by Maria Koinaki | 4 Oct 2017 | post
Where does your bottle of olive oil reside in your kitchen? Does it sit next to the cooker? Or is it kept in the kitchen cupboard? These are really important points to think about as your choice of location will determine how well the oil is looked after. Extra virgin...
by Kamil Shah | 13 Sep 2017 | post
We’re beaming with joy as we’ve survived an examination from Masterchef critic Charles Campion. Last week the Speciality & Fine Food Fair took place. This is a very important event in the fine food calendar as it’s visited by the top fine food shops and...
by Kamil Shah | 8 Aug 2017 | post
Organised by The Guild of Fine Food, the Great Taste Awards are the benchmark for fine food and drink. The awards have been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize. Having a great taste gold star on product...
by Kamil Shah | 1 Aug 2017 | post
We’re happy to see news about our new extra virgin olive oil branding featured in the prestigious Fine Food Digest magazine – new labels feature a personal message from our founder Maria, whose family olive groves contribute to the harvest for our extra...
by Maria Koinaki | 25 Jul 2017 | post
At a glance, the answer to this question is pretty simple. The juice that is extracted from olives once they are pressed into oil. But once they are pressed, cold pressed for that matter, we see different variants of olive oil available, virgin, extra virgin and...
by Kamil Shah | 10 Jul 2017 | post
The ancient olive trees of Kavousi in Eastern Crete. This area, up in the mountains at an elevation of circa 250m above sea level is home to a family of olive trees that date back to Minoan times. The olive tree and olive oil are closely connected to Cretan mythology,...
