Local Greek producers

Our Story Our story in Neromyloi, Almopia began in 2010, when we decided to leave Athens behind and make a fresh start. We took our first steps cautiously, but we had a big dream: to build something of our own. That was the beginning of Theologou Family Traditional Products. Since then, we have grown one step at a time. The people who choose our products have been an important part of that journey. Over the years, their feedback has helped us develop our recipes and refine the way we work, from preparing the ingredients to processing and creating the finished products. Our Place Our home and production base is in Neromyloi, Almopia, in the Pella region of Northern Greece. This is where our family cottage food business is based and where we grow our own tomatoes, one of the key ingredients in our production. For us, growing and making food are two parts of the same process. Our work begins with cultivation and continues in our family production space, keeping us closely involved with the ingredients and the different stages of production. How We Work Our work begins with the tomatoes we grow ourselves. We follow them through the different stages of production, from cleaning and washing to juicing and processing. Today, we, Giannis and Nikoleta, continue the family business we started in 2010. We make Greek traditional products including sauces, chutneys, pickles, jams, spoon sweets and spreads. We continue to develop our work in the same way it began: one step at a time and in close contact with the people who choose our products. At a Glance Producers: Giannis Theologou and Nikoleta Mylona Brand: Theologou Family Traditional Products Location: Neromyloi, Almopia, Pella, Northern Greece Products: Sauces, chutneys, pickles, jams, spoon sweets and spreads Own grown ingredient: Tomatoes Established: 2010 Production: Family cottage food production

My story My name is Giannis Mathioudakis, and my connection with the land began long before Theagi, through the olive groves I took over from my grandparents. I studied computer science and also work as a radio producer, but in 2020 I decided to start growing organic aromatic herbs in Makres, Heraklion, Crete. The journey has brought its share of challenges. Two consecutive years of prolonged drought have directly reduced our yields, while labour shortages and rising daily wages make increasing production more demanding. Today, I grow oregano, thyme, dittany of Crete, malotira, sage and chamomile, alongside the herbal blends developed under Theagi. The land I grow my herbs in Makres, in the mountainous Messara area of southern Heraklion, Crete. The area's microclimate was one of the reasons I chose to develop aromatic herb cultivation here. Over the past two years, prolonged drought has affected the amount we can produce. Through the way I grow and process the herbs, my aim is to preserve as much of their distinctive aroma and flavour as possible until they reach the final product. How I work Three decisions define the way I work. I follow certified organic growing methods while respecting the biodiversity around the fields. I harvest and process the herbs by hand, even though labour shortages and rising daily wages make this increasingly demanding as production grows. Finally, I allow the herbs to dry naturally. These choices have shaped my work since 2020. [No specific numerical cost has been provided for these three decisions, and the cost associated with natural drying has not been specified.] I want each customer to receive Greek herbs grown, harvested and processed according to the methods I have chosen to follow since 2020. At a glance Producer: Giannis Mathioudakis Brand: Theagi Location: Makres, Heraklion, Crete, Greece Products: Greek aromatic herbs and herbal blends Established: 2020 Method: Certified organic cultivation, hand harvesting and processing, natural drying

Our Story Our connection with pistachio farming on the Greek island of Aegina dates back to 1908, the starting point of our family’s journey according to our company records. Since then, we have remained dedicated to producing Aegina Pistachio P.D.O. and creating a range of products that showcase the character of the pistachio. Our cultivation has evolved alongside our family while remaining rooted in the place where it began. [We do not yet have confirmed information about when the current producers took over, or about a specific challenge or turning point that shaped this journey.] The Land Aegina has a dry, warm climate, with volcanic and calcareous soils and the influence of the nearby sea. According to our records, this combination contributes to the distinctive characteristics of Aegina Pistachio P.D.O. These growing conditions are an integral part of our cultivation and shape every harvest on the island. How We Work We grow our pistachios exclusively on Aegina, the home of Aegina Pistachio P.D.O. [We do not yet have confirmed information about specific cultivation choices, why they are made or what they cost.] We use our harvest to produce pistachios in different forms, including in shell pistachios, kernels and pistachio based products. [We do not yet have confirmed information about decisions made during harvesting or processing.] [A third production choice and its associated cost have not yet been confirmed.] Our aim is to offer products made from our own Aegina Pistachio P.D.O. harvest. At a Glance Producers: Nikos Alyfantis and Eleni Alyfanti Brand: CHAIMANTAS Location: Aegina, Greece Product: Aegina Pistachio P.D.O. and pistachio products Established: 1908

