Molasse Greek halva
Flour, petimezi, walnut crumb, cinnamon and Horio Classic olive oil make the Cretan origin of halva, the famous Greek traditional sweet. Give it a try!
Molasse Greek halva


1 cup wheat flour 1 cup grape syrup ½ cup of Horio Classic olive oil 1 ½ cup water ½ cup of walnut kernel cut with a knife into small pieces some cinnamon powder and 1 cinnamon stick


  1. In a pot, mix water with grape syrup, add the cinnamon stick and let the syrup on heat until it starts to simmer. Turn the heat off and let the pot on the cooktop burner.
  2. In another pot, heat Horio Classic olive oil, then add the flour and stir with a wooden spoon. When it turns brown, add the syrup little by little, so that it gets absorbed each time before adding more.
  3. While stirring, add walnuts and get the pot off the heat. Cover with a cotton towel for 10 minutes and pour. Then put it in a pin.
  4. Sprinkle the halva with cinnamon powder (optional). Garnish with walnut.