, RD March 21, 2017 at 4:53 pm

    Love your website and recipes! I had to say hello, as another Greek-American RD 😀 Greetings from SD, California!

    • Reply Elena March 25, 2017 at 11:46 am

      Thank you Rebecca! Appreciate it especially coming from a fellow RD!

  • Reply Veronique August 5, 2017 at 3:23 am

    Hi Elena
    Do you have a recipe for making pita bread?

    • Reply Elena August 16, 2017 at 10:21 am

      Not yet Veronique. But I find that there is a large selection of pites to buy.

  • Reply Dawn October 10, 2017 at 11:47 am

    Hi Elena,

    I would just like to say how happy I am to of come across your website. I’ve been instructed by my Dr to follow a Mediterranean diet due to having high cholesterol and being over weight. I have bought quite a few recipe books but still feel a bit over whelmed, but looking at your site it’s such a great help. Many thanks!

  • Reply VALERIE April 18, 2018 at 1:43 am

    Does the word Chios have a meaning? If yes, what is it?

    • Reply Elena Paravantes RDN April 18, 2018 at 5:25 am

      Chios is the name of a Greek island, it doesn’t have another meaning other than being a name.

  • Reply Rose-Marie May 4, 2018 at 5:26 am

    Hi Elena,

    Just found your site tonight and I love it! Do you have a Mediterrranean Grocery Shopping List somewhere here on the site? That would be most helpful to me starting out on this new adventure.

  • Reply David August 6, 2018 at 8:32 pm

    Hi Elena
    What kind of olive oil do you recommend, do you use extra virgin for everything ?
    P.s I did look in FAQ’s 🙂



  • Reply Dora August 17, 2018 at 6:13 am

    Hi Elena,
    I love your website, thank you!! and I have been using recipes from you for a while now that I printed off. I came to check for new recipes, but if I browse by “course” or “diet type”, I get a 404 page not found so cannot navigate the recipes. Just letting you know in case you’re not aware!
    Thanks so much for your amazing work. Dora

    • Reply Elena Paravantes RDN August 17, 2018 at 6:57 am

      Thanks Dora, The links appear to be working now. Thanks for letting me know.

  • Reply Patrick Monvignier August 19, 2018 at 4:30 pm

    Hi Elena,
    I am a big fan of your site and your recipes. I tried a lot of them. Love them all!
    A salad that i like and i am surprised of not finding it on your site is the Marousalata. There are so many different recipes on the web that i would like to know yours.
    Also I would like to learn more about Greek wine and which one would pair each of your recipes. I used to buy some Retsina but for whatever reason it became difficult
    to find any here on Long Island. I would love to tray something else.
    Patrick Monvignier

  • Reply Katherine Lewis purvis August 19, 2018 at 9:04 pm

    Your recipes are great! I am going to try some of them and would love to put them on a blog that I am building
    Thanks Katherine

  • Reply Linda October 1, 2018 at 3:04 pm

    Love, love, love your site. We just spent a month in Greece earlier this year – so impressed with the warmth of the locals and of course the wonderful food. We took a cooking class on Naxos which was one of the highlights of our trip. My husband, who thought he didn’t like eggplant, thoroughly enjoyed moussaka several times on this trip. Do you have a recipe please for moussaka that you can share? Thanks.

    • Reply Elena Paravantes RDN October 5, 2018 at 5:50 am

      Hi Linda,
      I do have a recipe in the works (documenting my mother’s recipe).

      • Reply Carl July 4, 2019 at 12:53 am

        Hi Elena,
        Thanks for this amazing set of recipes! Was also looking for mousaka and pastichio recipes. Do you happen to have made progress on documenting and sharing those?

  • Reply Griffith Leon November 2, 2018 at 7:02 pm


  • Reply Linda Paparsenos December 4, 2018 at 11:53 am

    My greek family, now living in Australia, will be visiting for the holidays. My 13 year old grandson, who loves to cook is making a dish calling for sourdough bread. What do I look for in Athens bakery?

  • Reply Vicky R. January 23, 2019 at 2:04 pm

    This is my second attempt for answer. I know you are busy so l will truly appreciate your help. My physician has prescribed the Mediterranean Diet to me to lower my cholesterol level. As I continue to read about this topic, I become more concerned. I cannot tolerate cultured dairy and I have never liked any legume because of the texture. I want to do whatever I can to lower my cholesterol, but do you believe that my risk of osteoporosis will increase without dairy and only four protein meals a week.

