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If there’s one team which knows their dinner set ups it is .club! They’ve quickly become the go to supper club in Athens and guess what, they’ll be preparing a special evening for us in October. Founders x are a special pair, their extensive knowledge results in explosive tastes and an eye for detail. We can’t wait to see what they’ve prepared for us 🔥
Meet the Pullman team yourself from Oct 5-8. Link in bio.
Our first ever market attendance of last weekend! We’re super happy to have been able to do this and see first hand what people’s reaction is to all of the Kefi Origins deliciousness from our producers 🇬🇷
A rich culinary tradition for Easter Sunday in Greece is eating lamb. Preferably in its entirety, on a spit, slowly cooking for hours while family and friends gather around the fire. In the odd chance you do not have access to a spit and an open fire in your garden 😅, there are plenty of ways to introduce lamb into a recipe.
This is one of our favourites: Giouvètsi. Give this one a try for next week Sunday, Greek Easter Sunday on April 24.
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Shopping list
Kefi Origins
- Extra Virgin Olive Oil
- Honey
- Thyme Flowers
Your local market
- Lamb (1200gr for 4-6 servings, boneless)
- Orzo pasta (Kritharaki)
- Onions
- Carrots
- Celery
- Cinnamon sticks
- Bay leaves
- Tomatoes + puree
- Lemons
- Red wine
- Salt / pepper
- Feta
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Method
- Cut your onions/carrots/celery in small dices, like a sofrito
- Sauté your sofrito in EVOO until soft and remove from the pan
- Add your lamb to the same pan and sauté, once browned, add back your sofrito plus cinnamon sticks and bay leaves
- Add tomato puree and blend it all together, add wine and wait till it has evaporated
- Add your tomatoes (diced), a tbsp of honey and around 1,5 cups of water. Season with salt/pepper and slow cook your lamb for around 45min or until it falls apart on touch.
- This is where the magic happens, transfer all ingredients to an oven proof dish (incl all liquid). Now you add the orzo, add 2/3 more cups of water till covered and add more olive oil + your thyme. Stir it all well and place in a 180C oven.
- Cover with all foil for 30 min, after which you remove the tin foil and cook for another 15min.
- Serve with thyme, feta, lemon zest and an extra splash of Extra Virgin Olive Oil
- Happy Greek Easter Sunday
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Happy Easter 🐣 everyone! It feels like spring has finally arrived and the sun is here to stay. send us some pics of their flowering pistachio trees and we hope these pictures inspire you to go out and experience some nature this weekend.
Btw, did you know Greek Easter is actually celebrated next weekend? 🇬🇷
Want to know what’s inside this tote bag? Check our store to see what can help you get through the work week.
Time to feature one of our latest additions to the family! is now available through our store and their Roasted Pink Pepper with Greek Fleur de Sel Pistachio is unreal. We can genuinely say these pistachios are mouthwatering and addicting for all the right reasons.
Harvested by hand in West Attica, promptly roasted and stored in vacuum packaging.
New things to come soon!
This Extra Virgin Olive Oil by Threpsi builds on the presence of pepper, while maintaining a full, flavourful taste and distinctive colour. These characteristics can be attributed to its P.D.O. seal. A Protected Denomination of Origin (P.D.O.) for the region of Kalamata, using Koroneiki olives guarantees the distinctive taste that comes from this historical location in the Peloponnese 🇬🇷
Eating at Eumelia means going back to the purest tastes nature has to offer. Kefi Origins was lucky enough to be able to visit recently and we can’t wait to share more with you all soon.
This incredibly simple fresh zucchini salad, is made with local cheese, fresh herbs from the farm, lemon juice and extra virgin olive oil from their ancient grove (with trees 2000+ years old still producing olive oil!).
More on to come in the future, let us know if you’d like to visit them in the Peloponnese. We’re happy to make an intro!
Recently we were in Greece and had the pleasure of meeting Markos. He’s the founder behind Ethos of Crete! He took us to the lovely restaurant and treated us on everything Cretan. We were so excited we only took a picture after all the delicious food was gone!
