Olives have been grown for many centuries in Greece and the country remains one of the larger producers in the world (in the top three).

Originally, the vegetables were cooked just with oil and water.Īs tomatoes were introduced to Greece in the 17th century and gradually became popular more in the 19th century, they were added to many lathera dishes as well.įor this dish, oil and tomatoes is now considered the typical way to cook it. “Lathera” means “ones with oil” coming from the Greek word “lathi” for oil. Lathera dishes are predominantly vegetarian and it’s a style of cooking that evolved from peasant cooking. The oil really adds to the end flavor of the dish. The seasonings are simple, but with plenty of flavor. (Like this recipe for Greek stuffed tomatoes.) All dishes in this style are cooked in olive oil, often with tomatoes as well. Lathera dishesįasolakia is part of a family of Greek dishes known as “lathera” or ladera. In Greece, the classic preparation is simmered in an oil and tomato sauce. In China you’ll find them in various stir fries, sometimes with added spice. In Germany and Austria, you will find them with speck (a smoked ham) as speckbohnen. Green beans might be something that you imagine either simply steamed or made into a Southern casserole, but many cultures have different ways of preparing them. The simple flavors are fresh and delicious, perfect served as both a side and a main. Fasolakia is a traditional recipe for Greek green beans that involves simmering the beans in an oil and tomato sauce.

Greek green bean recipe