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.

Ermionis thyme honey, collected exclusively in Ermionida, is distinguished by its golden colour, intense scent, rich flavour and its numerous healing qualities. It belongs to the best qualities of Greek honey, due to the dry and warm climate of Ermionida.

Autumn heather honey, collected in Ermionida, is one of the most nutritious honey varieties, therefore it is highly recommended to reinforce stamina. It is known by its copper colour and its unique flavour of butter caramel. 

Erica honey is compact, due to its high pollen content.

Ermionis carob honey is a rare and distinct variety of honey, rich in calcium, magnesium, vitamins and iron. It is collected in autumn from the carob trees in Bairaktaris farm. It is recommended for osteoporosis.

Traditional pistachio spoon sweet .

A jar full of tradition, taste, memories and aromas from Aegina. 

Traditional pistachio spoon sweet with Submarine

Mastic and Pistachio, two materials of Greek production with strong benefits meet and we create a product of superior quality.

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.

Salted pistachio

Almond paste with pistachio on the inner base, dipped in milk caramel, covered with slightly roasted salted Greek pistachios. Salty and sweet combination, try it!