Wild thyme flowers, extra virgin olive oil from Messinia, Cretan tsikoudia, salty biscuits, sun-dried tomates, plum olives and wild caper. The quintessence of Mediterranean culinary pleasure evokes a sense of traditional tastiness that never ceases to amaze. The perfect accompaniment to traditional munchies (meze), with its own, distinct value.
The wild mountain thyme flowers are handpicked one by one and then stored appropriately in order to maintain their Greek summer aroma. As a vitamin bomb full of minerals, rich in iron, calcium and potassium, thyme is profoundly antioxidant and beneficial when it comes to treating illnesses.
Rub it with your hand before you use it as tea, hot or cold, in cocktails, juices, marinades, meat and chicken BBQs, in every oven and casserole recipe, or simply to enrich your bread, cake and pastry cream with extra aroma.
Ideal in raw and boiled sauces, pulse and pasta salads, for casserole finishing, BBQ meat, chicken and fish, pastries and also for face treatments.
A pie is a traditional dish everybody loves. Practically, a pinch of flour enriched with whatever each land can provide and, above all, feta cheese. Inspired by a pie (pita), these salty biscuits combine feta with olive and spinach in a snack that resembles a trip to Greece. Eat it with everything, every hour of the day.
Great as a snack, goes well with warm and cold salads, potato salads and salads with smoked fish or legumes, red and white sauces, cheese and cold cuts, sandwiches, salty cakes, pizzas, bread dough, cookies and biscuits, pesto and pasta sauce.
Ideal as a snack, in a cheese or cold cuts platter as a drink accompaniment, in a sandwich, in warm and cold salads, in potato salads, in appetizers with smoked fish, in pizza, in meat and chicken casseroles, in cakes, pies, and soufflés.
Goes well with salads, sandwiches, smoked salmon, white, buttery sauces, tartar sauce, mayonnaise, salted or smoked dishes, pizza, pasta sauces and risotto. It may also replace the olive in a dry martini.
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