Ingredients:

• 500g Linguini
• 800g Clams
• 2 Shallots thiny sliced
• 1/3 cup Markou Olive Oil garlic
• 120 ml Dry white wine
• 1-2 Tablespoons Markou Olive Oil Chili
• 4-6 Tablespoons chopped fresh flat-leaf parsley

Directions:

In a large pan, bring 6lt of salted water to the boil. Add the pasta and cook for 8 minutes. Heat the Markou olive Oil Garlic in a large pan, then add the shallots and saute until soft and translucent about 3-4 minutes.

Add clams and wine, cover and simmer until most clams have opened. Add the chopped parsley.

Drain the pasta and place it into the clam pan and mix thoroughly.

If you like garnish with zest lemon over the dish or chopped parsley.

Ingredients:

• 180g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 130g sugar
• 3 large eggs
• 125 g Greek yogurt
• 120 g Extra Virgin Olive Oil ”Elia” or Markou Olive Oil Lemon / Orange (New !!! )

Directions:

Preheat oven to 170°C. In a medium bowl whisk together the flour, baking powder, salt and set aside.

In a large bowl, add the sugar, 3 eggs, vanilla extract and Greek yogurt and mix untill everything is combined.

Add in the mixture of wet ingredients the dry ingedients and mix well. Then add the Markou Olive Oil and keep mixing until everything is combined.

Place the mixture into a pan and bake in oven in 170°C for about 30′.

Ingredients:

•  3 red peppers
• Olive oil Markou garlic
• Feta cheese
• Fresh parsil
• Pine kernels
• Olive oil Markou Extra Virgin ”Elia”
• Olive oil Markou chilli