All Collections
30 collections — shop by type, material or style.
Oils & Vinegars
At the heart of every Mediterranean kitchen is a great olive oil. Our Oils & Vinegars collection brings together the finest organic extra virgin olive oils from Greece and Cyprus alongside traditional wine vinegars, all produced using time-honoured methods passed down through generations.We source exclusively from small-scale producers who still hand-pick their olives at peak ripeness and cold-press within hours of harvest. The result is an oil with exceptional polyphenol content, vivid green-gold colour, and a flavour profile — grassy, peppery, lightly fruity — that supermarket olive oils simply cannot match.Alongside our signature olive oils, you'll find aged red and white wine vinegars, apple cider vinegar, and pomegranate and fig vinegars — all organic and traditionally fermented. These are pantry anchors: the ingredients that transform a simple salad, a slow-cooked stew, or a quick marinade from ordinary to extraordinary.Whether you're drizzling over a Greek salad, finishing a soup, or simply dipping good bread, the difference a quality oil makes is immediate and undeniable. Discover why Greek and Cypriot oils consistently rank among the world's finest.
Organic Pulses & Legumes
Pulses have been the cornerstone of Mediterranean cooking for thousands of years — and for good reason. Cheap, versatile, deeply nutritious, and with a shelf life measured in years, they are perhaps the ultimate pantry staple.Our Organic Pulses & Legumes collection spans the full breadth of Greek and Cypriot cooking traditions: earthy green and red lentils for fakes soupa and dhal, creamy cannellini beans for fasolada, dramatic gigantes for the iconic plaki dish, black-eyed beans for the Cypriot black-eyed pea salad (louvi), and chickpeas for everything from revithia stew to silky homemade hummus.Every pulse in this collection is certified organic — grown without synthetic pesticides or fertilisers, on soil that is managed to preserve its long-term fertility. You can taste the difference in the cleaner, earthier flavour, and in the way they hold their texture through a long braise without turning mushy.High in plant protein, dietary fibre, and slow-release carbohydrates, these are genuinely functional foods that nourish as much as they satisfy. Stock your larder once and you have the foundation of weeks of meals.
Grains & Pasta
The grains and pasta of the Mediterranean tell a story that stretches back millennia — from the ancient wheats of the Fertile Crescent to the hand-cut pasta shapes still made by grandmothers in Cypriot villages today.Our Grains & Pasta collection celebrates this heritage with a range that goes far beyond supermarket staples. Discover trahana — the traditional fermented wheat-and-milk granules unique to Greek and Cypriot cooking, which dissolve into the most comforting, tangy winter soup imaginable. Find hilopites, the flat hand-cut egg pasta of the Greek mainland, perfect with a braised lamb ragu. Explore kritharaki orzo, the rice-shaped pasta essential to Greek cooking, and freekeh, the smoky roasted green wheat that has been grown in the eastern Mediterranean for centuries.Alongside these distinctive varieties, we stock organic bulgur wheat, farro, spelt, and pearl barley — ancient grains with a nutty depth and nutritional profile that modern white rice simply cannot match. Every product in this collection is organic, sourced from producers who still respect traditional growing and milling practices.Cook your way through Greek and Cypriot recipe traditions and discover why these time-tested grains and pastas have endured for so long.
Greek Herbs & Spices
There is a reason Greek mountain oregano has no equal: grown wild at altitude on the slopes of the Peloponnese, Crete, and the Aegean islands, it develops an intensity of aromatic oils that cultivated varieties cannot replicate. When you rub a pinch between your fingers and the scent hits you, you understand instantly why it is non-negotiable in a proper Greek kitchen.Our Herbs & Spices collection brings together the defining flavours of Greek and Cypriot cooking, all organically grown and carefully dried to preserve their essential oils. Alongside the legendary oregano, you'll find dried thyme, sage, mint, and bay leaves — the herbs that scent a Cypriot hillside in midsummer and, transferred to your kitchen, transform a simple roast chicken or a bowl of lentil soup.We also carry the wider Mediterranean spice palette: za'atar, sumac, mahlab (the cherry stone kernel essential to Cypriot baking), and mastic-adjacent aromatics that bring genuine complexity to both savoury and sweet dishes. These are not the faded, grey-green powders you find in supermarket jars. They are vivid, intensely aromatic, and worth seeking out.Stock your spice rack with these and you have the building blocks of an entire culinary tradition.
