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Chalkidiki olives are large pale green Greek olives in oval shape and commonly harvested while it is still young. Usually processed through brine curing which has a firmer meat texture that can provide a full soft flavor with a little tartness and a bit peppery in taste. Often referred to as Chalkidiki, the Halkidiki Olives grows exclusively in Greece in the Halkidiki region which is adjacent to Mount Athos.
A truly Cretan salad with very simple ingredients but full of flavour. Its in every menu during summer and makes for a delicious lunch or light dinner. It is very healthy and a great example of the famous Cretan cuisine. You can also add capers, pickles, olive paste, fresh bell peppers, roasted red pepper for an extra kick!
Dolmades are delicate parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice, fresh herbs and seasonings. Dolmades can be served as part of a meze platter or salad plate, eaten as finger food or simply enjoyed as a tasty snack.
EPIROS Feta is rich in nutritional ingredients and is distinguished by its characteristic flavor. White and aromatic, it can be eaten on its own with a piece of bread and a drizzle of olive-oil, used in a Greek salad, cooked in a variety of recipes or simply accompany several dishes.
Gigandes plaki is a vegetarian meze dish that consists of large white runner beans (gigantes) cooked in a tomato-based sauce. Traditionally, gigandes plaki are served as a meze alongside other side dishes. However, this dish is filling enough to be eaten for lunch. This hearty meze is popular during the cold fall and winter months. As with many Greek dishes, bread is used to dip in to the tomato sauce drippings.
The kalamata species is dark, oval, very flavorful and salty. They are commonly used as a dressing for pizzas and they can be blended with garlic and cream cheese. Kalamata olives have a very intense flavor and their outer fleshy part is the edible one. They have a single seed.
Keftedakia are a typical Greek dish. It’s easy and quick to prepare and serve them as a meze or as a complete meal if you add spaghetti, rice or mashed potatoes. On top of that children love this!
There couldn’t be a simpler or more delicious way to eat eggplant! This very traditional Greek summer dish is authentically vegan. Slather this yummy goodness over grilled bread, scoop it up with homemade pita chips or put as a side to just about any dish.
Talagani was named after a Greek shepherd’s traditional winter cape! It is usually enjoyed grilled but can also be used as an ingredient in a variety of creative recipes.
Our homemade taramosalata has a creamy, smooth texture and it’s absolutely delicious! Greek Fish Roe dip or Taramosalata is usually served as part of a meze platter with lots of pita breads or bread.
Tirokafteri is a Greek spicy feta cheese dip. It is commonly eaten as part of a meze platter, or by itself, with slices of warm pita bread. The dish has a spicy, salty taste, with mellow undertones of olive oil.
Cool and creamy, this tangy yogurt dip flavoured with cucumber and garlic is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.