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My Story I didn't choose the bees... they chose me. If someone had told me 13 years ago that one day bees would become my life, I would have laughed. That was the year I lost my job. I was a husband and a father of two who suddenly had to find a new path. All I could think about was how I would get back on my feet and provide my family with everything they needed. Not long afterwards, I travelled to Mount Athos with a man who is more than just a friend to me; he is my brother. There, surrounded by the peace of that sacred place, we had endless conversations about life, faith, the future, and work. At one point, he turned to me and said: "Why don't you try beekeeping?" I looked at him and burst into laughter. "Me? Keeping bees? No way!" But he wasn't laughing. He told me he had five empty hives and that, if I wanted, he would give them to me so I could give it a try. I had nothing to lose. When we returned home, he brought the hives to my house. He showed me how to set a trap to catch a wild swarm, and then he left. For the first two days, I saw only a few bees flying in and out. On the third day, while I was watering my plants, I noticed something different. There was an unusual amount of activity outside the hive. I walked closer without fear. Not because I was brave, but because I had no idea what bees could do when they felt threatened. I lifted the lid. And then... time stood still. In front of me was an entire swarm. Thousands of bees moving together like a single living heart. I still don't know how to explain it. It was as if I heard a voice inside me saying, "This is it." My heart was beating so hard that I felt it pounding through my whole body. It was the same feeling people experience when they fall in love. I gently closed the hive and ran back to the house. I was so excited that I forgot to water the plants and feed the chickens. From that day on, a journey with no turning back began. I read constantly. Books, notes, articles—anything that could teach me something. Honestly, I did more studying during those years than I had throughout all my years at school. It wasn't always easy. I lost colonies. I made mistakes. I felt discouraged. More than once, I had to start all over again. But every failure made me a better beekeeper. Each passing year brought me closer to the bees and closer to the person I wanted to become. Today, when I look at my hives, I don't just see bees. I see my journey. I see the man who lost his job and believed everything was over. I see that journey to Mount Athos. I see those five empty hives that became the beginning of a new life. Above all, I see proof that sometimes God opens a door exactly where we can only see a wall. Today, I don't simply produce honey. I share with the world the fruit of a passion that began on a spring day, when I lifted the lid of a beehive for the very first time. And that passion... continues to this day. At a Glance Producers: Boris & Alexandra Brand: Melissanidis Honey Location: Feres, Evros, Greece Production Area: Thrace (Migratory Beekeeping) Products: Wildflower Honey, Oak Honey, Pine Honey Available Sizes: 450 g & 950 g Order Preparation Time: 1–3 business days

Our story I am Vasilis Delimaris, and I grow olives in Trikorfo, near Nafpaktos, the third generation to work this same ground. I grew up among the olive trees and learned the craft from the people who did it before me, with the same respect for the tree and the fruit that I still hold today. We call our olive oil Litharotopi, after the rocky land that gives it life. I do not work alone. The whole family is part of the harvest and the production, and every year the work has the same goal, to make an organic olive oil that holds up to any comparison. In 2025, Litharotopi won the Silver Taste Award at the 7th Greek Extra Virgin Olive Oil Competition, in the medium intensity fruity category. The place Our groves sit in Trikorfo, near Nafpaktos, in the mountainous part of Aitoloakarnania, at around 400 metres of altitude. It is a rocky, mountainous land, with rich soil and a Mediterranean climate that turns clearly with the seasons. The altitude keeps the air cool and dry, and for the olive tree that matters more than almost anything else. At this height the trees rarely fall ill. The conditions are hard but clean, and that is exactly why the cultivation stays dry-farmed, with no fertilisers and no pesticides. The place does half the work on its own. We just make sure not to undo it. We keep the old, centuries-old groves of the area alive instead of abandoning them. These are trees that have seen many generations before us, and the oil they give carries the character of this mountain. How we work Our variety is koutsourelia, the local olive of the region, dry-farmed and with a medium-sized fruit. It is a hardy variety, tied to this specific soil and altitude, and it gives an oil with its own recognisable character. The harvest takes place in mid-October. We choose this moment because the fruit then has the right colour and the aromas at the point we want, before it ripens too far. Picking is done carefully, with respect for the tree, and the fruit leaves for the mill the same day. That is not a small detail. The faster the olive reaches pressing, the less freshness and aroma it loses on the way. We work with modern mills and keep the controls strict at every step. Organic certification is not a stamp on paper for us, it is simply how this land already works. Throughout the process the aim is one single thing, to bring to the bottle an oil as close as possible to what came out of the fruit. At a glance Producer: Vasileios Delimaris Brand: Litharotopi Place: Trikorfo, Nafpaktos, Aitoloakarnania Altitude: around 400 metres Product: Organic extra virgin olive oil Variety: Koutsourelia Cultivation: Dry-farmed, no fertilisers or pesticides Harvest season: Mid-October Awards: Silver Taste Award 2025, 7th Greek Extra Virgin Olive Oil Competition (medium intensity fruity)

