Taste the Greek Difference

with our recipes!

Trahana SweetFor a thick chicken soup, saute 2 small chopped onions in 2 Tbsps of 776 Greek Extra Virgin Olive Oil until translucent. Add 5 cups of chicken broth and bring to a boil. Add half a package of Trahana. Cook until tender about 15 minutes. Season with salt and pepper. Kali oreksi (enjoy your meal).

HilopitesAdd Hilopites to 3 – 4 quarts of rapidly boiling water. Cook until desired texture, 4 – 5 minutes. Serve with your favorite sauce and top with grated cheese and a drizzle of 776 Greek Extra Virgin Olive Oil. Kali oreksi (enjoy your meal).

Hilopites LargeAdd Hilopites to 3 – 4 quarts of rapidly boiling water. Cook until desired texture, 4 – 5 minutes. Serve with your favorite sauce and top with grated cheese and a drizzle of 776 Greek Extra Virgin Olive Oil. Kali oreksi (enjoy your meal).


  • 1 cup 776 olive oil
  • 2 cups sugar
  • 3 eggs
  • 250 g self raising flour
  • 1 ½ cup ground dried fruit and nuts
  • (walnuts, almonds and raisins)
  • 1 cup orange juice
  • zest of an orange
  • 1 shot (45 ml) brandy
  • 1/2 teaspoon vanilla powder
  • 1 pinch salt
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves


Preheat the oven to 200oC (392oF). Place the 776 olive oil and sugar in the electric mixer until blended well. Afterwards alternate adding flour, eggs, orange juice-brandy. Finally add vanilla, zest, salt and, just before the end, the dried nuts. Grease a 28 cm diameter bake tin and bake for 50 minutes at about 200oC (392oF).

Oil 500mlIngredients

  • 1 large fennel bulb
  • 1 onion finely chopped
  • 1 orange
  • 1 tablespoon 776 olive oil
  • 125 g Greek yoghurt
  • 1 teaspoon 776 honey
  • salt
  • freshly ground pepper


Clean the fennel and cut it into small pieces (reserving the leaves). Wash the orange in warm water and zest it. Peel the orange, so that you completely remove the pith with the rind. Use a sharp knife to cut between membrane to release segments. Collect any juice. Sauté the onion in 776 olive oil, add the fennel and keep sautéing for a few more minutes. Add the orange segments (together with their juice) and allow to simmer for approximately 7 minutes. Allow the mixture to cool, pass through the food mill, add yoghurt, salt, pepper, 776 honey and orange zest. Finally, add the fennel leaves.


  • 2½ kg leg of pork cut into portions
  • 2 tablespoons 776 olive oil
  • 2 tablespoons 776 honey
  • 2 tablespoons ouzo
  • 5 garlic cloves, salt, pepper
  • 2 cups pitted 776 olives

For the marinade

  • 2 sweet oranges, 2 lemons
  • 1¼ cup orange juice
  • ¼ cup lemon juice
  • 1 tablespoon thyme
  • 3 tablespoons 776 honey
  • ½ cup ouzo


Preheat the oven to 180oC (356oF). Cut the orange and lemon rinds into thin strips and combine with the remaining marinade ingredients. Put the pork in a deep baking tray and add the marinade. Cover and place the baking tray in the fridge over night. Turn the meat over once while marinating. Drain the meat and reserve the marinade in a saucepan. In a bowl combine the 776 olive oil, 776 honey, ouzo and garlic. Season. Place the meat in an earthenware pot with a lid and cook at 180oC (356oF) for an hour, using a brush to regularly baste the meat with the marinade. Turn the meat over and baste again. After one hour, open the lid and pour the marinade over the meat, removing the orange peel. Add the 776 olives and cook for a further fifteen minutes. When the meat is golden, remove the meat and 776 olives and place on a serving dish and pour juices in a pan. Reduce the juices by boiling. Reserve some in a cup and dissolve 2 – 3 tablespoons corn flour. Pour the sauce over the meat and serve with baked potatoes.

Hilopites Large Ingredients

  • ½ kg 776 Hilopites Large
  • 150 g hard feta cheese
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 150 g black olives
  • 2 fresh ripe tomatoes
  • 2 cloves garlic
  • ½ teaspoon oregano
  • ½ cup olive oil
  • a few basil leaves
  • salt
  • freshly ground pepper


OlivesBrush 776 olive oil on the peppers and cook in oven until their skin is black. Remove them and leave to cool. Peel their skin. Cut into strips. Prepare the sauce:

Place the peeled and finely chopped tomatoes in a bowl. Remove stones from 776 olives, finely chop them and add them to the bowl. Mash the garlic and add it, together with 4 tablespoons 776 olive oil, oregano, salt and pepper and place in the fridge for approximately 1 hour. Boil the 776 Hilopites Large, drain and toss with finely cut feta. Add the roasted peppers and sauce. Mix and serve immediately garnished with basil and freshly ground pepper.


  • 450 g fresh or dried pasta
  • 2 tablespoons 776 olive oil
  • 1 cup breadcrumbs
  • 1 tablespoon 776 olive oil
  • 3 cloves garlic, cut into slices
  • 2 tablespoons rosemary
  • 2 teaspoons finely cut lemon rind
  • 1 cup 776 olives of our liking
  • black pepper


OlivesPut the pasta in a saucepan of boiling water and boil 4 – 5 minutes (for fresh pasta) or 8 – 12 minutes (for dried pasta). Drain. While the pasta is boiling, heat the 776 olive oil in a frying pan over high heat. Add breadcrumbs and stir for 2-3 minutes, until golden. Remove from frying pan. Use kitchen paper to clean the frying pan and add more 776 olive oil. Add the garlic and sauté it for a minute or until golden. Add rosemary, lemon, 776 olives, pepper and sauté for 2 -3 minutes or until they are sufficiently heated. To serve, combine the warm pasta with the 776 olive mixture and sprinkle the sautéed breadcrumbs over it. Serve with a green salad.