Diane visits the Peloponnesian village Laconia, where the Kalamata olive is cultivated, tracing the olives journey from harvest to table, then whipping up an olive feast.

Diane's menu includes: homemade wine; wild herb teas; the spirit of Ikaria; longevity greens pies; chickpeas baked with vegetables, herbs and honey; and eggplant casserole.

A twice-baked bread called paximadia; Cretan bread salad with tomatoes, green apples and herbs; pasta tossed with Greek yoghurt and herbs; sea bass with bulgur pilaf; eggplant braised with trahana.

Greens pancake; vegetable and olive oil medley; pilaf of herbs and greens; orange-spiced semolina pudding cake with dried fruits and nuts.

Diane Kochilas prepares tzatziki, a Greek yoghurt dip; Greek meatballs; shrimp saganaki with ouzo and fetta cheese.

Cheese and spice stuffed leg of lamb braised in red wine; pan-seared potatoes with red wine and herbs; sea bass and mushrooms.