Whoever said that the words “Greek” and “truffles” are incompatible, is gravely mistaken. Pavlina Kladopoulou, a truffle connoisseur and owner of Troufa Plus, a brand of truffle-based products, is educating us on what our corner of the world has to offer regarding the prized fungi.
With a dream to make authentic Greek yogurt available to US consumers and beyond, Ignatios Vasilellis and his family-owned brand are building the future by borrowing from the past.
37% of organic farmland in Greece accounts for olive trees, making them the second largest bio cultivation in the country after cereal and rice. Story: Vana Antonopoulou The market of organic food is growing strongly in...
Hippophae production in Greece is developing at a fast pace, while exports are also in the works.
Aromatic herbs have always been a staple in Greek diet and everyday life —especially considering the country’s rich and unique flora.
Extra virgin olive oil and table olives pushed exports for the year 2018, with almost €1 billion in combined revenue! Story: Vana Antonopoulou Greek exports reached a new record high in 2018, proving that the upward trend the sector has developed...
Most commonly used as an ingredient in Middle Eastern dishes, tahini's flavor and versatility –not to mention its superfood status– also make it an ideal element in innovative dishes, both savory and sweet, especially created for the savvy, health-conscious consumer.
Natural, full of flavor and aroma, Greek honey is free of genetic modification and gleaned from vast, uncultivated lands. The result, a top-tier product that surpasses all others.
Dr George Tsangaris and Dr Athanasios Anagnostopoulos examined several types of PDO Feta collected from all across Greece, analyzing the famous cheese’s protein content and determining its nutritional properties and value.
Current estimates suggest global production will reach almost 3.11 million tons of olive oil in 2020, while 3.14 million tons are expected to be consumed by the end of the year.