Brussel sprouts don't have to be boring...and they definitely don't have to be smelly!! Getting your family (or yourself) to eat this amazingly delicious and underrated vegetable will be no challenge at all after trying this variation that we tried recently.

More than likely, you already have all the staple items in your pantry waiting to be dusted off. Here we go...



  • 1 lb whole fresh brussel sprouts

  • Laconiko's original extra-virgin olive oil

  • Salt & Pepper

  • 2 Tbsp good-quality Honey

  • Juice from 1 Orange

  • Zest from 1 Orange

  • 2 Tbsp Cider Vinegar (preferred) but any will do

Directions: 1. Preheat oven to 375-400 degrees depending on your oven.

2. In the meantime, thoroughly wash your brussels, cut them in HALF, and place flat side down on a baking sheet.

3. Drizzle with Laconiko olive oil until coated & sprinkle with salt & pepper.

4. Pop in the oven for 25-30 minutes depending on your oven.


**In the meantime, let's get started on the deliciously sweet & tangy glaze that's going on these sprouts...

1. Heat up 2 Tbsp honey in a small saucepan over medium/high heat until it begins to foam.

2. Remove from heat and pour into a different small bowl.

3. Add in the Zest & Juice of 1 orange. We used a CaraCara orange but any kind will do. Also add in the vinegar, 1 Tbsp Laconiko extra-virgin olive oil, salt, and pepper to taste.

4. Whisk everything together until it slightly thickens.

5. Pour glaze over your brussel sprouts, serve, and ENJOY!!!


We have no doubts that you and your loved ones are really going to be pleasantly surprised by this versatile vegetable.

*Another great way to make this is using Laconiko's extra-virgin BLOOD ORANGE olive oil in place of the orange zest & olive oil in the glaze recipe.

Kali Oreksi!



  • Fresh green beans (wash and cut off just the ends)

  • LACONIKO extra-virgin olive oil

  • 1 small can diced tomatoes

  • 1 carrot (washed, peeled, and chopped)

  • 1/2 of a large white onion (diced) or 1 small onion

  • 2 cloves of garlic (minced)

  • Fresh parsley (chopped finely)

  • 3 fresh Zucchini

  • Broth/stock (either chicken or vegetable-depending on preference)

Directions: 1. Wash & Chop your vegetables (green beans, carrot, and zucchini)

2. Dice your onion, garlic & parsley & put into a large soup pot with olive oil. Saute for a few moments until the onion is clear.

3. Add in your remaining vegetables, give a quick stir, then add in your can of diced tomatoes. Stir in along with a good amount of salt & pepper to taste.

4. Add in about 1 cup of water and 1 cup of stock (or enough of each to just cover the green beans)

5. Cover and bring to a boil until all vegetables are soft to the touch with a fork (about 40-45 min)

6. Serve this local, healthy meal along with a delicious Greek salad & your favorite fish. Don't forget to drizzle Laconiko's extra-virgin olive oil as a finish to this meal. The vegetables really absorb that sweet, buttery flavor.

We can't wait for you to try this!! Go to your local farmers market this weekend and stock up on your favorite vegetables to pair with fresh green beans. Traditionally, Greeks put potatoes in this dish and serve it up with a loaf of bread. We hope you enjoy & look foward to hearing your recipe.

Stay tuned for a DELICIOUSLY refreshing twist on a classic Greek salad that is just right for a hot summer night...

Kali Oreksi.

We are so excited to share this yummy meal with you. Over the weekend we went to our local farmers market and found FRESH local green beans.  It inspired us to make a very traditional Greek meal, called "Fasolakia". It's a nice spin on the plain ol' green beans that many people are used to. This is heavy enough to be a meal, but also perfect as a side dish if you prefer.

After several weeks of non-stop travel and events, which included mainly carry-out and drive through meals, we were desperately in need of our absolute favorite Laconiko DETOX meal. It's full of fresh, wholesome vegetables of your choosing & can easily be adjusted to suit anyone's preferences. This easy and inexpensive meal is sure to make you feel clean & energized anytime!