Greek Honey & Sweeteners
Greece produces some of the finest honey in the world — and the reason is simple: the Greek landscape. The wild thyme that carpets the hillsides of Crete and the Peloponnese, the resinous pine forests of Attica and Evia, the wildflower meadows of the mainland mountains — this is a forager's paradise, and the honey bees make the most of it.Our Greek Honey collection brings you three distinct varieties, each with its own character. Thyme honey — dense, aromatic, with a lingering herbal warmth — is considered the pinnacle of Greek honey production and commands a premium the world over. Pine honey is darker, less sweet, mineral-rich, and deeply complex; produced in the northern forests, it is almost unknown outside Greece. Wildflower honey is the most approachable — golden, floral, and endlessly versatile.Alongside these pure honeys, we stock carob molasses and grape molasses (petimezi) — the ancient Greek sweeteners that predate refined sugar in this part of the world. Thick, earthy, and complex, they are extraordinary drizzled over yoghurt, stirred into tahini, or used as a natural sweetener in baking.All our honeys are raw and unfiltered, preserving the enzymes, pollen, and micronutrients that make honey genuinely nutritious. Taste the difference.
Greek Coffee
Making Greek coffee is not simply a morning ritual — it is a ceremony. The small briki pot, the measured spoonful of ultra-fine grounds, the careful watch over the flame as the coffee froths and rises, and the patient wait for the grounds to settle before the first sip. It is slow, deliberate, and worth every second.Greek and Cypriot coffee (ellinikos kafes) is made with a distinct roast — medium-dark, finely ground to a powder, and prepared unfiltered so the grounds settle at the bottom of the cup. The flavour is rich, slightly bitter, intensely aromatic, and unlike any coffee produced with a modern machine. A single small cup delivers a caffeine hit and a depth of flavour that four espressos cannot match for character.Our Greek coffee is sourced from the same traditional roasters that have supplied Greek households for generations. Whether you take it sketo (unsweetened), metrio (medium sweet), or glykos (sweet), the quality of the base coffee makes all the difference.Share it with good company, read the grounds at the bottom of the cup, and settle in. Greek coffee is not something to rush.Please note: coffee is subject to standard-rate VAT (20%) in the UK.
Nuts & Dried Fruit
The orchards and groves of Greece and Cyprus have been producing exceptional fruit and nuts for millennia. The ancient Greeks knew that drying fruit and preserving nuts was a way to capture the flavour of harvest and carry it through the year — a tradition that continues to produce some of the world's most distinctive ingredients.Our Nuts & Dried Fruit collection leads with Aegina pistachios — the PDO-protected variety grown exclusively on the Greek island of Aegina, considered by many food experts to be the world's finest pistachio. Smaller, greener, and more intensely flavoured than commercial Iranian or Californian varieties, they are worth experiencing at least once if you consider yourself a food lover.Alongside the pistachios, you'll find Corinthian currants — one of Greece's oldest export products, smaller and more intensely flavoured than ordinary raisins, essential in Greek baking. Dried Smyrna figs, soft and caramel-sweet. Sulphite-free dried apricots with a deep amber colour and concentrated sweetness that the bright-orange supermarket version cannot match.All our nuts and dried fruits are certified organic, free from artificial preservatives and unnecessary additives. Perfect for snacking, baking, cooking, or adding to a cheese board.
Jarred & Preserved Foods
The Mediterranean art of preserving — in olive oil, in brine, in vinegar, in salt — is one of the oldest food traditions in the world and produces some of its most intensely flavoured ingredients. Our Jarred & Preserved Foods collection brings together the finest examples from Greece and Cyprus.At the centre is the olive: Kalamata (the iconic dark, almond-shaped variety with its rich, fruity depth), Halkidiki (the large, meaty green olive from northern Greece), and Thassos (the oil-cured black olive with its wrinkled skin and intensely concentrated flavour). These are olives that taste of their origin — nothing like the bland, brine-soaked ovals you find in supermarket tins.Beyond olives, this collection spans the whole breadth of preserved Mediterranean flavour: vine leaves in brine for rolling your own dolmades at home, brined capers from the Aegean islands (among the world's finest), jarred artichoke hearts in olive oil, sun-dried tomatoes with an intensity that fresh tomatoes cannot achieve, and gigantes — the giant white butter beans that form the basis of the beloved baked dish gigantes plaki.Stock these and you have the foundations of a Greek meze table ready at any moment.
