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Life without olives
          is the pits!


Dad’s Grilled Greek Chicken

Adapted from New Greek Cuisine by Jim Botsacos
available at Extra Virgin, an Olive Ovation

  • 1 cup Phoenicia Extra Virgin Olive Oil
  • 4 garlic cloves, peeled and smashed
  • Juice of 1 lemon
  • 1 tablespoon dried Greek Oregano, such as Lykovouno
  • One 3 1/2 - 4 pound chicken, cut in half with backbone removed
  • Kosher salt and freshly ground black pepper


In a mixing bowl combine the olive oil, garlic, lemon juice, and oregano. Poke the chicken pieces all over with the tip of a sharp knife. Place the chicken in a ziplock plastic bag with the olive oil mixture. Mix well to coat and let marinate in the refrigerator at least 6 hours or overnight. Preheat and oil a grill allowing for indirect cooking. Remove the chicken from the marinade and season with salt and pepper. Reserve the marinade in a bowl for basting. Place the chicken on the grill skin side up and grill covered, basting from time to time, until the exposed bones are charred, about 30-35 minutes. Turn skin side down and continue to grill and baste for 10 minutes. Turn once more and grill for 3 more minutes. Remove from heat to a platter and let rest for 5 minutes before serving.

From our best area chefs:

Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia

Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria

I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli