Greek Food, Cooking and Recipe Community

Greek Baking with Olive Oil

1 - 4 of 4 Posts
M

mastichas09

Active member
I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?
 
  • Like
Reactions: Voula
mastichas09 said:
I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?
Click to expand...
Hi! I have lots of authentic Greek recipes on my blog, some of which use olive oil as the main ingredient. Olive oil is great in baking, especially if it's light. Check out some of my recipes and let me know if you have any specific questions - I'd be happy to help!
 
  • Like
Reactions: k_tsoukalas
Greek baking with olive oil is such a rewarding experience! There are plenty of traditional Greek baked goods that use olive oil as the primary fat, giving them a wonderfully moist texture and a rich, slightly fruity depth. Some must-try options include Fanouropita, a spiced, olive oil-based cake often made in honor of Saint Fanourios, and Lagana, a sesame-crusted flatbread typically baked for Clean Monday. Revithopita, a chickpea-based bread from the islands, also relies on olive oil for its characteristic soft yet dense texture.

Compared to butter, olive oil creates a more tender crumb in cakes and keeps baked goods moist for longer. It also adds a subtle earthiness that enhances spices, citrus, and nuts—common flavors in Greek baking. For the best results, use a mild, high-quality extra virgin olive oil to complement rather than overpower the flavors.
 
Voula said:
Hi! I have lots of authentic Greek recipes on my blog, some of which use olive oil as the main ingredient. Olive oil is great in baking, especially if it's light. Check out some of my recipes and let me know if you have any specific questions - I'd be happy to help!
Click to expand...
Love this! Thank you for sharing with us...
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Yemista with rice only vs. rice and meat?

I’m Greek and cook at home a lot, and yemista is one of those dishes I make regularly. But I’ve realized that people can feel very strongly about how it should be done.

I personally prefer yemista with meat — usually beef — because that’s how it was made in my family. Every now and then I’ll use lamb instead, especially if I want a deeper flavor, but I’ve always associated yemista with a meat filling rather than rice only.

That said, I know many people swear by rice-only yemista and consider it the “proper” or more traditional version, especially during fasting periods or in summer. I’m curious how others grew up eating it.

If you’re Greek: how was yemista made in your house? Rice only, or rice and meat? And if you use meat, what kind do you prefer, beef, lamb, or something else?

Sunday Family Meal Ideas (Greek)

Sundays were always the day in my family when food mattered a little more. Even if the rest of the week was simple, Sunday meant sitting down together, sharing dishes, and letting the meal take its time. I’m Greek, and I grew up with the idea that Sunday food should feel comforting but still special, not overly complicated, just thoughtful and filling.

Lately I’ve been wanting to get back into that rhythm, but I feel a little stuck for ideas. I’m looking for Greek Sunday family meal inspiration, the kinds of dishes that work well for a longer meal, whether it’s one main dish with sides or a few things set out to share.

What did Sundays look like in your home? Was there a go-to dish your family made often, like a baked meal, a stew, or something from the oven? Do you lean more traditional, or do you mix old favorites with lighter options?

Greek Stews for Winter?

As the weather gets colder, I’ve been thinking a lot about traditional Greek stews for winter and how people actually cooked when it was cold, rainy, and damp for months at a time.

I grew up with a few staples, things like lentil soup, bean stews, and simple meat dishes that simmered all day, but I’m sure there are many regional and family variations I’ve never tried. I’m especially curious about one-pot meals that were practical, filling, and warming, rather than restaurant-style dishes. What Greek stews did your family rely on during the winter months?

My family loves stifado of course but I also make a chickpea-based stew that's nice. I am looking for ideas.

Understanding Seasonal Eating in Greece

I’d love to open a discussion on understanding seasonal eating in Greece. It’s something that comes up often in conversations about traditional Greek food, but I’m curious how it actually played out in everyday life.

How closely did families really follow the seasons when it came to cooking? Were meals largely dictated by what was growing locally at the time, or were there pantry staples that carried people through the year regardless of season? I’m especially interested in how this looked outside of idealized village life—what people cooked in towns, during winter months, or in lean years.

Which dishes feel strongly tied to a specific season for you? Are there foods you associate only with summer, Lent, winter, or harvest time? And how much of this rhythm still exists today versus being something people remember from parents or grandparents? I am curious what you guys think!

Simple One Pot Greek Suppers?

I’ve been desiring simpler, one-pot dinners lately and would love some Greek or Greek-inspired ideas that work well on busy weeknights. It's more of a time issue than anything! I need to get dinner on the table faster. I’m thinking of meals where everything comes together in a single pot or pan, stovetop or oven, without a lot of extra steps.

I already rotate things like lemony chicken with potatoes, basic bean stews, or vegetable dishes cooked in olive oil, but I’m sure there are other great options I’m overlooking. Ladera-style dishes, rice-based meals, soups, or even skillet meals would all be welcome.

If you have go-to one-pot Greek suppers you actually make during the week, I’d love to hear them. Bonus points for meals that rely on pantry staples and don’t require much prep. What do you cook when you want something comforting, flavorful, and easy, but still very Greek in spirit?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top