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Recipes & Ideas

Spaghetti with olives, anchovies & cherry tomatoes

Inolivia with Garlic


1 package of spaghetti No. 7
125 gr of Inolivia green olives with garlic
1 small can of anchovy fillets (in oil)
100 gr of cherry tomatoes
½ a bunch of chopped parsley
A little white wine
Freshly ground pepper, olive oil
Grated Parmesan cheese or Kefalograviera cheese (optional)


Put the pasta in boiling water and cook for 8 minutes. In the meantime, saute all but 2 anchovy fillets on low heat with a bit of olive oil. Add the olives, chopped in thick pieces. As soon as the anchovies start softening add the white wine. Once the alcohol is evaporated, add the pasta and one cup of the water they were boiled in. Then add the cherry tomatoes sliced in half, together with some butter. Once the pasta absorbs the juices, remove from the heat and sprinkle with parsley and cheese. Serve in a large platter, placing the 2 remaining anchovy fillets in the center.


A Greek version of the famous "Spaghetti alla puttanesca".


Kopanisti (spread) with Feta cheese and olives

Inolivia With Red Pepper


350 gr of Feta cheese (preferably from Chalkidiki)
4 tablespoons of olive oil
2 pinches of oregano
1 pinch of chili pepper
100 gr of Inolivia green olives with red peppers

For serving:
Few Inolivia green olives with red peppers
50 gr of sun-dried tomatoes cut into strips
Grilled pita bread or slices of bread


Put all the ingredients in a deep bowl and mix together until the blend is homogeneous. If you have a blender, equally separate the quantities of the ingredients -except from the olives- (in 2 or 3 doses depending on the size of the blender) and then empty them into a bowl, stirring the final mixture 3-4 times with the chopped olives.
Serve in a large platter or shallow dish, depending on your art-de-la-table. Put the sun-dried tomatoes in the center and sprinkle the olives.


Do not mash the olives in the blender together with the Feta cheese, because they will produce a rather salty result. An easy way to slice the sun-dried tomatoes is with a pair of scissors.


Grilled asparagus with green olives

Inolivia with Rosemary


½ a kilo of green asparagus
350 gr of Inolivia pitted green olives with rosemary
Olive oil
Juice of one lemon


Blanch the asparagus in boiling water for 1 minute. Then place them directly in a bowl with cold water, to preserve their color and keep them crunchy. Pin each olive on each asparagus. This will create a better visual result, but you can also roast the olives and the asparagus separately. Sprinkle with olive oil and grill for 5 minutes on each side, or over a hot fire grill for 2 minutes on each side. Spread the asparagus on a platter and sprinkle them with lemon juice, a bit of olive oil and black pepper.


This delicious recipe is ideal for fasting, but it can be a lovely side dish for chicken fillet or salmon.

Potato salad w. smoked mackerel and green olives

Inolivia with Rosemary


½ a kilo of medium size potatoes
1 bunch of chopped spring onions
½ a bunch of chopped dill
120 gr of INOLIVIA green olives with rosemary cut into rings
50 gr of pickled cucumber cut into rings
1 smoked mackerel fillet, grilled or sauteed
1 pinch of oregano

For the sauce:
Juice of one lemon and a bit of lemon zest
¼ of a cup of sunflower oil
1 teaspoon of mustard
1 teaspoon of honey
4 Inolivia green olives with rosemary
1 pinch of green pepper


Put all the sauce ingredients –except from the lemon zest- in the blender and beat at medium speed. When the mixture is homogeneous, add the zest and beat for another 2 seconds (otherwise it will have a bitter taste). In a deep bowl add the ingredients and most of the sauce, except from the mackerel. Stir gently to preserve the shape of the potatoes and until the sauce is absorbed. Put the salad in a platter or a big shallow dish. Place the grilled mackerel on top and pour the rest of the sauce over the fish.


This salad is perfect for many smoked foods (i.e. salmon, eel, etc.).


Hummus dip with green olives

Inolivia with Almond


350 gr of chick peas
2 garlic cloves
150 gr of Inolivia green olives with almonds
¼ of a cup of olive oil
¼ of a cup of oil used to preserve olives
Juice of one lemon
Black pepper (preferably freshly ground)
A pinch of cumin (optional)

For serving:
Grilled bread slices or pita bread cut in triangles
Half a bunch of chopped fresh parsley
Olive oil, Cayenne pepper


Soak the chick peas in half a liter of water overnight. Drain and put them in a pot with 6 cups of cold water and then turn on the heat. When the water starts boiling, lower the heat and simmer for approximately 1 hour. Drain them and keep aside half a cup from the water they were boiled in. Mash the chick peas, the garlic and the black pepper directly in the pot. If the puree is too thick, add some of the water you kept aside. Once the puree is smooth, add the olives and continue to mix for about 30 seconds. Gradually add the lemon juice and the olive oil and beat for a little while longer until the texture is velvety, without however completely mashing all the olive pieces.
Serve in a shallow dish or bowl, placing the bread slices or the pita bread triangles around the platter and creating space for the hummus. Sprinkle some olive oil in the centre and the red pepper and parsley around the edge.


Stewed octopus w. olives & Mt. Athos olive bread

Inolivia with Pits


1 octopus (of approximately 1.5 kilo)
200 gr of Inolivia green olives with pits
2 red onions with their skin
2 daphne leaves
½ a cup of red wine
¼ of a cup of vinegar
Black peppercorns
Olive oil

For the recipe of the Mount Athos olive bread contact us directly.


Cut the octopus into strips. In a pot add all the ingredients -except from the olive oil, the olives and half of the quantity of the wine. Simmer with the lid on for approximately 40 minutes. Remove the strips, drain the juice and set it aside. Place the octopus strips in a pan, add the olive oil, the olives and the rest of the wine and cover with the olive bread’s dough (contact us for the recipe), making sure it’s neatly pressed on the sides of the pan. Bake at 180 degrees Celsius until the olive bread is done. Serve, by removing the olive bread from the sides of the pan, placing the octopus and the olives on the bottom of the olive bread. Sprinkle with olive oil and a bit of the juice you used to boil the octopus.


We can chop the mantle of the octopus and serve it in the juice that was left in the pan. It is an excellent snack for ouzo. Remember that the octopus does not require any water to be thoroughly cooked. It should simmer in low heat in its own juices.

Battered olives fried with smoked pork

Inolivia with Herbs


250 gr of Inolivia green olives with herbs
125 gr of smoked finely diced pork
Zest of two lemons

For the batter:
1 can of beer (330 ml)
250 gr of flour
Pinch of black pepper
Sunflower oil for the frying


Drain the olives on an absorbent paper towel and then carefully stuff them with the diced pork. Pour the beer in a bowl and add the pepper. Gradually add the flour and whisk the mix until homogenous. Dip the olives in the batter one at a time and fry in high heat for 1 minute until golden brown. Drain the excess oil and serve sprinkled with lemon zest.


The remaining batter is excellent for making pancakes.



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