Our story My name is Leonidas Gkotsis and I am a professional beekeeper. My wife and I started Melissofarma Gkotsi back in 2014, in Epirus, and ever since our work has revolved around one thing: honey, the way it comes honest from the land it belongs to. We are a family beekeeping operation, and you can see that in everything we do. We do not work the way mass production does. We tend to each hive on its own, we watch when each plant comes into bloom, and we wait for the right moment for every harvest. That is how we gather honey varieties that are hard to come by, each one with its own taste and its own aroma. Our place Our base is in Bafra, a village a few kilometres outside Ioannina, where the landscape closes in with the mountains of Epirus and Lake Pamvotida stretches out nearby. It is a place of humidity, cool summers and heavy winters, and that climate keeps the region green and full of vegetation. But we never stay put. We practise nomadic beekeeping, which means we load up the hives and move them to wherever each flower is in bloom. We follow the flowering seasons across Greece, from the spring vegetation all the way to the chestnut trees and the heather of the mountains in autumn. Every region gives its own honey, and that is why no jar of ours is ever the same as the one before it. When you taste a Gkotsis honey, you are really tasting a particular place and a particular time of the year. How we work Nomadic beekeeping is at the heart of how we do things. We do not leave the bees in one spot to gather whatever they find. We take them to where a specific bloom is happening, the chaste tree, the heather, the chestnut, the thyme, so that every harvest comes out clean in its flavour and true to its variety. We work with conventional methods and we pay attention to timing. We wait for the honey to ripen inside the hive before we take it, because that is where all the difference in taste and aroma lies. Our goal is simple: to bring to your table honey that holds onto the full character of the place it came from. At a glance Producer: Leonidas Gkotsis Brand: Melissofarma Gkotsi Location: Mpafra, Ioannina, Epirus Product: Honey Varieties: chaste tree, heather, chestnut, thyme Started: 2014 Method: nomadic beekeeping, conventional cultivation

Our Story Jamin was created from our love for fruit and vegetables grown in the fertile plain of Nafplio and our desire to turn carefully selected ingredients into products for everyday cooking and the family table. We produce tomato sauces, jams, spoon sweets, chutneys, dried products and other handmade recipes, always focusing on the character of each ingredient. Every recipe is prepared in small batches, combining traditional methods with careful processing. Our goal is to preserve the authentic flavour, aroma and texture of every product while offering ingredients that fit naturally into everyday meals and homemade recipes. The Place Our workshop is based in Agia Triada, near Nafplio, in the Argolis region of the Peloponnese. This area is well known for its fertile land and long agricultural tradition, with tomatoes, citrus fruits, apricots and many other crops grown throughout the year. Living and working in this landscape inspires the products we create. The ingredients that define Argolis become the starting point for recipes that highlight the flavours of the region through simple, carefully prepared foods. How We Work We carefully select our raw ingredients and prepare every recipe with attention to flavour, texture and consistency. Each product is produced in small batches, allowing us to maintain the character of the ingredients throughout the production process. From tomato sauces and chutneys to jams, spoon sweets and dried products, every jar reflects our commitment to honest ingredients, careful preparation and recipes designed for everyday cooking and sharing around the table. At a Glance Producer: Alexandros Iliakis Brand: Jamin Location: Agia Triada, Nafplio, Argolis, Greece Products: Tomato sauces, tomato ketchup, chutneys, jams, spoon sweets, dried products Production: Handmade small batch production

