Unique tasteful recipes with our products




  •  150gr. feta, diced
  • 2 tomatoes red and tight, in medium pieces
  • 1 peeled cucumber, sliced
  • 1 pepper, in small pieces
  • 1 onion, in thin slices
  • 1 cup anthracite (portulaca)
  • 3-4 pickles, finely chopped
  • 5-6 green olives
  • 5-6 black olives
  • 1/3 cup olive oil
  •  2 tbsp. white wine vinegar
  • a little dry oregano
  • 7-8 barley or wheat rusks
  • Salt




  • 2 1/4 cups. Teaspoon flour for all uses
  • 2 tbsp. yeast powder
  • 2 tbsp. powdered sugar
  • 1 tbsp. salt
  • 1 cup. of tea water
  • 2 spring onions or a florin pepper [optional]
  • 1 cup. tea pitted reed olives cut in half
  • 2 tbsp. milk for spread
  • a little sesame for sprinkling [optional]


  1. Sift the flour with a large bowl and mix it with the yeast, sugar and salt. Make a “puddle” in the middle and add the water. Knead until a soft dough is formed.
  2. Pour flour on your workbench, transfer the dough and knead it for 10 minutes, gradually adding flour to the surface until you have a smooth and elastic dough. Place the dough in a lightly oiled bowl. Cover with cling film and leave in a warm place for an hour until it doubles in size.
  3. Preheat the oven to 190 ° C on the heating elements or to 170 ° C in the air, and grease a large baking tray.
  4. Place the olives on a plate lined with absorbent paper. Cover it with absorbent paper and press the olives with your hands to absorb as much liquid as possible. Transfer the puffed dough back to a floured surface, add the olives and onions or chopped peppers [optional] and knead until evenly incorporated.
  5. Shape the olive buns to the desired size of 10 or 15 or even 20 cm and place in the oiled pan. Spread them with milk, sprinkle [optional] with a little sesame and bake them in the preheated oven for 30-40 minutes depending on their size until they turn reddish. Serve the olive buns hot and enjoy them.




  • 1 barley bun or other nut
  • 1 large firm and ripe tomato
  • Dried oregano
  • 60 gr. grated feta
  • 3k.s. olive oil
  • Olives of your choice
  • Salt


  1. Wash the tomato well and cut it in half. Grate half in the grater and cut the rest into small cubes
  2. Put the grated tomato in a bowl, lightly salt (be careful with the salt because you will add the feta) and add 1 tbsp. olive oil and oregano.
    We set up the dako.
  3. Put the nut on the plate and pour over the grated tomato. Add the rest of the diced tomatoes on top.
  4. Spread the grated feta over the tomato, sprinkle with the remaining olive oil and sprinkle with oregano.
  5. Serve with some olives of your choice

Our products

Traditional local products
Traditional local products, which have in common the authenticity, the traditional taste and the pure raw materials.
We prepare our products with the purest Greek ingredients and recipes that give us the pleasure to offer you at your table.
You will find our products in supermarket chains and in selected grocery stores. Try our products that you will find at competitive prices.