Preserves, Jams & Spoon Sweets
The tradition of the Greek spoon sweet — glyko tou koutaliou — is one of the most charming in Mediterranean food culture. A small spoonful of preserve, offered on a tiny dish alongside a cold glass of water and a coffee, is the customary welcome to any guest in a Greek or Cypriot home. These are not ordinary jams: they are whole fruits or pieces of rind preserved in a thick syrup, made to be savoured slowly.Our Preserves, Jams & Spoon Sweets collection celebrates this tradition. Fig jam made from sun-ripened figs with a caramel-like depth. Quince paste — the golden, firm preserve that pairs so beautifully with aged cheese. Sour cherry preserve (vyssino), vivid and bracingly tart, extraordinary stirred into yoghurt or spooned over ice cream. Rose petal preserve, delicate and floral, made from Damask roses in the traditional Cypriot style. Bitter orange marmalade with a complexity that Seville orange marmalade only hints at.These preserves are made from organic fruit, without artificial pectin or preservatives, using traditional slow-cooking methods that develop flavour and set naturally. Spread them on toast, serve them with cheese, or offer them the Greek way — one spoonful at a time, to welcome your guests.
Carob Products
The carob tree — harnup in Greek — has grown in Cyprus and the Eastern Mediterranean for millennia. Its distinctive dark pods were once so valuable they were used as a unit of measurement (the word 'carat' derives from the Greek 'keration', meaning carob pod). Long before sugar cane reached Europe, carob was the Mediterranean's primary sweetener.Today, carob is experiencing a well-deserved renaissance. Rich in natural sugars, high in dietary fibre, containing no caffeine, and with a natural sweetness profile that makes it an excellent chocolate alternative, it is a genuinely versatile ingredient — and one that carries a deep Cypriot identity.Our Carob Products collection brings together the full range of carob preparations. Carob molasses (harnup pekmezi) — the thick, dark syrup produced by boiling carob pods with water and reducing the liquid until it forms a thick, dark syrup — is extraordinary drizzled over tahini, stirred into yoghurt, or used as a natural sweetener in baking. Carob flour adds a gently sweet, slightly toasty depth to cakes and breads. Carob powder is a direct cocoa substitute in recipes where you want the flavour without the caffeine.This is one of our most distinctively Cypriot product categories, and one that tells a story almost entirely absent from mainstream UK food retail. Discover the original Mediterranean sweetener.
Mastic — Chios PDO
There is only one place on earth where Pistacia lentiscus trees weep their distinctive crystalline resin: the southern villages of Chios, a Greek island in the Aegean. The mastic (mastiha) produced here has been harvested by the same families for centuries, protected by a PDO designation that acknowledges its total uniqueness, and valued across the Mediterranean and Middle East for its remarkable properties.Mastic has a flavour unlike anything else — piney, faintly sweet, with a subtle eucalyptus note and a pleasant resinous warmth. In Greek and Cypriot cooking it appears in bread (the distinctive Chios mastiha loaf), in sweets and ice cream, in liqueurs, in chewing gum, and as a flavouring for everything from lamb to cheese. It is one of the world's genuinely irreplaceable ingredients.Our Mastic collection offers food-grade mastic tears (the whole resin pieces, exactly as harvested) and mastic powder for convenient use in baking and cooking. We also offer mastic-infused products that bring this extraordinary flavour to your pantry in accessible forms.Mastic has been used medicinally in the Eastern Mediterranean since antiquity — modern research has confirmed genuine antimicrobial and digestive properties. But for us, its value is simply as one of the most distinctive and irreplaceable flavours in world cuisine.
