Recipe: Penne Rigate with feta, olives and oregano

Exarhos Feta Cheese 200 g

Feta cheese - Greek and traditional from Elassona. 200 g

Exarhos Feta cheese, 400 g

Feta cheese - Greek and traditional from Elassona, Greece. 400 g

Greek olives Kalamon without core from Crete (drained net weight: 200 g), Erotokritos

Whole Kalamon olives, coreless (drained net weight: 200 g): Crunchy and hearty.

Oregano from Crete, 20 g

Organically grown oregano from the island of Crete.
20 g
(EXCLUSIVE IMPORT)

Oregano. Greek 50 g

Oregano greek from Mount Olympos - organically grown. 50 g
(EXCLUSIVE IMPORT)

Nostalgia Extra Virgin Olive Oil – Peloponnese 0.50 l

Nostalgia Extra Virgin Olive Oil – Peloponnese, Greece 0.75 l

Nostalgia Extra Virgin Olive Oil – Peloponnese 0.75 l

Nostalgia Extra Virgin Olive Oil – Peloponnese, Greece 0.75 l

Sea salt Kalas 250 g

Kalas Salt Classic: Naturally mineral-rich sea salt. 250 g

Sea salt Kalas 400 g

Kalas Salt Classic: Naturally mineral-rich sea salt. 400 g