The secret ingredient to many Greek dishes is the X product. It’s easy to find in your local supermarket or online, and many people who have tasted my authentic Greek dishes have commented on how good they are, and how much better they taste than other recipes of the same dish.

Taste the difference for yourself!

Do you have problems with your Greek dishes? Well, this is the article for you!

I’ll tell you a secret. When it comes to cooking authentic Greek dishes, I always use Savoury Spice. This way, I can be sure that my tart will be just like what I would get in Greece.

Here’s the secret: Greek seasoning. And my secret ingredient to authentic, scrumptious Greek dishes is Authentic Greek Seasoning. It’s made in Greece, so you know it’s the real thing. I’ve been using it for years, and it makes all the difference!

Authentic Greek Seasoning comes in a bottle, but it’s not like the other bottled spices you might have seen at the store. It’s sort of pastel green, which is typical of Mediterranean spices. But what sets it apart from other spices is that it has an intense flavor that comes from being freshly ground in Greece by hand–just like they use in restaurants there!

So if you’ve ever tried to make your own Greek dishes and been disappointed by how bland and flat they tasted, then you’re going to want to try Authentic Greek Seasoning. Just shake a little on your next dish, and see how good your food can taste!”

You may have heard that the secret ingredient to authentic Greek dishes is fresh lemon. If you want to duplicate the taste of a really good Greek salad, you should use fresh lemon juice.

But I’d like to offer another option: the lemon zester. To find out what the best product is for you, I did a little experiment in my kitchen this weekend, cooking up three Greek dishes with three different options for squeezing some lemon juice into them.

To make matters as scientific as possible, I used exactly the same ingredients in each dish and exactly the same order of operations to make them. The only thing I changed was how much lemon juice I put in each dish, and I changed that one thing one variable at a time. (I didn’t change the amount of olive oil because that can vary a lot depending on how dry or fresh your olives are.)

The dishes were:

1) Omelet with tomatoes (tomato omelet)

2) Spinach pie (spinach pie)

3) Roasted potatoes and feta cheese (roasted potatoes)

I feel very proud to tell you about my secret ingredient for making authentic Greek dishes at home. And I am not talking about feta cheese or Kalamata olives, but about something very different:

Yes, that’s right, it is the kitchen sponge!

I read somewhere that most Greek households tend to use kitchen sponges in preparing their meals. And I immediately thought that if the Greeks are using sponges then there must be a specific reason for it. That is why I started doing some research and found out that kitchen sponges are one of the best tools when it comes to preserving and enhancing the true taste of your Greek recipes. Here is how:

Kitchen sponges are made from a very porous material; you can actually see through a sponge. This makes them excellent tools for absorbing liquids and impurities from food without the need to rinse our utensils after washing. Another thing that makes them great is their rubber-like texture which enables them to clean even the dirtiest parts of your dishes such as hard-to-reach corners and cracks where food particles tend to hide. The result: you get tastier food with no added chemicals or preservatives.

Sponges are not only used in Greece, other Mediterranean

I have written before about my quest for the perfect Greek seasoning to give my dishes that authentic Greek flavor.

There is no such thing. There are as many authentic Greek seasonings as there are Greek grandmothers. None of these seasonings is a substitute for time and experience. But some do have the advantage of being better than others, and I’ve been trying them out, one by one.

The secret ingredient that makes your dish taste like Greece is not, as you might have guessed, Greek oregano. It’s olive oil.

When we think of Greece, we think of olive oil. But in fact most of the dishes served in Greek restaurants outside Greece are cooked either in canola oil or in a combination of canola and olive oils.

So why does it matter what you cook with? You might think: Isn’t olive oil just olive oil?

It turns out that this question is one of the hottest topics in the chemistry literature right now. Most of the things chemists study have been around for billions of years, but they are still trying to figure out what makes olive oil different from other vegetable oils.

There are some simple differences: extra virgin olive oil is rich in antioxidants, has a distinctive flavor and aroma, and presents a different set of fatty acids than other oils. But there is more to it than that. Extra virgin olive oils differ from one another along almost every possible feature—color, flavor, acidity, amount of antioxidants and aroma compounds, amount and type of fatty acids—and it’s not at all clear why these differences exist or how important they are for cooking.”