GAEA's Appetizing Starters: Begin Your Meal with Flavor

Greeks usually use chickpeas to cook healthy soups during winter time, however truth is chickpeas are ideal for "Meze" style plates! This recipe is dedicated to those who enjoy spicy flavours!

GAEA's Crispy Greek Zucchini Fritters

Made with fresh ingredients and infused with Mediterranean flavors, these crispy zucchini fritters are perfect as a side dish, appetizer, or even a light summer meal.

Tangy Zucchini Salad with Beans and Olives

The humble Zucchini has many ways to be eaten but raw and cured in a good extra virgin olive oil is one of our favourites! Add this beautiful dressing in combination with our Greek Kalamata olives it can only be a marriage made in heaven.

"Dakos" from the island of Crete

Voted the world’s No. 1 salad by TasteAtlas, this Cretan classic blends a crisp barley rusk with juicy tomatoes, creamy Feta, and a generous drizzle of GAEA Greek Authentic Extra Virgin Olive Oil. Accented with briny capers, aromatic oregano, and GAEA Pitted Kalamata Olives, it’s a simple yet remarkably flavorful...

GAEA Greek Salad

The famous Greek salad. While variations abound, only a few key elements capture the unmistakable flavor of Greece. If you want to transport your palate to a sun-drenched Aegean table, follow our classic recipe and expert tips to perfect this timeless dish.

Gaea Greek Taramosalata spread

Who hasn't had that dusty pink coloured Greek dip called taramasalata? This is a Greek's best friend during the Sarakostí period (Lent). It's not easy to give up meat, fish and dairy in one go! Unless you have taramasalata and bread! So here is our favourite Taramasalata recipe creamy, smooth...

Chestnut and pumpkin soup

Greek chestnut, pumpkin and nutmeg soup, an amazing winter warmer, great for comfort food but also as a starter for the Christmas table! Chestnut trees are all over the Greek mountains and are available during the winter seasons in Greece, a popular treat on almost every street corner is grilled...

Greek Spinach salad

In Greece, spinach is often elevated by its wild counterparts—lush, foraged greens that flourish along the mountain slopes. Among the most cherished is Vlita (Slender or Green Amaranth), prized for its deep green hue, tender texture, and subtly bitter flavor. This distinct bitterness is not just a hallmark of taste,...