Basil Nicholas Tsitsikronis (Sales and Exports manager. Quality control manager). He was born and raised in South Africa and he studied Medicine at the University of Patras. He has practiced Medical Nutrition for more than 24 years. He has taken a private Chef’s course. He has also been an entrepreneur in nutrition businesses and a restauranteur. He is a restaurant business consultant, restaurant business set-up consultant, restaurant menu set-up consultant, restaurant menu revitalizing consultant and a restaurant critic.
We pour 2 cups of olive oil in a glass bottle. We add 2 cloves of garlic, 1 sprig of rosemary and 5-6 peppercorns. We store it in a cool and dark
place. We remove the herbs and spices before we start using the olive oil. This rosemary and garlic infused olive oil can be combined with other flavours. It goes very well with with roasted potatoes, aubergines but also with lamb and of course the perfect combination is with fried fish.
