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Product Description
Vaggelis Driskas, one of the top Greek chefs and cookery writer, created after years of research a unique recipe, a 100% natural product without preservatives: the pulp of garlic! Garlic paste with olive oil is digestible, aromatic, ready to use, without the unpleasant strong smell of garlic. You can use it just like raw garlic, keeping in mind that a teaspoon of garlic paste is equal to a large clove of garlic. It is ideal in recipes that require a large amount of garlic (as tzatziki, garlic sauce, garlic bread). In this way you save time from cleaning the garlic. Enjoy the garlic pulp in sauces for pasta, a dressing for salads, as a dip combined with yoghurt and in marinades for meat, fish or vegetables. It can add flavor to mashed or baked potatoes and roasted vegetables. You can add it for extra flavor in burgers, meatballs and meatloaf. Do not forget to use it in the blanching (with or without onions) at the beginning of cooking.
Garlic cloves, olive oil, onions, vinegar, sugar and salt.
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Product History
Pates are spreads or thick in consistency sauces, in which we “dip“ bread and breadsticks, slices of vegetables, seafood or small pieces of meat or fish. Alternatively, we can spread them on bread, in a sandwich, on crackers, on baked potatoes or use them as dressings in salads. Most commonly served as an appetizer, a snack or a tasty side to a drink.
Meet the producer: Vangelis Driskas
Vangelis Driskas

Having taught for endless hours in seminars and having given numerous live television presentations of recipes, Vangelis Driskas, has the ability to transfer knowledge in a direct and easy to fathom way. His knowledge, business experience, communication skills and the directness of his character make him a bridge for the professional chefs with the amateur ones. For the past 20 years he has been working for major restaurants, as well as for food companies as a chef or as a culinary consultant. Since 1998 he has been giving cooking seminars in cooperation with private cooking schools of Culinary Education. Since 2003 he has collaborated with a number of culinary magazines. In 2010 he set up the DRISKAS TEST KITCHEN seminar space a fully equipped cooking laboratory for cooking seminars for amateur and professional chefs, adult newbies, the more advanced, and also for children. Vangelis Driskas is also known to the public from his daily appearances on television in cooking shows. His books are bestsellers. His multi-awarded bibliography confirms that he is one from the best writers of cooking books in the world. He is the only Greek writer, whose books have been awarded with international awards in the Gourmand World Cookbook Awards cooking book competition.

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Visit the region: Attica

Attica was first inhabited during the Neolithic era and it has always had a central role in the historical events of Greece. Its mythical past is also of particular interest, since it was the city favoured most by the twelve Olympian gods. During ancient times, Athens, and Attiki in general was a great economic, political, intellectual and cultural force, culminating during the "Golden Age of Pericles".The Acropolis of Athens was built during that time, along with the architectural monuments of the Sacred Rock of the Acropolis and many other great buildings.The Peloponnesian War, the expansion of Alexander the Great’s empire, the Roman occupation, the spreading of Christianity, the Byzantines' contempt, the arrival of the Francs, Catalans and Venetians, and finally the period of the Ottoman occupation, all marked the history of Attiki, right up to the year 1834, when Athens was nominated capital, of the finally independent Greek state.

The landscape of Attiki is characterized by the Athenian blue sky, the sun and the glorious shades that the sunset brings out on its stone mass.Also worth mentioning, are the mountains that surround the basinof Attiki with their characteristic vegetation, the national parks, the forest of Kessariani, the wetlands of Mesogeia and the beautiful sandy beaches. One can also spot native and migratory birds, visit countless archaeological sites and walk along the narrow streets of the picturesque area of Plaka, admiring the balconies of its magnificent neoclassical buildings.

In Greek Mythology, legend goes that Dionysus, god of wine and merrymaking, entrusted the inhabitants of Attica with the cultivation of the grapevine and the art of winemaking. The terroir of Mesogia, Attica, renowned for its wines, is Greece’s oldest. It is where the celebrated grape variety “Savvatiano” is grown and where Retsina, the queen of Attica wines, reigns supreme. Retsina is under a Traditional Appellation certification as its unique, traditional traits guarantee a product of special taste and true Greek character. Apart from Mesogia, the region of Attica also includes the area of Piraeus which is Greece’s and the eastern Mediterranean’s largest port celebrated for its strategic and trading significance since ancient times. Today, it is Greece’s and the Greek economy’s largest hub of commercial activities and has the highest passenger traffic among European ports. The Prefecture of Attica is often a preferred destination for visitors as it combines countless, breathtaking vistas with a wide range of entertainment and culinary choices

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Garlic pulp with extra virgin olive oil, from Attica "Vaggelis Driskas" 200g

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Product code: 000703 Gross Weight 340g
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A garlic paste with olive oil: tasty, digestible, with a soft scent!
Meet the producer: Vangelis Driskas
Map of Greece Visit the region: Attica...