Η ιστορία μας Η σχέση μας με τη φύση δεν γεννήθηκε από οικογενειακή παράδοση, αλλά από μια προσωπική ανάγκη να ζήσουμε πιο απλά, πιο συνειδητά και πιο κοντά στους φυσικούς ρυθμούς. Αφήσαμε πίσω την αστική καθημερινότητα και επιλέξαμε έναν δρόμο που απαιτεί υπομονή, διαρκή μάθηση και βαθύ σεβασμό απέναντι στη γη, τη μέλισσα και τον κύκλο της φύσης. Έτσι, το 2013, αποφασίσαμε να ακολουθήσουμε τον δρόμο της μελισσοκομίας. Μαθήτευσα δίπλα σε έναν παλιό, έμπειρο μελισσοκόμο και έμαθα τη δουλειά όπως πραγματικά μαθαίνεται: με τα χέρια, την καθημερινή παρατήρηση και τον χρόνο. Εκεί κατάλαβα ότι πίσω από κάθε σταγόνα μελιού κρύβονται αμέτρητες ώρες φροντίδας, υπομονής και σεβασμού προς τη μέλισσα και το φυσικό περιβάλλον. Με αυτή τη βάση και με συνεχή εκπαίδευση στις σύγχρονες πρακτικές της βιολογικής μελισσοκομίας, δημιουργήσαμε το InTheBeeBox. Στόχος μας είναι να παράγουμε βιολογικό μέλι που αποτυπώνει τον τόπο, την εποχή και τη φυσική πορεία κάθε ανθοφορίας, χωρίς περιττές παρεμβάσεις. Ο τόπος μας Η βάση μας βρίσκεται στα Βασιλικά Θεσσαλονίκης, στις παρυφές του Δήμου Θέρμης, σε μια περιοχή όπου ο κάμπος συναντά τους λόφους και η φύση προσφέρει ιδανικές συνθήκες για τη μελισσοκομία. Ακολουθούμε τη φιλοσοφία της νομαδικής μελισσοκομίας, μεταφέροντας τις κυψέλες εκεί όπου η φύση βρίσκεται κάθε φορά στην καλύτερή της στιγμή. Από την άνοιξη έως τα τέλη του φθινοπώρου αναζητούμε διαφορετικές ανθοφορίες, ώστε κάθε μέλι να εκφράζει αυθεντικά τον τόπο και την εποχή από όπου προέρχεται. Το ταξίδι των μελισσιών ξεκινά στα Κρούσια Όρη με τα πρώτα ανθόμελα της άνοιξης. Καθώς ανεβαίνουν οι θερμοκρασίες, μεταφερόμαστε στα βουνά της Φλώρινας, της Καστοριάς και της Ορεινής Χαλκιδικής, όπου οι διαφορετικές ανθοφορίες διαμορφώνουν ξεχωριστά αρώματα και γευστικά χαρακτηριστικά. Το φθινόπωρο, ανάλογα με τη χρονιά, συνεχίζουμε στη Θάσο ή στη Χαλκιδική για τη συλλογή πευκόμελου. Γι' αυτό κάθε σοδειά είναι διαφορετική. Κάθε βάζο μελιού κουβαλά τη δική του προσωπικότητα, τα δικά του αρώματα και τον χαρακτήρα του τόπου από τον οποίο προέρχεται. Πώς δουλεύουμε Η παραγωγή μας είναι βιολογική και πιστοποιημένη. Αυτή η επιλογή καθορίζει κάθε στάδιο της δουλειάς μας, από τη φροντίδα των μελισσιών μέχρι τον τρύγο και τη συσκευασία του μελιού. Δουλεύουμε αποκλειστικά με νομαδική μελισσοκομία, ώστε οι μέλισσες να αξιοποιούν κάθε φυσική ανθοφορία τη σωστή στιγμή. Επιλέγουμε ήπιες πρακτικές που σέβονται τον φυσικό κύκλο των μελισσών και αποφεύγουμε παρεμβάσεις που αλλοιώνουν τον χαρακτήρα του μελιού. Συνδυάζουμε την εμπειρία της παραδοσιακής μελισσοκομίας με σύγχρονες γνώσεις βιολογικής παραγωγής, διατηρώντας σταθερά την ίδια φιλοσοφία. Δεν επιδιώκουμε τη μαζική παραγωγή. Προτιμούμε να αφιερώνουμε τον χρόνο που χρειάζεται κάθε μελίσσι και κάθε σοδειά, γιατί πιστεύουμε ότι ένα καλό μέλι χτίζεται καθημερινά με συνέπεια, παρατήρηση και φροντίδα. Στόχος μας είναι κάθε βάζο να μεταφέρει το άρωμα, τη γεύση και τον χαρακτήρα του τόπου όπου γεννήθηκε. Για εμάς το μέλι δεν είναι απλώς ένα προϊόν. Είναι το αποτέλεσμα μιας σχέσης εμπιστοσύνης ανάμεσα στον άνθρωπο, τη μέλισσα και τη φύση. Mε μία ματιά Παραγωγός: Αλεξάνδρα Σωτηράκη Brand: InTheBeeBox Έδρα: Βασιλικά Θεσσαλονίκης Προϊόν: Μέλι Ποικιλίες: Ανθόμελο, Δασόμελο, Πευκόμελο Έτος έναρξης: 2013 Μέθοδος: Νομαδική μελισσοκομία, Βιολογική παραγωγή

