Linguini with Clams


  • 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


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.

Markou Olive oilLinguini with Clams

Easy Cake with Markou Olive Oil



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′.

Markou Olive oilEasy Cake with Markou Olive Oil

Filled Peppers with Markou Olive Oil


Slice the peppers in 2 pieces, but keep the head on. Put them in a plate and poor Extra virgin olive oil ”Elia”, over them. Put them in the oven (180°) for 15 minutes. Turn them over and put them again in the oven for 5 minutes. Take the plate out of the oven and let the peppers cool down.
In the meanwhile, prepare the filling. Put Some Markou olive oil Garlic, a red pepper, feta cheese and the parsil in the blender. Add some Markou chili olive oil (quantity depends on how strong you want it!). Mix until you get a nice filling. Add some roasted pine kernels and fill the peppers with the filling. Decorate with some extra roasted pine kernels
Many thanks to Ronny for his recipe !!!
Markou Olive oilFilled Peppers with Markou Olive Oil