Markos thank you for the hospitality, we couldn’t be happier to be working with you!
The roots of bliss within reach. LIA' Premium Extra Virgin Olive Oil is designed to enlighten your kitchen space. Not only that, on any table this bottles invites you to discover what’s inside.
The Koroneiki Olive, of which Liá is made, has these characteristics which allows it to accompany a wide variety of dishes. From grilled fish and vegetables, all to way to fresh ingredients like cheese or just a simple tomato. What’s your favourite pairing?
Huge news from our friends at Ethos of Crete! Their Extra Virgin Olive Oil has been recognised with a Platinum Award at the Gourmet Exhibition
The tasting notes accompanying the award perfectly encapsulate what the lands of Crete bring to this astonishing Extra Virgin Olive Oil.
"Perfect tasting balance, with a variety of aromas from herbs, to summer savoury, tea, and citrus (bergamot orange)."
Get yours now at https://www.kefiorigins.com/collections/all/e-thos-of-crete 🇬🇷🎉
At the very successful , organised by Gourmet Exhibition, a large panel of expert judges and sepcialists ranked more than 800 exceptional products from across the country.
It is a great honour and brings us great joy at , that our hard work has paid off and has been rewarded with the PLATINUM award for our ἔ.thoς of Crete Premium EVOO. Thank you so much!
What to do with fennel seeds? Fennel seeds are a staple in the Mediterranean kitchen. Check out this fennel cake! Breakfast with some coffee or as a little afternoon snack. Indulge!
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Shopping list
Cake
- Butter (175g, unsalted, softened)
- Caster sugar (175g) or Honey
- Plain flour (200g)
- Baking powder (2 tsp)
- Seville orange marmalade (2-3 tbsp, chop peel if chunky)
- Fennel seeds (0.5 tsp - finely ground in pestle/mortar)
- Prunes (stoned/chopped) or Raisins (250g)
Syrup
- Seville orange marmalade (1-2 tbsp)
- Brandy (2 tbsp)
- Fennel seeds (0.5 tsp, roughly ground in pestle/mortar)
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Method
- Preheat the oven to 170°C. Grease and line a 25cm loaf pan with baking paper.
- Cream the butter and caster sugar/honey until very light and fluffy. Add the eggs one at time and ensure each is completely beaten into the mixture before adding the next. You can add a teaspoon or so of flour at the same time to avoid curdling the eggs.
- Sift the plain flour and baking powder together and then sift into the butter, sugar/honey and egg mixture. Add the ground fennel seeds and fold everything together gently. Once almost entirely combined add the marmalade and fold through until everything is completely mixed in. You might want to beat the marmalade with a spoon for a few seconds before adding to the cake mixture. This will just smooth it out and make it a litlle easier to blend into the mix.
- Place the chopped prunes/raisins into the bottom of the loaf pan. Spoon the cake mixture over and spread evenly with a spatula. Bake in the oven for around 45- 50 minutes or until the cake springs back and a skewer inserted into the center comes out clean.
- While the cake is baking -> mix the brandy, marmalade and fennel seeds in a small pan and bring to the boil. Take off the heat. Once the cake is fully baked, stab the top all over with a skewer and evenly pour over the brandy, marmalade and fennel seed syrup.
- Allow the cake to cool in the tin for at least 5-10 minutes before turning out and leaving to cool completely.
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In the next couple of episodes we are going to take a look at the exact origins of some of our products. We’ll go over a couple of themes:
- Where does the product exactly come from?
- What are the benefits of sourcing in this location?
- What’s the history behind this place?
- Any other fun facts and stories from our producers
Stay tuned and next week we’ll share our first new episode. If you can’t wait and want to discover the exact locations of all our products right now, visit our website and check our map (see bio)
In te meantime, dream away with the pictures of one of our own trips to the Cyclades islands. A region from which we are selling some herbs by :)
We’re available in a retail store! We’re super happy to share with you that we’ve found an amazing partner in Gewoon G***T een verhaal voor thuis to stock our collection in their new retail store in Deventer, The Netherlands.
