Apple Cider Vinegar: From Village Tradition to Modern Greek Cuisine

Passed down through generations, it was valued not only for its taste but also for its beneficial properties. Today, as we return to our roots and seek authentic flavors, natural apple cider vinegar is making a strong comeback in our cooking.

1. In Traditional Greek Salads

The iconic Greek salad simply needs a good vinegar. In the past, home cooks often preferred apple vinegar for its mild acidity that didn’t overpower the flavor of tomatoes or cheese. It was the secret touch that enhanced the taste without weighing it down.

2. Everything Went into Vinegar

In the countryside, every home had its own vinegar — usually made from wine or apples. Peppers, garlic, eggplants, and other vegetables were preserved in it. Apple cider vinegar, with its fruity, softer character, was ideal for pickling and homemade antipasti.

3. For Marinating Meats

The old trick for tender meat was simple: a bit of apple cider vinegar in the marinade. Even today, those who know how to cook meat on the spit or in the oven insist that apple vinegar breaks down the meat fibers while giving a subtle tang that pairs perfectly with lamb or chicken.

4. Even in a Bowl of Trahanas…

In parts of Epirus and Thessaly, people would add a drop of vinegar even to soups like trahanas or bean soup, to bring the flavors to life. Compared to harsher wine vinegar, apple cider vinegar offers better balance and aids digestion.

5. A Staple in the Greek Pantry

Aretousa Apple Cider Vinegar 390 ml is made using traditional methods and bottled in glass — just like in the old days. It's a must-have kitchen staple, perfect for both grandma’s recipes and today’s gourmet creations.

Tradition Isn’t a Trend — It’s a Choice for Quality

Apple cider vinegar isn’t just vinegar.
It’s flavor. It’s memory. It’s care.

Rediscover it in its purest form:
Aretousa Apple Cider Vinegar