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Greek recipes where olive oil is the star

Ten simple recipes from our kitchen where extra virgin olive oil isn’t an afterthought. It’s the main ingredient. Most take under 15 minutes, and most use the oil raw, the way Greek home cooks always have.

Each recipe shows how long it takes, when to eat it, and whether it’s vegan or vegetarian. Most of all, we hope you make them for friends and family, gathered around a table.

10 recipesMost under 15 minutesOil used raw in every one
Browse by courseBy patienceNew to Greek?

By The Pomoni Kitchen

Pomoni High-Phenolic Olive Oil bottle Try it with Pomoni High-Phenolic Olive Oil635 mg/kg polyphenols (HPLC) · from $29.00Shop the oil →
Ypomoni · υπομονή

How much patience have you got?

Pomoni comes from the Greek υπομονή (ypomoni, ee-poh-moh-NEE): patience. So we sort our filmed recipes the same way, by how much of it each one takes.

A little Ypomoni

Λίγη υπομονή

LEE-yee ee-poh-moh-NEE

Some Ypomoni

Λίγη ακόμα υπομονή

LEE-yee ah-KOH-mah ee-poh-moh-NEE

A lot of Ypomoni

Πολλή υπομονή

poh-LEE ee-poh-moh-NEE

“Some Ypomoni” is our own phrasing for the middle level. Greek speakers would also understand μέτρια υπομονή (MEH-tree-ah ee-poh-moh-NEE), “moderate patience”.

VeganVegetarianVegan optionNo badge means the recipe contains meat. ⏳ shows how much patience a recipe takes.
Pomoni High-Phenolic Olive Oil bottle
Pomoni High-Phenolic Olive Oil

The oil behind every recipe

Early-harvest Koroneiki from a single grove in Messinia, Greece, measured at 635 mg/kg total polyphenols by HPLC (Modern Olives, July 2026). That peppery catch at the back of your throat is oleocanthal.

500ml · $75.00250ml · $49.00100ml · $29.00

Shop the oil · from $29.00
In the kitchen

Cooking with high-phenolic olive oil

Use it raw

Polyphenols are best preserved uncooked. Drizzle, dress and finish with it, and keep an everyday oil for frying.

Taste the pepper

The peppery catch at the back of your throat is oleocanthal, one of the oil’s polyphenols. The stronger the sting, the fresher the harvest.

Keep it fresh

Light and heat break polyphenols down. Store the bottle dark, cool and tightly capped, and use it within a few months of opening.

Shop Pomoni High-Phenolic Olive Oil · from $29.00

Say it like a Greek

A pronunciation guide

Every Greek dish name on our recipes comes with a “say it” guide. Here’s how to read it.

You seeSay it
CAPITALSThe stressed syllable. Greek words have one, marked in Greek with an accent (ά, έ, ή).
thA soft “th” as in this (Greek δ), as in ree-gah-NAH-thah.
hA breathy “h” from the throat, as in Scottish loch (Greek χ), as in hoh-RYAH-tee-kee.
ghA soft, gargled “g” (Greek γ before a, o, ou), as in ahv-GHOH.
yGreek γ before e or i sounds like “y”, as in yeh-RAH-see-mohs.

Words you’ll hear

WordGreekSay itMeaning
PomoniΠομονή (from υπομονή)poh-moh-NEEOur name: “patience”
Ypomoniυπομονήee-poh-moh-NEEPatience, perseverance
Olive oilελαιόλαδοeh-leh-OH-lah-thohOlive oil
OreganoρίγανηREE-ghah-neeOregano, which gives riganada its name
FetaφέταFEH-tahBrined sheep’s and goat’s milk cheese
Breadψωμίpsoh-MEEBread
KefaloniaΚεφαλονιάkeh-fah-loh-NYAHIsland in the Ionian Sea
KalamataΚαλαμάταkah-lah-MAH-tahCity in Messinia, the region where our olives grow
Koroneikiκορωνέικηkoh-roh-NAY-keeThe olive variety in our oil
Ladolemonoλαδολέμονοlah-thoh-LEH-moh-nohOlive oil and lemon sauce
DakosντάκοςDAH-kohsCretan barley-rusk salad
Kali orexiΚαλή όρεξηkah-LEE OH-reh-kseeEnjoy your meal

Καλή όρεξη! (kah-LEE OH-reh-ksee) Enjoy your meal.

Questions

Can you cook with high-phenolic olive oil?

You can, but polyphenols are best preserved uncooked. We save high-phenolic oil for drizzling, dressing and finishing, and let an everyday oil handle the frying pan. Every recipe on this page uses the oil raw.

Which of these recipes are vegan?

St. Gerasimos’s Riganada, Ladolemono and the Greek potato salad are vegan as written. Kefalonian Riganada, the Greek salad and the pesto become vegan if you leave out the cheese or swap in a vegan one.

How long do the sauces keep?

Ladolemono made without oregano keeps up to ten days in a tightly closed glass jar in the fridge. Pesto keeps about a week in the fridge if you cover it with half an inch of olive oil. Always check texture and smell before using.

Learn more about olive oil

Greek olive oilHigh-phenolic olive oilReal olive oil: the buying guideThe science of olive polyphenols