Greek extra virgin olive oil with chilli, 250 ml very low-acidity olive oil base • chilli is combined directly with the oil • for pizza, pasta, eggs and marinades
Geusi Vounou extra virgin olive oil with chilli adds controlled heat and is easy to dose in small amounts. The flavoured-oil range is developed in collaboration with other Greek producers.
- ● Dose by the drop • adjust the heat to each serving
- ● Finish dishes • pizza, pasta, eggs and soups
- ● In the kitchen • marinades, pulses and grilled meat
Extra virgin olive oil with chilli (Geusi Vounou, 250 ml)
Geusi Vounou extra virgin olive oil with chilli is a flavoured oil for dishes that need heat as well as a finishing touch of olive oil. The chilli profile can be added gradually, making it easier to adjust the intensity of each serving.
Use the oil with pizza, pasta, eggs, roasted vegetables, pulses, soups, rice, marinades and grilled meat. A few drops can also be added to tomato sauce, hummus or dips.
The heat is most pronounced when the oil is used cold or just before serving. During longer cooking, the oil blends into the whole dish and distributes the chilli flavour more evenly.
How to use
- Pizza and pasta – drizzle a few drops over the finished dish and add more to taste.
- Eggs and breakfast dishes – use it with omelettes, scrambled eggs, avocado or toasted bread.
- Soups and pulses – add a small amount to cooked lentils, beans, chickpeas or vegetable soup.
- Marinades – combine it with lemon, vinegar, garlic, herbs and salt.
Add the heat carefully. Start with a few drops for the first serving, particularly with mild dishes and cold sauces.
Suitable for
Recommended related products
- Tomato sauce with olives
For pasta and pizza with a chilli note. Add the chilli oil to the finished sauce one drop at a time. - Organic harissa spice paste
For marinades, dips and pulse dishes. The oil helps mix the paste evenly and adjust its consistency. - Organic garlic paste
For sauces, roast potatoes and grilled vegetables. Mix the garlic paste with a small amount of chilli oil and lemon juice.
Did you know?
- Chilli oil lets you add heat to an individual serving without seasoning the entire dish in the same way.
- Fat carries the chilli flavour across the surface and through the other ingredients, so even a small amount can season a larger portion of food.
- The heat is more pronounced in cold dishes and when the oil is added just before serving.
This oil is not organic. Protect it from light and high temperatures.
Extra virgin olive oil with chilli – key benefits
- Extra virgin olive oil – the olive oil base both seasons and finishes the dish.
- Hot chilli profile – adds heat without the need to chop chilli peppers separately.
- Precise measuring – adjust the intensity by the drop or teaspoon.
- For individual servings – add the chilli at the table without seasoning the whole dish.
- For hot and cold dishes – works with pizza, pasta, eggs, vegetables, pulses and dips.
- A base for marinades – combine it with lemon, vinegar, garlic and herbs.
- No chilli preparation needed – the oil is ready to use straight away.
- 250 ml pack – the smaller bottle makes it easy to alternate with milder olive oils.
Chilli oil can be added gradually according to the preferred level of heat. It works particularly well with pizza, pasta, eggs, pulses and roasted vegetables.
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Why choose Geusi Vounou
Geusi Vounou is a family farming business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakkos at an altitude of approximately 600 metres, and the brand manages the production, processing and packing of food under its own name.
The brand’s story follows the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional preparation. The current generation builds on this experience, combining the family’s agricultural knowledge with modern processing and as little intervention as possible in the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with precise standardisation and quality control, bringing regional Greek foods to customers beyond the country. Its production facilities operate under HACCP and ISO 22000 systems; the organic designation applies only to products with the relevant certification.
A family story
The brand builds on the family’s farming experience and the legacy of grandmother Magdalini, rooted in respect for nature and its ingredients.
Origins in the Grevena region
The business is based in northern Greece, with fields near the village of Vatolakkos at an altitude of approximately 600 metres.
Traditional ingredients, modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating under HACCP and ISO 22000 systems.
Ingredients
Extra virgin olive oil with chilli.
Store in a cool, dry and dark place, away from direct sunlight and sources of heat. Close the bottle securely after use.
NUTRITIONAL VALUES
| Typical values | per 100 ml | What does this mean for you? |
|---|---|---|
| Energy | 3448 kJ / 824 kcal | An energy-dense product – a small amount is usually enough to season a dish |
| Fat | 91.6 g | The high fat content reflects the nature of extra virgin olive oil |
| of which saturates | 12.8 g | Saturated fatty acids make up a smaller proportion of the total fat content |
| monounsaturated fatty acids | 72.4 g | They make up the largest proportion of the fats in this olive oil |
| polyunsaturated fatty acids | 6.4 g | They make up a smaller proportion of the total fat content |
| Carbohydrate | 0 g | According to the label, the product contains no carbohydrate |
| of which sugars | 0 g | The label states that the product contains no sugars |
| Protein | 0 g | Olive oil is not a source of protein |
| Salt | 0 g | The label states that the product contains no salt |
FAQ
What is olive oil with chilli?
It is extra virgin olive oil with a hot chilli profile for seasoning finished dishes, marinades and sauces.
Is the oil hot?
Yes. The intensity can be adjusted through the amount used, so start with a few drops.
Which dishes does it work with?
It works well with pizza, pasta, eggs, vegetables, pulses, rice, soups, meat, hummus and other dips.
How should it be measured?
Start with a few drops or one teaspoon per serving and add more after tasting.
Can it be used on pizza?
Yes. Add the oil to the finished pizza just before serving so the heat remains clearly noticeable.
Does it work in soups?
Yes. Add a few drops to tomato, vegetable, pulse or pumpkin soup.
Can the oil be heated?
Yes, during everyday cooking. For a more pronounced chilli flavour, add it towards the end or when serving.
Can it be used in marinades?
Yes. Combine it with lemon juice, vinegar, garlic, salt and herbs.
Is the oil organic?
No. This flavoured olive oil is not organic.
How should the oil be stored?
Keep it tightly closed in a cool, dark place, away from direct sunlight and sources of heat.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734954 |
| Filter by: | Gluten-free |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 250 ml |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