Traditional Baked Goods
In Greece and Cyprus, bread is not merely food — it has deep cultural, religious, and communal meaning. The koulouria sold by street vendors at dawn in Thessaloniki, the barley rusks (paximadia) that Cretan farmers have carried in their pockets for lunch since antiquity, the crisp sesame crackers that appear on every meze table — these are foods woven into daily life.Our Traditional Baked Goods collection brings these classics to your kitchen. Koulouri are the iconic sesame-encrusted rings of Thessaloniki — chewy, nutty, satisfying in a way that modern bread cannot quite achieve. Paximadi — the twice-baked Cretan barley rusk — is one of the most practical foods ever invented: virtually indestructible shelf life, deeply flavourful, and transformed entirely by a brief soaking in water and olive oil (the base of the famous dakos salad).Barley rusks are a particular passion. The combination of long-fermented sourdough starter, stone-milled barley flour, and double baking produces a crunch and depth of flavour that makes them perfect with cheese, with olive oil and tomato, or simply broken into a bowl of soup.These are made by small artisan bakeries who still follow traditional recipes and schedules. Slow fermentation, quality organic flours, no shortcuts.
Gifts & Hampers
The best gifts are the ones that bring daily pleasure long after the occasion has passed. A pantry stocked with exceptional olive oil, thyme honey, mountain oregano, and Aegina pistachios will be enjoyed with every meal for weeks. That is the philosophy behind our Gifts & Hampers collection.We curate each hamper around a theme — the Greek Pantry Essentials set brings together the five or six ingredients that define Greek home cooking; the Olive Oil Collection gathers our finest single-estate extra virgin oils; the Honey Selection pairs thyme, pine, and wildflower honeys for a tasting experience unlike any you will find on a British high street.Every product in every hamper is certified organic, thoughtfully sourced from small producers in Greece and Cyprus, and presented in packaging that reflects the quality of what's inside. These are not generic corporate gift boxes stuffed with commodity products. They are curated collections of genuinely exceptional food, with provenance stories worth sharing.Our hampers are ideal for Christmas gifts, thank-you presents, wedding favours, corporate gifting, or simply as a way to introduce a food-loving friend to the flavours of the Greek and Cypriot kitchen. We offer standard and premium sizes, and can accommodate bespoke requests for larger corporate orders. Delivered across the UK.
Extra Virgin Olive Oil
Extra virgin olive oil is not a commodity — it is an expression of a specific place, a specific olive variety, and a specific harvest. The best Greek EVOOs rival wine in their complexity and are just as deserving of attention to origin and vintage.Our Extra Virgin Olive Oil collection focuses exclusively on cold-pressed, unfiltered oils from named estates and regions in Greece and Cyprus. You will find Koroneiki-based oils from the Peloponnese and Crete (the world's most widely planted olive cultivar, and one of the most flavourful), as well as rarer regional varieties that are almost impossible to find in mainstream retail.Cold-pressing is non-negotiable here. The mechanical extraction of oil without heat preserves the polyphenols, antioxidants, and volatile aromatic compounds that make extra virgin olive oil genuinely good for you — and genuinely delicious. Industrial olive oils processed with heat or solvents are cheaper, but the nutritional and flavour difference is dramatic.Use our extra virgin oils raw: as a finishing oil over vegetables, fish, and salads; drizzled over hummus or yoghurt; dipped with good bread. For high-heat cooking, consider our cooking-grade olive oils. But for flavour and nutrition, cold-pressed extra virgin is where it begins and ends.
Infused Olive Oils
The same philosophy that makes our plain extra virgin olive oils exceptional — quality organic base oil, careful production, authentic provenance — applies here with an added dimension: the infused flavours of the Mediterranean herb garden.Our Infused Olive Oils are made using cold-pressed Greek or Cypriot extra virgin olive oil as the base, infused naturally with herbs, citrus, and aromatics grown in the same region. The difference between a properly infused oil and one made with artificial flavourings is as clear as the difference between fresh oregano and a dried powder that has been sitting on a supermarket shelf for two years.Garlic-infused olive oil delivers the savouriness of garlic without the sharpness — perfect for those who love the flavour but not the digestive intensity. Lemon-infused brings a bright, citrus freshness that is extraordinary on grilled fish or steamed vegetables. Rosemary-infused carries the piney, resinous warmth of the herb in every drop — perfect with roasted lamb or root vegetables. Chilli-infused brings a gentle, building heat that works on everything from pizza to pasta to a simple bruschetta.These oils make remarkable gifts and are the kind of pantry addition that, once you have them, you wonder how you cooked without them.