My Story My name is Polina, and I created Polina's Traditional Products with the goal of producing pasta that brings back the flavours many of us grew up with. After spending several years abroad, I returned to Greece with a clear vision: to establish a small workshop built on Greek culinary tradition, carefully selected ingredients and consistency throughout every stage of production. For me, the value of a product lies in its simplicity and the care with which it is made. That is why every batch of pasta is prepared with the aim of delivering consistent quality and a flavour that belongs on the everyday Greek table. Our Location Our production takes place in Avxentio, Xanthi, in the region of Eastern Macedonia and Thrace, an area with a strong agricultural tradition and long standing food production. The natural surroundings and the close connection between the local community and the land inspire our work every day. Every product begins here, in our workshop, where we focus on careful production and consistency. How We Work We produce our pasta in small batches, giving particular attention to the selection of our ingredients and the careful preparation of every product. Every stage of production follows the same consistent process so that each package maintains the characteristics we aim to achieve. We continue to develop our products while remaining committed to traditional recipes and the philosophy of a small workshop that prepares food with respect for the consumer. At a Glance Producer: Polymnia Retsela Brand: Polina's Traditional Products Location: Avxentio, Xanthi Products: Traditional pasta Production Method: Small batch production

Η ιστορία μας Στη Μαρμελωδία πιστεύουμε ότι οι πιο αυθεντικές γεύσεις γεννιούνται όταν οι παραδοσιακές συνταγές συναντούν τη φροντίδα της καθημερινής χειροποίητης παραγωγής. Ως ιδρύτρια της Μαρμελωδίας δημιούργησα το εργαστήριό μας στην Κόνιτσα με στόχο να διατηρήσω ζωντανές γεύσεις που έχουν συνδεθεί με την ελληνική οικογένεια και το τραπέζι της. Κάθε μαρμελάδα και κάθε γλυκό του κουταλιού παρασκευάζεται σε μικρές ποσότητες, ώστε να διατηρεί τον χαρακτήρα και τη φυσική γεύση των φρούτων. Για εμάς η παραγωγή δεν είναι μια διαδικασία μαζικής κατασκευής, αλλά μια καθημερινή φροντίδα που συνεχίζεται με τον ίδιο σεβασμό σε κάθε παρτίδα. Με τα χρόνια η Μαρμελωδία εμπλούτισε τη γκάμα της με αλείμματα, τουρσιά, πέστο, τσάτνεϋ και προϊόντα με βάση το μέλι, διατηρώντας πάντοτε την ίδια φιλοσοφία. Να δημιουργούμε προϊόντα που θυμίζουν τις γνώριμες γεύσεις του σπιτιού, αξιοποιώντας πρώτες ύλες και συνταγές που αποτελούν μέρος της τοπικής γαστρονομικής παράδοσης. Ο τόπος Η Μαρμελωδία βρίσκεται στην Κόνιτσα, μία από τις πιο όμορφες περιοχές της Ηπείρου, στους πρόποδες της Πίνδου. Η περιοχή είναι γνωστή για το φυσικό της τοπίο, τα ποτάμια, τα βουνά και την έντονη αγροτική της παράδοση, στοιχεία που διαμορφώνουν τον χαρακτήρα της τοπικής παραγωγής. Η καθημερινή επαφή με την τοπική κοινωνία μάς επιτρέπει να συνεργαζόμαστε με παραγωγούς της περιοχής και να αξιοποιούμε φρούτα και πρώτες ύλες όταν βρίσκονται στην εποχή τους. Με αυτόν τον τρόπο κάθε προϊόν διατηρεί τη σύνδεσή του με τον τόπο όπου δημιουργείται. Παράλληλα συμμετέχουμε σε εκθέσεις, αγορές παραγωγών και τοπικές εκδηλώσεις, προβάλλοντας τη γαστρονομική παράδοση της Κόνιτσας και γνωρίζοντας τον κόσμο πίσω από κάθε προϊόν. Πώς δουλεύουμε Οι μαρμελάδες και τα γλυκά του κουταλιού παρασκευάζονται καθημερινά σε ανοιχτές κατσαρόλες και σε μικρές ποσότητες, ακολουθώντας παραδοσιακές μεθόδους παραγωγής. Η διαδικασία αυτή βοηθά να αναδεικνύονται το φυσικό χρώμα, το άρωμα και η χαρακτηριστική γεύση των φρούτων. Στο εργαστήριό μας συνδυάζουμε τις συνταγές που πέρασαν από γενιά σε γενιά με σύγχρονες προδιαγραφές υγιεινής και παραγωγής. Στόχος μας είναι να διατηρούμε τη γαστρονομική παράδοση της περιοχής, να αξιοποιούμε τοπικές πρώτες ύλες και να δημιουργούμε προϊόντα που ξεχωρίζουν για τη φυσική τους γεύση. Με μια ματιά Παραγωγός: Άννα Σπίνου Brand: Μαρμελωδία Τόπος: Κόνιτσα Ιωαννίνων, Ήπειρος Προϊόντα: Μαρμελάδες, Γλυκά του κουταλιού, Αλείμματα, Προϊόντα με μέλι, Τουρσιά, Πέστο, Τσάτνεϋ Μέθοδος παραγωγής: Χειροποίητη παραγωγή σε μικρές ποσότητες με παραδοσιακές συνταγές Συνεργασίες: Τοπικοί παραγωγοί

