Acropolis Organics


Take the oldest olive groves in the world, Crete’s unique white soil and a splash of year-round sunshine, hand-picked and organically grown olives, cold pressed and serve. Our recipe is simple, the results, delicious.


Shrimp Saganaki

If you find yourself screaming “Opa” while cooking, then you are probably making a saganaki dish, whether it is with cheese, shrimp or mussels.

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Beetroot Hummus

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

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Shrimp & Orzo

Serve this on its own for a light lunch, or add it to a buffet. The shrimp have just a bit of a kick, just enough to keep you coming back for more. Ingredients 1½ cups

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Fried Cod

Fried Cod is a very popular dish is Greece. Soak the fish in water to remove the excess salt, batter, and deep fry in olive oil until crispy golden brown. Ingredients 1 lb. dried Cod 1

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Lemon Yogurt Loaf

Greek baking usually uses butter but this Lemon Yogurt Loaf uses Greek olive oil. It is light and fluffy and the glaze has the perfect zing. Ingredients Makes one loaf 1½ cups all-purpose flour 2 tsp

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Watermelon Mint Gazpacho

Nothing cools off the dog days of summer like a bowl of this refreshing watermelon chilled soup. It’s subtle sweetness, touch of mint and pretty pink colour make it especially appealing. Ingredients 4 cups cubed watermelon,

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Beet, Blueberry & Kale Salad

Your favorite summer fruit deserves a turn on the barbecue. It’s sweet, smoky—and a lot easier than pie! Ingredients Roasted Beets 1 bunch of beets (with leaves) 1 tbsp extra-virgin olive oil Sprinkle of freshly ground

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