Wine Vinegar
A great wine vinegar is as essential to the Mediterranean kitchen as olive oil. The ancient Greeks — who produced some of the ancient world's finest wines — understood this: oxos (vinegar) appears throughout classical texts as a condiment, a preservative, a cleaning agent, and a medicine.Our Wine Vinegar collection offers traditionally fermented red and white wine vinegars from Greek wine regions, aged in oak to develop genuine complexity. These are not the sharp, one-dimensional vinegars produced industrially from neutral grain alcohol. They have body, depth, and a rounded acidity that enhances rather than overwhelms.Red wine vinegar is indispensable for Greek salad dressing — its slight tannin and fruit note balances olive oil perfectly. White wine vinegar brings a cleaner, brighter acidity that works beautifully in lighter dressings, in marinades for fish and chicken, and in pickling. Apple cider vinegar rounds out the collection: raw, unfiltered, with the 'mother' intact and a gentler flavour profile suited to daily use.Dress your salads, deglaze your pans, finish your stews, and pickle your vegetables with vinegars that actually taste like something worth using.
Tahini
Tahini — sesame seeds ground to a smooth, rich paste — is one of the Mediterranean's most essential ingredients and one of its most underrated. In Cyprus and Greece, it appears in everything: swirled into honey for breakfast, stirred into hummus and baba ganoush, used as a sauce for grilled meats, mixed into baked goods and pastries, and eaten straight from the spoon.The quality of tahini varies enormously. Industrial tahini is often made from hulled sesame seeds that have been heat-roasted to a degree that destroys much of the nutritional value and introduces bitterness. Our organic tahini is stone-ground from carefully selected sesame seeds — whole (unhulled) for maximum nutrition, or lightly hulled for a smoother texture — using cold-milling techniques that preserve the natural oils and flavour.Light (white) tahini has a mild, nutty flavour and creamy colour — the most versatile for everyday use. Dark (whole sesame) tahini is nuttier, more complex, and slightly bitter in a way that adds real depth to dressings and dips. Both are made from 100% organic sesame seeds with no additives, no preservatives, and no seed oils added.Stir it, spread it, drizzle it, dip it. Once you use good tahini, you'll never go back to supermarket brands.
Organic Chickpeas
The chickpea has been cultivated in the Eastern Mediterranean for over 10,000 years — which makes it one of humanity's oldest and most reliable food crops. The Greeks knew what they were doing. Revithia — chickpea soup slow-cooked with olive oil and lemon — has been served on the island of Sifnos for centuries and is considered one of the defining dishes of the Greek island kitchen.Our Organic Chickpeas are grown without synthetic pesticides or fertilisers, air-dried at harvest, and packed to retain maximum freshness. The difference from supermarket chickpeas (which may have been stored for years and treated with mineral oil to maintain appearance) is apparent as soon as you cook them: they hydrate faster, cook more evenly, and have a genuinely creamy interior with a satisfying toothsome bite.Soak overnight and they become the base for silky homemade hummus, for the hearty Cypriot lathara chickpea stew, for oven-roasted crunchy chickpea snacks, for revithia, for Indian-inspired chana masala. High in plant protein, dietary fibre, folate, and manganese, they are as nutritionally impressive as they are versatile.Certified organic, zero-rated for VAT, and with a shelf life of two or more years properly stored. A genuine pantry essential.
Organic Lentils
Fakes soupa — the humble Greek lentil soup — is one of the most satisfying and deeply flavoured dishes in the entire Mediterranean repertoire. Made with just lentils, olive oil, garlic, bay leaves, and a splash of red wine vinegar added at the table, it depends entirely on the quality of the lentil. A watery, mushy lentil from a supermarket bag produces a watery, mushy soup. A well-grown, properly dried organic lentil holds its shape, absorbs the aromatics, and produces something genuinely worth eating.Our Organic Lentils range spans the key varieties for Mediterranean cooking. Green lentils hold their shape through long braising and are ideal for soups and stews where texture matters. Red lentils dissolve into a creamy purée when cooked, making them perfect for thick soups, dhal-style preparations, and lentil-based spreads. Puy-style lentils (small, dark, slightly peppery) are the most refined and work beautifully in salads and alongside grilled fish or meat.All are certified organic, grown from heritage lentil varieties on farms using sustainable practices. High in plant protein, dietary fibre, iron, and folate — the lentil is one of the most nutritionally complete plant foods available. Stock them all and you have a year's worth of weeknight dinners sorted.
