Following a Mediterranean Diet? Take a Look at Our Recipes with Olive Oil

Recent studies have shown that a Mediterranean diet can help reduce the risk of heart disease, diabetes, Parkinson’s disease, Alzheimer’s disease, cancer and strokes, as well as lower blood pressure, blood sugar, and triglycerides, improve renal artery circulation, and aid in weight loss. With all these benefits, this diet is becoming increasingly popular among the health-conscious community.

Interested in starting a Mediterranean diet? Looking for creative ways to cook with olive oil? You’ve come to the right place.

At Vrisi 36, we believe in the quality and taste of our products and the health benefits they provide. What better way to enjoy our olive oils, balsamic vinegars and Mediterranean mustards than in a new and exciting recipe? We’re constantly adding new recipes, so be sure to check back for the latest and greatest ideas — or contact us to submit your own!

Roasted Vegetable Casserole

PHOTO- From Episode, Everything Olive Oil, My Greek Table with Diane Kochilas Briam, Roasted Vegetable Casserole inspired by DIane Kochilas from My Greek Table with Diane Kochilas, Ingredients 1 ½ pounds zucchini cut into ⅓ inch rounds 3 medium red onions sliced into ½-inch rounds or crescents 1 ½ pounds small white potatoes peeled and halved or sliced into ¼-inch rounds 3 large green bell peppers seeded and cut into ¼-inch rounds 1 heaping tablespoon

Beets and Spicy Feta

Inspired from the show, MY GREEK TABLE WITH DIANE KOCHILAS Ingredients 2/3 cup roasted unsalted pistachios 2/3 cup chopped fresh mint Grated zest of 1 orange 1 1/2 cups crumbled GREEK feta Freshly ground black pepper to taste 1/3 cup VRISI36 BOLD extra virgin Greek olive oil 4 roasted or boiled beets Dressing: 1/2 cup VRISI36 BOLD or DELICATE extra virgin Greek olive oil 2 tablespoons balsamic syrup 1 teaspoon Dijon mustard Salt to taste Orange slices fresh mint sprigs and pink peppercorns

Ingredients 2/3 cup coarsely chopped walnuts 4 tablespoons Vrisi 36 extra virgin Greek olive oil 2 garlic cloves, very thinly sliced 1 pound / ½ kilo spinach, trimmed and chopped 1 ½ cups crumbled Greek feta 1 teaspoon pink peppercorns Salt 1 pound fresh gnocchi Freshly ground black pepper to taste Instructions In a nonstick pan over medium heat, warm the walnuts, shaking the pan back

Vrisi36 Hummus with Eggplant

Vrisi36 Hummus 2 cups boiled or canned chickpeas ½ cup tahini ½ cup water Salt and pepper to taste 3 – 4 garlic cloves, to taste, finely chopped 1 scant teaspoon cumin powder Several drops of hot sauce, or more, to taste 3 tablespoons fresh, strained lemon juice 2 tablespoons Vrisi36 balsamic vinegar ¼ – 1/3 cup Vrisi36 “Bold” extra virgin Greek olive oil Grilled