Authentic Greek recipes with TENEA Olive Oil

Explore the rich flavors of Greece with our collection of traditional recipes, enhanced by the premium quality of TENEA Extra Virgin Olive Oil. From everyday meals to special occasion dishes, discover how our olive oil elevates every bite.

Authentic Greek Recipes with TENEA Olive Oil

Every recipe tells a story of Greek family traditions, fresh ingredients, and the extraordinary flavor of premium extra virgin olive oil. Whether you’re preparing a simple village salad or a traditional Sunday feast, TENEA brings the taste of Greece to your table.

Discover classic recipes inspired by the villages of Corinthia and the Mediterranean lifestyle.

  • Featured Recipes with TENEA Olive Oil

    • Traditional Greek Village Salad (Horiatiki)
    • Greek Roasted Lamb
    • Lemon Roasted Potatoes
    • Chicken Souvlaki
    • Beef or Lamb Gyros
    • Pork Souvlaki
    • Grilled Mediterranean Fish
    • Garlic Shrimp Saganaki
    • Traditional Moussaka
    • Pastitsio (Greek Baked Pasta)
    • Spanakopita (Spinach Pie)
    • Tiropita (Cheese Pie)
    • Stuffed Tomatoes & Peppers (Gemista)
    • Briam (Greek Roasted Vegetables)
    • Fasolakia (Green Beans in Tomato Sauce)
    • Greek Lemon Chicken
    • Greek Meatballs (Keftedes)
    • Baked Feta with Tomatoes
    • Tzatziki
    • Hummus with Olive Oil
    • Olive Tapenade
    • Warm Bread with Olive Oil & Oregano
    • Greek Bruschetta
    • Greek Pasta with Feta & Olive Oil
    • Mediterranean Grain Bowl
    • Dakos (Cretan Rusk Salad)
    • Greek Chickpea Salad
    • Grilled Octopus
    • Orange Olive Oil Cake
    • Olive Oil Lemon Cake

Traditional Greek Pastitsio

Serves: 8–10
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

Pasta

  • 1 lb (450 g) tubular pasta (bucatini or penne)
  • 2 tbsp TENEA Extra Virgin Olive Oil
  • 2 eggs, beaten
  • ½ cup grated Parmesan

Meat Sauce

  • 2 tbsp TENEA Extra Virgin Olive Oil
  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (14 oz)
  • 2 tbsp tomato paste
  • ½ cup red wine (optional)
  • 1 tsp cinnamon
  • ½ tsp allspice
  • Salt and pepper

Béchamel Sauce

  • ½ cup butter
  • ½ cup flour
  • 4 cups warm milk
  • 2 eggs
  • 1 cup grated Parmesan
  • Pinch of nutmeg
  • Salt and pepper

Directions

  1. Cook pasta until al dente. Toss with TENEA Olive Oil, eggs, and Parmesan.
  2. Heat olive oil and sauté onion and garlic. Add meat and brown well.
  3. Stir in tomatoes, tomato paste, wine, cinnamon, allspice, salt, and pepper. Simmer 30 minutes.
  4. For the béchamel, melt butter, whisk in flour, then slowly add milk until thickened. Remove from heat and stir in Parmesan, nutmeg, and eggs.
  5. Layer half the pasta in a greased baking dish, add the meat sauce, then the remaining pasta. Pour the béchamel evenly over the top.
  6. Bake at 350°F (175°C) for 45–50 minutes, until golden brown.
  7. Let rest for 15–20 minutes before serving.

Serving Suggestion

Serve with a Greek Village Salad (Horiatiki), crusty bread, and a generous drizzle of TENEA Extra Virgin Olive Oil for an authentic Greek family meal.

Greek Lemon Chicken with TENEA Extra Virgin Olive Oil

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 45–55 minutes

Ingredients

  • 6 bone-in, skin-on chicken thighs (or 1 whole chicken cut into pieces)
  • 1/3 cup TENEA Extra Virgin Olive Oil
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup chicken broth
  • Fresh parsley, chopped (for garnish)
  • Lemon slices (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together TENEA Olive Oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
  3. Place the chicken in a baking dish and pour the marinade over it. Let marinate for at least 30 minutes (or overnight for deeper flavor).
  4. Pour the chicken broth around the chicken.
  5. Roast for 45–55 minutes, basting once or twice, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  6. Garnish with fresh parsley and lemon slices before serving.