This is something we could not have imagined to happen so fast, we launched Kefi Origins in Dec. 2020 and barely 4 months later all of our products are available in an actual retail store! We’d like to thank the owners G***t and Henry for their belief in our producers and their stories. We’re super excited to see what this will do for the awareness of small Greek producers in The Netherlands.
For every available producer we’re showcasing a quote alongside their products. These are statements from our amazing friends in Greece and compliment the emphasis on the products origins and stories behind the labels.
Engestraat 15, Deventer is the address of the store Gewoon G***t. Check their instagram to find the link to make an appointment and go visit under current covid regulations in NL.
Producers available at Gewoon G***t
Bee Naturalles - LIA' Premium Extra Virgin Olive Oil - Oleosophia - Ethos of Crete - Rhoeco - Fine Organic Goods - FoodsCross - Daphnis and Chloe
Instagram Gewoon G***t - https://www.instagram.com/gewoongrieteenverhaalvoorthuis/
Time for dessert right in time for the Easter weekend! Today some delicious inspiration from Irini Tzortzoglou.
This delicious gastrin, a Greek dessert made of sesame seeds, pepper, poppy seeds and Ethos of Crete Premium Honey is a dessert they used to make in Crete during the ancient Minoan times and it’s the precursor to baklava.
The recipe was found in the oldest surviving cookbook “Deipnosophistae” (the dinner philosophers) by Athenaus of Naucratis.
Chamomile Certified Organic Single Origin Tea. All of that in fully compostable packaging, hand picked, sorted and packaged by our lovely friends from .
Slowly releasing a sense of true relaxation, this Chamomile tea has a lingering taste of jasmine aromas. The herbal notes give a mildly sweet taste and throughout your cup of tea you can’t help but taking a moment for yourself.
We never thought this would happen, but here we are: Kefi Origins fan art 😉🤩 Our good friend Claudio Naccari is a very talented artist and character designer, born and raised in Sicily Italy 🇮🇹 He now lives in Dublin, Ireland 🇮🇪 with his girlfriend Ketty.
We’re super thankful to see our brand come to life like this! Who knows what’ll come next 🙃
Want to be transported to the Greek countryside? This bouquet of Oregano takes you there! It's rich in essential oils, has spicy and peppery hints to compliment a variety of foods.
Handpicked in a mountainous village of the Peloponnese, this oregano grows surrounded by walnut and chestnut trees. They’re harvested at the peak of their potency and the leaves ar left whole on purpose: crush them with your fingers and release their highly aromatic oils right when needed.
take incredible care about all their herbs, check the entire selection on our website.
- Oleosophia is founded by Marianna and George just a couple of years ago in 2018.
Perhaps it isn’t your traditional lifelong olive oil making story, however their olive oil DNA has been with them for a long time!
Through George’s family cultivation, Marianna got introduced to the specialty world of producing high quality extra Virgin Olive oil. With her career of being a physicist combined with George’s engineering background they actually possess the perfect package for handling a very special variety of olive.
The Manaki olive is only available in their area of cultivation, about 100km south from Athens. The variety is considered hyper sensitive; meaning it can't grow anywhere else in the world.
Huge effort is put in the Manaki variety and only the First Harvest 100% green olives are used by Oleosophia for their Extra Virgin Olive Oil.
Read their full story on our website as well as the First Harvest Extra Virgin Olive Oil.
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is a series in which will introduce all the small local Greek producers we collaborate with. We’ll share some quick facts with you and hope you’ll like it!
Extra Virgin Olive Oil from Crete! They’re here! All new 2020 harvest of Ethos of Crete has finally arrived and we couldn’t be happier. Our first olive oil from a Greek island and not just any island, Crete!
Both the and version are cold-extracted and come from the Koroneiki olive variety. Point to note, their taste profiles are very different.
