When most people think of Greek olive oil, the first image that comes to mind is often a generous drizzle over a fresh, crisp horiatiki salata—a classic Greek village salad. While this is certainly a beloved and essential use, it barely scratches the surface of olive oil's profound role in Greek culture. For Greeks, olive oil, or lado as it is called, is not just an ingredient; it is a way of life. It is the golden thread woven into the fabric of their daily existence, from the kitchen table to the church altar, and even into their beauty routines.
In Greece, the per capita consumption of olive oil is the highest in the world, with some estimates suggesting the average Greek consumes over 20 liters per year. This is not just a matter of culinary preference; it is a deep-seated cultural tradition stretching back millennia. The olive tree is revered, a symbol of peace, wisdom, and prosperity. The oil it produces is considered a sacred gift, a source of nourishment, health, and flavor that defines the very essence of their cuisine.
This guide will take you beyond the salad bowl to explore the myriad ways Greeks use olive oil every single day. We will uncover its role as the foundational fat in their cooking, its surprising use in traditional sweets, its place in time-honored wellness practices, and its significance in cultural rituals. You'll discover that for Greeks, there is almost no meal and no moment that cannot be made better with a splash of liquid gold.
The Foundation of Greek Cooking: Lathera Dishes
One of the most authentic expressions of Greek home cooking is a category of dishes known as lathera (pronounced la-the-RA). The name itself is derived from the word ladi, meaning oil. Lathera are essentially vegetables, and sometimes legumes, braised to tender perfection in a generous amount of olive oil. This is not a light sauté; it is a slow, rich braise where the olive oil, along with tomatoes, onions, garlic, and herbs, creates a luscious, emulsified sauce that is both the cooking medium and the heart of the dish.
What Makes a Dish "Lathero"?
In a lathero dish, olive oil is not just used to prevent sticking—it is a primary ingredient, as important as the vegetables themselves. The technique involves simmering vegetables like green beans (fasolakia lathera), peas (arakas latheros), zucchini, eggplant, or artichokes in a mixture of olive oil, chopped tomatoes, water, and aromatics until they are incredibly soft and succulent. The large quantity of oil breaks down and combines with the vegetables' juices and tomato pulp to create a thick, savory sauce that is bursting with flavor.
Key Characteristics of Lathera:
-
Generous Use of Oil: Recipes often call for a cup or more of extra virgin olive oil for a family-sized pot. This may seem excessive to non-Greeks, but it is essential for the final texture and flavor.
-
Slow Cooking: These are not quick-cooked, crisp-tender vegetables. They are simmered slowly, often for an hour or more, allowing the flavors to meld and deepen.
-
Served at Room Temperature: Lathera dishes are often even better the next day and are typically served warm or at room temperature, which allows the full flavor of the olive oil to shine.
-
Accompanied by Feta and Bread: The perfect companions to any lathero dish are a salty slab of feta cheese and plenty of crusty bread for papara—the beloved act of dipping bread to soak up every last drop of the delicious, oily sauce.
This style of cooking showcases a core tenet of Greek culinary philosophy: using high-quality olive oil to transform simple, seasonal vegetables into a deeply satisfying and nourishing meal. It is a perfect example of how the daily use of olive oil is central to the healthy, plant-forward Mediterranean diet.
Olive Oil in Every Pot: Beyond Lathera
The use of olive oil as the primary cooking fat extends to nearly every savory dish in the Greek kitchen. It is the starting point for almost every recipe, whether for sautéing, frying, roasting, or grilling.
Experience the Benefits of High-Phenolic Olive Oil
If you're learning about the science behind real, high-quality olive oil, take the next step and try it for yourself. Our oils are crafted to deliver the phenols and flavor your body actually notices.
Shop High-Phenolic OilsSautéing and Building Flavor
The ubiquitous sizzle of onions and garlic in a pool of olive oil is the foundational scent of the Greek kitchen. This base, known as a sofregit, is the start of countless stews, sauces, and pilafs. The oil helps to soften the aromatics and release their flavors, creating a savory foundation upon which the rest of the dish is built.
Roasting with Liquid Gold
Greeks have a particular love for roasted dishes, from lemon potatoes (patates lemonates) to whole roasted chicken or lamb. In every case, olive oil plays a starring role. Ingredients are not just lightly coated; they are often bathed in a mixture of olive oil, lemon juice, garlic, and oregano before entering the oven. The oil helps to conduct heat, ensuring the potatoes become crispy on the outside and fluffy inside, while keeping the meat succulent and juicy. The flavor of the oil infuses the entire dish, creating that signature Mediterranean taste.
Frying the Greek Way
Contrary to some popular myths, Greeks absolutely fry with extra virgin olive oil. Its high oxidative stability makes it a safe and flavorful choice for frying. From crispy fried calamari and small fish (marida) to delectable vegetable fritters like zucchini balls (kolokithokeftedes), olive oil is the medium of choice. It imparts a distinct, delicious flavor and creates a beautiful golden crust, a far cry from the blandness of neutral-flavored refined oils.
The Surprising Role of Olive Oil in Sweets
While it may sound unusual to a palate accustomed to butter-based desserts, olive oil has a long and storied history in Greek baking and pastry-making. Using olive oil instead of butter creates baked goods that are remarkably moist, tender, and have a longer shelf life. It also imparts a subtle, fruity complexity that pairs beautifully with classic Mediterranean flavors like citrus, nuts, and spices.
