Extra-Virgin Olive Oil is the natural and traditional cooking oil of Greece and of the Mediterranean. Its benefits are extolled throughout the region. Many healthy-giving, nutrive and medicinal qualities are attributed to it in its raw state. In cooking, it can reach high temperatures without suffering disintegration or deterioration: food becomes crisp and golden on the outside while remaining tender and juicy on the inside.

Natural Selected Olives are the most commonly served and simple appetize, often accompanied by nuts, pieces of cheese, tomatoes and charcuterie. They are also used widely in cooking in stews, sauces, tarts, salads and breads.

Our products also include Green & Kalamata Olive Spreads (Paté), Red & White Aromatic Winegars, Sun-Dried Tomatoes, Tomato & Pepper Sauce, Sun Dried Tomato Mix and Roasted Sweet Pepper Spread. Use them alone or in combination to bring the flavour and perfume of the Mediterranean cooking to your plate. Here are a few tips and ideas, and some of Greece's favourite recipes!


Vinaigrette. Make your own vinaigrette by mixing extra-virgin olive oil with red wine vinegar (the ratio should be at least 4 tbsp of olive oil to 1 of vinegar, to allow for the taste of olive oil to be properly savoured. Chopped onions, crushed garlic cloves and chopped fresh herbs, or even a few mashed anchovies can be added.

Green Sauce. Blend equal portions of basil, parsley and mint with enough extra-virgin olive oil to make a fluid paste. Add salt and pepper and a few crushed garlic gloves. Keep in a jar and serve with pasta, adding grated Pecorino or Parmesan cheese.

Scented oil and vinegar. Enhace your extra-virgin olive oil and red or white wine vinegar by infusing springs of herbs into the bottle. Tarragon, thyme, basil, fennel, rosemary, oregano, dill, sage, can all be used. For a garlic flavour add unpeeled whole garlic cloves, for a peppery taste add chillies, and for an exotic touch, 2-3 tbsp of orange blossom or rosemary water.

Appetizers or Mezé. Use Olive Spreads, Tomato & Pepper Sauce, Tomato Mix and Pepper Spread on fresh toasted bread, on crackers and pita bread or in small sandwiches alone, in combination or with cheese and bacon or ham, and topped with a parsley or basil leaf to turn a "little dish" into a special one.