  • Green zucchini

  • -Red beets (with leaves)

  • Orange & White cauliflower

  • Rainbow chard

  • Steamed rice (optional if you are on a low-carb diet)

  • LACONIKO extra-virgin olive oil

  • Feta cheese (we used the authentic sheep's milk feta, rather than cow's milk)

  • Dried oregano

Directions: 1. Cut stems off cauliflower & cut into large pieces.

2. Cut leaves off red beets & set aside. Then, peel first layer of beets. Rinse beets & leaves thoroughly.

3. Cut off the ends of zucchini & rinse.

4. THOROUGHLY rinse the rainbow chard, after chopping off stems. It's very important to rinse and wash rainbow chard 3 times to get all the dirt and grit off it.

5. Place about 1/2 -1 cup of water in the bottom of a deep soup pot. When boiling, add in ALL vegetables, leaving the cauliflower and zucchini on top. Lower temperature, cover, and let cook until vegetables are soft to touch.

6. Rinse and strain vegetables very well.

7. Liberally drizzle vegetables with LACONIKO extra-virgin oil oil, Sprinkle with salt and pepper, and give a final touch of dried oregano.

8. Serve on top of steamed rice if you choose. We love our with feta cheese drizzled with LACONIKO olive oil, salt, pepper, and oregano. You could even add in some delicious Kalamata olives.

We hope you love this recipe. It's the perfect remedy to any intense weekend.


Kali Oreksi!

Need we say more?? This is our easy, delicious recipe for a traditional Greek Spanakopita, also known as a spinach pie. Let's get started. You don't want to waste time when you could be sitting down enjoying this savory little appetizer. Here we go!



  • 1/2 large sweet yellow onion, diced

  • 1 tsp salt

  • 1 tsp pepper

  • 3/4 cup Laconiko Extra-virgin Olive Oil

  • 2 lb bag spinach, washed, and dried thoroughly

  • 2 cups crumbled feta cheese

  • Ready made, fresh pizza dough (not frozen)

  • 3 eggs, lightly beaten

  • A wooden rolling pin (floured)

  • A large, square roasting pan (liberally coated with Laconiko Olive Oil)

Directions: 1.  Preheat oven to 375 degrees

2.  Mix all ingredients into a LARGE bowl until everything is evenly coated.

3.  Cut the fresh dough in two pieces. One piece should be slightly larger than the next. Roll out the large piece into about 1/4 inch thick flat circle.

4.  Roll the pizza dough into the coated roasting pan, then fill it with spinach/feta mix.

5.  Fold over the excess edges. Try to stretch them as far as they will go, but not too far as to tear the dough. You can lightly brush the edges with some Olive Oil to help it stay.

6.  Now, roll out the remaining pizza dough into a 1/4 inch thick circle as well. Roll it out ontop of the spinach mixture in the prepared pan. Tuck all the edges around the rest of the dough forming a sealed case.

7. Lightly coat the entire "package" with Laconiko Olive Oil, then slice into even pieces. Don't cut all the way through the bottom, just simply mark the dough.

8. Bake for 45-50 minutes, or until it becomes golden brown. Keep a close eye because each oven is a little different.

Look at this beauty!!! Noone will be able to resist this amazing, traditional dish. And don't worry about leftovers, because there won't be any :)


Kali Oreksi!

To finish off "sandwich week", we thought we would leave you with one of our ABSOLUTE favorite go-to sandwiches...the SPARTAN sandwich. We named it this to honor our heritage & the place where our groves are located. This is such a beautiful sandwich because it's made with very few, highly tasty ingredients-the epitome of Greek cuisine. Make it for yourself this week!! It's great ahead of time to take to work.