Serving Suggestions

Serve with:

  • Greek Lemon Roasted Potatoes
  • Greek Village Salad (Horiatiki)
  • Warm crusty bread
  • Kalamon olives
  • A glass of crisp white wine

Finish the meal with an extra drizzle of TENEA Extra Virgin Olive Oil just before serving to enhance the fresh Mediterranean flavor.

Traditional Greek Moussaka

Serves: 6–8
Prep Time: 45 minutes
Cook Time: 1 hour

Ingredients

Eggplant

  • 2 large eggplants, sliced ½-inch thick
  • 1/4 cup TENEA Extra Virgin Olive Oil
  • Salt

Meat Sauce

  • 2 tbsp TENEA Extra Virgin Olive Oil
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • Salt and pepper

Béchamel Sauce

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups warm milk
  • 2 eggs, beaten
  • 1 cup grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and pepper

Instructions

  1. Prepare the Eggplant: Sprinkle eggplant slices with salt and let rest for 20 minutes. Pat dry, brush with TENEA Olive Oil, and roast at 400°F (200°C) for 20–25 minutes until tender.
  2. Make the Meat Sauce: Heat olive oil in a skillet. Sauté onion and garlic, add the meat and brown well. Stir in tomatoes, tomato paste, wine, cinnamon, allspice, salt, and pepper. Simmer for 30 minutes.
  3. Prepare the Béchamel: Melt butter, whisk in flour, then gradually add warm milk until smooth and thick. Remove from heat and stir in Parmesan, nutmeg, and beaten eggs.
  4. Assemble: In a greased baking dish, layer half the eggplant, all the meat sauce, the remaining eggplant, and top with the béchamel.
  5. Bake at 350°F (175°C) for 45–50 minutes, until golden brown.
  6. Allow to rest for 15–20 minutes before slicing.

Serving Suggestions

Serve with:

  • Greek Village Salad (Horiatiki)
  • Warm crusty bread
  • Kalamon olives
  • A glass of dry Greek red wine

Finish each serving with a light drizzle of TENEA Extra Virgin Olive Oil to enhance the authentic Mediterranean flavor.

Traditional Greek Olive Oil Baklava

Made with TENEA Extra Virgin Olive Oil

Serves: 12–16
Prep Time: 30 minutes
Bake Time: 50–60 minutes

Ingredients

Baklava

  • 1 package (16 oz) phyllo dough, thawed
  • 1 cup TENEA Extra Virgin Olive Oil
  • 3 cups walnuts, finely chopped
  • 1 cup pistachios, chopped (optional)
  • 1/4 cup sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves

Honey Syrup

  • 1 cup honey
  • 1 cup water
  • 1/2 cup sugar
  • Juice of 1/2 lemon
  • 1 cinnamon stick
  • 1 strip lemon peel
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix walnuts, pistachios, sugar, cinnamon, and cloves.
  3. Brush a 9×13-inch baking dish with TENEA Olive Oil.
  4. Layer 8 sheets of phyllo, brushing each sheet lightly with olive oil.
  5. Sprinkle a thin layer of nut mixture.
  6. Continue layering 2 sheets of phyllo (brushed with oil) followed by nuts until all ingredients are used.
  7. Finish with 8–10 sheets of phyllo, brushing each with olive oil.
  8. Cut into diamonds or squares before baking.
  9. Bake for 50–60 minutes, until deep golden brown and crisp.
  10. Meanwhile, combine honey, water, sugar, lemon juice, cinnamon stick, and lemon peel. Simmer for 10 minutes, then remove cinnamon and peel.
  11. Pour the warm syrup evenly over the hot baklava.
  12. Let rest 6–8 hours or overnight before serving.

Serving Suggestion

Serve with:

  • Greek coffee or espresso
  • Fresh berries or figs
  • Greek yogurt
  • A light drizzle of TENEA Extra Virgin Olive Oil for a modern Mediterranean finish

Chef’s Tip: Using TENEA Extra Virgin Olive Oil instead of butter creates a lighter, crispier baklava with a delicate fruity flavor while staying true to the Mediterranean tradition of cooking with premium olive oil.