Ellinikí Trápeza · The Aegean Table

Greek Aegean Cooking Without Vegetable Oil

Discover the island classics of the Aegean, cooked with bright green olive oil and pure churned butter. Real ingredients, honest fire, the way the taverna kitchens of the Greek coast have always served them.

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Olive Oil✦ Pure Butter✦ Clarified Butter
A Greek Aegean table set with olive oil, vegetables, and bread
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From the recipe collection
No. 01

Olive Oil First

Every savory dish begins with green olive oil, the soul of the Greek pantry pressed from the islands for generations.

No. 02

Pure Churned Butter

For pastry and finishing we reach for sweet butter and slow clarified butter, never a refined oil from a factory.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Just the honest fats the village kitchens of the Aegean have always trusted.

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From Our Kitchen

Greek Aegean Recipes

Six beloved dishes from the Greek islands and coast, each made with honest fats that bring out the best in every ingredient.

Grill Pork Souvlaki

Pork Souvlaki

45 min·4 servings·Easy

Tender pork shoulder marinated in olive oil, lemon, and oregano, then threaded onto skewers and grilled over fire. The street food smell of every Greek summer evening.

Ingredients

  • 800g pork shoulder, cut into cubes
  • 5 tbsp olive oil
  • Juice of 1 lemon
  • 4 cloves garlic, crushed
  • 1 tbsp dried Greek oregano
  • 1 tsp sweet paprika
  • 1 red onion, cut into wedges
  • 4 pita breads
  • Salt and black pepper to taste
  • Wooden or metal skewers

Instructions

  1. Whisk the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper into a marinade.
  2. Toss the pork cubes in the marinade and chill for at least 2 hours, or overnight for deeper flavor.
  3. Thread the pork and onion wedges alternately onto the skewers.
  4. Grill over high heat for 10 to 12 minutes, turning often, until charred at the edges and cooked through.
  5. Warm the pita breads briefly on the grill until soft and pliable.
  6. Rest the skewers 3 minutes, then serve over the warm pita with a drizzle of olive oil and extra oregano.
Seafood Psari Plaki

Psari Plaki

55 min·4 servings·Medium

Whole fish baked in the oven over a bed of tomatoes, onions, and garlic, all softened slowly in olive oil. A bright, sun-soaked dish from the harbor tavernas of the Aegean.

Ingredients

  • 1 whole sea bream or bass, cleaned
  • 5 tbsp olive oil
  • 2 onions, thinly sliced
  • 4 cloves garlic, sliced
  • 4 ripe tomatoes, chopped
  • 1 cup parsley, chopped
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Soften the onions and garlic in olive oil over medium heat until translucent and sweet.
  2. Add the tomatoes, half the parsley, the bay leaf, and oregano, and simmer 15 minutes into a loose sauce.
  3. Spread the sauce across a baking dish and lay the whole fish on top.
  4. Season the fish, pour over the lemon juice, and drizzle with a little more olive oil.
  5. Bake at 190°C (375°F) for about 30 minutes until the flesh flakes easily.
  6. Scatter the remaining parsley over the top and serve with crusty bread.
Vegetable Briam

Briam

1 hr 30 min·6 servings·Easy

A slow-roasted Greek tray of summer vegetables glistening in olive oil, the islands answer to a garden harvest. Sweet, soft, and deeply satisfying eaten warm or cool.

Ingredients

  • 3 potatoes, sliced into rounds
  • 2 zucchini, sliced
  • 2 eggplants, cut into chunks
  • 3 tomatoes, sliced
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2/3 cup olive oil
  • 1 cup parsley, chopped
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Instructions

  1. Toss all the vegetables together with the garlic, parsley, oregano, salt, and pepper in a large bowl.
  2. Pour over the olive oil and turn everything until well coated.
  3. Spread the vegetables evenly in a large roasting tray.
  4. Roast at 190°C (375°F) for 45 minutes, then stir gently and add a splash of water if dry.
  5. Return to the oven for another 30 to 40 minutes until everything is soft and lightly caramelized.
  6. Rest 10 minutes and serve warm with bread and feta on the side.
Soup Fasolada

Fasolada

1 hr 45 min·6 servings·Easy

The humble white bean soup often called the national dish of Greece, slow-simmered with vegetables and a generous pour of olive oil. Hearty comfort from the mountain villages.

