- BROWSE OUR PRODUCTSPassionate about bringing fresh, 100% Greek goodness straight to your table.
- KNOW THE SOURCEWe know exactly where our olive oil come from, and we think you should, too.
- VIEW THE FARMLife here is the same it was thousands of years ago. See where Vrisi 36 got its start.
- LEARN WHAT’S NEWExciting things are happening for Vrisi 36. Find out the latest and greatest news.
Browse Our Recipes
Balsamic Dip or DressingIngredients 1/4 C plain Greek yogurt (we use Fage) 1/4 C Vrisi36 balsamic vinegar 1/4 C Vrisi36 olive oil Pinch of dried oregano 1 T honey salt & pepper, to taste Combine all ingredients in a bowl or jar and shake or whisk until combined and smooth. Adjust seasoning with salt and pepper. Also fresh, crushed garlic clove may be added. Adjust to
Greek Lemon PotatoesIngredients: 3 lbs. Yukon gold potatoes or 3 lbs. other waxy potatoes, peeled 1/2 cup fresh squeezed lemon juice, not from a bottle! ½ cup Vrisi36 Extra Virgin OREGANO INFUSED olive oil (they key to the flavor) 2 garlic cloves, minced, not from a jar. 1/2 teaspoon sea salt 1/4 teaspoon fresh ground black pepper 1 (14 1/2 ounce) chicken broth or 2 cups lamb stock Directions: Peel potatoes
Beets and Spicy Feta[caption id="attachment_1280" align="aligncenter" width="930"] photo- My Greek Table with Diane Kochilas[/caption]Inspired from the show, MY GREEK TABLE WITH DIANE KOCHILAS
Ingredients
- 2/3 cup roasted unsalted pistachios
- 2/3 cup chopped fresh mint
- Grated zest of 1 orange
- 1 1/2 cups crumbled GREEK feta
- Freshly ground black pepper to taste
- 1/3 cup VRISI36