Our story Our family, the Konte family, started out the way most families did in the villages of the Rhodope mountains: with tobacco. For years the slopes around Kotili were covered in tobacco fields, and that work set the rhythm of our seasons and our lives. Two decades ago we made a decision that changed everything. We left tobacco behind and turned to aromatic and medicinal herbs, the very plants that were already growing all around us, in the forest and on the mountain slopes. Since then we have grown and gathered organic herbs, oregano, thyme, sage, rosemary, Greek mountain tea and many more, carrying forward the knowledge passed down through generations on this land. The place Kotili is a mountain village in the north of Xanthi, some forty kilometres from the town, set deep in the heart of the Rhodope range. Around it stretches one of the densest and wildest forests in Europe, with beech, oak and pine that close off the horizon and keep the place cool. This is high country, with heavy snowbound winters and clean air, far from cities and intensive farming. It is the microclimate of the Rhodope, the moisture of the forest and the mountain soil, that gives our herbs their aroma and character. The plants grow slowly, at their own pace, and you can taste it in how concentrated their aromas are. How we work We grow at around 1000 metres altitude, with natural fertilisation and respect for the microclimate of the place. We never rush nature. Harvesting is done by hand, at the moment of flowering when each herb is at its best, because the moment of picking decides what the customer finally finds inside the package. After harvest, the herbs are dried naturally, in shaded and ventilated spaces, slowly and without artificial means, so they keep their colour and aroma. We check every batch one by one and pack in a way that keeps the herbs alive until they reach your kitchen or your cup. All of it is done the organic way, without chemicals, just as we started on the first day we left tobacco behind. At a glance Producer: Konte Family Brand: Kotili Place: Kotili, Xanthi, Rhodope Products: organic aromatic and medicinal herbs Method: organic cultivation and gathering, hand harvesting, natural drying Cultivation altitude: approx. 1000 m

● Η ιστορία μου ● Με το όνομα Κωνσταντίνος Έξαρχος και τη Philomelia, παράγω μέλι στον Άγιο Γεώργιο Φιλιππιάδας, στην Πρέβεζα. Με τις μέλισσες ξεκίνησα στα δεκάξι μου. Δεν είχα κάποιον στην οικογένεια να με μυήσει, με τράβηξε ο ίδιος ο κόσμος τους και έμεινα. Έμαθα τη μελισσοκομία όπως γινόταν παλιά, δίπλα σε έμπειρους μελισσοκόμους, δουλεύοντας τις κυψέλες με τα χέρια μου. Αργότερα σπούδασα γεωπόνος και τελείωσα τη Σχολή Μελισσοκομίας του Α.Π.Θ., για να βάλω σε τάξη όσα είχα μάθει στο πεδίο. Το 2020 όλα αυτά πήραν όνομα και έγιναν η Philomelia. Από την Πρέβεζα φροντίζουμε τις κυψέλες και βγάζουμε μέλι ανθέων, πεύκου, ελάτου και βελανιδιάς. Δεν είμαι μόνος σε αυτό. Μαζί μου δουλεύουν η Κατερίνα, γεωπόνος με μεταπτυχιακό στο περιβάλλον και τα αγροτικά τρόφιμα, και ο Μάριος, υπεύθυνος παραγωγής με σπουδές στην τεχνολογία τροφίμων, που επιβλέπει ότι κάθε παρτίδα μελιού βγαίνει όπως πρέπει. Δουλεύω με μη επεμβατική μελισσοκομία. Βάζω πρώτη την υγεία της αποικίας, χωρίς τεχνητή σίτιση και χωρίς χημικές αγωγές. Αφήνω τις μέλισσες να μαζεύουν ελεύθερα και να παράγουν στον δικό τους ρυθμό. Το μέλι το εκχυλίζω και το τυποποιώ με σύγχρονο εξοπλισμό, με τρόπο που κρατάει ανέπαφα τα ένζυμα, τα αρώματα και τη γεύση του. Μέσα από την η LocalGoods θέλω να γνωρίσετε τον άνθρωπο και τη δουλειά που υπάρχει πίσω από κάθε βάζο μέλι, πριν αυτό φτάσει στο τραπέζι σας.

