Yanni’s Olive Grove – early-harvest olive oil

Yanni’s Olive Grove – early-harvest olive oil

A straightforward approach for a premium early-harvest olive oil.

Yannis Prodromou is an olive farmer and entrepreneur from Potidaia, Chalkidiki, Greece.
In 2014 he produced the first ever early-harvest olive oil with the newly introduced PDO certification ‘Agoureleo Chalkidikis’.

Moved by the vision to elevate Greece’s wealth of food tradition and wanting to address foreign markets, he commissioned Oxhouse to produce the branding and packaging of his company.

The design approach, based on pure linear forms, responded to the following communication objectives: i. Sound reference to the Greek origin of the product and the company.
Preferably by using connotations to the concept of Greek culture rather than using clichés. ii. Sense of confidence and competence. The company feels confident about the value of its products.

 

The same design approach was applied the logo.

The use of the letter Y, which is the first letter of the company’s name, creates an archetypal image or ideogram of a tree that has grown out of the earth.

Kalathaki Limnou (Protected Designation of Origin)

Kalathaki Limnou (Protected Designation of Origin)

 

Our company was founded on the volcanic island of Lemnos 30 years ago. We continue a long gastronomy heritage holding dear to traditional recipes and using the finest local ingredients: sheep and goat milk, fresh eggs, flour from the local wheat variety «mavragani».

 

Kalathaki Limnou is a white cheese, similar to Feta, made from fresh sheep and goat milk. It has EU Product of Designated Origin (PDO) certification to show that it comes from a unique geographical area with its own agricultural importance (the island of Lemnos, Northern Aegean Sea). Sheep and goats are free to graze in uncultivated regions, on a large variety of wild grasses, in the open air of the island. In this way, the flora and the microclimate of the island determine the flavor of the milk. That, combined with the traditional techniques and the quality control system applied by HRYSAFIS Dairy, determines the individual profile of Kalathaki Limnou. Kalathaki Limnou owes its name to the production method itself. “Kalathaki” means small basket. According to the traditional method, the cheese-maker puts -by hand- the curd mass into small baskets, where the cheese takes its final characteristic shape. After that, he submerges the baskets in brine, where the cheese ripens for 60 days. While similar in texture with feta, Kalathaki Limnou has a milder and very distinctive flavor. Kalathaki Limnou HRYSAFIS was prized with the “Golden Flavor Award” in the Dairy Festival that took place in Athens in October 2009.

 

http://hrysafi.gr/eng/products/cheeses

Flomaria Hrisafi from Lemnos

Flomaria Hrisafi from Lemnos

This is a specialty from Lemnos: a local pasta cut into very fine pieces. It is produced with flour from Lemnos, fresh eggs and local sheep milk.

The kneading, the opening and the cutting of the flomaria in previous times were synonym of celebration. Housewives gathered from house to house to make the flomaria of each family, sing, gossip and at the end eat together. The cutting of the pasta would define the skills of a housewife.
The flomaria were made during the summer months for them to dry properly, and then stored to provide a quick and hearty meal during the cold winter months.
The flomaria are used in many traditional Lemnos recipes with meat or vegetables and soups. Here are some traditional dishes with flomaria:
• Rooster with tomato sauce and flomaria: traditional dish of Lemnos cooked at all local celebrations and holidays.
• Partridge in a tomato sauce with flomaria
• Flomaria with eggplant cooked in oil (or plain with fresh tomato)
• Flomaria with snails

 

Hrysafi Melichloro Cheese

Hrysafi Melichloro Cheese

 

Our company was founded on the volcanic island of Lemnos 30 years ago. We continue a long gastronomy heritage holding dear to traditional recipes and using the finest local ingredients: sheep and goat milk, fresh eggs, flour from the local wheat variety «mavragani».

 

Made from fresh sheep and goat milk, Melichloro is a hard cheese with richer and more complex flavors. Holding dear to traditional production and maturing methods (in dark rooms of low humidity levels) along with knowledge and thorough quality controls, HRYSAFIS Dairy produces a cheese that captures all the scents of herbs and wild flowers of the island. Serving Ideas: With a glass of ouzo or tsipouro (grape distillate) As a part of a Greek cheese platter with a drizzle of thyme honey and walnut halves For grating over pastas and vegetables Slightly pan-fried (saganaki) with spicy fig jam

Mylelia three colour tagliolini

Mylelia three colour tagliolini

We use durum wheat cultivated in high altitudes and mill it under low temperatures ,between the millstones of our water mill, that turn slowly with the power only of the falling waters. We air-dry our hand shaped pasta, believing that the use of traditional methods will preserve the vitamins & the flavor.

Boils in 2 minutes. Sold in 500 gram bags.
INGREDIENTS : FLOUR,SEMOLINA, EGGS,SPINACH,TOMATO,RED BELL PEPPER,SAFFRON,VIRGIN OLIVE OIL, SALT,PEPPER

Certified for applying all Food Safety regulations (HACCP-ISO 22000)
All-Natural-No Preservatives

 

http://www.mylelia.gr/

Hrysafis Kaskavali Cheese

Hrysafis Kaskavali Cheese

Our company was founded on the volcanic island of Lemnos 30 years ago. We continue a long gastronomy heritage holding dear to traditional recipes and using the finest local ingredients: sheep and goat milk, fresh eggs, flour from the local wheat variety «mavragani».