Ingredients

  • 2 cups dried white beans, soaked overnight
  • 1/2 cup olive oil
  • 2 onions, chopped
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Drain the soaked beans, cover with fresh water, and boil for 10 minutes, then drain again.
  2. Soften the onion, carrot, celery, and garlic in the olive oil until fragrant, about 10 minutes.
  3. Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes.
  4. Return the beans to the pot with the bay leaf and enough water to cover well.
  5. Simmer gently for about 75 minutes until the beans are creamy and tender.
  6. Season generously, finish with a final drizzle of olive oil, and serve hot.
Bread Eliopsomo

Eliopsomo

2 hr 30 min·1 loaf·Medium

A rustic Greek olive bread studded with chopped Kalamata olives and scented with oregano and olive oil. The loaf that turns a simple table into a feast.

Ingredients

  • 4 cups bread flour
  • 1 tbsp instant yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • 4 tbsp olive oil, plus more for the bowl
  • 1.25 cups warm water
  • 1 cup Kalamata olives, pitted and chopped
  • 1 tbsp dried oregano
  • 1 small red onion, finely chopped

Instructions

  1. Mix the flour, yeast, sugar, and salt, then add the olive oil and warm water and knead to a soft dough.
  2. Knead in the chopped olives, oregano, and red onion until evenly spread through the dough.
  3. Cover and let rise in an oiled bowl for about 1 hour until doubled.
  4. Shape into a round loaf on a lined tray and let rise again for 30 minutes.
  5. Brush the top with olive oil and slash a cross into the surface.
  6. Bake at 200°C (400°F) for 35 to 40 minutes until deep golden and hollow sounding. Cool before slicing.
Dessert Galaktoboureko

Galaktoboureko

1 hr 30 min·12 pieces·Medium

Silky semolina custard wrapped in crisp buttered phyllo and soaked in a lemon-scented syrup. The most beloved custard pastry of the Greek table.

Ingredients

  • 1 liter whole milk
  • 3/4 cup fine semolina
  • 3/4 cup sugar
  • 4 eggs
  • Zest of 1 lemon
  • 1 tsp vanilla
  • 1 pack phyllo pastry sheets
  • 200g butter, melted
  • For the syrup: 1.5 cups sugar, 1 cup water, juice of 1 lemon

Instructions

  1. Warm the milk, then whisk in the semolina and sugar and cook gently until thick, about 8 minutes.
  2. Off the heat, beat in the eggs one at a time, then the lemon zest and vanilla, into a smooth custard.
  3. Brush a baking dish with melted butter and layer in half the phyllo sheets, buttering each one.
  4. Pour in the custard, then fold and layer the remaining buttered phyllo over the top.
  5. Score the top into pieces and bake at 180°C (355°F) for 45 minutes until golden and set.
  6. Simmer the syrup ingredients for 5 minutes, then pour the warm syrup over the hot pastry and let it soak before serving.
A spread of Greek home cooking on a rustic table
Meet the Cook

The Kitchen Behind Walfro Taverna

Walfro Taverna is a small home kitchen devoted to the trapezi, the generous Greek table where every plate is shared and no one leaves hungry. We write down the recipes the way they have always been cooked on the islands and along the coast, slowly, simply, and with care.

Our only house rule is an old one: olive oil pressed from the fruit of the grove, butter churned sweet and clarified gently over a low flame, and nothing else. You will never find vegetable oil in our pots, because it was never in the pots we learned from.

Stin ygeia sou, to your health.

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