Mediterranean Recipes

Simple ingredients. Timeless tradition. Made better with AELION.

Dakos

1. Dakos

A Mediterranean Classic

Ingredients:

  • 4 large round barley rusks (paximadia)
  • 3 ripe, juicy tomatoes, grated
  • 150g feta or mizithra cheese, crumbled
  • 4 tbsp Aelion Extra Virgin Olive Oil
  • Kalamata olives and capers (for garnish)
  • Dried oregano and a pinch of salt

Instructions:

  1. Lightly moisten the barley rusks with a few drops of water so they soften slightly, but ensure they remain crunchy.
  2. Drizzle 1 tablespoon of Aelion Extra Virgin Olive Oil evenly over the rusks.
  3. Spread the grated tomatoes over each rusk and season with a little salt.
  4. Top generously with the crumbled feta or mizithra cheese.
  5. Garnish με Kalamata olives, capers, and a pinch of dried oregano.
  6. Finish with a generous drizzle of the remaining Aelion Extra Virgin Olive Oil and serve immediately.

Chef's Tip: The Koroneiki variety's characteristic peppery finish perfectly balances the richness of the feta or mizithra cheese. Furthermore, its ultra-low acidity ensures it harmonizes with, rather than overpowers, the natural sweetness and mild acidity of the fresh tomatoes, creating a perfectly balanced bite.

Greek Salad

2. Greek Salad

Authentic & Refreshing

Ingredients:

  • 3 ripe tomatoes, cut into wedges
  • 1 large cucumber, sliced into thick half-moons
  • 1 red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1 block of feta cheese (about 200g)
  • 4-5 tbsp Aelion Extra Virgin Olive Oil
  • 1 tbsp red wine vinegar
  • Dried oregano and sea salt to taste

Instructions:

  1. In a large salad bowl, combine the tomatoes, cucumber, red onion, and Kalamata olives.
  2. Add a pinch of sea salt and toss the vegetables gently.
  3. Place the solid block of feta cheese directly on top of the salad.
  4. Sprinkle a generous amount of dried oregano over the cheese and the vegetables.
  5. Drizzle the red wine vinegar and the Aelion Extra Virgin Olive Oil all over the salad just before serving.

Chef's Tip: In a raw preparation, the oil is the star. The high polyphenol content of early-harvest Koroneiki oil delivers vibrant, grassy aromas that elevate the crispness of the vegetables. Its smooth texture binds seamlessly with the natural juices of the tomato and the vinegar, creating a highly stable and flavorful natural emulsion at the bottom of the bowl.

Briam

3. Briam

Roasted Vegetables

Ingredients:

  • 3 large potatoes, peeled and thinly sliced
  • 3 zucchini, sliced into rounds
  • 2 eggplants, sliced into rounds
  • 2 red onions, sliced
  • 3 large ripe tomatoes, pureed or grated
  • 3 cloves of garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup Aelion Extra Virgin Olive Oil
  • Salt and freshly ground black pepper

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a large, deep baking dish, arrange the sliced potatoes, zucchini, eggplants, and onions.
  3. In a medium bowl, mix the grated tomatoes, minced garlic, chopped parsley, salt, pepper, and half of the Aelion Extra Virgin Olive Oil.
  4. Pour the tomato mixture over the vegetables and toss everything well so the veggies are evenly coated.
  5. Drizzle the remaining Aelion Extra Virgin Olive Oil over the top.
  6. Cover the dish with aluminum foil and bake for 45 minutes.
  7. Remove the foil and bake for another 30-40 minutes until the vegetables are tender, caramelized, and the excess liquid has evaporated.

Chef's Tip: A premium Extra Virgin Olive Oil acts as an excellent thermal conductor during roasting. Aelion's robust structural profile withstands the prolonged heat, helping the vegetables undergo the Maillard reaction (caramelization) evenly. It infuses the root vegetables with deep, earthy notes while naturally preserving their internal moisture without leaving a greasy residue.

Gigantes Plaki

4. Gigantes Plaki

Greek Comfort Food

Ingredients:

  • 500g dried giant lima beans (gigantes), soaked in water overnight
  • 2 red onions, finely chopped
  • 3 cloves of garlic, minced
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 400g crushed tomatoes (canned or fresh)
  • 1/2 cup Aelion Extra Virgin Olive Oil
  • 1 tbsp tomato paste
  • A handful of fresh dill or parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Drain the soaked beans, place them in a large pot with fresh water, and boil for about 45-60 minutes until they are slightly tender but not fully cooked.
  2. Drain and transfer them to a baking dish.
  3. Preheat the oven to 180°C (350°F).
  4. In a large pan, heat 3 tablespoons of Aelion Extra Virgin Olive Oil over medium heat.
  5. Sauté the onions, garlic, carrots, and celery until softened (about 5-7 minutes).
  6. Stir in the tomato paste, crushed tomatoes, parsley or dill, salt, and pepper. Let the sauce simmer for 10 minutes.
  7. Pour the rich tomato sauce over the beans in the baking dish.
  8. Add the remaining Aelion Extra Virgin Olive Oil and about 1/2 cup of warm water.
  9. Bake uncovered for 1 to 1.5 hours, or until the beans are completely tender and the top is nicely caramelized.

Chef's Tip: While the oil cooks into the rich tomato sauce, adding a final, fresh drizzle of Aelion Extra Virgin Olive Oil exactly as the beans come out of the oven is crucial. This technique (finishing oil) immediately re-introduces the volatile aromatic compounds and fresh, fruity notes that are typically degraded during long baking, offering a bright contrast to the dense, starchy beans.