  • 1 large loaf ciabatta bread (or any other loaf you love)

  • Ripe tomatoes sliced

  • Laconiko's Kalamata olives (pitted and sliced in half)

  • Laconiko's Extra-virgin olive oil

  • Dried oregano, Salt, Pepper

  • Feta cheese (crumbled)

Directions: 1. Slice the ciabatta bread down lengthwise

2. On the top side of the bread, drizzle a good amount of Laconiko's Extra-Virgin Olive Oil  and sprinkle dried oregano.

3. On the bottom half of the bread, place your sliced tomatoes, sliced olives, and crumbled feta cheese. Drizzle again with Laconiko's extra-virgin olive oil, salt & pepper.

4. Close the sandwich, slice in half, and EAT!!! This is very filling and satisfying. You'll love the combination of salty and savory in every bite.

We know what it feels like to make it through the typical Manic Monday! By the time Tuesday comes around we usually want something a little more simple & easy to make for those Tuesday lunchboxes.

This tuna recipe is so pure & simple. You probably already have the ingredients sitting in the fridge & cupboard. The best part??? This is literally a one bowl meal. All you need is a cutting board, one bowl, and a knife. Let's get started!



  • 2 cans of albacore tuna in water (strained)

  • 2 stalks of celery, finely chopped

  • 3 or 4 slices of dill pickles, chopped

  • 1/2 sweet onion, finely chopped

  • 1 small red bell pepper, finely diced

  • 2 healthy spoonfuls of Mayo

  • 1 Tbsp of spicy brown mustard

  • LACONIKO extra-virgin olive oil

  • -Salt and Pepper

Directions: 1. Place drained tuna in a medium-sized bowl.

2. Finely chop all solid ingredients and add to bowl.

3. Also add in the mayo, mustard, salt, pepper, and LACONIKO extra-virgin olive oil.

4. Mix all ingredients together using a fork until just combined.

5. Place in fridge to chill while you wash your dishes.


6. When ready, you can either place tuna on your favorite toasted bread OR you could make a heart-healthy wrap like we did below. We had lettuce, tomato, and a scoop of tuna inside a whole grain wrap.


7. You can make this your way by adding in avocado, various cheeses, or even bacon for a heavier sandwich.


We hope this recipe makes packing those lunches a breeze. Enjoy!!!



  • Laconiko extra-virgin olive oil

  • 1 package of thinly sliced deli ham

  • 1 pouch of Italian blend shredded cheese

  • 1 cup of chopped Gouda cheese (the softer the better)

  • 1 loaf of sliced Texas toast or thick white bread

  • -7 eggs

  • 2.5 cups milk (whatever you have in the fridge)

  • Salt & Pepper

Directions: 1. Cut the edges off the entire loaf of bread. Then, use a pastry brush to lightly coat each slice with Laconiko Oil.

2. Beat 7 eggs & add in 2.5 cups of milk in a large bowl with a hefty sprinkle of S&P. Mix well.


3. Gather your ham and cheese ingredients.

4. Now we are ready to assemble! In a souffle pan, spray PLENTY of PAM or other non-stick spray. Don't skimp on this part.

5. Start by placing enough slices of bread around the bottom of the pan until it's covered.

6. Then, sprinkle half of the ham, Gouda, and Italian blend evenly to cover the bread.

7. Repeat steps 5 & 6 and finish out your ingredients. Once you are done with your top layer of ham/cheese, pour the entire bowl of eggs & milk evenly over entire souffle.

8. Cover souffle with saran wrap and place in the fridge overnight.

9. Tomorrow morning when you wake up, uncover souffle and place in a 375 degree oven for 45-50 minutes until you have a nice golden top.

This is a savory, hot breakfast that everyone will enjoy!! I know we will be.


We hope you Enjoy!

After a night full of...partying, what's better than something super easy you can pop in the oven to eat in the Morning?? Our Ham, Egg, & Cheese souffle is the perfect way to kick off a morning with your friends and family.