My Story My name is Maria Markopoulou, and I am the founder and creator of EUPHORIA MEALS. My passion for balanced nutrition and natural ingredients inspired me to create a range of handmade snacks made with simple ingredients and great taste. I believe that an everyday snack can be enjoyable without unnecessary ingredients. With this philosophy, I founded EUPHORIA MEALS to offer products that can be enjoyed at any time of the day. Every new recipe begins with carefully selecting the ingredients and is refined through continuous testing until it reaches the flavour and balance I want every product to deliver. Our Location EUPHORIA MEALS is based in Oxylithos, Kymi, on the island of Evia, where the landscape combines mountains and the sea. The Mediterranean climate and access to Greek ingredients are a constant source of inspiration for developing new recipes. From here, every stage of our production process is organised to ensure consistency in every product we make. How I Work I focus on carefully selecting the ingredients used in every recipe and creating products that highlight their natural flavour. Every product is prepared with consistency and attention throughout the production process. Production is carried out in small batches, allowing me to oversee each batch individually and maintain the characteristics I aim to achieve from the raw ingredients through to the finished product. At a Glance Producer: Maria Markopoulou Brand: EUPHORIA MEALS Location: Oxylithos, Kymi, Evia Products: Handmade snacks and bars Flavours: Chocolate Orange, Chocolate Hazelnut, Chocolate Coconut, Chocolate Strawberry, Lemon Tahini, Peanut Butter, Molasses Cranberry

