At Odysea we believe that slow food is the necessary antidote to the restlessness of modern life.
Odysea Kalamata PDO Extra Virgin Olive Oil
Our Kalamata extra virgin olive oil is produced with polyphenol-rich Koroneiki olives grown in the Kalamata region of Greece (not with Kalamata olives, which is a common misconception!) this region is acclaimed for the production of superior quality olive oil and has been awarded PDO status.
Kalamata is in the southernmost peninsula of mainland Greece and the area provides an ideal climate for the cultivation of olives, with mild winters, long hot summers and moderate wind.
This oil has a gentle fruity flavour and aromas of meadowsweet herbs with a lovely peppery finish making it great for all-round us and perfect for dressings and dipping.
Odysea PDO Kalamata Extra Virgin Olive Oil (750ml)
Kalamata is in the southernmost peninsula of mainland Greece and the area provides an ideal climate for the cultivation of olives, with mild winters, long hot summers and moderate wind.
This oil has a gentle fruity flavour and aromas of meadowsweet herbs with a lovely peppery finish making it great for all-round us and perfect for dressings and dipping.
Spinach & Feta Custard Pie
Reminiscent of the classic Greek 'Spanakopita', this recipe for Spinach & Feta Custard pie is from Kim Duke’s first solo book ‘Weekly Provisions: How to Eat Seasonally and Love What’s Left Over’. The pie makes a great mid-week family meal and is easy to prepare in advance, we love it with our sheep’s milk Feta.
In the book Kim shows how to make delicious, affordable meals over weekends that can be repurposed for weekday meals. Save time, money and reduce food waste with this batch-cooking guide guaranteed to spice-up your left overs!
Weekly Provisions: How to eat seasonally and love what’s left over by Kim Duke is published by DK, is out now.
SPINACH & FETA CUSTARD PIE
In the book Kim shows how to make delicious, affordable meals over weekends that can be repurposed for weekday meals. Save time, money and reduce food waste with this batch-cooking guide guaranteed to spice-up your left overs!
Weekly Provisions: How to eat seasonally and love what’s left over by Kim Duke is published by DK, is out now.
Discover your Next Great meal
Traditional Greek ingredients
Easy Meze - small plates, big flavours
Our premium range of Meze dips are perfect pantry staples as they don't need to be refrigerated and are ready to use when you need them. They make an interesting addition to lunch boxes and picnics and are the perfect eat-on-the go dip.
Create an impressive Meze sharing board with a selection of dips and Odysea appetisers, olives and feta, perfect for impromptu get togethers to share with friends. Or simply open a jar and dip in with your favourite crackers while watching a film!
Greek Meze, sharing plates
Create an impressive Meze sharing board with a selection of dips and Odysea appetisers, olives and feta, perfect for impromptu get togethers to share with friends. Or simply open a jar and dip in with your favourite crackers while watching a film!
Alexandros, our raw honey producer
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
Our Suppliers
'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
Discover Your Next Great Meal
Making Your Dessert Mediterranean
Odysea Labneh
Our Labneh is made at the Amari dairy which is nestled in the Amari valley at the foothill of Mt. Psiloritis on the island of Crete.
The region is home to dozens of small villages and endless olive groves; a huge variety of rare herbs and flora grow here and the valley boasts some 1,600 indigenous species of flora. This is where the herds feed, where they drink spring water and rest under apple and cherry trees and this is what gives the milk used to make our Labneh it's wonderful flavour and aroma.
The region is home to dozens of small villages and endless olive groves; a huge variety of rare herbs and flora grow here and the valley boasts some 1,600 indigenous species of flora. This is where the herds feed, where they drink spring water and rest under apple and cherry trees and this is what gives the milk used to make our Labneh it's wonderful flavour and aroma.
