pasta elias

Olive paste is the mashing of naturally matured olives into puree.
Our workshop’s paste is made with a very old local variety, the Messinian Mavrelia. It is cultivated in the broader areas of our region, with AnoEgklianos at the centre of it, the kingdom of Nestor of Ancient Pylos.

This variety can also be found in books with the name “Methonia” or “Mouratolia”. Because of this feature the paste is rendered unique, due to its distinctive taste and quality.





paste label


Antique Nature OlivesThe { Kalamata olive} is one of the best savory olive varieties in the world. Kalamata olives POD, are the fruit of the “Kalamata olive” or “Kalamon” variety (Olea European var. ceraticarpa), which is cultivated in the regions of our district (Messinia), on flat or sloped fields that are known for the mild weather conditions throughout the year.

The collection process involves the same manual method that was used in antiquity, known as “malgoma”. The fruit must be clear and healthy. Then follows the de-bittering of the olives and fermentation. The final standardization takes place in jars, in order to maintain the produce and seal it so it will be protected from the air.

At the roots of the Greek land on which it was initially cultivated and thrived, in Messinia, we produce and standardize the “Kalamata olive”. Using strict criteria, which are based on tradition, without preservatives, with a completely natural method.

Antique Nature Olives


petimezi article1Petimezi has its roots in the ancient times. It is worth noting that it is inseparably connected to our district since the time of king Nestor of Ancient Pylos(Hora today),around 1500 BC.
It derives from the condensation of the mature{grape}, must of unique local varieties with excellent aroma and taste. It is considered by nutritionists as one of the healthiest sweeteners.

For centuries, and right to this day, it has been used for a multitude of purposes. These include cooking, confectionery, as a soothing agent for sore throats and a tonic, especially for persons suffering from anemia. It also contains high levels of antioxidants and its regular use helps to strengthen the immune system and prevent chronic diseases.

A product made with the use of a natural, traditional method, in organic or conventional form, certified in all of its production stages, from cultivation and condensation to the final standardization.

One table spoon of petimezi provides us with the same nutritional values as a bunch of grapes. It contains high quantities of the vitamin B complex, Iron, Calcium, Magnesium, Manganese, Phosphorus, Potassiumand Copper and is very rich in energy.

In the ancient times, there was an evaluation scale for the must which differentiated it, depending on how much it had boiled or congealed. It was divided into these categories:

  1. Glefkos, which was the grape must
  2. Epsima, which was the juice concentrated from the brewing, with the thickness of honey, which it often replaced and
  3. Epsetos, which was less dense.

Therefore, we present to you Epsima.
Reminiscing on our own childhood years when we would consume grape honey, in autumn when it was actually produced and through the winter months, with the first signs of cold or flu, made us want to present its nutritional value and the benefits of its consumption.

Today, the use of petimezi has been broadened, with excellent results. You can enjoy it:

  1. In confectionary, as a substitute for sugar and honey.
  2. As a liquor, with the traditional Greek spirits tsipouro and tsikoudia.
  3. As an energy shot, due to its high calorie level.
  4. As ice-cream dressing.
  5. In combination with yoghurt.
  6. As a refreshing drink, in ice cold water.
  7. As a semi-frozen dessert, with crushed ice.
  8. For cooking, in many meat and fish recipes, with outstanding results.
  9. As a salad dressing.
  10. As a food preservative in traditional cuisine.