My Story I did not choose the bees. They chose me. If someone had told me thirteen years ago that beekeeping would become my life's work, I would have laughed. That was the year I lost my job. As a husband and father of two, I suddenly found myself searching for a new direction and a way to provide for my family. Not long afterwards, I travelled to Mount Athos with a man who is much more than a friend to me. During that journey, he asked me a simple question: "Why don't you try beekeeping?" I laughed at the idea. He did not. Instead, he offered me five empty beehives and encouraged me to give it a chance. A few days later, I watched a wild swarm settle into one of those hives. The moment I opened the lid and saw thousands of bees working together, I realised I had discovered something that would change my life. From that day on, there was no turning back. I spent countless hours reading, learning and observing. I lost colonies, made mistakes, became discouraged and started over more than once. Every setback taught me something new, and every season brought me closer to becoming the beekeeper I wanted to be. Today, when I look at my hives, I do not just see bees. I see the journey that began with five empty hives and became a new chapter in my life. Through Melissanidis Honey, I share not only honey, but the result of a passion that began the day I opened a beehive for the very first time and continues to this day. Our Land Our home is in Feres, Evros, and our honey is produced in the region of Thrace. This is where the honeys we produce, including blossom honey, oak honey and pine honey, originate. How I Work For me, beekeeping is a continuous journey of learning. From my very first hives until today, I have devoted my time to caring for my colonies and understanding their behaviour. Along the way I lost hives, made mistakes and had to start over more than once. Every challenge became a lesson, helping me grow as a beekeeper and continue my work with greater knowledge, patience and determination. At a Glance Producers: Boris & Alexandra Brand: Melissanidis Honey Location: Feres, Evros, Greece Product: Honey Varieties: Blossom Honey, Oak Honey, Pine Honey

Our Story My name is Vasileios Delimaris, and I grow olives in Trikorfo, Nafpaktia, continuing a family tradition that goes back three generations on the same land. I grew up among olive trees and learned the craft from the generations before me, carrying forward the same respect for both the trees and their fruit. Our olive oil is called Litharotopi, inspired by the landscape where it is produced. Harvesting and production are a family effort, with everyone contributing throughout the season. In 2025, Litharotopi received the Silver Taste Award at the 7th Greek Extra Virgin Olive Oil Competition in the medium fruitiness category. Our Land Our olive groves are located in Trikorfo, Nafpaktia, in the mountainous landscape of Aetolia Acarnania, at an altitude of approximately 400 metres. The rocky terrain, Mediterranean climate and seasonal changes create favourable conditions for olive cultivation. The altitude keeps the air cool and dry, helping the olive trees thrive naturally. We continue to cultivate the area's centuries old olive groves, preserving trees that have been part of this landscape for generations. How We Work We cultivate the local Koutsourelia olive variety, a dry farmed variety that is closely adapted to the landscape and altitude of our region. Harvesting takes place in mid October, when the fruit has reached the stage we consider most suitable. The olives are collected carefully and transported to the olive mill on the same day. We work with modern olive mills and monitor every stage of production, while our certified organic cultivation reflects the way we manage our olive groves from the field to the final bottle. At a Glance Producer: Vasileios Delimaris Brand: Litharotopi Location: Trikorfo, Nafpaktia, Aetolia Acarnania Altitude: Approximately 400 m Product: Organic extra virgin olive oil Variety: Koutsourelia Cultivation: Dry farming Harvest: Mid October Awards: Silver Taste Award 2025, 7th Greek Extra Virgin Olive Oil Competition (Medium Fruitiness)

Our Story My name is Leonidas Gkotsis, and I am a professional beekeeper. Together with my wife, I founded Melissofarma Gkotsi in Epirus in 2014 with the goal of producing honey that reflects the place where it is collected. We are a family run beekeeping business, and our daily work revolves around caring for our colonies and following each flowering season. We do not focus on mass production. Instead, we wait for the right time for every harvest so that each variety of honey preserves the characteristics, flavour and aroma of the area where it was produced. Our Land Our home base is in Bafra, near Ioannina, in the region of Epirus. The area is shaped by Lake Pamvotida, the surrounding mountains and a climate with humid conditions, cool summers and cold winters that support rich natural vegetation. From there, we move our beehives across Greece, following each flowering season from spring through autumn and harvesting honey from different nectar sources as they become available. How We Work Migratory beekeeping is at the heart of what we do. We move our colonies to areas where specific plants are flowering so that each harvest reflects a single nectar source. We work with conventional beekeeping practices and allow the honey to mature naturally inside the hive before harvesting. This approach allows every honey variety to retain the characteristics shaped by the place and the season in which it was produced. At a Glance Producer: Leonidas Gkotsis Brand: Melissofarma Gkotsi Location: Bafra, Ioannina Product: Honey Varieties: Chaste Tree Honey, Heather Honey, Chestnut Honey, Thyme Honey Established: 2014 Method: Migratory beekeeping, conventional production

