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Artichokes have great nutritional value. They have antioxidant properties while being rich in B vitamins, vitamin C, vitamin K and folic acid.
Artichokes in sunflower oil are the perfect appetizer for ouzo and tsipouraki.
Ingredients: Artichoke, salt, sunflower oil, parsley, vinegar, pepper.
The Cool Pomegranate Chutney
The crimson pomegranate and the cool mint create a taste that you have never tasted anywhere!
Chutneys are special sauces made of fruit and vegetables along with herbs and spices. They are an ideal solution to complement your meals: with omelets, snacks, sandwiches, meat, cheese, salads or just as a dip!
Apples (25%), Onions, Grape juice, Pomegranate juice (13%), vinegar, Tomatoes, Sunflower oil, Mint, Dill ,Garlic, Salt
The Spicy Orange
A perfect combination of flavors with orange, peppers, cabbage, celery.
Chutneys are special sauces made of fruit and vegetables along with herbs and spices. They are an ideal solution to complement your meals: with omelets, snacks, sandwiches, meat, cheese, salads or just as a dip!
Onions (21%), Orange (18%), Grape juice, Pomegranate juice, Wine vinegar, Celeriac, Peppers green and red, Chili flakes, Cabbage, Sunflower oil
The Flaming Fig
Sweet, sour, as hot as love!
Chutneys are special sauces made of fruit and vegetables along with herbs and spices. They are an ideal solution to complement your meals: with omelets, snacks, sandwiches, meat, cheese, salads or just as a dip!
Fig (22%), Plum (20%), Onions, Sugar, Wine vinegar, Ouzo, Garlic, Chili flakes, Salt
Petimezi is one of the oldest sweeteners used by the inhabitants of Europe, long before the use of sugar was widespread. It comes from the concentration, usually by boiling, of the grape juice, that is, the must, that is, before it begins to ferment. In fact, Hippocrates, and later Galen, attributed healing properties to him.
100% Grape Juice Concentrate
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.