This recipe is of our good friend Alison Ternent.


  • 3 cups of loosely packed fresh basil
  • 1/2 to 2/3 of a cup Olea EVOO
  • 1 teaspoon to 1 tablespoon fresh oregano
  • 3 large cloves of garlic
  • 1 cup grated parmesan cheese
  • 1/2 cup pine nuts (skip in case of allergies)


  1. Place basil, oregano, garlic and pine nuts in a food processor. Pulse until relatively finely chopped.
  2. Add the cheese and process again (scrape down bowl if necessary).
  3. With food processor running, add olive oil through feeder tube (or just pour it in all at once slowly if your machine deosn't have a feeder tube).
  4. Process until you have a thick smooth sauce.
  5. Enjoy!!

Recipe is really flexible: more or less of anything is not a problem, adjust to your personal taste. For a smoother sauce, process more; for a rustic sauce, process less.d



Events 2017

September 2017

15 - 17
Taste of St. Louis
Friday 15th, 4 pm - 10 pm
Saturday 16th, 11 am - 10 pm
Sunday 17th, 11 am - 7 pm
Chesterfield Amphitheater, 631 Veterans Place Dr
Chesterfield, MO 


November 2017

Annual Grecian Kitchen Holiday Open House
Saturday 4th, 10.30 am - 3 pm
St. Nicholas Family Life Center
12550 South Forty Dr
St. Louis, MO


December 2017

1 - 3
International Institute’s Holiday Bazaar
Friday 1st , 6.30 pm - 9 pm
Saturday 2nd, 10 am - 5 pm
Sunday 3rd, 10 am - 4 pm 
3401 Arsenal St
St Louis, MO 


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612-888-OLEA (call or text)

Olea STL retail store will be closed till 10/30/2017


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