Our Story JAMin was created from our love for the land and our passion for making products based on seasonal ingredients. We are Alexandros and Anna, and we come from an agricultural family where farming and food production have always been part of everyday life. Two years ago, we decided to establish our own professional workshop to produce our own jams and sauces. Since then, we have continued to develop our work by combining ingredients from our own crops with carefully selected produce sourced from local growers. Our Ingredients We believe every product begins with its ingredients. That is why we grow part of the fruit and vegetables we use ourselves, including strawberries, tomatoes and oranges. At the same time, we work with local producers, selecting seasonal ingredients according to the needs of each recipe. How We Work All of our jams and sauces are produced in our professional workshop in small batches. We do not use preservatives and focus on carefully selecting the ingredients used in every recipe. Every product is prepared with the same level of care, from choosing the raw ingredients through to the final packaging. At a Glance Producers: Alexandros & Anna Brand: JAMin Products: Handmade jams and sauces Ingredients: Our own crops and selected local producers Production Method: Professional workshop, small batch production

Our Story Our connection with nature was not inherited. It began with a personal desire to live more simply, more consciously, and closer to the rhythms of the natural world. We left behind the pace of city life and chose a different path — one shaped by patience, constant learning, and a deep respect for the land and the bees. In 2013, although I had grown up in the city, I decided to follow the path of beekeeping. I apprenticed under an experienced beekeeper, learning the craft in the way it has always been learned: with your hands, through careful observation, and with time. It was there that I discovered what lies behind every drop of honey: countless hours of care, patience, and respect for the bees and the environment they depend on. With this foundation, and through continuous learning in modern organic beekeeping practices, InTheBeeBox was born. Our Land Our home and base are in Vasilika, Thessaloniki, on the outskirts of the Municipality of Thermi. We practice migratory beekeeping, following the rhythm of the seasons and moving our hives to wherever nature is offering its finest blossoms. From early spring until late autumn, we follow the flowering landscapes of Northern Greece, allowing each honey to capture the unique character of its place and season. Our journey begins in the Krussia Mountains in early spring, where the bees gather the first blossoms of the year. As summer arrives and the temperatures rise, we move higher into the mountains of Florina, Kastoria, and mountainous Halkidiki. When autumn comes, depending on the season, we travel to Thassos or Halkidiki, following the forests in search of the rich, distinctive character of Greek pine honey. This journey is at the heart of what we do. And this is why no two jars are ever quite the same. Every harvest has its own character, its own aromas, its own nuances — and its own story to tell. How We Work Our honey is certified organic, and this shapes every decision we make, from the way we care for our colonies to the way we harvest and bottle their honey. For us, migratory beekeeping is much more than a method of production. It is a way of working in harmony with nature. We move our colonies from one landscape to another, allowing them to meet each flowering at its natural peak. We work gently and with respect for the delicate balance of the hive. From the care of the bees to the harvest and bottling, we combine traditional beekeeping knowledge with modern understanding, while keeping unnecessary intervention to a minimum. We do not seek mass production. Instead, we choose to produce on a smaller scale, giving each colony and every harvest the time and attention they deserve. We believe that true quality cannot be rushed. It is nurtured slowly, season after season, through patience, consistency, and care. Our purpose is simple: to preserve in every jar the authentic aroma, flavour, and character of the landscape where the honey was made — as naturally and faithfully as possible. Because for us, honey is more than a product. It is a taste of place. A reflection of the season. And the expression of a relationship built on trust between the beekeeper, the bee, and nature.