 

One of the oldest cheeses of Lemnos, Kaskavali is known to the shepherds of the island since the mediaeval times. The revitalization of the curd is a characteristic of the production process. In earlier times, the drying process was traditionally held during the months after May. The cheese heads were placed in wooden crates with strainer and were left to dry in the shade, usually under trees, at a temperature above 22°C. It is a light-yellow hard cheese, made from local sheep and goat milk, standing out for its sharp aromatic character, but also for its milky, savory notes. The kaskavali cheese can be offered as a table cheese, but is also ideal for saganaki (fried cheese), grated over pasta, as a fine ingredient in risotto, pizzas, pies and green salads.

 

G.E.T The olive oil

G.E.T The olive oil

The collaboration with a young dedicated producer that shares the same passion with us gave” birth” to our first authentic product, G.E.T.| Premium Extra Virgin Olive Oil.

G.E.T. / Organic Extra Virgin Olive Oil is produced in the unique region of Lakonia, in the wider area of Monemvasia; the most exceptional microclimate-terroir in Greece from a carefully selected organic orchard of Koroneiki variety olive trees.

Authentic, Greek, full of aromas of handpicked unripe green olives. G.E.T. / Organic Extra Virgin Olive Oil is rich in antioxidants, slightly bitter with a well-balanced peppery aftertaste and an exciting fruity character.

 
G.E.T.|GreekExquisiteTastes
Stirfaka, 35 100 Lamia, Greece
T +30 22310 39166
K +30 6978 061222
www.greekexquisitetastes.com
get@greekexquisitetastes.com
Skype greekexquisitetastes
Facebook Greek Exquisite Tastes

Poqa extra virgin olive oil

Poqa extra virgin olive oil

On the plaque Un 138 found in the palace of Pylos, the word ‘fovri/fovras’ is written next to the ideogram of the olive, meaning edible olives, intended for food.

The “poqa” is an extra virgin olive oil of superior class, very low in acidity 0.22%, produced from the “Vatsiko” a Koroneiki olive variety with mechanical means. The application of Systems for Good cultivation Practices and Environmental Management, which is practically the rational use of farming means, ensuring that hygiene and traceability systems are applied, leads to the production of a selected, extra virgin olive oil of exceptional quality and safety. The harvesting is done from November until mid January. The production processes, are characterized by scientific observation, recording and careful intervention. The collection and processing of olives is done on a single day, in order for the oil to be protected from temperature changes and rotting of the fruit after it is removed from the tree. Furthermore, the systematic recording and monitoring of the different small producers’ farms, according to altitude and geographical position, detects and prevents diseases likely to occur, while the chemical analysis for quality, ensures consistent quality at harvest. Storage then takes place in regionally classified oil reservoires.
The ‘poqa’ olive oil stands out for its rich, fruity and full flavor. The characteristic bitterness, which competes with the spicy flavor, gives away the presence of poqa which after all indicates excellency. These taste characteristics are basically common with those of virgin olive oils produced in the beginning of the season, from partly immature olives, known as agourolado.

Poqa brings the authentic flavor of the olive in every dish, along with the smells of nature and complex aromas, features which make such olive oil unique and valuable.

 

 

Where to:
Athens: www.elenimarneri.com
Paris: www.haussmann.galerieslafayette.com
Nice: www.galerieslafayette.com/magasin-nice-cap-3000
London: www.harrods.com |www.yolenis.com

Arosis Greek fava beans from Feneos

Arosis Greek fava beans from Feneos

GREEK FAVA BEANS from Feneos

Conventional Farming: Certified cultivations under the Integrated Management Crop system (click here for more information)

Cultivation area: Feneos Lake, Korynthia Prefecture, South Greece

Cultivation: At an altitude close to 1000 meters and around the Feneos Lake, we produce these excellent yellow split peas, called Fava in Greek. The distinctiveness of the land, the microclimate conditions and the calcium rich soil of the small family farms make our Fava beans some of the most delicious, rich in taste and aroma in the world.

Characteristics: Our fava beans has small size and yellow coloure.

Tasting notes: This top-quality yellow split pea melts when boiled into a delicious veltery puree, typically served with raw onions and olive oil.

Package: 400g

 

Arosis Giant baked beans with 100% Olive oil

Arosis Giant baked beans with 100% Olive oil

Giant baked beans with 100% Olive oil

Greek Mama Cooks Best!

 

Greek Giant Baked Beans, in tomato sauce and 100% virgin olive oil.

Step into the kitchen of our Greek mama. For her, only premium quality beans are good enough -and this is where we come in, since we proudly produce these Giant beans in the fertile lands of Prespes, Greece. Then, mama makes everything with virgin olive oil and love.  And so do we. Enjoy our Giant Baked Beans –cooked in tomat sauce with thyme. They are delicious.

Ingredients: White Gigantes Elephantes Beans from Prespes PGI,(cooked) 60-65%, Water, Tomatoes, Onions, Virgin Olive Oil, Tomato paste, Salt, Sugar, Modified Potato Starch, Spices, Thyme, Celery.

Package: 280g glass jar