EVOO cookies

During vacation we would spend hours on the beach, swimming, sleeping, playing or just doing nothing. For all those hours we would eat fairly lightly, eating fruit we brought with, a small meze with an ouzo and something salty to munch on. I found at our local bakery these simple savory koulourakia that were basically made from flour, olive oil and wine.

Coming home, I tried to recreate the recipe, and they were tasty. Tender, almost like a shortbread cookie, but instead of sugar and butter, these have olive oil and wine.

The reason though I liked these was not only that they had so few ingredients and the good fat from the olive oil, but they were really thin. You just eat a couple and that’s enough to fill you up.

These are great for a little snack along with some cheese and tomato, or to have in the car when you are stuck in traffic, and of course on the beach.

Wine is used traditionally in sweet cookies, but they work well here too.

Olive Oil and Wine Greek Savory Cookies


  • 1 ½ cup flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup olive oil
  • ¼ cup wine (white or rose)

1. Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius).

2. In a large bowl mix with a wooden spoon the olive oil and the wine.

3. In a smaller bowl mix the flour with the baking powder and salt.

4. Add gradually the flour to the olive oil mixture. Mix with a spoon until you have soft dough.

5. Put the dough in the refrigerator for 15 -20 minutes.

6. Take about a teaspoon of dough and roll with your hands and shape in thin rings.

7. Bake in the oven for about 12-15 minutes, until golden.

Makes about 30 cookies

*You can add olive paste or carrots or spinach for additional flavor.

Photo by Elena Paravantes

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  1. As I’m told to use whole wheat flour, can you please tell me if that is what is used here? If not whole wheat, what kind of flour should I use? Thank you!

  2. For some reason I had to add more flour to get them to roll, and had to cook them longer. I put them under the broiler to brown them up. They taste good. Maybe I put too much wine in it when measuring.

  3. Southern Italian taralli are practically identical, but often they are boiled a bit before baking (like tiny bagels or pretzels). These are easier, and I think I’d prefer their crisp texture.

  4. Πολύ ωραία Ελενα.
    Απλά υλικά με υγιεινό αποτέλεσμα.
    Την σημειώνω για άμεση χρήση.

    Καλό βράδυ

  5. I cannot get enough of these when I’m in Greece – and in England I can’t get them at all. Thanks for the recipe, I will be making loads of them.