Είμαι ο Θανάσης Μίγκος και καλλιεργώ μανταρίνια στο Ασπροκλήσι Θεσπρωτίας. Ασχολούμαι με τη γη από μικρό παιδί, και στην ουσία δεν έμαθα ποτέ άλλη δουλειά. Είμαι η τρίτη γενιά στα ίδια χώματα: ο παππούς μου φύτεψε εδώ τις πρώτες μανταρινιές, ο πατέρας μου Νίκος συνέχισε την καλλιέργεια μανταρινιών και μου έμαθε τη δουλειά από κοντά, και σήμερα τη συνεχίζω εγώ. Τα τελευταία χρόνια, δίπλα στα μανταρίνια, πρόσθεσα και την καλλιέργεια της αρώνιας στη Θεσπρωτία, μια καλλιέργεια που με τράβηξε και θέλησα να τη δοκιμάσω στα δικά μας χώματα. Δουλεύω με βάση την εμπειρία που πήρα μέσα στα χρόνια και την εποχικότητα κάθε καρπού, μαζεύοντας το φρούτο όταν είναι έτοιμο και όχι πριν την ώρα του.Με αυτή την εμπειρία ξεκίνησα την VivaGaia, το νέο βήμα της οικογενειακής δουλειάς, για να φτάνουν τα μανταρίνια και η αρώνια από τη Θεσπρωτία απευθείας στον καταναλωτή. Μέσα από την η LocalGoods θέλω ο κόσμος να ξέρει από πού έρχεται αυτό που αγοράζει, ποιος το καλλιεργεί και πόση δουλειά υπάρχει πίσω από κάθε καρπό μέχρι να φτάσει στο τραπέζι.

Our story Triantafyllou Farm is a family business in Makrychori, near Larissa, in central Greece. We started in 2009 working the land, growing and selling watermelons, melons, onions, cabbages, apricots and almonds. For years our work was the soil and what it gave us, season after season. In 2020 we took the next step. We moved into processing almonds and other nuts, and began making spreads, nut butters and almond drinks. Today the almonds grown in our own fields reach the table in many forms, from the raw nut to praline and almond butter. The face of the farm is Efi Triantafyllou, who represents the family and its work. Through η LocalGoods we want people to get to know the hands and the work behind every almond and every spread. The place Our base is Makrychori, a village a few kilometres north of Larissa, in the heart of the Thessalian plain. This is one of the most fertile lowlands in Greece, with the Pineios river running nearby and its waters feeding the land. It is a place of hot, dry summers and cold winters, a climate that suits the almond tree and gives the nut the time it needs to ripen properly. The Larissa plain has a long farming tradition, and it is in this landscape that our almonds and the rest of our produce grow. Everything begins in these fields. Whatever reaches the package has first passed through here, through the soil and the climate of the Thessalian plain. How we work The almond variety we grow is Vairo, a productive and vigorous variety that gives sweet almonds, rich in monounsaturated fats and protein, with a light colour and a soft texture. We chose it because the nut has a clean, full flavour that holds up even after processing. From the field to the final package, we handle almost every stage of processing in our own facilities. This lets us know exactly what goes into every jar and every pack, and keep the flavour and freshness steady from batch to batch. Our production lines are designed to limit cross contact between the different types of nuts, with separate handling for almonds. Our slogan, "A gift of nature, with love for you," sums up the way we work: careful growing in the field and careful processing afterwards, so that what reaches your table is a product with a clean, fresh taste. At a glance Producer Efi Triantafyllou Brand Triantafyllou Farm Location Makrychori, Larissa, Thessaly Products Almonds and almond spreads, seasonal vegetables and fruit Almond variety Vairo Established 2009 Method Cultivation and in-house nut processing

