Extra Virgin Olive Oil & Olive Products

Thassos recipes

Buns with olives

bread with olives


500g flour
1 sachet dried yeast
1 glass lukewarm water
1 glass olive oil
1 tsp sugar
1½ cups green or black olives, thickly chopped


•In a bowl mix flour, salt, yeast and sugar, add water and start kneading the dough, adding about half the oil
•Leave the dough to rest for 10 min and then add the rest of the oil, together with the chopped olives.
•Put the dough in a well greased baking pan and let it rise for 30 min. Bake in a pre-heated oven at 175° C for 45 mins.



Bouyiourdi (Spicy baked feta and tomatoes)

greek bouyiourdi,a mix of cheese


1 piece feta cheese
1 ripe tomato
1 green pepper
1-2 slices of gouda (optional)
1 tbs olive oil
Oregano to taste


•Peel and chop the tomato (tip: in order to peel it easily dip it in boiling water for a couple of seconds)
•Cut feta into small pieces and add pepper cut into small rings
•Add any cheese you like or just use the feta - the taste will be delicious.
•Mix all the ingredients together and put them in a cooking pot, pref. a small clay pot
•Sprinkle with olive oil and oregano and cook in the oven at 200 °C for approx. 15 mins.



Stuffed cabbage leaves with rice

olis greek recipe stuffed cabbage leaves with rice


1 cabbage approx. 2 kg                                                                                      
½ kg minced beef
½ kg minced pork
½ cup rice
2 big onions
½ bunch of dill
½ bunch of parsley
1 cup olive oil
2 eggs
juice from 2 lemons
salt, pepper


•Wash and trim the cabbage. In a large saucepan boil water and blanch cabbage. Drain and carefully separate leaves. Trim away the hard white flesh from the leaves and retain – make sure to keep the leaves intact.
•Prepare the stuffing: chop the onions, finely chop the dill and parsley, add minced meat, rice, 1 egg , half the cup olive oil, salt and pepper. Mix well.
•Cover the bottom of the pan with the hard flesh cut from the leaves.
•Place on each leaf the stuffing mixture in a shape of a ball and then fold (not too tight) to make a little parcel. Place the stuffed parcels tightly together in the pan.
• Add salt and pepper, the rest of the oil and warm water until the rolls are slightly covered. Place a plate upside down on top of the parcels, cover the pan and simmer for about 50 min.
• Sauce: beat 2 eggs and gradually add the lemon juice and then some hot cooking juice from the pan. When the mixture is lukewarm pour it over the parcels in the pan, trying to cover them all.
• Serve warm.