Our Story Our family began its journey in Kotyli, Xanthi, growing tobacco, just like many families in the Rhodope Mountains. For many years, tobacco cultivation shaped both our work and our daily life. Around twenty years ago, we decided to take a different path and turn to aromatic and medicinal herbs, choosing to cultivate the plants that had always grown naturally around us, on the mountain slopes and in the surrounding forests. Since then, we have been growing and harvesting organic herbs, including oregano, thyme, sage, rosemary and Greek mountain tea, continuing to work the same land with the knowledge and experience passed down through generations. Our Land Kotyli is a mountain village in the heart of the Rhodope Mountains, surrounded by dense forests, high elevations and a landscape shaped by changing seasons. Cold winters, forest humidity and mountainous soils create favourable conditions for aromatic and medicinal herbs. These natural conditions influence the character, aroma and development of the plants we cultivate. How We Work We cultivate our herbs at an altitude of approximately 1,000 metres, following the natural cycle of each plant. Harvesting is carried out by hand during the flowering period, when every herb reaches the stage considered most suitable for collection. After harvesting, the herbs are naturally dried in shaded and well ventilated areas to preserve their colour and aroma. Every batch is inspected individually before packaging, and all of our production follows certified organic farming practices. At a Glance Producer: Konte Family Brand: Kotili Location: Kotyli, Xanthi Products: Organic aromatic and medicinal herbs Method: Organic cultivation, hand harvesting and natural drying Cultivation Altitude: Approximately 1,000 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.

Our Story My name is Thanasis Migkos, and I grow mandarins in Asproklisi, Thesprotia. Farming is the only profession I have ever known, having grown up working alongside my family in the orchards. I represent the third generation cultivating the same land. My grandfather planted the first mandarin trees, and my father, Nikos Migkos, continued the family tradition, passing on the knowledge and experience I rely on today. In recent years, I expanded my cultivation by introducing aronia, adding a new crop alongside our mandarins. Building on this experience, I created VivaGaia so that the mandarins and aronia we grow can reach consumers directly, strengthening the connection between the grower, the land and every piece of fruit we produce. Our Land Our orchards are located in Asproklisi, Thesprotia, an area with a mild climate and abundant natural vegetation. These conditions allow our fruit to ripen naturally on the trees, following the rhythm of each growing season. The local environment shapes the way we farm and determines the right moment to harvest both our mandarins and our aronia. How I Work My work is built on the experience passed down through three generations and on carefully observing each crop throughout the growing season. I harvest the fruit only when it has reached its natural maturity, respecting the timing of every season. Alongside our long established mandarin orchards, I introduced aronia cultivation, expanding our family farm with a new crop while continuing to work on the same land that has been cultivated by my family for generations. At a Glance Producer: Thanasis Migkos Brand: VivaGaia Location: Asproklisi, Thesprotia Products: Mandarins, aronia Method: Family fruit cultivation

Our Story We started in 2009 in Makrychori, Larissa, as a family farm, growing watermelons, melons, onions, cabbages, apricots and almonds. For many years our work focused entirely on cultivating the land and bringing our harvest to market, following the rhythm of each growing season. In 2020 we decided to take the next step by processing the almonds we produce ourselves, creating almond spreads, almond butter and almond drinks. Today we continue to cultivate our fields while processing part of our own harvest in our facilities, allowing us to offer almonds in different forms, from the natural kernel to a range of almond based products. Our Land Our farm is located in Makrychori, near the city of Larissa, in the heart of the Thessalian plain. The fertile soil, the nearby Pineios River and the area's climate, with hot, dry summers and cold winters, provide favourable conditions for almond cultivation. This landscape shapes the characteristics of our almonds as well as the rest of the fruit and vegetables we grow, reflecting the environment in which they are produced. How We Work We cultivate the Vairo almond variety, using its kernels both as a natural product and as the raw material for our processed almond products. We also carry out the processing and packaging in our own facilities, allowing us to oversee every stage from cultivation to the final product. Our production lines are organised with separate handling for almonds to help minimise cross contamination between different types of tree nuts. At a Glance Producer: Effie Triantafyllou Brand: Agroktima Triantafyllou Location: Makrychori, Larissa, Thessaly Products: Almonds, almond spreads, almond butter, almond drinks Almond Variety: Vairo Established: 2009 Method: Almond cultivation and in house 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

