Balsamic Dipping/ Dressing Oil

Bread Salad

A yummy salad that can be thrown together in no time, this is best when vine-ripened tomatoes are available. Pugliese, delicious Italian bread or any day-old bread works well.


Toss all the ingredients together in a large bowl. Add salt and pepper to taste.


Red Wine Vinegar Dipping/ Dressing Oil

Red Wine Vinegar Roasted Beets

Rich, earthy flavors come to the forefront when roasting beets, making them a perfect side for roasted pork, chicken or turkey.


Preheat the oven to 400ºF. Rinse and dry the beets, leaving the skin on. In a large bowl, toss the beets with the olive oil and salt. Arrange on a greased baking sheet. Roast for 20–40 minutes, depending on the size of the beets; the largest beet should be tender to the center when pierced with the tip of a knife. Remove from the oven and cool.

Using a small, sharp knife, remove the skins, and cut beets into 3⁄8-inch-thick slices. Transfer the beets to a bowl and toss gently with the Greek Mama Red Wine Vinegar Dipping Oil. Serve at room temperature or chilled


Bruschetta Dipping/ Dressing Oil

Bruschetta with Tomatoes & Parmesan

Bruschetta is an absolute favorite and perfect in Summer time with fresh tomatoes.This easy dish is simply bursting with flavor!


Prepare the grill. In a small bowl, combine the tomatoes, basil, Greek Mama Bruschetta Dipping Oil to taste. Grill the baguette slices on both sides. Spoon the tomato mixture onto the baguette slices and top with the cheese. Serve on a platter with additional basil sprigs tucked around.


Sicilian Dipping Oil

Sicilian Sprouts with Prosciutto

This is so tasty that even those who say they don’t like sprouts become converts!


Heat a skillet over medium heat. Add the prosciutto and sauté until browned and crisp, about 2 minutes. Transfer to a small bowl. Add 2 tablespoons of the Greek Mama Sicilian Dipping Oil to the skillet, raise heat to medium-high, add the sprouts and onions and sauté, stirring frequently, for 2 minutes. Add the water, cover, and cook for 3 minutes, checking that the sprouts are not sticking; add more water if necessary. Stir in the prosciutto and remaining 2 tablespoons Greek Mama Sicilian Dipping Oil and mix well. Finish by adding the lemon juice and a few pinches of pepper.


Pesto Dipping Oil

Pasta Primavera

This is a perfect dish to make during the summer with all of the veggies coming out of the garden. Feel free to use any combination of vegetables , If you like  include mushrooms in the group too.


Prepare the pasta according to package instructions. Cut the vegetables into bite-size pieces. Heat 2 tablespoons of the Greek Mama Pesto Dipping Oil over medium-high heat in a large skillet. Add the vegetables, water, and a couple pinches of salt. Stir to coat the vegetables with oil, cover, and cook for about 5 minutes, shaking the pan frequently to prevent vegetables from sticking and adding more water, a tablespoon at a time if if they start to stick. The vegetables should be crisp but cooked through (cook longer if you like softer vegetables).

Stir the pasta and the remaining 2 tablespoons Greek Mama Pesto Dipping Oil into the vegetables. Add the goat cheese, stirring to incorporate but still leaving chunks of cheese. Serve with a sprinkle of grated Parmesan cheese.


Mediterranean Dipping Oil

Mixed Greens and Baby Romaine with Mediterranean  Dipping Oil

So simple, yet so delicious—the romaine adds a little texture to the salad. Or try this salad with the addition of arugula for a little spice and serve with your favorite pasta dish.


Place mixed greens and baby romaine in a salad bowl.

Add chopped green onions and baby pear tomatoes to salad greens.

Pour Greek Mama Mediterranean Dipping Oil over salad and toss.

Season with salt and pepper to taste and garnish with additional parmesan.



Parmesan Dipping Oil

Garlic Pasta Shrimp Fettuccine

This is a fancy-sounding dish that is so easy and so delicious you can make it on tonight!


Prepare the pasta according to package instructions. Heat 4 tablespoons of the Greek Mama Parmesan Dipping Oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes, until the shrimp begin to turn pink and opaque. Add the wine and simmer for 3 minutes. Add the cooked pasta, lemon juice, herbs, and Parmesan cheese, and toss together to combine. Stir in the remaining 4 tablespoons Greek Mama Parmesan Dipping Oil, season with salt and pepper to taste. Serve with additional Parmesan cheese sprinkled on top.



Tuscan Dipping Oil

Four-Cheese Pizza

This is for the cheese lovers for sure. Serve as an appetizer for three or four people or add a tossed green salad and a glass of wine and you have a fabulous dinner for two!


Preheat the oven to 450°F. Sprinkle the cheeses on the pizza crust (add more cheese if you like it really cheesy). Bake until cheese is bubbly and starting to turn golden brown in spots and the crust is crispy, about 12-15 minutes. Remove the pizza from oven, drizzle with a couple tablespoons of Greek Mama Tuscan Dipping Oil, cut into wedges, and serve.


Love It Fresh !

    “The Bomb”  (taste the explosion) tear off a piece of Greek Pita, spread Garlic Feta, put some Artichoke and Green Olive Tapenade and place a Garlic Stuffed Olive on top.

    “The Deadly Combo”  (its deadly good) tear off a piece of Greek Pita, spread some Spicy Basil Feta Cheese top with some Spicy Olive Tapenade.

The Lady Killer” (it’s simply to die for) tear off a piece of Greek Pita, place a dab of the Sun Dried Tomato Cream Cheese and a dab of the Parmesan Cream Cheese top with some Tomato Pesto.

Simply Awesome” (the name says it all) tear off a piece of Greek Pita, spread on some Garlic Feta, top with Kalamata Olive Tapenade and Artichoke and Green Olive Tapenade.

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