Featuring journalist and war correspondent Nikola Vafeiadis, Andreas Lagos presented a simple fish soup made with sea bass, sea bream, and sargo, in which the Kythira olive oil, both during cooking and when serving the final dish.
The focus on Kythira, however, wasn't limited to the recipe. The show traveled to Kythira, where the reporter George Oikonomakis met with the agronomist Maria Lourantou, highlighting olive cultivation and the distinctive characteristics of the local olive oil.
Maria Lourantou spoke about her dominance Koroneiki variety, the lack of systematic irrigation of the olive trees, and the island’s soil and climate conditions, which, as he explained, contribute to the distinctive characteristics of the olive oil produced there.
Special mention was also made of the nature of olive cultivation on Kythira, which continues to rely heavily on small-scale and family farmers and not in intensive forms of agriculture.
«It could go even further, and I hope it does go even further. Little by little, it’s making progress,» said Maria Lourantou regarding the presence of Kythira olive oil beyond the island.
Back in the studio, the fish soup was finished with lemon, dill, parsley, and plenty of Kythira olive oil. Nikolas Vafeiadis particularly emphasized the contribution of the olive oil to the soup’s flavor and aroma, while Andreas Lagos stressed the importance of adding it at the very end of the cooking process.
The program, which was published by the ERT on September 15, 2026, it also served as a television showcase for one of Kythira’s most distinctive agricultural products, linking gastronomy to the region, its producers, and the island’s unique landscape.
Ingredients for 4 servings: 1,300 g sea bass, sea bream, and white seabream; 3 carrots; 2 potatoes; 2 onions; 2 cloves of garlic; 1 tbsp flour; 4 tbsp Kythira olive oil, juice of one lemon, parsley, dill, sweet paprika, pepper, and fleur de sel. When serving, add additional Kythira olive oil and freshly ground pepper.