Η ιστορία μας Πριν από εκατό περίπου χρόνια ο Γιώργης και η Μαρία, οι παππούδες μας, ήρθαν πρόσφυγες στον Έβρο και ξανάρχισαν τη ζωή τους δίπλα στο ποτάμι, ανάμεσα σε περιβόλια, αμυγδαλιές, αμπέλια και κερασιές. Το 2015, στην κορύφωση της οικονομικής κρίσης, γυρίσαμε σε αυτή τη γη. Κανείς μας δεν είχε δουλέψει ως τότε στον πρωτογενή τομέα, οπότε ψάξαμε καλλιέργεια με το μικρότερο δυνατό ρίσκο. Κοιτάξαμε τι είχαν βάλει οι παππούδες μας, τι σηκώνει το χώμα και το κλίμα εδώ, και καταλήξαμε στην καρυδιά και στην αμυγδαλιά. Σήμερα δουλεύουμε 30 στρέμματα καρυδιές και 15 στρέμματα αμυγδαλιές, με πιστοποιημένη βιολογική καλλιέργεια. Το 2024 πήραμε χρυσό βραβείο στα Mediterranean Taste Awards. Ο τόπος Τα δέντρα μας είναι στις Φέρες, πολύ κοντά σε δύο ποτάμια. Το νερό κρατάει υγρασία στο χώμα και στον αέρα όλη την περίοδο που δένει και γεμίζει ο καρπός. Αυτή η υγρασία μένει μέσα στην ψίχα και από εκεί έρχεται η μαλακή, ήπια, ελαφρώς βουτυράτη γεύση της. Ο ήλιος της Θράκης δουλεύει από την άλλη πλευρά και δίνει στην ψίχα το ανοιχτό χρυσαφί της χρώμα. Πώς δουλεύουμε Μαζεύουμε και καθαρίζουμε τα καρύδια στο χέρι. Το μηχάνημα χτυπάει την ψίχα, το χέρι την αφήνει ακέραιη, όμως θέλει πολλά μεροκάματα και κρατάει την παραγωγή μας χαμηλά. Καθαρίζουμε και συσκευάζουμε μόνο αφού μπει η παραγγελία, ώστε η ψίχα να μην κάθεται μήνες κλεισμένη σε σακουλάκι. Το κόστος αυτής της απόφασης είναι ότι δεν έχουμε έτοιμο απόθεμα και ο πελάτης περιμένει λίγες μέρες παραπάνω. Τα τελευταία χρόνια οι βροχές λιγόστεψαν, οπότε ποτίζουμε πια τα 45 στρέμματα και το φθινόπωρο και τον χειμώνα και την άνοιξη. Αυτό το νερό φαίνεται καθαρά στο περιθώριο κέρδους μας. Ο πελάτης μας παίρνει ψίχα Chandler βγαλμένη λίγες μέρες πριν φύγει για εκείνον. Με μια ματιά Παραγωγός: Ορφέας Τέλιος Brand: EvrosNuts Τόπος: Φέρες Έβρου Προϊόν: Καρύδια και αμύγδαλα Ποικιλίες: Καρυδιά Chandler, αμυγδαλιά Vairo, Feragnes, Bueno Έτος έναρξης: 2015 Μέθοδος: Βιολογική καλλιέργεια, χειρωνακτική συλλογή και καθάρισμα, συσκευασία μετά την παραγγελία Διακρίσεις: Χρυσό βραβείο, Mediterranean Taste Awards 2024

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