Our story Agritales grew out of a small farm in Tympaki, on the island of Crete, and out of a story passed from one pair of hands to the next. The fields we tend today keep alive a dream that began with our father, the one who first bent over this soil and worked it. My own path led through the Agricultural University of Athens, and Nikos's through the kitchens of Athens, where he worked as a chef. Two different roads that circled back to the same place. We returned to Crete, picked up the fields where they had been left, and gave this fresh start a name, Agritales. Today the farm is our responsibility and our everyday life. We carry on what we were handed, in our own way and at our own pace. The place We are in Tympaki, in the south of the Heraklion region, where the Messara plain stretches out until it meets the Libyan Sea. It is one of the largest and most fertile plains on Crete, with soil that has been worked for generations and beaches only a few kilometres away. The climate here is generous. Sun almost all year round, mild winters and long, warm summers. These are the conditions that let the Messara grow things that struggle elsewhere in Greece, from garden vegetables to bananas. Around us the area is mostly rural, fields and greenhouses giving way to the coast. That combination, land and sea side by side, is part of the place we work every day. How we work We grow mainly garden vegetables and bananas, the organic way. That means working with nature's timing rather than against it, letting each crop ripen as it should, without rushing the harvest. Beyond growing, we keep a direct connection with the people who eat what we produce. For years now we have set up a stall at open-air markets in Athens, where we can explain what we are selling and where it comes from. Our goal is a simple one. To work with consistency, to care for the soil so it keeps giving year after year, and slowly to open the farm to visitors too, so they can see up close how and where the food on their plate is grown. At a glance Producer Katerina Ntispiraki Brand Agritales Location Tympaki, Heraklion, Crete Products Watermelon, melon, banana, cucumber Method Organic farming Years active 2021

Από τις Φέρες του Έβρου, μια οικογενειακή φάρμα καλλιεργεί βιολογικά αμύγδαλα και καρύδια με σεβασμό στη γη, στον τόπο και στον άνθρωπο. Η Evros Nuts δεν είναι απλώς μια παραγωγή ξηρών καρπών. Είναι μια οικογενειακή προσπάθεια που γεννήθηκε στον βορειοανατολικό άκρο της Ελλάδας, εκεί όπου ο Έβρος κρατά ακόμα ζωντανή τη σχέση του ανθρώπου με τη φύση. Με φροντίδα σε κάθε στάδιο, από το δέντρο μέχρι τον καρπό, η οικογένεια πίσω από την Evros Nuts καλλιεργεί βιολογικά αμύγδαλα και καρύδια, δίνοντας έμφαση στην ποιότητα, στην καθαρή γεύση και στην αυθεντικότητα. Κάθε καρπός κουβαλά κάτι από τον τόπο του: τον αέρα του Έβρου, την υπομονή της καλλιέργειας και τη φροντίδα μιας οικογένειας που πιστεύει πως το καλό προϊόν ξεκινά από τη σωστή σχέση με τη γη.

Our story My name is Apostolos Maltezos and I am an agronomist. In 2016 I stood on an empty plot of land in Katouna, in Aitoloakarnania, and planted the first olive tree with my own hands. Then another one, and another. I planted every olive tree myself, together with my father. I did not continue a family tradition, I started something new from the ground up. The first harvest came in 2020, and in 2025 our olive oil took the name Medeleon. Along the way Anita Mehrntantian, a biologist, joined me, and today we work this grove together. The place The olive grove sits in Katouna, in the area of ancient Medeon, in Aitoloakarnania in western Greece. Medeleon takes its name from this ancient city of Akarnania. This is where I planted the trees one by one and where Medeleon extra virgin olive oil is produced today, from Koroneiki olives. How we work I work the land guided by science and respect for nature, through regenerative farming. I carry out soil analyses, precision irrigation and strategic pruning, and I harvest at the right moment so the oil reaches its best flavour. As an agronomist I follow the grove closely at every stage, with personal care every single day. My goal is simple: to let the grove express its very best and to carry that into the bottle. At a glance Producer: Apostolos Maltezos Brand: Medeleon Cultivation area: Katouna, Medeon, Aitoloakarnania Product: Extra virgin olive oil Variety: Koroneiki Started: 2016 First harvest: 2020 Method: Regenerative farming, soil analyses, precision irrigation, strategic pruning Awards: London IOOC 2026 Silver, Olympia Awards 2025-2026 Silver, Global Olive Oil Stars 2026