Our story begins in 1893 in Southwest Greece, at the city of Patras, with initiator the Panagiotis N Agouridis. There the gang lovers and loyal followers of the tradition began with rudimentary means to produce and bottle Ouzo and later Tentoura.
The distillery is Agouridis innovative and reliable in its sector. It is the first distillery founded in Patras, which is still running after all these years of existence.
Follow with reverence the same recipe, with priority to raw materials, quality and above all by showing love and patience at all stages of production, the distillery, Agouridis, was able to indulge the heart of faithful customers.
Consistency in delivery, care, patience and quality at all stages of production resulted in the awarding of our products.
Having as basis our history, our love for our work, respect for our customers and dedication to our family traditions, we still distillery looking forward with optimism and confidence.
Special attention we always give in the selection of raw materials.
The rule is the high quality while the cost is a secondary issue for us. Respecting our heritage and the consumer is constantly conducting research to meet the high standards in the selection.
Our suppliers in herbs and seeds, alcohol, grapes and packaging materials are selected with strict criteria to ensure consistently high product quality.
Our policy is to produce top quality products.
The production takes place under conditions of absolute safety and hygiene, rigorously checked daily and record in detail all phases of production. The well-organized and complete examination of each bottle is marketed ensure absolute product safety and compliance with high standards.
So justified and awards:
Tentoura one type liqueur cinnamon liqueur. It has a pleasant flavor, is ideal for digestion and taste change after loukouleiou meal. Secret recipe that is renowned for it the Patras. Try Tentoura Agouridis. A liqueur, that is also ideal for use in cooking and baking.
Materials for a form with a hole in the middle 1 cup Olive oil 2 cups semolina (1 thick & 1 thin or only just thick or thin) 5 tbsp sesame seeds 4 tbsp koukounarosporous chocolate flakes Ingredients for the syrup: 2 cups water 2 cups orange juice strainer from last 3 cups sugar 1 shot tentura To serve: cinnamon icing and sugar or melted chocolate Preparation First prepare the syrup. Boil all the ingredients: orange juice, water and sugar for 5 minutes and just withdraw from the fire add the tentura. After preparing the mixture of our halva. Pour the oil to heat and then pour in it the semolina. Add the pine nuts and sesame seeds and roast the ingredients, stirring with a wooden spoon until the semolina lost the original white color. Pour the syrup carefully the meal .... spray too! I am always make the halva behind the stove and the moment that throw the syrup keep the lid of the pot and covers the pot directly. Reduce heat and stir until it begins to unsticks halva from sides of pan. Remove the pan from the heat, cover with a kitchen towel and let the kapakonoume halva to cool slightly. Transfer half the amount in our form by pressing with a spoon so as to leave no vacuum, sprinkle with chocolate flakes, add the remaining mixture of halva press again with a spoon. When cool, the xeformaroume a platter, serve with melted chocolate or powdered sugar or cinnamon. We can also create individual chalvadakia with the help of 2 tablespoons.
A winter dessert: Cut the quince into four, clean it, spiked on each piece 1-2 cloves, sprinkle with brown sugar and cinnamon. Pour tentura and cook for a few minutes.
MATERIALS 1 Leg of newborn -“Milk “ Goat ½ kilo of little Onions (Krokari) 1 bunch fresh Marjoram 3 strands. Garlic 1 cup. Tentoura Salt & Pepper EXECUTION
Pour olive oil in a pan and wait for it to warm up well. Cook the onions whole. Remove the pan from the heat. Finely chop 3 cloves of garlic. Salt and pepper the meat. In a baking dish with lid place the meat, onions, chopped garlic and marjoram. Cover to prevent vapors lost during baking, and bake for ½ hour. Then add a glass of wine tentura in the pan and cook for another ½ hour. Ready and ... delicious!
Do we like ouzo? We like, we like! And as the weather get better more and more ... Especially if it's authentic ouzo AGOURIDIS! Ouzo is not only for drinking but also used in cooking and baking, to give a rich taste and smell to the food and to your sweets. 3 recipes to enjoy it, especially for you who are fans of it ...
