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5 things to know about Bottarga Small_portait_popup_smoked_grated_bottarga Bottarga is one of those unassuming little products which has grown to dizzy heights in the food world, much like certain mushrooms, caviar, saffron, truffles and goose liver. There are several factors responsible for this rise, and here are 5 of them! First pressed Olive Oil Small_popup_ladivirgin500 First press olive oil means that the olive oil is extracted through the use of a press rather than through other means of extracting the oil. No artificial methods have been used to remove the oil from the olives and the olive fruit was crushed once.  Where does feta go when it leaves Greece? Small_feta_by_rebecca_siegel Although 85% of the feta in Europe is consumed in Greece, world levels of feta consumption are high. Greek feta cheese exports are rising during the last years, to 35 countries and in 5 continents. Fusion Cuisine & Olive Oil Small_mousaka_1 Fusion cuisine is a cuisine that combines elements of different culinary traditions. Olive Oil, due to fusion cooking becoming so popular, has enjoyed a surge in popularity. Olive Oil suits fusion cooking because it has huge health benefits, lowering cholesterol and reducing the chance of heart disease and cancer. What’s special about Greek Bottarga? Small_epoch_products_teaser_bottarga Bottarga (or botargo or avgotaraho in Greek) is one of Greece’s most treasured foods and a firm staple of the super healthy Greek diet. How to choose a good Feta cheese Small_feta_new.jpeg _cropped Selecting a really great Feta involves so much more than reaching for a pack of white ‘salad cheese’ The Rise of Olive Oil around the world Small_epoch_products_teaser_our_olive_oil Olive oil has been used forever, but why is the northern European region seeing a 40% increase in sales in 5 years? Is there an olive oil made out of black olives? Small_epoch_products_green_olives The vast majority of olive oils available on the market use a blend of both green and black olives What’s in A Name – Kalamon or Kalamata ? Small_popup_mixed You might say Kalamata olives and we might say Kalamon olives, but whichever name we use, we are talking about exactly the same sort of olive.  It may be slightly confusing, but the lustrous black olives grown in the Peloponnese region are called either Kalamata, after the city, or Kalamon, after the variety of olive tree. Are all olive varieties good for making olive oil? Small_epoch_products_photos_teaser_our_olives_v1 _cropped Have you ever considered whether the olives we eat are the same olives used to create olive oil? No, not always! Some olives are grown to be eaten while others are solely produced for their oil.