Slow food for a fast world

Our new oil is produced from hand-harvested ‘Megaritiki’ olives from groves in the Peloponnese region of mainland Greece. A low acidity olive oil, rich in antioxidant polyphenols and monounsaturated fats with a distinctive flavour of dry herbs and fresh green aromas.

Early Harvest olive oil is produced from olives that are picked at the very beginning of the season when they are green and unripe (between 20th October and 5th November to be precise!) Farmers gently rustle the olive trees with traditional hand-held poles to collect the olives in nets below; the olives are sorted by hand and the oil is extracted within hours of harvesting. These traditional methods may produce less oil but we think it’s worth it as they yield an oil of exceptional flavour; rich with concentrated polyphenols and abundant health benefits.

This is Greek goodness in a bottle.

Just when you thought you couldn’t love sundried tomatoes any more, along comes Datterini to change your salad days forever. So called because they’re sweet and small like dates, Datterini’s versatility makes them a cook’s best friend as they’re delicious scattered in a salad, stirred through pasta, or blitzed into a light summer sauce. Vine-ripened to help preserve nutrients and harvested by hand, these little pops of flavour will be your new pantry go-to.

Odysea honey is produced in the village of Ilias in central Greece by artisan bee-keeper Alexandros Gousiaris. Alexandros lovingly tends his bees ensuring they are protected in winter and moved to the Greek mountains or islands in the summer where herbs, wild flowers & conifers grow in abundance.

'Bees help rooted plants on their journey, plants nourish the bees and so the pollination cycle continues.
We will always work with the utmost admiration of our bees and their sweet honey' Alexandros