A very dinstinctive honey that is produced exclusively in Crete.

The mix of thyme honey, pine honey and honey deriving from 187 Cretan herbs and plants ( found exclusively in Crete ). The bees collect and storage at the bee hive cells simultaneously. They start gathering during the second half of August up to October, as on the mountains of Crete, thyme and herbs are blooming and coexisting trees secrete honeydew.

Crete's Honey is characterized by its rich taste, has caramel like texture and excellent flavor.

This honey has slow crystallization.

Unique taste, strong aroma and awesome texture, made from 48% excellent Greek pistachio.

Satisfies even the most sophisticated palates, lovers of authentic tastes !!!!

Bio-Agros pure maple syrup can be used as a healthy alternative to sugar in a variety of dishes, such as desserts and baked goods (pies and cakes, just to name a few).

Pure maple syrup can also add a subtle sweetness and a hint of maple flavor to fresh fruit, cereal and ice cream and sweeten tea, hot chocolate, coffee, eggnog and smoothies.

Vanilla Madagascar, the queen of aromas.

Use the vanilla in pastry concoctions like ice creams, creams, mousse and various sweet pastries such as cakes and cookies.

In any case, kritamo is a very rich source of vitamin C.

We find it on the rocks, where there is a little sand. It is harvested mainly when it is fresh, ie in June, July, August and early September, while it can be kept in brine for the rest of the time.

In modern gastronomy it is considered a treasure of taste, since it is rich in aromas.

Black Muskat grapes

Organic olive oil steeped in St John’s Wort (hypericum perforatum) leaves and flowers. It is scarlet and is renowned for its healing, anti-inflammatory, astringent and anti-bacterial qualities.

This balsamic oil is a natural skin sedative, and it also works as a tranquilizer and strain-killer, thanks to its drastic substance, hypericin.

It is also ideal for sunburns, arthritis, rheumatism, sciatica, wounds, and has a soothing effect on bruises and dark rings.

Avoid direct sun exposure after usage, because it causes photosensitivity.

Traditional Fistikini of Aegina

Traditional balls of ground  greek pistachio, sprinkled with sugar, leaving a light aftertaste liqueur.

Traditional Fustikato of Aegina

Almond paste with pistachio on the inside, dipped in milk caramel, covered with lightly roasted Greek pistachios.

Traditional baklava in two bites with Greek pistachio and authentic milk butter.

Crispy energy tiles from roasted Greek  Pistachio of Aegina.

Crispy energy tiles from roasted, salted Greek pistachio of Aegina. Sweet-salty combination just try it!