GREECE’S #1 MAYONNAISE PRODUCER
For two generations, we have been creating innovative products of outstanding quality and taste, always with the same goal:
To add flavor to people’s lives!
OUR FAVORITE PRODUCTS
COOKING WITH CONDITO
Cheeseburger sliders with Condito Ketchup & Mayo Sauce
Easy
24'
6
INGREDIENTS
12 mini brioche buns
500 g ground beef (chuck or brisket)
2 tbsp olive oil
1 medium yellow onion, finely chopped
12 slices cheddar cheese
6 small pickled cucumbers, finely chopped
100 g Condito Ketchup & Mayo Sauce
80 g melted butter
2 tbsp sesame seeds
Salt & pepper to taste
Implementation
Preheat a pan over high heat with olive oil. Add the ground beef and sauté for about 4 minutes, breaking it apart with a wooden spoon. Add the chopped onion and continue cooking for another 5 minutes. Season with salt and pepper. Once browned and aromatic, remove from heat.
Slice the brioche buns in half and place the bottom halves in a 23×33 cm baking dish. Brush the buns with half of the melted butter. Spread half of the Ketchup & Mayo Sauce evenly over them.
Layer 6 slices of cheddar, then add the cooked beef, pickles, and top with the remaining 6 slices of cheese. Cover with the top halves of the buns. Brush the tops with the rest of the melted butter and sprinkle with sesame seeds. Bake in a preheated oven at 180°C for 15 minutes.
Serve hot and dip into extra Ketchup & Mayo Sauce for extra flavor.
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Savory pancakes with Mustard & Mayo Sauce
Delightful
20'
2
INGREDIENTS
For the pancakes:
2 medium eggs
1 tbsp granulated sugar
60g melted butter
270g all-purpose flour
260ml milk
6g baking soda
2 tsp baking powder
2 tsp oregano
50g bacon (sliced)
For serving:
Mustard & Mayo Sauce Condito
Bacon (sliced)
Ham (sliced)
Cheddar cheese (sliced)
Arugula
Implementation
For the pancakes:
In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, flour, and milk, and continue mixing. Lastly, add the baking soda, baking powder, and oregano, and mix until the batter has a smooth consistency.
Heat a pan over medium heat and melt a bit of butter. Spoon 2 tablespoons of the batter into the pan to form 2 pancakes. Cook the pancakes on one side until small bubbles form on the surface, then flip them over using a spatula. Repeat the process for the remaining batter to make 2 more pancakes. Set them aside.
For the bacon:
In the same pan, cook the bacon slices on both sides until crispy. Set aside.
To serve:
On a serving plate, place one pancake and spread a generous amount of Mustard & Mayo Sauce on top. Add a slice of ham, a slice of bacon, and a slice of cheddar cheese. Use a kitchen torch to melt the cheddar cheese. Sprinkle with fresh arugula, then cover with a second pancake and add more Mustarda & Mayo Sauce on top. Repeat the process for the remaining ingredients and serve immediately.
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High Protein 2 Ingredient Bagels with Smoked Salmon & Light Mayonnaise
Easy
25 min
4
INGREDIENTS
For the Bagels
250 g self-rising flour
300 g full-fat Greek strained yogurt
A pinch of salt
½ tsp dried oregano
2 tbsp white sesame seeds
2 tbsp black sesame seeds (nigella seeds)
1 egg (for brushing)
For the Salmon Filling
200 g smoked salmon
100 g light mayonnaise
½ cucumber, thinly sliced or chopped
⅓ small red onion, finely chopped
⅓ bunch fresh dill, finely chopped
Zest of ½ lemon
Salt
Freshly ground black peppe
Implementation
For the Bagels
Preheat the oven to 170°C (340°F), fan setting.
In a large bowl, combine the yogurt, self-rising flour, salt, and oregano. Knead until a smooth, uniform dough forms.
Divide the dough into 4 equal portions and roll each into a ball.
Using your fingers, carefully poke a hole in the center of each dough ball and shape into bagels.
Line a baking tray with parchment paper and place the bagels on it, leaving enough space between them.
In a small bowl, beat the egg with a little water and brush the top of each bagel.