Olive Oil Cakes and Cookies
-
Fanouropita: This is a traditional vegan cake made with olive oil, orange juice, spices like cinnamon and clove, and often walnuts or raisins. It is incredibly fragrant and moist, a testament to the power of olive oil in baking.
-
Koulourakia Ladiou: These are traditional Greek Easter cookies made with olive oil. They are crisp, not overly sweet, and often braided into beautiful shapes. The olive oil gives them a unique, light texture.
-
Moustokouloura: Cookies made with grape must (petimezi) and olive oil, these treats are a classic example of using the harvest's bounty.
The Syrup and Oil Combination
In many Greek sweets, especially those soaked in syrup (siropiasta), olive oil is used in the batter itself. The oil's richness helps to balance the intense sweetness of the honey or sugar syrup. Dishes like halvas, a dense semolina pudding, rely on hot olive oil to toast the semolina, which is then sweetened with syrup and studded with nuts, creating a classic and beloved dessert.
Olive Oil as a Condiment and Finisher
Beyond its role in cooking, one of the most important daily uses of olive oil in Greece is as a raw condiment. A bottle of high-quality extra virgin olive oil always has a place on the dining table, much like salt and pepper. It is used to finish almost any dish, adding a final burst of fresh flavor, a luxurious texture, and a powerful dose of healthy antioxidants.
The Finishing Drizzle
-
On Soups: A swirl of pungent, green olive oil over a bowl of hearty lentil soup (fakes) or bean soup (fasolada) is non-negotiable. It adds richness and a peppery bite that elevates the humble legumes.
-
Over Legumes and Grains: A simple plate of boiled chickpeas or fava bean puree is transformed into a delicacy with a generous drizzle of oil, a squeeze of lemon, and chopped parsley.
-
With Fish and Meat: After grilling a piece of fish or a lamb chop, it is common practice to drizzle it with a high-quality "finishing" oil just before serving. The heat of the meat warms the oil, releasing its beautiful aromas.
-
On Cheese: A slice of feta is rarely served without a glistening pool of olive oil on top, often accompanied by a sprinkle of dried oregano.
This practice of using oil raw is crucial because it delivers the full spectrum of its flavor and health benefits, which can be diminished by high heat. The peppery kick so prized in fresh, high-phenolic oil is a sign of its potent polyphenol content, something Greeks have intuitively valued for generations. The quality of oil used for this purpose matters immensely, which is why a commitment to sourcing from organic olives grown in Greece is so important.
Olive Oil in Health, Wellness, and Beauty
The Greek use of olive oil extends far beyond the kitchen. It has been a cornerstone of health and personal care since antiquity, a tradition that continues in many homes today.
A Spoonful for Health
For centuries, Greeks have consumed olive oil for its medicinal properties. In many parts of Greece, particularly on the island of Crete, it is still common for older generations to start their day with a spoonful of extra virgin olive oil on an empty stomach. This practice is believed to lubricate the digestive system, fight inflammation, and provide a dose of heart-healthy fats and antioxidants to start the day. This tradition is the inspiration behind modern wellness products, like the convenient olive oil supplements found when you Shop Now, which capture these benefits in an encapsulated form.
Skincare and Beauty from the Grove
Long before the advent of modern cosmetics, Greek women used olive oil as their primary beauty product. Its moisturizing and antioxidant properties make it a superb natural treatment for skin and hair.
-
As a Moisturizer: Used directly on the skin, it is an effective moisturizer that can soothe dryness and irritation. It is also the base for many handmade soaps in Greece.
-
For Hair Care: A warm olive oil hair mask is a traditional treatment to add shine, strength, and moisture to dry or damaged hair.
-
For Minor Ailments: In folk medicine, warm olive oil was often used as a carrier for herbs to create balms and salves. A few drops of warm oil were also a common home remedy for earaches.
Olive Oil in Greek Culture and Religion
The significance of olive oil in Greece transcends the physical and enters the spiritual realm. In the Greek Orthodox Church, which is central to the nation's culture, olive oil is a vital element of worship.
-
The Vigil Lamp (Kandili): In churches and home iconostases, small vigil lamps filled with olive oil are kept perpetually lit before the icons of Christ, the Virgin Mary, and the saints. The pure flame of the burning oil symbolizes the eternal light of Christ and the prayers of the faithful.
-
Sacraments: Olive oil is blessed by a priest and used for anointing in several important sacraments, most notably in Baptism and Holy Unction (Efchelaion), a service of healing for the sick.
This sacred use underscores the deep respect and reverence Greeks have for the olive tree and its precious oil, viewing it as a symbol of God's grace and a source of both physical and spiritual healing. It is a tradition that connects every Greek to their ancient heritage, as detailed in Our Story.
For Greeks, olive oil is the taste of home. It is the flavor of tradition, the scent of well-being, and the texture of a life lived in harmony with nature. From the slow-braised lathera that nourishes the body to the sacred flame of the kandili that soothes the soul, its daily use is a constant, delicious reminder of a rich cultural heritage. To understand Greece, one must understand its relationship with olive oil—a relationship built on flavor, health, and profound respect.