Ger-Nis INTERNATIONAL, LLC

Where in the World: Oia, Santorini Greece

Greece has long been known for its breathtaking beauty, sweeping majestic views and crystal clear waters; it must be one of the most romantic places in the world. The ambiance and energy that consume you upon landing on the Greek isles are feelings that evoke an uncontrollable drive for passion. It is difficult to express in words the beauty of Greece and specifically the little island city of Oia, Santorini. Oia is a place where you can sit for hours doing nothing but absorbing the views, the warmth, and the breeze that literally feels like the island’s local honey caressing your skin. Oia is a famous destination for honeymooners, but this little island is also much more. Whether you are vacationing alone, with friends, family or lovers, this place has a truly magical feel that can put you back in touch with your gentleness and passion.

The island is small and is part of a volcanic archipelago in the Aegean Sea called the Cyclades. Santorini is basically what remains as a result of a volcanic explosion that happened in 1630 b.c. and is widely known as one of the most powerful volcanic explosions in history. Since then, about every 5000 years a powerful volcanic eruption has occurred there; the most recent eruption was in the 1950’s. The volcanic explosions broke apart what was once a single island and led to the creation of one of the most majestic geological calderas that exists. A giant lagoon formed in the center of the island and is surrounded by sweeping volcanic cliffs on all sides. The views from the cliffs are truly some of the most incredible sights to see in the world. The caldera of Santorini is famous for having some of the best sunsets and watching one is truly a spectacular experience not only for the sunset itself but for the event of it all. Every evening at seven p.m., the residents and tourists of Oia flock to the northern tip of the island to witness the sunset on the cliffs. All of  the houses, hotels, and restaurants seem to empty and the people stand around by the hundreds filling the area like a stadium with the sun as the show. The energy of the people is incredible. They are all waiting for the sun to drop slowly into the Aegean; it is a very relaxing and special experience. And the most amazing part is that as the sun drops into the sea, the crowds of people begin to clap, and the cheers and applause echo over the caldera. It is a special experience for sure.

The island has a relatively small population of 14,000 and many of the residents are seasonal. The town of Oia on the northwest side of the island has a population of around 1,200 and about 250 of these people actually live on small islands off the coast. The island is widely known as a tourist destination for Europeans but many North Americans frequent the island for honeymoons and as a stop on cruises. The deep waters of the lagoon make the island very accessible for large cruise ships and the Greek islands are a popular destination for many cruise lines.

The Greek people that inhabit the island are relaxed and quite simple. Many of them make their living off of tourism, local farming and artisanal creations. The artisanal creations not only include fine jewelry and pottery but also the artisanal food industry that continues to gain popularity on the island. With the island’s wonderful volcanic soil, farmers have been able to grow incredible produce. This produce includes the indigenous Assyriko grapes that are the main ingredient of the flourishing wine industry. The island is equally famous for its Santorini tomatoes that are truly like eating the perfect candy—sweet, juicy and perfectly red. These tomatoes are cherry tomatoes but they are typically larger than the cherry tomatoes we see and have been scientifically proven to contain more vitamin C and more lycopene than any other tomato in the world. They require less water than any other tomato, have much higher yields, and they are the most consistently red tomato in the world. There is also a lot of local herb production and because fresh herbs are used widely in all the foods throughout Santorini, they have created a small industry of dried herbs and dried herb mixes. All over the island you can find these lovely dried herb mixtures grown on the island, dried on the island and mixed in the island. They include oregano, marjoram, thyme, parsley, rosemary, sage and others. Interestingly, the one herb that we assumed would be widely used was basil, but it was very hard to find on its own or incorporated into the food and herb mixtures. Unlike basil, island-made cheeses, yogurts, and of course, the famous honey, are used liberally.

Most of the food served on the island is very simple and fresh and includes fish, meats, chicken and lots of fruits, vegetables and herbs. Coffee and juice are served for breakfast and wine for the rest of the day. The typical breakfast includes world famous Greek yogurt with fruit and honey, some coffee, fresh juice and island-made breads and pastries. There are many restaurants serving up local cuisine for lunch and dinner. These two meals tend to be very similar although the evening dining experience is a little more extravagant than their laid back lunch. Lunch and dinner normally include tomato salads with feta, cucumber salads, roasted eggplant, fish and calamari, tomato croquettes, zucchini fritters, soulvaki, tzaziki, stuffed fish, chicken, grilled lamb or beef. The Greek food on Santorini is a bit different from the Greek food we typically see on the mainland because the island’s cuisine makes use of all the local production and creations.

Oia is a wonderful place in the world that everyone must see, taste and experience. The memories that you will come away with will truly be some of the best of your life.

We wanted to bring you a little taste of Oia, so here are a few recipes for the wonderful Santorini foods that one can experience on the unforgettable Greek isles.

Santorini Dried Tomatoes
olive oil
1 lb. Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 T salt
1 t sugar
1 t pepper
1 t chopped fresh thyme
1 t chopped fresh oregano

Preheat  the oven to 170° F. On a greased baking sheet place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.

Tomato Croquettes
2 c chopped Santorini tomatoes or plum tomatoes
½ c finely chopped yellow onion
2 garlic cloves, finely chopped
1 T chopped fresh parsley
1 T fresh chopped oregano
1 T fresh  chopped mint
salt and ground black pepper
1 c all-purpose flour
olive oil for frying

Combine tomatoes, onion, garlic, herbs and spices in a large bowl. Add flour, salt and pepper and mix together to the consistency of a thick batter. In a large heavy skillet, heat enough olive oil for frying. Take one heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels.

Santorini Shrimp
1 lb. shrimp peeled
1 lb. chopped Santorini tomatoes or plum tomatoes
3 cloves garlic, chopped fine
1 t red pepper flakes
1 T chopped fresh parsley
1 T chopped fresh oregano
½ c crumbled feta
juice and zest of 1 lemon
3 T bread crumbs, dried
½ c white wine
olive oil
salt and pepper

In a preheated large skillet sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly. Serves 6.

Santorini Tzaziki
2 medium sized cucumbers, peeled but not deseeded and chopped fine
2 c Greek yogurt
2 cloves garlic, chopped fine
½ c fresh chopped dill
juice of 2 lemons
salt and pepper

Mix all ingredients in a medium mixing bowl until well mixed and smash cucumbers to make them blend in a bit better. Set in refrigerator for about 20 minutes. Before serving, remove from refrigerator but allow them to remain just a bit cooler than room temperature for best flavor.

Santorini Chicken Soulvaki
4 chicken breast, cut into thick 2 inch pieces
juice and zest of 3 lemons
3 cloves of garlic, chopped fine
¼ c chopped fresh oregano
¼ c chopped fresh parsley
1 t dried oregano
1 t dried thyme
1 t dried marjoram
1 t salt
1 t pepper
1 t red pepper flakes
1 c Greek yogurt

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Serves 6. Eat with pita, tzaziki and roasted eggplant.

Santorini Roasted Eggplant
3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ c chopped fresh oregano
¼ c chopped fresh parsley
¼ c fresh chopped mint
olive oil
salt and pepper

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again. Serves 4.