Get lost in these highlights described by renowned olive oil expert Odysseas Vlachavas:
Premium Extra Virgin Olive Oil - Due to the unique microclimate of the area, complex aromas such as freshly cut grass, olive, tomato, fig leaves, citrus blossoms and herbal notes give a balanced aromatic profile to nose and mouth.
Organic Extra Virgin Olive Oil - There's an exceptional aromatic profile of citrus flowers, herbs, grass and olive leaves present, influenced by the microclimate of the Messara plain and optimal farming/harvesting/extraction techniques used.
It’s worth it to try them both! Check them out now in our online store.
![lunch tip! A traditional Greek salad: xoriatiki [χωριατικη]! We love the simplicity of this and how quick it is ready....](https://img3.travelagents10.com/145/507/236795751455073.jpg)
lunch tip! A traditional Greek salad: xoriatiki [χωριατικη]! We love the simplicity of this and how quick it is ready. Read more below!
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Shopping list
- Ripe tomato
- Cucumber
- Bell pepper (red or green)
- Red onion
- Feta Cheese
- Greek [Kalamata] olives
- Oregano
- Premium Extra Virgin Olive Oil
- Salt/Pepper
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Method
1. Cut your tomato, cucumber, and bell pepper in large chunks
2. Slice your onion in quarter or half rings
3. Mix them all together in a bowl with Extra Virgin Olive Oil and some olives
4. Salt/Pepper to taste
5. Place whole feta on top
6. Finish of with dried oregano and an extra splash of oil for the colour contrast on the cheese
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Would you like to know method quantities? This depends per person and ingredient size. We give some indications. However, many variables can make a given quantity not the right one. We believe in a flow in the kitchen, try what you think looks right. When you think it’s not enough or too much, it probably is. It will make your cooking that much more exciting and a true journey! Comment with any questions if you have!
BIG NEWS! We’re super happy to announce we have partnered with Daphnis and Chloe! Get to know their company in our latest episode!
Evangelia is the founder of Daphnis and Chloe, established in 2013. Her attitude towards what a small country like Greece has to offer to the world is logical: focus on your strengths. In the case of Greece this is the agricultural category and specifically heirloom herb varieties.
On a regular basis Evangelia speaks with farmers, cultivators and universities in order to emphasise the importance of keeping certain herb varieties alive, even though they're perhaps not the most viable from an economical perspective.
This is where Daphnis and Chloe helps out, bringing together all these really small organic farms. Who lack the distribution, marketing, and sales knowledge. Evangelia's network spans the country and that's how she's able to pair Cretan Sage with Oregano from the Peloponnese in her selection.
Daphnis and Chloe’s highest quality of herbs are now available in our store and we couldn’t be happier to see them compliment our overall range of olive oil, honey, and tea.
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is a series in which Kefi Origins will introduce all the small local Greek producers we collaborate with. We’ll share some quick facts with you and hope you’ll like it!
What if you could capture all smells and tastes the forest has to offer in a jar? Well Bee Naturalles has come very close to doing just that.
Their Organic Forest Honey has been awarded twice by the Great Taste Awards already. The honey proves the value a diverse climate and landscape can bring to taste.
Collected in the mythical woodlands of North Euboea (Evia), this honey is deliciously intense. The rich flavours are possible due to pine trees, wild flowers and herbs growing in a region untouched by humans.
Breakfast, lunch, snack, or dinner - this honey suits all your needs.
Episode 6, time to get to know more about our producers!
On the island of runs their operation to cultivate their thyme honey. Let us explain how their honey has a thyme pollen presence of 70%.
Aliki and her beehive collaborator let their bees flourish throughout the entire year. Their bees source pollen all year round. In June (depending on the exact weather conditions) they harvest the honey produced by the bees starting in winter, however this isn't thyme honey as of now.
The thyme growing season is in late summer/beginning of fall. After the early summer honey collection, the beekeeper lets the bees collect pollen from thyme in order for the bees to prepare their winter.