  • 4 chicken breasts, cleaned and diced

  • 1 white cooking onion

  • 1 bag mixed, frozen vegetables (we used the steamable bag)

  • Quick cooking white rice (steamed or microwaved)

  • 4 beaten eggs

  • -S&P

  • Laconiko's Original extra-virgin olive oil

  • Laconiko's Garlic-infused olive oil

  • Laconiko's Basil-infused olive oil

Directions:  1. Saute' 1 diced onion and 3 strips of bacon in Laconiko's Original olive oil until golden and slightly translucent (about 2-3 minutes).

2. Add diced chicken, 3  pinches of salt, and 1  pinch of pepper. The smaller the chicken pieces, the faster it cooks.

3.Just before the chicken is cooked all the way through, drizzle with garlic olive oil (about 3 Tbsp) depending on your liking.

4.Next, add your steamed vegetables followed by the already prepared  rice(about 4-5 cups cooked). Stir until evenly distributed.

5.Add in 4 beaten eggs into the rice/chicken mixture and constantly stir until the egg is fully cooked and incorporated (about 4-5 minutes).  While you’re tossing the egg/rice mixture to cook over medium to low heat, add in about 3 Tbsp of Laconiko’s basil olive oil.

6.When everything is cooked, serve into individual bowls and enjoy this Greek/Asian fusion dish.

As you've seen in our last several recipes, Laconiko's extra-virgin olive oil isn't just for making Greek dishes. We used our original olive oil along with 2 of our infused olive oil's to create an amazingly delicious Asian classic...STIR FRY! This will take you less than 30 minutes to make. Try it out one weekend night or when you're in a pinch for time after work one evening.



  • Thinly sliced roast beef

  • Pepper jack cheese

  • Sliced whole wheat sourdough bread

  • Eggs

  • Laconiko rosemary-infused olive oil

  • S&P

  • Dried oregano

Directions: 1. Cook up your egg using Rosemary-infused LACONIKO olive oil. If you've never cooked an egg in a pan with about 1/2 inch of olive oil, you're missing out. Don't be afraid, the egg merely cooks in the olive oil, it doesn't soak it up but boy does it absorb the flavor. Cook the egg until the yolk is done.

2. Take two slices of the sourdough bread and drizzle lightly with Rosemary-infused Laconiko olive oil. Then, cut one square of Pepper Jack cheese into 2 triangles. Place them on top of the bread. Then, pile the roast beef high over the cheese. This is why it's best to ask for very thinly sliced roast beef, so you can use a lot without it being too heavy of a meal. Sprinkle a bit of dried oregano and S&P on the roast beef. Then place 2 more triangles of cheese overtop.

3. Top with the perfectly cooked egg and cover with second slice of sourdough bread.

4. Place the sandwich on a baking sheet covered with aluminum foil. This makes for super easy clean up.

5. Pop in a 375 degree oven (or low broiler setting) for about 5 minutes per side. Stay close and watch the sandwich. Every oven is different and you don't want to burn the bread. You just want a golden brown crust and melted cheese.

Flip to cook the other side.

6. One bite of this masterpiece is all it takes to fall in love. You'll be serving up THE DINO to all your loved ones. We hope you enjoy!


Kali Oreksi... 

Ham + Cheese, Peanut Butter + Jelly, Bologna + Tomato....BORING! These sandwiches can't compete with what we have come to call "The Dino". When it comes to cooking, Dino does not like to follow recipes. Rather, he prefers to take whatever flavors he is craving and throw them all together into one dish. Needless to say, they always turn out to be so delicious and unique!

Whether you're looking for a breakfast sandwich or something savory for supper, this sandwich will not disappoint. There are so many flavors in this sandwich which work in perfect harmony to leave a party in your mouth...confetti and all. Here we go...



  • A whole chicken

  • Salt & Pepper

  • Dried oregano

  • Laconiko Lemon & Rosemary-infused olive oils

  • Yukon & Sweet potatoes (or whatever your favorite potatoes are)

  • Half a lemon

  • Low sodium chicken broth

Directions: 1. After washing the chicken in the sink, place whole chicken in a large roasting pan.

