Pasture to Plate


Pan-seared Saganaki

An indulgent starter that will get your guests or family begging for more. A definite crowd pleaser!

Serves 6


  • 500g Oliana saganaki
  • 1/2 cup Oliana olive oil
  • 2/3 cup flour for dredging
  • 2-3 lemons, quartered


Moisten each slice of saganaki with cold water and dredge in the flour. Use a small heavy-bottomed frying pan (cast-iron works best), heat the olive oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides.

Serve hot with a last-minute squeeze of fresh lemon juice and a sprinkle of chopped parsley.

Note: Oliana kalamata olives work as a perfect accompaniment