Kefi Experience

24/08/2023

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.

18/05/2022

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 🇬🇷

17/04/2022

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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16/04/2022

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? 🇬🇷

29/03/2022

Want to know what’s inside this tote bag? Check our store to see what can help you get through the work week.

14/03/2022

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.

02/03/2022

New things to come soon!

24/06/2021

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 🇬🇷

19/06/2021

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!

14/06/2021

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!

07/05/2021

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?

30/04/2021

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!

30/04/2021

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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23/04/2021

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 :)

12/04/2021

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/

02/04/2021

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.