2. Sprinkle a generous amount of salt and pepper all over chicken.

3.  Pour a liberal amount of Laconiko Lemon-infused olive oil  and give a good rubbing.

4. Pour about 1-2 cups of chicken broth into bottom of pan and place chicken in a 375 degree oven for about 2 hours (or until chicken is cooked thoroughly). In the meantime, we are going to get started on our rosemary potatoes.

5. Wash and cut potatoes of choice into thick chunks. Place in a bowl.

6. Coat with Laconiko Rosemary-infused olive oil, salt, pepper, dried oregano, and the juice from half a lemon then gently toss.

7.  Open oven and place in pan when chicken is about 30 minutes away from being fully cooked. Remember, potatoes cook much faster than the chicken so do not put them in together or you'll end up with smashed potatoes :)

8. Place back into oven until the potatoes are soft when poked with a fork, and chicken is golden brown on the outside, and pale on the inside. Remove and let cool slightly before eating.


Serve with a nice glass of your favorite red wine, sit back, and enjoy this wonderful home-cooked meal with your loved ones.


Kali Oreksi!

It's hard to believe (now that the entire east coast is waiting for Hurricane Irene) but we had the most beautiful weather this past week. In the mornings, a cool dew covered the grass, and a nice 70 degree breeze followed throughout the afternoon. It felt like Autumn was in the air. We decided it was the perfect opportunity to make an oven roasted chicken with potatoes using two of our newest infused olive oils, Lemon and Rosemary.  This is such a comforting meal which appears complicated. You wouldn't believe how low maintanance it is to make.



  • Your favorite angel hair pasta

  • LACONIKO olive oil

  • Freshly ground black pepper

  • grated parmesano reggiano cheese

Directions: 1.Bring a pot of water to a boil with a sprinkle of salt, add pasta and cook until al dente. Drain well then drizzle with a healthy amount of Laconiko's extra-virgin olive oil. Then, toss with plenty of Parmesan cheese until you get the consistancy you want. Top with lots of freshly ground black pepper for the perfect hint of spice. Lastly, drizzle Laconiko olive oil onto your pasta and serve with a sprig of fresh basil.

2.The second part of our meal was the baby back ribs. We used a classic steak seasoning rub on the first rack. This was great because of how much black pepper and smokeyness it had.  The second rack was rubbed down with a Cowboy Blend (garlic powder, salt, pepper, paprika, cayenne pepper). First, drizzle Laconiko olive oil onto both sides of ribs. Then, take your favorite dry rub and gently massage into the ribs. Don't worry, you cannot over season these. Then, place on your grill and cook to perfection.


Our masterpiece!

What better way to celebrate a BBQ with your closest friends & family. We decided to combine our respect & gratefulness for our American freedom with our pride and love for our homeland, Greece, in a cookout we just had to share. We have to admit, these two dishes were so easy and clean, and required almost no prep time.

The first dish is a simple, yet elegant spaghetti.



  • 1.5 lbs chicken (we used tenderloins and thighs but anything works)

  • LACONIKO olive oil for sauteeing & final drizzle

  • Salt (1/4 tsp), Red pepper flakes (1/4 tsp), Cumin (2 tsp), Curry (1.5 tsp), ground ginger (2 tsp)

  • Red curry paste (2 Tbsp)

  • 1/2 cup coconut milk (regular OR low fat)

  • 1 can (14.5oz) Diced tomatoes (any brand)

  • 1 yellow onion

  • Rice (steamed or even a ready rice)

Directions:  1.  Gather all the ingredients on your countertop for easy access.

2.  Combine salt, red pepper flakes, cumin, curry, and ground ginger in a medium-sized bowl. Mix well.

3.  Cut chicken into 1 inch cubes. This makes for faster cooking and easy eating.

4. Place chicken into bowl with seasonings, Toss until evenly well-coated

5. Drizzle enough LACONIKO olive oil into a pan to coat the bottom. Then add chopped onion & chicken. Cook for about 8 minutes (or until onions are tender).

