Some Ancient Greek recipes using olive oil

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Beef Omelette
Serves 6

6 eggs
5 ml (1 tsp) salt
1 ml (1/4 tsp) black pepper
250 g (1/2 lb) ground beef
125 ml (1/2 cup) chopped parsley
250 ml (1 cup) olive oil

Beat eggs, salt and pepper. Stir in beef and parsley. Heat oil in skillet until it boils. Drop the mixture in by tablespoon. Fry until browned on all sides.
Broccoli in Olive Oil
Serves 4 to 6

500 ml (2 cups) broccoli florets
125 ml (1/2 cup) olive oil
2 to 3 cloves garlic, minced
Salt and pepper to taste
50 ml (1/4 cup) chopped Kalamata olives (optional)

Parboil the broccoli and drain well. Saute the broccoli in olive oil with the garlic.
Season with salt and pepper and add the olives.

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