DISCOVER PRACTICAL AND UNEXPECTED USES FOR GREEK OLIVE OIL IN HOME RECIPES AND COOKING
Greek extra virgin olive oil adds flavor and nutrition to every meal. It’s not just for salads or finishing dishes. Cold-pressed Greek olive oil keeps antioxidants and healthy fats intact. Using it in baking, searing, or dressings gives meals a Mediterranean twist.
One: Baking with Greek Extra Virgin Olive Oil
Greek extra virgin olive oil keeps cakes, muffins, and breads moist without adding heaviness. It replaces butter or other fats, which cuts saturated fat while keeping flavor. Polyphenol-rich Greek olive oil adds a subtle fruitiness that blends well with citrus, chocolate, or spice. Home cooks may notice baked goods brown differently, but the taste usually wins over traditional butter recipes.
Two: Pan-Searing Proteins with Greek Olive Oil
Greek olive oil handles moderate heat well, so it works for chicken, fish, and vegetables. It releases aroma while locking in taste. Antioxidants survive low-to-medium heat, so the oil still supports gut health. Cooking with Greek olive oil adds texture and subtle richness without overpowering delicate flavors. High heat may smoke the oil, so it’s best to watch the temperature.
Three: Finishing Dishes with Greek Extra Virgin Olive Oil
A drizzle of Greek extra virgin olive oil over roasted vegetables, soups, and pastas adds fruitiness that freshens flavors. Using it at the end preserves nutrients that cooking might degrade. Even a small drizzle changes aroma and mouthfeel noticeably. Some people might prefer a stronger finish, which is easy to adjust by quantity.
Four: Dressings and Marinades with Greek Olive Oil
Greek olive oil blends naturally with lemon, vinegar, herbs, and spices. Polyphenol-rich Greek olive oil is great in vinaigrettes and marinades for chicken, fish, or roasted vegetables. It coats ingredients without making them greasy. Antioxidant olive oil supports flavor and a light, Mediterranean feel. Marinating too long can soften textures, so timing is key.
Five: Unexpected Applications of Greek Extra Virgin Olive Oil
Greek extra virgin olive oil on roasted nuts, popcorn, and even desserts like chocolate or baked fruit adds aroma and subtle richness that other oils can’t. Polyphenol-rich Greek olive oil introduces nutrients while keeping dishes flavorful. Not every combination works perfectly, but experimenting teaches what pairs best.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use this robust olive oil for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.