6. Stir in the tomatoes and curry paste

7. Then stir in the coconut milk

8. Bring to a boil, then lower temperature to medium and let simmer for about 20 minutes.

9. Spoon a serving of rice onto your plate. Then top with plenty of chicken, sauce, and a liberal drizzle of LACONIKO to finish it off with a buttery flavor for a hearty, flavorful meal which is sure to comfort you on any night of the week.

Today LACONIKO meets the middle east with an incredible recipe that is sure to satisfy your taste buds.  This recipe combines the smooth buttery taste of Laconiko olive oil with the spicy, smoky, heart warming spices of the East. This dish is so easy to make and is wonderful when you are short on time or simply tired of the same old chicken recipe.



  • LACONIKO olive oil

  • 1 lb ground Angus beef (or other meat alternative if you prefer)

  • 3 small baby peppers (orange or yellow)

  • 1 small bag frozen corn

  • 1 can black beans (or kidney beans)

  • 1 small red onion

  • 2 cloves garlic

  • 1 packed Low-Sodium taco seasoning

  • 2-3 small riped tomatoes

  • Scallions for decoration

  • Shredded mexican or cheddar cheese

  • Finely chopped romaine lettuce

  • Sour cream & salsa

Directions: 1. Place pack of ground beef with about 1/4 cup of water in a deep sauce pan. Break up with a wooden spoon and lightly brown. Then drain beef in a collander to drain off all the fat. Keep in the strainer for now.

2. Saute'  onion, baby bell peppers, and garlic cloves with enough Laconiko olive oil to cover; Once they soften add in the drained ground beef along with salt & pepper to taste, frozen corn, drained beans, taco seasoning packet, and about 1/2 cup water. Let this simmer over medium heat for about 30 minutes.

-In the meantime, get your toppings ready. After a thorough wash, chop up your romaine.

3. Next, dice your tomatoes

4. Slice your scallions

5. About 30 minutes later, your taco meat should be all ready...

6. And now for the toppings...

7. Assemble your salad to your liking and ENJOY!! This is such a great, healthy dinner option...and it tastes even better the next day for lunch!

8. I enjoy mine with a hefty drizzle of LACONIKO on top!


As always, KALI OREKSI!

This salad is not only perfect for a hot summer night, but it would be a great thing to serve up at your Cinco de Mayo celebration this week. It's so simple to make and you probably already have most of the ingredients in your refrigerator and pantry.



  • 2 cups fresh basil

  • 1/2 cup freshly grated Parmesano Reggiano cheese

  • 4-6 cloves garlic (depending on how much kick you want)

  • 1/2 cup LACONIKO extra-virgin olive oil

  • 1/4 cup walnuts

  • 1/2 tsp salt

  • 1/4 tsp pepper

Directions: 1. Rinse and dry approximately 2 cups of fresh basil leaves;

2. Place basil leaves in a food processor along with garlic cloves, parmesan cheese, and walnuts;

3. Pulse for 2-3 seconds until walnuts and basil become medium sized pieces;

4. Slowly, drizzle in LACONIKO olive oil until you get a coarse consistency. Add in salt and pepper and pulse a few more seconds;

5. Take a small spatula and scoop out your delicious pesto into a bowl; Add a few basil leaves on top for decoration and serve with pita chips surrounding it, spread it on your favorite panini, or mix it with some hot pasta to create an amazing meal for your friends and family.

We hope you try this recipe in the nights to come. It is so perfect after a long day at work and will impress your loved ones! Kali Oreksi!

Have you ever eaten a sandwich and thought, "Hmmm, something is missing"....or eaten the same old boring pasta just begging for a way to spice it up a little. How about some fresh and simple PESTO!! Even the worst home cooks can't go wrong with this recipe. Here's what you'll need:

From Our Family

To Yours