HOW TO MATCH GREEK EXTRA VIRGIN OLIVE OIL WITH SALADS, CHEESES, SEAFOOD, BREAD, AND DESSERTS
Greek extra virgin olive oil offers flavors that complement various different dishes. Its fruity or buttery notes enhance foods without overpowering them. Understanding how to pair olive oil with salads, cheeses, seafood, bread, and desserts improves meals while introducing Mediterranean taste.
Salads and Fresh Vegetables
Koroneiki olive oil, known for its robust taste, adds depth to leafy greens, tomato salads, and roasted vegetables. Athenolia olive oil, smooth and fruity, pairs well with citrus or mild greens. Drizzling olive oil over fresh produce preserves the flavor while adding antioxidants and healthy fats. Combining Greek olive oil with herbs like oregano or basil creates a truly Greek salad experience.
Cheeses and Dairy
Feta, halloumi, or goat cheese gain richness and subtle complexity when paired with Greek extra virgin olive oils. Koroneiki olive oils contrast creamy textures, while Athenolia olive oils accentuate milder cheeses. Pairings also work with yogurt or labneh, adding Mediterranean flair and balanced taste.
Seafood and Light Proteins
Grilled fish, shrimp, or scallops benefit from finishing with Greek olive oils. Robust oils from early-harvest Koroneiki olives complement oily fish. Smooth Athenolia oils enhance delicate white fish or poached seafood. Olive oil also acts as a flavor bridge in marinades and simple pan sauces.
Bread and Dipping Oils
Greek extra virgin olive oil pairs naturally with crusty bread and is an ideal dipping companion when combined with sea salt, garlic, or herbs. Athenolia olive oils provide mild, aromatic options, while Koroneiki olive oils add a punch. Bread dipping introduces texture, flavor, and nutritional value.
Desserts and Fruit
Olive oil can enhance cakes, cookies, or drizzled fruit. Smooth, fruity Greek oils are preferable in sweet recipes. Using olive oil in desserts adds moisture and subtle flavor layers. Olive oil pairs with chocolate, citrus, or nut-based dishes for unexpected complexity.
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.