    • Reply Elena Paravantes RDN January 23, 2019 at 2:27 pm

      Hello Vicky, I have already replied to your first comment/question a few days ago, please check the post where you posted it to see it. However, for detailed nutrition advice, I suggest you make an appointment with a dietitian/nutritionist.

  • Reply Stephanie February 16, 2019 at 12:13 pm

    Hello, Elaina! I’m currently cleaning kitchen cabinets and donating things I haven’t used. In your opinion, what countertop appliances, if any, are helpful for cooking Mediterranean food?

    • Reply Elena Paravantes RDN February 19, 2019 at 6:45 am

      Great question Stephanie!For the most part good knives and cutting boards, but in terms of kitchen appliances a small food processor (2-3 cup) is great for chopping vegetables or pureeing tomato or making bread crumbs. Also a toaster oven is useful. Other than that, mostly pots and pans.

  • Reply stephen March 16, 2019 at 11:18 pm

    hi elena, just wondering on portion sizes, are the recipe’s for one person or two or more?

  • Reply Marilyn May 15, 2019 at 3:26 am

    I would appreciate a recipe for pastichio. I read your story about eating this and thought I want to try this. We have been working on eating healthier and this site has been the most helpful. My dear husband even volunteered to make the Spinach Casserole with Feta for dinner tomorrow. I have been altering my favorite foods such as grits and fried egg. I fry my egg in olive oil then pour the fried egg and olive oil onto my grits. It is so good and keeps me out of the margarine. I have used olive oil to make my grilled cheese by brushing it on the bread. The bread toast perfectly. Thank You for this wonderful site. I recommend it all my friends.

    • Reply Elena Paravantes RDN May 16, 2019 at 1:30 pm

      Thanks for sharing your diet swaps. Yes, the patsichio is definitely on my list, especially as it is one of my mother’s most popular recipes! I’ll be putting the recipe here soon!

  • Reply Sharon Ruddy June 19, 2019 at 10:33 am

    Hi Elena
    Can you recommend a good quality olive oil.

  • Reply Aimee Cancino July 10, 2019 at 5:38 pm

    What are you thoughts on Acai bowls?

  • Reply Wordgirl September 10, 2019 at 11:40 pm

    I love your site and have made many of your recipes. They are delicious! I have a few asks on site usability. It would be great if 1) the recipes were searchable were searchable by ingredient and type and 2) if the Recipes page headings were anchors with a table of contents at the top of the page so you can quickly jump to each section rather than having to scroll. Thanks for reading my suggestions.

    • Reply Elena Paravantes RDN September 11, 2019 at 5:38 am

      Thanks! The Recipe Index provides recipes based on ingredient and type of meal.

  • Reply Denise Greene September 23, 2019 at 7:20 pm

    I have to say I couldn’t be more thrilled at finding your website. I had the privilege of living in Athens for 18 months a long, long time ago, and their hospitality, their food, and their way of life is something I’ve never forgotten. I recently decided to go on the Mediterranean “Diet” and was so disappointed that everywhere I looked, whether websites or books, everything was Americanized. Your site is exactly how I want to live and eat–right down to the fasting schedule. I have explained to others many times about the Greeks and their fasts and how it made their way of eating so different from Americans. The other thing was that I was SO thrilled to find something that acknowledged that it was okay to eat bread–as long as it’s the right kind of bread–and how it, too, is a vital part of the food culture. I have just begun to make bread using Einkorn sourdough, and it is perfect for these meals. Again, I can’t thank you enough for what you have brought to us on olivetomato. Bless you for sharing this with the world. You’ll probably laugh if you see my website url. I’m about to make a huge confession to my readers.

  • Reply Madeline October 20, 2019 at 8:17 pm

    Thank you for this information, Elena!

  • Reply Rianne Vandenberg February 15, 2020 at 6:17 pm

    Hello Elena,
    Are seeds like flaxseeds included in the mediterranean diet? If yes, how much per day or per week? Thank you very much!

  • Reply Staci September 2, 2020 at 2:49 pm

    Can the Barley risks be made with 100%barley flour? Wheat is out for me.

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