Butter Beans
Gigantes — literally 'giants' in Greek — are the large white butter beans at the heart of one of the most beloved dishes in the Greek kitchen. Gigantes plaki: the beans slow-baked in a tomato and olive oil sauce in a clay pot until yielding, creamy, and deeply savoury. It is the kind of dish that makes sceptics of plant-based cooking understand what all the fuss is about.Our Organic Butter Beans range includes both the classic large butter bean and the even larger gigantes variety, sourced from Greek producers who have been growing this particular cultivar for generations. The difference in flavour and texture compared to tinned butter beans is stark: these hold their shape through long cooking while developing a creamy, almost silky interior that absorbs olive oil and aromatics with remarkable generosity.Beyond gigantes plaki, these beans are exceptional in: a simple sauté with olive oil, garlic, and sage; in Greek-style baked dishes with tomato and feta; in summery bean salads with cucumber, dill, and lemon; and in hearty winter soups alongside greens and ham hock.Certified organic, zero-rated for VAT in the UK, and with a two-year shelf life when stored correctly. One of our most distinctive products — and one that has genuine mainstream food-press momentum right now.
Black-Eyed Beans
Black-eyed beans (louvi in Cypriot and Greek) occupy a special place in both Cypriot and Greek cooking traditions. In Cyprus, louvi me lahana — black-eyed bean and chard stew — is a weekly staple in traditional households, made simply with olive oil, lemon, and wild greens. In mainland Greece, mavromatika fasolia (black-eyed beans) appear in salads dressed with olive oil and vinegar, in soups, and as a side dish with fried salt cod on the days of Orthodox religious fasting.Unlike many legumes that can be interchangeable, black-eyed beans have a distinctive earthy-sweet flavour and a slightly firmer texture that holds up beautifully in braises, salads, and long-simmered soups. They cook relatively quickly compared to other dried beans — an hour or less from dried, with no soaking required in a pinch.Our Organic Black-Eyed Beans are grown without synthetic inputs on traditional farms in Greece, air-dried at harvest, and selected for uniform size and freshness. They absorb the flavours of olive oil, garlic, and lemon with particular generosity — a quality that makes them ideal for the simple, honest cooking style of the Greek and Cypriot kitchen.High in plant protein, dietary fibre, and folate. Certified organic. Zero-rated for UK VAT.
Borlotti Beans
Borlotti beans — sometimes called cranberry beans for their distinctive speckled pink-and-cream appearance — are among the most flavourful and versatile beans in the Mediterranean larder. While most associated with Italian cooking, they have long been grown and cooked in northern Greece and throughout the Balkans, where they form the base of hearty winter bean stews that are as comforting as any food tradition in the region.Borlotti have a creamier texture than kidney beans or cannellini, with a slightly nutty, earthy flavour that pairs particularly well with tomatoes, olive oil, sage, and rosemary. They are the ideal bean for slow-braised dishes where you want the beans to absorb the cooking liquid fully and almost melt into the sauce — while still retaining enough structure to provide satisfying substance.Our Organic Borlotti Beans are dried at harvest and selected for freshness and uniform size. They cook relatively quickly for a dried bean — around 45 minutes to an hour after an overnight soak — and are well worth the preparation time for the flavour they develop.Exceptional in bean soups, slow-baked dishes with tomato and herbs, warm salads with bitter greens and good olive oil, and as a side dish dressed simply with extra virgin olive oil and lemon. Certified organic. Zero-rated for UK VAT.
Cannellini Beans
Fasolada — white bean soup — is considered the national dish of Greece and has been eaten in some form since antiquity. Thick, comforting, made with olive oil, vegetables, and white beans (most commonly cannellini), it was the food of fishermen, farmers, and soldiers for millennia, and remains a staple of the Orthodox fasting calendar today.Cannellini beans are the backbone of fasolada and of dozens of other Mediterranean preparations. Their mild, slightly earthy flavour and exceptionally creamy texture when cooked make them the most versatile bean in the Greek kitchen: they work in soups, in salads, mashed as a dip, slow-baked with olive oil and herbs, and alongside greens in the simple braises that characterise Greek home cooking.Our Organic Cannellini Beans are grown without synthetic pesticides or fertilisers, carefully dried at harvest, and selected for uniform size and freshness. The flavour difference from supermarket tinned cannellini is genuinely notable — these beans have an earthiness and creaminess that the canned version, waterlogged and soft, cannot replicate.Cook them low and slow, with good olive oil, garlic, bay leaf, and whatever vegetables you have to hand, and you have the oldest and most reliable meal in the Greek kitchen. High in plant protein and dietary fibre. Certified organic. Zero-rated for UK VAT.
