This hard goat's cheese is a semi-firm to hard cheese made from pasteurised milk and microbioligical rennet. The cheese develops flavour as it matures.

The graviera cheese with black pepper is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera cheese with black truffle is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera cheese with chilli is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process.

The graviera cheese is a unique and distinct kind of yellow hard cheese. It holds a special place on the Greek kitchen table as it is the second most popular cheese following Feta. It is made from pasteurized sheep and goat milk made with the unique traditional cheese processes from Epirus. Distinguished by a notable sweet taste it can be a perfect accompaniment for every meal as well as used in the cooking process .

Hard traditional cheese produced from pasteurized sheep and goat's milk. Slightly spicy and quite salty, is considered one of the oldest hard cheese of Greece. It is consumed as table cheese, grated on pasta, in cheese pies, fried and as well on large variety of recipes.

Mahlepi (Mahleb in Arabic) is an unusual Greek spice with a distinctive, fruity taste. The finely ground mahlepi powder is made from the inner kernels of fruit pits of a native Persian cherry tree.

Mastiha (pronounced ma-stee-ha) is a Greek liqueur that contains mastic, a resin collected from the gum of the mastic tree (the earliest known form of chewing gum) and sweetened with sugar. In Greek, the word “μαστίχα” literally means “to chew”

A mixture of various blossoms and mountain plantation. Broadly recognized due to its darker amber colour and rich flavour. Has great nutritional value since it contains metals and nutrients (e.g. calcium, magnesium, iron etc).

The Fir Honey is a dark in colour and has a richer consistency. It has a lower sugar content, which makes it suitable for diabetics, in small portions. Leaves a distinct and unique aftertaste.

Nissi by Organic Extra Virgin Olive Oil is a Premium product.
A special combination of koroneiki and manaki varieties with pleasant spiciness, rich fruity taste and golden colour. A superior category of Greek olive oil which obtained directly from olives solely by mechanical methods.

Nissi by Organic Extra Virgin Olive Oil is a Premium product.
A special combination of koroneiki and manaki varieties with pleasant spiciness, rich fruity taste and golden colour. A superior category of Greek olive oil which obtained directly from olives solely by mechanical methods.

Nissi Organic Extra Virgin Olive Oil is a Premium product.
A special combination of koroneiki and manaki varieties with pleasant spiciness, rich fruity taste and golden colour. A superior category of Greek olive oil which obtained directly from olives solely by mechanical methods.

These are delicious, fleshy and crispy olives. In Argolida they are called “Gaidoures or Gaidouroelies” because they are huge and juicy. They are handpicked and they cured in traditional brine about 6 months. Also, our olives have no caustic soda in order to change their colour, we take the time to cure them naturally & organically.

These are delicious, fleshy and crispy olives. In Argolida they are called “Gaidoures or Gaidouroelies” because they are huge and juicy. They are handpicked and they cured in traditional brine about 6 months. Also, our olives have no caustic soda in order to change their colour, we take the time to cure them naturally & organically.

These olives are beautifully almond-shaped, found in Peloponnese mainly in Messenia and Laconia. They have no preservatives, only vinegar and brine and they are very crunchy and fresh. Organically sourced these are true Kalamata variety which will impress any Olives fan!

Caper leaves, which are hard to find outside of Greece or Cyprus, are used particularly in salads and fish dishes. They are pickled or boiled and preserved in jars with brine - like caper buds.

caper berry. The fruit can be pickled and then served as a Greek mezze of which often used as a seasoning, usually consumed pickled capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian, Aeolian and Maltese.

Nissi have chosen its rusks to be made in Crete. The rusks constitute an integral part of the diet of the Greeks and particularly, of the nutritional tradition of Cretan people. Nissi offers Traditional Cretan oven rusks made with Wheat flour and sour dough without preservatives, with high content in edible fibres and low content in sugars.

A smooth soap that contains the beneficial calendula herb and St John's wort, ideal for protecting the very sensitive skin of children. May provide soothing relief for skin affected by irritations.