Materials 1 octopus,almost 1 kilo 2 dust. Garlic purified 10 grains allspice 2 bay leaves 1 tablespoon dried thyme 4 star anise 1 onion cut in half 1/2 cup of ouzo In addition to serving: Olive oil, lemon juice, thyme or oregano Execution: Put in a saucepan the octopus cleaned, along with all remaining ingredients, cover the pot and simmer until the octopus is tender (about an hour). Do not add either water or salt. When it boils remove the octopus from the pot, sprinkle with olive oil and ouzo and store in refrigerator until use. To serve, cut the tentacles and cook on the grill or grill for about five minutes. Place them on a platter and sprinkle with olive oil, oregano and thyme and lemon juice.
Ingredients for about 35 cookies: 4 cups flour (for all-purpose) 1 teaspoon baking powder ½ teaspoon salt 2 eggs 1 cup sugar 1/2 cup vegetable oil 1/3 cup ouzo 2 teaspoons anise Juice of half lemon Execution: Add the 3 cups of flour and all remaining ingredients in mixer bowl and knead with the hook for about 10 minutes, until dough is elastic and not stick to the walls. Until you do, add little by little and the fourth cup of flour. You may not get it all. Preheat oven to 180 C and poured the pan with parchment paper. Shape the cookies into any shape we like, then array them into the pan keeping some distance between them and bake for 12-15 minutes. You should get a light pink color ~ careful do not bake thme a lot because they dry out easily.
Ingredients (for 4 people)
4 beef fillets
1 package of mushrooms
2 cloves garlic
1 wine glass of ouzo
1 bunch chopped parsley
4 tbsp olive oil
salt and pepper from the mill
Execution: Saute in a large, deep skillet with the garlic olive oil and add mushrooms. Turn them until wilted, salt them and then just turn down the heat until soft. At the same time, heat a skillet well nonstick skillet or grill and cook the fillets, 3 minutes on each side if you prefer them just cooked and 5 minutes if you prefer well done, and salt. In the pan with the mushrooms, add the fillets, raise the heat and pour the ouzo. Wait until it evaporates and serve with parsley, freshly ground pepper and salt. Secret: For more flavor, cook the fillets on a stalk of rosemary, sage or thyme. Sage or thyme can someone add also to the mushrooms and the beef steak may be substituted by pork chop or chicken breast.
Nice ouzo! In mountain and beach with good company. Especially if it's authentic ouzo AGOURIDIS! 3 recipes to enjoy it...
Materials 6 slices bread 3 tbsp olive oil 3 tbsp lemon juice 2 tbsp chopped parsley 1 tbsp chopped green onion 2 cloves garlic Salt and pepper 150 gr. anchovy fillets Execution: Cut in thin slices the bread and cook on the grill or grill and on both sides until golden brown. In mixer beat the materials to make a uniform mixture. Brush the slices with this mixture and then add more than two anchovy fillets above.
Materials 25 horn peppers 2 eggs 250 gr. slice 200 gr. Soft cheese or Gruyere pepper, salt olive oil For the porridge: 2 cups flour 1 cup water 1 egg 1 tbsp olive oil ½ tsp salt Execution: First, carefully wash the peppers and clean them. In a pan melt the cheese and then add eggs and pepper. Whisk vigorously to achieve a good, uniform mixture. Stuff the peppers us one by one, with a spoonful of the filling, but not up top, leaving little room because the egg will rise. The closing and a dip in the porridge that we have prepared (just stir good the ingredients for the porridge). Fry over high heat on both sides until well browned.
Materials 1 kilo octopus ½ cup olive oil 1 whole onion 2-3 bay leaves 1-2 whole carrots 2 whole garlic cloves grains of black pepper ½ cup of water and white wine vinegar 2 large tomatoes, seeded and cut into cubes 1 cucumber, chopped 3 tbsp Caper, soaked ½ cup parsley 3 red peppers cut into cubes Execution: Thoroughly clean the hood of the octopus and remove the skin. Of course, wash it very well. Put the octopus in a sauce pan over low heat and let cook until softened and, occasionally adding water as needed. Do not add salt at all, as the juice of octopus is already salty. When you see that it is ready, having been cooked and tender, strain the broth and cut the octopus into pieces. When the broth cool enough, add in it the octopus, olive oil and vinegar. We can keep this mixture, as it is, in a jar in the refrigerator for some time, if we wish. When we want to serve, leave for a while at room temperature and stir in the chopped onion, pepper, pickled pepper, cut into cubes, capers, chopped parsley, tomato and fresh cucumber cut into cubes. Sprinkle with olive oil and vinegar and serve. Those who endure ... What a shame to have only eight tentacles!