Orzo Pasta
Kritharaki — the rice-shaped pasta known outside Greece as orzo — is one of the most distinctive and satisfying pasta shapes in Greek cooking. Unlike Italian orzo (which tends to be small and used primarily in soups), Greek kritharaki comes in a larger size specifically designed for the oven: the iconic baked pasta dish giouvetsi, where lamb or beef is slow-roasted in a tomato sauce until the orzo swells, absorbs all the liquid, and develops an almost risotto-like creaminess at the edges of the clay dish.Beyond giouvetsi (which alone is reason enough to keep kritharaki permanently stocked), it works beautifully in: avgolemono soup (stirred through the classic egg-lemon broth); simple pasta salads with olive oil, lemon, and fresh herbs; pilaf-style dishes cooked in vegetable or chicken stock; and as a side dish toasted in olive oil before simmering in broth, in the style of Greek pilafi.Our Organic Orzo is made from durum wheat semolina using a slow bronze-die extrusion process that gives the pasta a rough, porous surface — ideal for absorbing sauces and cooking liquids. Certified organic from Greek and Mediterranean durum wheat.Once you have used quality kritharaki for a proper giouvetsi, you will wonder how you ever used the standard supermarket version.
Bulgur Wheat
Bulgur wheat — cracked, par-boiled, and dried durum wheat — is one of the most ancient processed grains in human history, documented in records from Asia Minor more than four thousand years ago. The pre-cooking step means it requires minimal preparation: fine bulgur needs only soaking in hot water, while coarse bulgur cooks in around 15 minutes. It is the ultimate quick-cooking whole grain.In Greek and Cypriot cooking, bulgur appears in pilafi (the Cypriot version of a grain pilaf), in stuffed vegetables (gemista), cooked alongside lentils in the Cypriot lentil and bulgur dish pourgouri, and as a base for salads and meze. It is also the fundamental grain of tabbouleh, the Middle Eastern herb salad that has become one of the most widely eaten dishes in the Eastern Mediterranean.Our Organic Bulgur Wheat is available in both coarse (for pilafs and baked dishes where you want distinct grain texture) and fine (for salads and tabouleh where a lighter, fluffier result is preferred). Both are made from certified organic durum wheat, stone-milled to preserve the bran and germ, giving a nuttier, more complex flavour than commercial refined bulgur.Quick-cooking, nutritious, and genuinely versatile — bulgur is one of the great underappreciated grains of the Mediterranean tradition.
Trahana
Trahana is one of the most distinctive and historically significant ingredients in the Greek and Cypriot kitchen — and one of the least known outside the diaspora. It is made by combining cracked wheat with fermented milk (for sweet trahana) or yoghurt and sourdough (for sour trahana), drying the mixture into irregular crumbles, and storing it for use through the winter months. The fermentation gives it a faintly tangy, deeply savoury character unlike anything else in the pasta family.In use, trahana dissolves partially into soups and stews, thickening the liquid and releasing a complex, rounded flavour that is impossible to replicate with any other ingredient. Trahana soup — made simply with trahana, olive oil, and good stock, finished with a squeeze of lemon and crumbled halloumi or feta — is arguably the most comforting winter dish in the entire Cypriot repertoire.Our Trahana is made using traditional methods and organic wheat, available in both sweet (glykia) and sour (xinochondros) varieties. Sour trahana has a pronounced tanginess and is the Cypriot variety most commonly associated with the ingredient. Sweet trahana is milder and slightly creamier.This is the ingredient most likely to make a Greek or Cypriot grandmother well up with nostalgia. An irreplaceable part of the heritage kitchen.
