Ranis

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Χαλανδρίτσα Αχαΐας

Ranis-ultra premium extra virgin olive oil

30/07/2026

For the Mascarpone Crème ☕️

6 egg yolks
50ml vinsanto Hatzidakis
120gr sugar
500gr mascarpone cheese
150ml whipped cream
50ml extra virgin olive oil

In a large heat resistant bowl beat the yolks with sugar and wine, then place the bowl over a pot of simmering water. Cook while mixing in a Bain-Marie for about 5-7 minutes. The mixture needs to be creamy. Let it cool and the add the evoo, mascarpone & whipped cream. Let it set in the fridge for 30 minutes.
Dip the lady fingers in espesso coffee and build the tiramisu. Dust with Cocoa at the end.

🧑🏻‍🍳 Dimitris Karatzaferis
📸 Δημητρης Βαλεντινο

28/07/2026

Sharing moments from our collaboration over the recent years with one of the world's top hotels, Waldorf Astoria Hilton in Qatar, and the 'baron' of olive oils, Castello del Barone.

24/07/2026

Rib Eye Steak, Celery Root Purée, Asparagus & Vin Doux
Samos Sauce with Wild Cherries & Porcini Mushrooms

For the Vin Doux Samos, Cherries & Porcini Sauce:
150gr of wild cherries
150gr porcini
500ml vin doux Samos
50ml extra virgin olive oil
Salt / Pepper

For the Celery Root Purée:
500gr of diced Celery Root
100gr sliced onions
1lt of milk
80ml extra virgin olive oil
1 tb vanilla paste
Salt / Pepper

Preparation:
In a pan we sautee the wild cherries & porcini mushrooms with
evoo. We add the wine and we cook until its at the 1/3. We add
salt & pepper. In a pan we sautee the celery root & onions with
evoo. We add the milk & the vanilla paste. We cook until its tender
& we blend with salt & pepper. We Blanche the asparagus &
sautee them with evoo. We also sautee the rib eye with evoo & we
serve by end the plate with evo

🧑🏻‍🍳: Dimitris Karatzaferis
📸: Δημητρης Βαλεντινο

16/07/2026

•Red Seabream Fricassee 🐟

For the Fricassee

1 Red Seabream fillet
3 asparagus
1 fennel root
500gr wild greens
100ml extra virgin olive oil
2 eggs
50ml lemon juice
Salt / Pepper

Preparation

We fillet the fish and we make a broth with the bones. We cut & clean the asparagus, fennel root & the wild greens and we Blanche them in hot boiling water. We at them at cold water to preserve the green colour. We sautee the fish with evoo in a pan. In an other pan we sautee the asparagus, fennel root & wild greens with evoo. We add some lemon juice & some of the broth. In a bowl we mix the eggs white with the lemon juice until its foamy. We add the egg yolks. We whisk together with some of the broth and we put all of them in the pan with the greens. We serve by ending with evoo.

14/07/2026

•Poached prawns with roe mayonnaise 🦐

For the mayonnaise:

1 egg yolk
Juice from one lemon
1 tsp.Dijon mustard
Salt, pepper
150ml sunflower oil
100ml Ranis extra virgin olive oil

Put all ingredients except oil into the mixer bowl. Beat at medium to high speed, adding the oils in a string. Finally, add 40g of roe powder & a little lime zest.
Clean the shrimps and remove their vein. Put them on wooden skewers and roast them either in an oven with a steamer or in a steam cooker for 5 minutes. Once cooked, season drizzle with squeezed lime & Ranis extra virgin olive oil.

13/07/2026

🏛️ We are proud to announce!
AGROFITIKI – RANIS EVOO has been awarded the Bronze Standard of Excellence at the Olympia Health & Nutrition Awards, for High Phenolic Extra Virgin Olive Oil! 🫒✨
The award was presented in Ancient Olympia on June 6th, 2026, by the committee of the World Olive Center.
Another step forward in our commitment to quality, authenticity, and health in every drop. 💚
🔗 Learn more: ranis.com.gr

26/06/2026

Risotto with shellfish and grilled fennel

•For the risotto
200gr Arborio rice
700ml fish stock
60gr onion
60ml Ranis extra virgin olive oil
70ml white wine
40fr fennel
80gr grated parmesan cheese
50gr butter

Sauté the onion & fennel in a saucepan with olive oil. Add the rice and sauté for 1-2 minutes. Deglaze with white wine and let it evaporate. Add stock little by little, stirring until the rice is cooked. After it is ready, remove from heat and mix with butter and parmesan. Clean a fennel root, wrap it in aluminum foil and grill it at 200 C for 30 minutes. Remove from the oven and drizzle with Ranis extra virgin olive oil. Cut it into small, irregular.

•For the shellfish
1/2 Kg shellfish
1/2 onion
2 garlic cloves
70ml white wine
200ml water
60ml Ranis extra virgin olive oil

Put the shells in a bowl of water and mix them vigorously to remove the soil in their grooves. Use a lot of water until there is no more soil. In a saucepan sauté the onion and garlic with olive oil. Put the shells in and leave them for 1-2 minutes. Deglaze with wine, add water and cover. Let them steam for 8-10 minutes.

To serve, put the risotto, shells & grilled fennel a plate. Drizzle with Ranis extra virgin olive oil.

🧑🏻‍🍳: Dimitris Karatzaferis
📸: Δημητρης Βαλεντινο

16/06/2026

Rib Eye Steak, Celery Root Purée, Asparagus & Vin Doux Samos Sauce with Wild Cherries & Porcini Mushrooms
[ a recipe by Dimitris Karatzaferis ]

For the Vin Doux Samos, Cherries & Porcini Sauce

150gr of wild cherries
150gr porcini
500ml vin doux Samos
50ml extra virgin olive oil
Salt / Pepper

For the Celery Root Purée

500gr of diced Celery Root
100gr sliced onions
1lt of milk
80ml extra virgin olive oil
1 tb vanilla paste
Salt / Pepper

Preparation

In a pan we sautee the wild cherries & porcini mushrooms with evoo. We add the wine and we cook until its at the 1/3. We add salt & pepper. In a pan we sautee the celery root & onions with evoo. We add the milk & the vanilla paste. We cook until its tender & we blend with salt & pepper. We Blanche the asparagus & sautee them with evoo. We also sautee the rib eye with evoo & we serve by end the plate with evoo

📸: Δημητρης Βαλεντινο

09/06/2026

🏅 Proud moment for Castello Del Barone!

We are honored to receive a Gold Award at the Berlin Global Olive Oil Awards 2026, earning recognition among the Global Elite Olive Oils of 2026. This distinction reflects our commitment to quality, authenticity, and excellence in every drop.

A special acknowledgment goes to producer Anagnostopoulos N. Spiridon, whose dedication and passion continue to shape the identity and character of our olive oil.

28/05/2026

Shakshuka eggs 🍳

50gr spring onions 2 eggs
50gr caramelized onions
5-6 cherry tomatoes cut in 4 500gr finely diced tomatoes
100gr xynomizithra or sour mizithra cheese
40gr sauté bacon Cumin
Extra virgin olive oil Castello del Barone Salt /pepper

In a pan, sauté fresh & caramelized onions with extra virgin olive oil. Add the cherry tomatoes, bacon & tomato. Bring to a boil. Add cumin & salt/pepper. After the sauce has thickened slightly, add the whole eggs and cover with the lid. Let them cook for 4-5 minutes. Serve with sourdough bread if desired.

Address

Χαλανδρίτσα Αχαΐας
Αχαΐας

Telephone

+306937491494

Website

https://ranis.com.gr/

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