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Olive oil

From ancient times, olive oil is a treasure of Mediterranean countries, especially Greece. It comprised the basic type of the exports and spreading of Greek culture to the entire ancient world. We first encounter olive oil at Knossos, Crete, where the word was written on a nameplate in the ancient writing form Linear B (circa 1400 BC-1200 BC), and on Mycenaean (Peloponnese, about 1400 BC-1100 BC) clay storage pots. The liquid gold of the Greek earth nourished the people, but they also used it for oil lamps, for beauty purposes (in creams), and at the Olympic games (pancratium), where the athletes applied it to their bodies so as to appear more impressive. Additionally, it was used as a preservative for other foods. Thus, olive oil was and is the basic component of so-called Mediterranean fare, and until our very time it comprises the first and most prominent ingredient of Greek meals.

Faithful to this long-lived tradition, and with respect and love for its history, we introduce to the discerning American market the finest quality olive oil, which we supply from select Greek producers of Lesvos, whose product we trust. The island of Lesvos, together with the Peloponnese and Crete, comprise a cradle of production for olive oil, olives and their by-products, such as olive oil soap.

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Honey

Another wondrous derivative of Greek nature is honey—a medicinal and delightful product that we supply to the American market. After an extensive search for the best honey, our quest ended successfully in the fertile and blossom-filled regions of the Peloponnese.

Thus, we present five different types of Greek honey, which distinguish the richness of Greek flora:

  1. Oak Tree Honey, which has the most antioxidants
  2. Fir Honey, which has the least sugar, but the rich flavor of the Greek forest
  3. Arbutus Honey, which is a unique honey with a characteristic piquant taste
  4. Thyme Honey, which is filled with the fragrant aromas of the flowery bushes characteristic of Greece’s summer countryside.
  5. Orange Honey, a light golden and thin, flowing honey with notes of citrus, which is the most appropriate honey for confections (for example, for the traditional melomakarona honey-dipped Greek cookies)
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Pasta

Wheat—the most widespread crop of the ancient world—is the symbol of the rebirth of nature. Wheat, egg and milk are the basic ingredients of our traditional Greek pasta, which is made by small, home-based tradesmen who emphasize quality by using choice, excellent and the freshest ingredients.

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