Farro
Farro — the ancient emmer wheat that fed the Roman legions and the civilisations of the Eastern Mediterranean for millennia before modern bread wheat took over — has experienced a remarkable culinary revival. Chefs across Europe and North America have rediscovered its nutty, slightly chewy texture and complex, wheaty flavour that makes modern wheat seem bland by comparison.In Greece, emmer wheat (known as zea) has been cultivated since the Neolithic period and is referenced in the work of ancient writers who knew it as a superior, more flavourful grain than the softer wheats that replaced it. Today, a small number of Greek producers have returned to growing heritage emmer varieties, recognising their nutritional superiority and distinctive flavour profile.Farro works beautifully in grain salads (dressed with olive oil and lemon, with roasted vegetables and herbs), in soups (where it swells slightly and provides substantial body), in risotto-style preparations ('farrotto'), and as a side dish cooked in stock with herbs and finished with good olive oil. It has a satisfying toothsome bite that makes it significantly more interesting in texture than rice or couscous.Our Organic Farro is sourced from traditional Greek farms growing heritage emmer varieties, stone-milled, and certified organic. Higher in protein and fibre than modern wheat.
Freekeh
Freekeh is one of the most distinctive ingredients in the Eastern Mediterranean larder: young green durum wheat, harvested before full maturity and then fire-roasted. The roasting process creates a uniquely smoky, nutty character that makes freekeh unlike any other grain — it smells of a wood fire when it cooks, and delivers a complex depth of flavour that you cannot achieve by any other means.The technique of roasting green wheat has been practised in the Eastern Mediterranean (particularly in Syria, Lebanon, Cyprus, and Egypt) for centuries. The word freekeh derives from the Arabic for 'to rub' — referring to the threshing process that separates the charred outer husks from the grain. The result is a grain with excellent nutritional properties: because it is harvested young, it retains more of the natural sugars and nutrients before they are converted to starch.In cooking, freekeh works as a pilaf base (cooked with spiced chicken broth and topped with roasted onions and nuts in the traditional style), in hearty winter soups, in grain salads, and alongside grilled meats and fish. The smoky note it carries is extraordinary with lamb in particular.Our Organic Freekeh is whole-grain (not cracked), which gives maximum texture. Certified organic durum wheat, traditionally fire-roasted.
Hilopites
Hilopites are the hand-cut flat pasta of mainland Greece — made from durum wheat flour and eggs, rolled thin, and cut into small flat squares or rectangles before being air-dried. They are one of the oldest pasta traditions in the Greek world, predating any Italian influence, and remain one of the most beloved ingredients in traditional Greek home cooking.The texture of hilopites is quite different from Italian pasta: they have a rougher, more porous surface (particularly in the traditional hand-cut style) that absorbs sauce with exceptional generosity. They swell significantly when cooked and have a slightly denser, more substantial chew than Italian egg pasta. In the right dish, this is exactly what you want.Hilopites are the classic accompaniment to a slow-braised lamb or chicken in tomato sauce (kotopoulo me hilopites is a Greek Sunday-lunch standard). They are also extraordinary in a simple preparation — just cooked, drained, and tossed with good olive oil, mizithra (dried sheep's milk cheese), or kefalotiri. Served in rich chicken broth, they are the basis of the most comforting winter soup imaginable.Our Hilopites are made from organic durum wheat and free-range eggs, using traditional methods. Air-dried slowly rather than heat-processed, for the best possible flavour and texture.
Greek Mountain Oregano
If you have only ever used supermarket dried oregano — the grey-green powder in a small glass jar, mildly fragrant, fading fast — you have not yet experienced oregano. Greek mountain oregano (Origanum vulgare hirtum) is a different ingredient entirely: wild-grown at altitude on the hillsides of the Peloponnese, Crete, and the Aegean islands, it develops an intensity of essential oils that cultivated varieties cannot replicate.The difference is visceral. Open a bag of our Greek mountain oregano and the scent hits you immediately — resinous, warm, slightly camphorous, intensely aromatic in a way that makes the supermarket equivalent seem like a shadow. In cooking, a pinch of good Greek oregano transforms a simple grilled chicken, a Greek salad, a lamb chop, or a roasted aubergine in a way that ordinary oregano simply does not.Our oregano is hand-harvested from wild plants at peak flowering (when the essential oil content is highest), dried naturally in the sun in the traditional style, and packed to preserve maximum freshness. It comes from specific hillside microregions in southern Greece where the combination of altitude, climate, and soil type produces the most aromatic specimens.This is one of the highest-margin products in our range and one of the most immediately impressive for first-time buyers. Once experienced, customers reorder consistently.