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Greek Recipes

Greek Salad

Greek Salad (Horiatiki)

Ingredients:

  • 4 ripe tomatoes, cut into wedges
  • 1 cucumber, sliced (optional: peeled if preferred)
  • 1 small red onion, thinly sliced
  • 1 green bell pepper, sliced (optional)
  • 1/2 cup Kalamata olives, pitted
  • 200g (7 oz) feta cheese, cut into blocks or crumbled
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a large salad bowl or plate, combine the tomatoes, cucumber, red onion, green pepper, and olives.
  2. Drizzle the olive oil and red wine vinegar (or lemon juice) over the vegetables.
  3. Season with salt, pepper, and sprinkle the dried oregano evenly on top.
  4. Gently toss everything together to combine, or simply arrange and keep the vegetables layered traditionally.
  5. Place the feta cheese blocks or crumbles on top of the salad.
  6. Optionally, add a few extra olives or a sprinkle of oregano over the cheese.
  7. Serve immediately with fresh crusty bread and enjoy!
Spanakopita

Spanakopita (Greek Spinach Pie)

Ingredients:

  • 1 package phyllo dough (about 16 sheets), thawed
  • 1/2 cup olive oil, for brushing
  • 1 lb (450g) fresh spinach, washed and chopped
  • 1 medium onion, finely chopped
  • 2-3 green onions, chopped
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 3 large eggs, beaten
  • 1 cup feta cheese, crumbled
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, heat a few tablespoons of olive oil and sauté the onions until soft.
  3. Add the chopped spinach and cook until wilted. Remove from heat and let cool.
  4. Stir in the green onions, dill, parsley, beaten eggs, and crumbled feta. Season with salt and pepper.
  5. Brush a baking dish with olive oil. Layer 8-10 sheets of phyllo, brushing each sheet with olive oil.
  6. Spread the spinach mixture evenly over the phyllo base.
  7. Cover with the remaining phyllo sheets, brushing each with olive oil.
  8. Trim excess dough, tuck in edges, and brush the top with olive oil.
  9. Bake for 45-50 minutes, or until golden and crisp on top.
  10. Let cool slightly before cutting into squares and serving.
Gemista

Gemista (Stuffed Tomatoes and Peppers)

Ingredients:

  • 4 large ripe tomatoes
  • 4 large bell peppers (any color)
  • 1 cup long-grain rice
  • 1 large onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup vegetable broth or water

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cut tops off tomatoes and peppers; scoop out pulp and seeds. Reserve pulp from tomatoes.
  3. In a skillet, heat olive oil and sauté onion and garlic until soft.
  4. Add rice and cook for 2 minutes, stirring.
  5. Chop reserved tomato pulp and add to skillet with parsley, dill, salt, and pepper. Mix well.
  6. Remove from heat and let cool slightly.
  7. Stuff tomatoes and peppers with the rice mixture, leaving a little space as rice will expand.
  8. Place stuffed vegetables upright in a baking dish; pour broth or water around them.
  9. Cover with foil and bake for about 1 hour, or until rice and vegetables are tender.
  10. Remove foil during last 15 minutes to brown tops slightly.
  11. Serve warm or at room temperature with a drizzle of extra virgin olive oil.
Ladera

Ladera (Greek Vegetables in Olive Oil)

Ingredients:

  • 500g green beans, trimmed (or okra, zucchini, eggplant)
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 ripe tomatoes, chopped (or 1 cup canned crushed tomatoes)
  • 1 tablespoon tomato paste (optional)
  • 1/2 cup water
  • Salt and pepper, to taste
  • Fresh parsley or dill, chopped (for garnish)

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the sliced onion and garlic, sauté until softened but not browned.
  3. Add the chopped tomatoes and tomato paste; cook for about 5 minutes until tomatoes break down.
  4. Add the green beans (or your chosen vegetables), stir to coat with the tomato mixture.
  5. Pour in the water, season with salt and pepper.
  6. Cover and simmer on low heat for 30-40 minutes, until the vegetables are tender and the sauce thickens.
  7. Adjust seasoning if needed.
  8. Garnish with fresh parsley or dill before serving.
Dakos

Dakos (Cretan Barley Rusks Salad)

Ingredients:

  • 4 barley rusks (dakos)
  • 3 ripe tomatoes, grated
  • 1/2 cup extra virgin olive oil
  • 1/4 cup crumbled feta or mizithra cheese
  • 1 tablespoon dried oregano
  • Black olives (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place the barley rusks on serving plates.
  2. Grate the ripe tomatoes and spread evenly over the rusks.
  3. Drizzle generously with olive oil.
  4. Sprinkle crumbled feta or mizithra cheese on top.
  5. Season with salt, pepper, and dried oregano.
  6. Add black olives if desired.
  7. Let sit a few minutes to soften the rusks slightly before serving.