Easter

Oh Semolina Halva, gracious old one! Claimed by all cultures around the eastern Mediterranean sea, this recipe is older than the bible, older than Greeks and Egyptians themselves, the first recorded dessert of the world! Simple, easy, tasty and ever so adaptable! It is no wonder it has such a...

Traditional Greek Fried Olives

Fried Olives, in greek we call them "tiganolies", a traditional dish of southeastern Peloponnese.

Seasoned Chickpeas

Greeks usually use chickpeas to cook healthy soups during winter time, however truth is chickpeas are ideal for "Meze" style plates! This recipe is dedicated to those who enjoy spicy flavours!

Spinach and Fennel leaves Pie

Fennel leaves, those bright green, aromatic leaves full of flavour with a promise of spring, who would not bundle them with Spinach and roll them up in crisp, crunchy, flaky filo pastry? Combined with a superb Extra virgin olive oil, makes this Greek spinach and fennel leaves pie a statement...

Greek Garlic Dip Skordalia

Greek Garlic dip Skordalia is probably one of the best kept secrets of Greek cuisine! there is a way to eat it for Greeks but we love it with everything. Basic ingredients that however need to be of high quality to make the best skordalia. Once you have this you...

Greek Lamb Stew

Winters are for Greek Lamb Stews with our Gaea Organic olive oil and Green Pitted olives.

Greek Easter soup Magiritsa

This is the traditional soup we eat in Greece after 40+ days of lenting (fasting), it is traditionally eaten on Holy Saturday night after the resurrection that is at 12am, in most cases the priest chants "Jesus has resurrected" and within 5 mins almost everyone has vanished, in a careful...

GAEA Greek Taramasalata spread

Who hasn't had that dusty pink coloured Greek dip called taramasalata? This is a Greek's best friend during the Sarakostí period (Lent). It's not easy to give up meat, fish and dairy in one go! Unless you have taramasalata and bread! So here is our favourite Taramasalata recipe creamy, smooth...