The new crop is here !
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4 teaspoons of olive oil a day can improve the health of your heart
Posted on 23 November, 2014 by ipadmin
Just 4 teaspoons of olive oil a day for six weeks can improve the health of your heart Continue Reading
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Saffron Harvest in Kozani, Greece
Posted on 19 November, 2014 by ipadmin
October to November is the Crocus harvest season in Kozani, Greece. The flowers are harvested by hand and each individual stigma is extracted then left to dry. Continue Reading
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Mediterranean Diet - 10 Greek foods ...
Posted on 15 November, 2014 by ipadmin
If you'd like to follow a healthy Mediterranean style diet but aren't sure how then this article might help. Olive Tomato have selected 10 typical foods that are very easy to add your diet Continue Reading
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The Greek Larder
Posted on 30 October, 2014 by ipadmin
The Greek Larder, an exciting new concept of Greek restaurant and food store, opens this weekend (31/10/2014) in London's Kings Cross. Continue Reading
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Use Olive Oil for Frying !
Posted on 30 October, 2014 by ipadmin
Olive oil is really great for frying according to a new study published in the Journal of Agriculture and Food Chemistry.
Continue Reading
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The virtues of Greek Yoghurt
Posted on 30 October, 2014 by ipadmin
Top chef and author, Sophie Michell, speaks about the virtues of Greek yoghurt and why Greek food is due for a revival.... thank you Sophie!
Read the article on Greek Yoghurt in The Telegraph
Our delicious Greek Yoghurt:
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The Lunch Show 23-24 September 2014
Posted on 25 June, 2014 by ipadmin
Odysea will be at Lunch! again this year, the UK’s fastest growing multi-award-winning trade event for the food-to-go industry.
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We have Moved !
Posted on 22 April, 2014 by ipadmin
We have moved offices from Cowper Street to lovely new larger surroundings in Leyton. Our telephone numbers have remained the same so you can still call us on 020 7608 1841. Continue Reading
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Is Olive Oil Really Good for You ?
Posted on 22 April, 2014 by ipadmin
Yes, olive oil is good for you and yes, you can cook with it!
Olive Oil, Part 3: Is it Really Good for Us? 
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