| For our large number of new customers we would like to explain what is important to us: |
 This makes it possible for us to freely choose the best possible olive oil every year, because we are independent. We are also able to search far afield for the best = olives and olive oil regardless of the local and annual variations in = conditions of soil, temperature, rainfall etc.. Thus our olive oil has a different taste and consistency every year. We leave it as nature made it. |
 ...when the olive oil is freshly pressed (the harvest is from the end of October to February). Immediate, direct delivery is very important to us. |
 Most first class olive oils are not organic. The Greek government outlawed the harmful mass spraying of olive groves many years ago and now the treatment of olives is a lot more environmentally friendly. Paying an extra premium for organic olive oil is not necessary. To be really sure, we scientifically check the olive oil we buy to be absolutely certain of its quality. |
 The pure olive oil we sell is neither blended with other olive oils nor mixed with vegetable oils. Many European producers blend and mix their olive oils to try to improve the quality, especially in poor seasons. |
 Our high-quality olives are the work of one couple who know the secrets of preparing and packing olives to last in good condition for years without the aid of artificial preservatives. They only use natural products: water, salt, vinegar, olive oil and flavourings (wild herbs and garlic) and nothing else. The essential ingredient is their knowledge of the right time for each stage of the process... and this is determined by the moon. |
 Capers grow naturally in wild, rocky areas and a Greek woman told us that it takes two hours to pick one kilo. It takes another ten to thirteen days to prepare the capers for eating. That means that so-called 'wild' capers found on the supermarket shelves must come form cultivated fields and be industrially processed. The KORYPHÄE capers come from a very small producer on the island of Crete. |
 The exquisite tomatoes, mushrooms, red peppers and aubergines will tickle the taste buds in winter. All these products are sun-ripened and/or air-dried and compliment any local or international cuisine. |
 Light and fluffy like a mousse au chocolat but also spicy and piquant, we predict our new delicious pastes will be a big hit. Spoil yourself and your friends with pastes of black olives, tomatoes or red peppers. It’s a must for both hot dishes and a cold buffet. |
 Take lots of dried tomatoes, some olive pieces, capers, garlic and exquisite herbs, put all the ingredients into brine with olive oil. Do these gourmet preserved tomatoes make your mouth water? |
 After much research we have tracked down one small vinegar producer who makes his vinegar from Greek sun-ripened grapes. It will be the crowning glory of all your dishes and salads. There are 5 varieties with oregano, basil, rosemary, tarragon and garlic. |
 Our simple olive-oil soap is produced from only olive oil, water and sodium carbonate and boiled over an open fire. After it has cooled and solidified it is cut into portions and dried. There are old Greek ladies who are proud to pass on their tried and tested traditional methods of soap making which have become lost in these days of detergents, bleaches and artificial perfumes. |
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Our products are mostly produced, portioned,
bottled, packed and labelled by hand. |