Sprinkle with white and black sesame seeds.
Bake for about 25 minutes, or until golden brown and fragrant.
Remove from the oven and allow to cool completely.
For Serving
Wash and prepare the vegetables.
On a cutting board, place the smoked salmon, cucumber, onion, dill, mayonnaise, lemon zest, salt, and pepper.
Using a sharp knife, finely chop all the ingredients together, mixing them as you go to form a cohesive filling.
Slice the bagels in half horizontally with a serrated knife and fill generously with the salmon mixture.
Serve and enjoy!
Easy & Refreshing Chef’s Salad with Ketchup & Mayo Sauce
Easy
10'
5
INGREDIENTS
For the salad
½ iceberg lettuce, roughly chopped
½ head of lettuce, roughly chopped
1 cucumber, cut into chunky cubes
1 tomato, diced or 6 cherry tomatoes, halved
4 slices of ham, diced
3 slices of gouda cheese, diced
3 slices of mozzarella cheese, diced
200 g Ketchup & Mayo Sauce Condito
3 hard-boiled eggs, cut in half
For serving
Ketchup & Mayo Sauce Condito
1 carrot, grated
Implementation
Chop all the salad ingredients (except the eggs), place them in a large bowl or salad dish, and gently mix.
Add the Ketchup & Mayo Sauce and toss well to combine.
Arrange the boiled eggs nicely on top, drizzle with a bit more ketchomayo and sprinkle with grated carrot. Serve and enjoy!
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Roasted Chickpea Salad with Vegan Truffle Mayo Dressing
Easy
40'
4
INGREDIENTS
For the dressing:
4 tbsp Mayo Vegan Sauce with Truffle by Condito The Green Line
1 tbsp apple cider vinegar
2 tbsp olive oil
For the chickpeas:
300g cooked chickpeas
1 tsp smoked paprika
1 tsp chili flakes (boukovo)
1 tsp curry powder
1 tsp salt
For the salad:
100g arugula leaves
1 cucumber, sliced
1 red bell pepper, diced
1 avocado, chopped
2 hard-boiled eggs
Implementation
Prepare the dressing by mixing all the ingredients in a jar.
Dry the cooked chickpeas thoroughly with a towel. Place them on a baking sheet and toss with paprika, boukovo, curry powder, and salt. Roast in a preheated oven at 160°C for about 40 minutes, or until crispy.
Chop the vegetables: dice the red pepper, peel and chop the avocado, and slice the cucumber thinly using a potato peeler or knife. Arrange the vegetables on a platter, add the roasted chickpeas, arugula, hard-boiled eggs, and the dressing you prepared.
Toss everything together and serve immediately!
Club Sandwich with Condito Classic Mayonnaise
Quick Recipe
3'
4
INGREDIENTS
6 tbsp Condito Classic Mayonnaise
12 slices toasted bread
4 slices cheddar cheese
200 g ham, thinly sliced
200 g roasted turkey
200 g thinly sliced bacon cooked on the grill
4 leaves of lettuce
1 thinly sliced tomato
Salt
For serving
Potato chips
Implementation
Spread mayonnaise on slices of toasted bread. Arrange the cheese, ham and turkey on the first four slices. Add another slice on top after spreading mayonnaise on both sides. Add bacon, tomato, salt, add lettuce and top with the final slices (after spreading them with mayonnaise). Place a toothpick in each sandwich and cut into quarters. Serve with chips.
Read LessSTRONG PARTNERSHIPS
Our experience, professionalism, and the high quality of our products create the conditions to build and sustain long-term collaborations in food service and private label product development.
OUR COMMITMENT
The earth is our home, and we consider it our duty to care for the environment and all living beings. We stay true to our core values and take action to reduce our carbon footprint.
OUR BRANDS
Our signature Mayo-is on the road!
The new outdoor campaign will launch dynamically at the beginning of June and run for two full months across central bus routes in Thessaloniki and Athens, as well as throughout the Athens Metro, bringing the flavor of the new Condito Mayonnaise range with Greek barn eggs even closer to the consumer.
Sindos Industrial Area, NB6, 57 022 Thessaloniki, Greece
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