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Frappe is cooked the way cafés across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Frappe, Greece's beloved iced coffee, traces its roots to a serendipitous creation at the 1957 Thessaloniki International Fair. It quickly became a staple in Greek cafés and homes alike, enjoyed year-round but especially cherished during the sun-drenched summer months. This version captures the essence of a Greek family kitchen, where olive oil, salt, and lemon are constants, though not part of this brew. The frappe should be a frothy delight, with a robust coffee flavor balanced by the coolness of ice and the creaminess of milk. Sugar adjusts the sweetness to personal preference, creating a refreshing sip that invigorates the senses. Perfect for a leisurely afternoon, it's as much about the ritual as the taste.
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