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Step by Step Instructions
  • Step 1: Heat the olive oil in a large frying pan and sauté the onions until tender and light brown.
  • Step 2: Add the garlic for a minute, stir in the sun-dried tomatoes, the fresh tomatoes and cook until the sauce has thickened.
  • Step 3: Mix in the capers and vinegar.
  • Step 4: Top the rusks with the mixture and garnish with basil leaves.
Ingredient List
  • 6 barley rusks
  • 3tbsps extra virgin, orgranic olive oi
  • 3 spring onions - finely chopped
  • 1 clove of garlic - crushed
  • 150g sun - dried cherry tomatoes
  • 200g whole tomatoes
  • 50g capers
  • vinegar
  • fresh basil leaves

Rusks with caper sauce

  • Preparation
  • Cooking
  • 6
Flavours and aromas that take us on a trip to the Aegean islands.
Product Qty
Cretan small barley rusks (ntakoulakia) "Votzakis Bakery" 400g
Organic vinegar with bergamot from Korinthia "Ladolea" 200ml
Wild capers from Tinos "Valsamo" 110g
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