Our Story

In 1971, our Papou, Tommy, came to America with two passions: people and good food. Armed with heart, hustle and treasured family recipes, he opened his first restaurant which led to becoming a beloved Greek icon in the Metro Detroit food scene.

Fast forward, his son and our dad, Andy, continued the family restaurants and began bottling the original dressings that everyone loved. Which brings us to now, bringing our father and grandfathers famous recipes to your modern pantry.

With a new generational twist, we are brining health and accessibility to your home, with dictation backed updated recipes. Seed oil-free, full of flavor, and rooted in tradition. These are the Greek dressings your kitchen has been waiting for.

We can't wait for you to taste our family's legacy.

FAQ

What are seed-oils?

Seed oils are cooking oils made from plants like soy, corn, sunflower, and canola. To extract the oil from these tiny seeds, manufacturers often use high heat, bleaching, and chemical refining. This heavy processing strips away natural nutrients and can leave the oils unstable, meaning they break down easily when heated. (1)

Seed oils are also very high in linoleic acid, a type of omega-6 polyunsaturated fat. While our bodies do need some omega-6s, the modern U.S. diet contains them in very large amounts. This imbalance can promote chronic inflammation, which has been linked in research to health issues like arthritis, heart disease, type 2 diabetes, and metabolic syndrome. (2)

References:

1. Cleveland Clinic.Seed Oils: Are They Actually Toxic? March 3, 2025 https://health.clevelandclinic.org/seed-oils-are-they-actually-toxic

2. Simopoulos, A. P. (2016). An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity.Nutrients, 8(3), 128.

Why we use olive oil & avocado oil?

At Tommy’s Foods, we skip seed oils entirely. Instead, we choose extra virgin olive oil and avocado oil oils that are naturally pressed, minimally processed, and packed with nutrients. These are the same high-quality oils our family cooks with at home, so it only made sense to bring them into every bottle we make.

Unlike seed oils, olive and avocado oils don’t require chemical refining. That means they retain their natural vitamins, antioxidants, and beneficial fats. Both oils are rich in monounsaturated fats, which support heart health, and they also contain small amounts of omega-3 fatty acids that help balance the modern diet. Olive oil, in particular, is loaded with polyphenols, plant compounds studied for their anti-inflammatory and antioxidant properties. (1)

We use olive and avocado oils because they’re wholesome, nourishing, and rooted in tradition, the way real food should be.

References:

1. Cleveland Clinic.Seed Oils: Are They Actually Toxic? March 3, 2025

https://health.clevelandclinic.org/seed-oils-are-they-actually-toxic

What makes Tommy's Foods different?

  • Made in Michigan
  • Locally Sourced Ingredients
  • Registered Dietitian on Board
  • No Seed-Oils
  • Olive Oil from Greece
  • Family Recipes
  • Small Batch Crafted