Diane visits a small village in Laconia, the Peloponnese, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table. After a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. First up, a dish fit for a Greek hero, Spartan chicken, with those celebrated olives, tomatoes and feta cheese. Next, Diane shows the simple pleasures of cooking olives with oranges in an easy, elegant appetizer. The olive story doesn't end there, of course. There's a delectably spicy cuttlefish and olive dish she cooks up with an olive farmer, and a scrambled eggs-and-olives recipe to turn any light lunch or brunch into a Greek feast. Find out how olives can transform any meal into a masterpiece. Spartan chicken; Sauteed olives & oranges; Spicy cuttlefish with olives and wild greens; Kayianas, scrambled eggs with tomatoes and olives.