This is where the magic happens. The beekeeper is now able to harvest honey with an incredibly high concentration of thyme pollen (70%) from the hives. What he leaves behind is the honey harvested at the beginning of June. This allows the bees to be in a continuous, natural cycle, of working with their honey.
See bio for our website and the complete Kefi Origins Producer Story on .
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is a series in which will introduce all the small local Greek producers we collaborate with. We’ll share some quick facts with you and hope you’ll like it!
For all our friends from The Netherlands!
Onze website is nu volledig beschikbaar in het Nederlands :)
Check http://nl.kefiorigins.com en laat je verbazen met enkele ongelooflijke verhalen en lokale Griekse producten.
Ontdek onze selectie van lokaal geoogste Griekse producten. Koester onze extra vergine olijfolie, honing of thee en erken de oorsprong. De oogst gebeurt door kleine producenten, geniet van uw Kefi Origins in het comfort van uw eigen huis.
Mountain Tea Blend is a whole leaf Certified Organic loose tea. It consists of several species of Greek mountain tea, blended and packaged by hand. The tea is known for its distinctive lemon undertones and full-bodied taste and flavour. The tea can be enjoyed both hot or cold.
Whether you’re looking for some time to relax or be refreshed, this herbal tea blend without any caffeine fits every scenario.
Besides, how cool is it you can use the biodegradable packaging and grow your own herb?!
The packaging of all Rhoeco's tea blends is biodegradable and comes with a seed stick attached to the underside of the lid with mixed organic herbs.
You can plant these herbs in the biodegradable container with some soil to grow your own herbs. The container can be incorporated into the soil of a bigger planter, leaving zero residue.
5 episodes in for , we’d like to introduce you to Bee Naturalles. Chara and Giorgos are the driving force and founders behind Bee Naturalles. They live on the peninsula of Evia not far from Athens. Not only taking care of their two children, but also managing all their beehives.
In 2013 Bee Naturalles was founded and the breathtaking nature and rich biodiversity of their lands shine through in all their produce.
Their success is confirmed by the in which their honey received 3 stars in the 2020 competition. Only 1.6% of all entries receive 3 stars! (In 2020 - 18.000+ entries were submitted to the Great Taste Awards)
Their backgrounds are in natural sciences, environmental physics and art. Which is a powerful foundation for the mission they've set for themselves:
"Help people build healthy habits, create a nature-centered lifestyle and foster a culture of mutual respect and understanding, knowledge and harmony."
See bio for our website and the complete Kefi Origins Producer Story on .
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is a series in which will introduce all the small local Greek producers we collaborate with. We’ll share some quick facts with you and hope you’ll like it!
Welcome Oleosophia to Kefi Origins! We’re super stoked to announce we’re partnering with . Their First Harvest Extra Virgin Olive Oil from the Manaki olive variety is unlike any other.
The Manaki olive only grows in the Corinth and Argolis region. Its hypersensitivity has proven difficult to cultivate and that’s what makes this really unique. Add the fact only uses First Harvest 100% green olives for their Extra Virgin Olive Oil, resulting in a soft and smooth flavour at its core. With a rich aroma and discreet bitterness, surrounded by notes of grass and green tomatoes.
Order yours now and try out this true local gem! Thanks to Marianna and George for their willingness to partner with us and being a true inspiration!
https://www.kefiorigins.com/products/first-harvest-extra-virgin-olive-oil
takes you today! A hearty Greek winter dish named Fasolakia Lathera. Haricots verts with potato, onion and grated tomato. Easy does it, this is a one pot/pan dish!
