• 10 medium size or two large whole uncut squids (calamari)
  • 1 cup Olea EVOO
  • 1 1/2 cup chopped onion
  • 1/2 cup chopped scallions
  • 1/2 cup white rice
  • 1/2 cup finely chopped italian parsley
  • 2 chopped red peppers
  • 2 tablespoons ketchup
  • 1/8 teaspoon red hot pepper (e.g. cayenne pepper)
  • 1/2 cup dry white wine
  • 3 tablespoons lemon juice
  • salt, black pepper



  1. Preheat oven at 375oF.
  2. Clean the squids, and chop the tentacles in small pieces.
  3. In a large pot under hight heat, mix the olive oil with the onions (onion and scallions) and the cut tentacles, salt and pepper. Keep mixing till all the water from the squids has been evaporated.
  4. Take it out of the heat and mix with the rice, parsley, chopped red peppers, ketchup and the hot pepper.
  5. Strain the mix and keep the juice.
  6. Stuff the calamari with the mix and place them in a deep oven pan.
  7. Mix the juice from step 5 with the lemon juice and the white wine. Pour over the stuffed squids.
  8. Bake for 1 hr.
  9. Serve hot or cold. You can also freeze them before baking if you prefer to cook them later.




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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International Shipping

For orders outside the continental US, please contract us.



Customer Service


612-888-OLEA (call or text)

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


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