Greek extra virgin olive oil flavored with white truffle flavor and a piece of white truffle.
Truffle products are divided into olive oils, balsamic vinegars, sliced truffles preserved in olive oil, truffle pate, truffle risotto and tagliatelle, truffle honey, truffle honey, truffle salt flower and truffle salt.
Our truffle flavoured olive oils are a harmonious combination of one of the best extra virgin oils from the Koroneiki variety with high quality truffle flavours of natural origin.
A few drops are enough to flavor your pasta dishes, risotto, boiled potatoes, eggs or even a steak.
In all products we use high quality raw materials and Greek truffles.
Greek extra virgin olive oil flavored with black truffle flavor and a piece of black truffle.
Truffle products are divided into olive oils, balsamic vinegars, sliced truffles preserved in olive oil, truffle pate, truffle risotto and tagliatelle, truffle honey, truffle honey, truffle salt flower and truffle salt.
Our truffle flavoured olive oils are a harmonious combination of one of the best extra virgin oils from the Koroneiki variety with high quality truffle flavours of natural origin.
A few drops are enough to flavor your pasta dishes, risotto, boiled potatoes, eggs or even a steak.
In all products we use high quality raw materials and Greek truffles.
An original dessert derived from the native mushroom Kantharella known for its fruity aromas and unique taste.
Serve on its own or garnish creamy desserts and yoghurt.
The Mustard Sauce from Hellmann's changes the standards of taste. With premium quality ingredients, Hellmann's has created the ultimate sauce for skewers! Absolute taste and texture, which harmonizes perfectly with the other ingredients and elevates the enjoyment. It is the ultimate dressing for souvlaki, but can also be perfectly served as a dip for a wide variety of dishes. For grilled meats-skewers-sausages-sandwiches-burgers-salads-fish.
Characteristic cheese of Crete, with a soft and buttery taste, produced from sheep and goat milk with natural acidification. Try it in dakos, in burreki and calzounia, in pies, in moussaka with seasonal vegetables, in fresh green salads and pasta.
The material that elevates Cretan gastronomy!
• Gamospilafo
• Staka with eggs
• Staka with potatoes
These are some of the most famous dishes.
It can be used instead of fresh butter or oil in cooking, it can also be eaten raw on a slice of bread