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Shopping list (2 people)
- Green beans (haricots verts) ±300gr
- Potatoes 1-2
- Tomatoes 2-3
- Onion 1
- Parsley - bunch
- Salt/Pepper
- Sweetner (honey/grape molasses/sugar)
- Feta cheese (or go and do not use Feta)
- Extra Virgin Olive Oil
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Method
1. Preparation: dice your onion, tip your green beans, grate your tomato, soak your parsley in cold water
2. Heat olive oil at low-medium heat in your pot. Sauté your diced onion until soft.
3. Add potatoes and heat for several minutes.
4. Add the green beans, make sure all are covered in plenty of olive oil.
5. Add parsley, salt/pepper, grated tomatoes and chosen sweetner (max 1 tspn)
6. Boil some water, add to your pot - just enough to half cover the beans.
7. Simmer with lid on for about 40min (no boiling, easy simmer)
8. When water’s gone and you have your desired consistency you’re ready to serve!
9. Plate with Feta, oregano, and a drizzle of Extra Virgin Olive Oil.
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Would you like to know method quantities? This depends per person and ingredient size. We give some indications however, many variables can make a given quantity not the right one. We believe in a flow in the kitchen, try what you think looks right. When you think it’s not enough or too much, it probably is. It will make your cooking that much more exciting and a true journey! Comment with any questions if you have!
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If there’s one team which knows their dinner set ups it is @pullman.club! They’ve quickly become the go to supper club in Athens and guess what, they’ll be preparing a special evening for us in October. Founders @kostasrandall x @nouvelle_alacuisine are a special pair, their extensive knowledge results in explosive tastes and an eye for detail. We can’t wait to see what they’ve prepared for us 🔥 Meet the Pullman team yourself from Oct 5-8. Link in bio.
Join us from Oct 5-8! 🌳 Pistachio farm visit & sampling 🫒 Olive grove visit and tasting 🍇Vineyard visit and tasting 🐟 Traditional Greek taverna lunch 🔥 Open fire dining experience 🐚 Private pool and beach access 🌟Group limited to 10 people.
We never thought this would happen, but here we are: Kefi Origins fan art 😉🤩 Our good friend Claudio Naccari is a very talented artist and character designer, born and raised in Sicily Italy 🇮🇹 He now lives in Dublin, Ireland 🇮🇪 with his girlfriend Ketty. We’re super thankful to see our brand come to life like this! Who knows what’ll come next 🙃 #fanart #characterdesign #artist #kefiorigins #creative #greekfood #greekproducts
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Our Purpose
Kefi Origins brings together two elements. Kefi [Greek: κέφι] captures the feeling or experience of enjoyment and passion in one word. Origins [Latin: oriri] means 'to rise' and in modern day society is used to inform us on where something or someone comes from.
Taking these two meanings together explains what it is we're trying to achieve.
Our ambition is to contribute to local entrepreneurs and play a part in them becoming successful. We'd like to provide them with an opportunity to share their craft and quality overseas and outside of their own region.
We take pride in knowing every one of our partners personally. We try to make sure to share the stories they tell us and the produce they cultivate for us, with you in the comfort of your own home.
Our Story
Growing up in The Netherlands, together with my sister, we had the luxury of going to Greece many times during our family holidays. Our parents (Dutch mom, Greek dad) met each other in the mid 1980s in Greece and were very passionate about showing us where our family comes from and what it is that Greece has to offer.
These visits early on in my life left a great impression and always resulted in me telling stories about the people I met and experiences I had back home to my friends.
When I left my parents' house for studies and the start of my work life; I ended up living in Taiwan, Sweden, Ireland, and currently Spain. What happened in all these places is that I continuously convinced my friends to come with me and visit Greece. Visiting islands and regions like Andros, Folegandros, Ikaria, or the Peloponnese and Thessaloniki. Always returning with suitcases full of local products for everyone to try back wherever I lived.
Fast forward to 2020 and the pandemic hit. With my girlfriend Sofia we had plenty of talks about what it is we'd like to do if we could choose anything. From one thing came another and before we knew it the idea for Kefi Origins was born.
Together with the help [and occasional motivational speech] from my family and friends, I couldn't be more excited to see Kefi Origins come to life.
We hope to provide you with incredible quality, a sense of familiarity, and some beautiful stories along the way.
Ruben Panagopoulos @ruben52p @kefiorigins
