Classic Greek Marinade

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This Greek marinade is Eleni's family recipe, that she painstakingly worked to make shelf-stable so she could get it in pantries across the country. My plan is to help her make that happen. It's super small batch, with her stock in less than 15 locations. Made with lemon juice, Worcestershire, black pepper, oregano, garlic, and tamarind, this marinade is perfect for chicken, pork, beef, fish, vegetables - or even pasta, rice or quinoa (or freekeh). Toss a little on your salad. Eleni even suggests it in a dirty martini. You be the guinea pig for that; dirty martinis are not my jam. 

In the summer of 2019, I participated in an arts and crafts show. It was a bust. The only thing worthwhile that happened was that I met Eleni Vavouris, a local chef-turned-small batch salsa maker. I tried her complete lineup of flavors and was wowed. I'd have order them all right there on the spot, but I had wasted hundreds of dollars on that event and made less than $60. So, I waited. But the time is right and here they are. They taste fresh. You won't be disappointed.