Top 18 North Aegean Foods

Rafteli Protouli is an olive oil producer based in the North Aegean region. They utilize local olive varieties to produce their oils, emphasizing quality and traditional techniques. The company is committed to sustainable farming practices. Their olive oils have been recognized for their flavor and purity.Expand

Ouzo of Plomari Isidoros Arvanitis originates from the coastal town of Plomari on the island of Lesbos, where it has been produced since 1894 following the original recipe created by Isidoros Arvanitis, a distiller dedicated to achieving the perfect balance of anise and aromatic botanicals. The distillery still relies on slow, traditional distillation in small copper alembics, using anis from the village of Lisvori, fennel and other Greek botanicals, along with soft local spring water. The process is entirely based on full distillation without any added essences, ensuring a clean and authentic ouzo profile. The modern facility preserves the spirit of the old distillery and includes a museum dedicated to the history of the drink, while the brand has grown into one of Greece’s most recognized ouzo exporters. Its character is defined by clear anise aromas, layered spicy notes and gentle herbal undertones, making it a representative example of high-quality Aegean ouzo crafted through tradition and precision.Expand

Meropi Organic Olive Oil is produced on the island of Lesbos in Greece. The company focuses on sustainable farming practices, ensuring their olive oil is both organic and high-quality. Lesbos is known for its unique climate and soil that contribute to the distinct flavors of its olive oils.Expand

Olicobrokers is a Greek company based in Athens, specializing in the production, bottling, and distribution of premium extra virgin olive oil. Their mission is to promote the highest quality Greek olive oil, relying on close cooperation with carefully selected olive groves and modern mills. They place particular emphasis on quality control at every stage - from harvesting the olives, through the cold-pressing process, to packaging and distribution. Their strategy is to balance tradition with innovation, preserving the authenticity of Greek olive oil while meeting the demands of the modern market. Olicobrokers’ vision is to become a global ambassador of Greek olive oil, connecting local producers with consumers worldwide. Their operations are characterized by sustainability, respect for nature, and the preservation of Mediterranean tradition. Thanks to international awards and recognition, the company has positioned itself as a reliable and innovative partner in the olive oil sector.Expand

Lots of Lesvos is a social enterprise that produces premium organic extra virgin olive oil from the Greek island of Lesvos. Their production is based on traditional hand-picking of olives and cold pressing, which preserves the rich fruity flavor and high antioxidant content. The oil they produce is recognizable for its freshness, mildly spicy character, and green notes that reflect the unique terroir of the island of Lesvos. The company combines a deep connection to nature and local customs with modern principles of organic farming, focusing on sustainability and biodiversity preservation. Every step in the production process is carefully controlled to guarantee the highest product quality, which has been recognized and awarded at international competitions. Lots of Lesvos represents a blend of tradition and innovation, bringing the authentic taste of Greek olive oil to the global market.Expand

This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference that also gave this cheese its name. According to the traditional method, the curd is put in a kalathaki ("small basket") for draining and organic acidification, during which time the cheese acquires its characteristic cylindrical shape. Later, the baskets are submerged in brine to mature for at least two months. While it is similar to feta in texture, Kalathaki Limnou has a milder, pleasant flavor. Its taste can be described as salty and slightly acidic. It is usually consumed as a table cheese served with fruit, but it can also be used in a variety of traditional Greek dishes, Greek salad, or as a substitute cheese for saganaki.Expand

Ladotyri Mytilinis is a hard table cheese made from sheep's milk or sheep's and goat's milk, the amount of which should not exceed 30%. It is produced only on the island of Lesbos, in the Prefecture of Lesbos in the Northern Aegean Islands. It is made in special cylindrical moulds that provide the cheese with a characteristic shape. This pale yellow cheese is very salty and slightly spicy and exudes a distinctive fragrant aroma of sheep milk. After the maturation, the common practice is to preserve Ladotyri Mytilinis in olive oil or cover it with paraffin wax. In fact, Ladotyri even translates to 'the cheese preserved in oil'. This cheese is very famous in the area of its production, but in the whole of Greece, as well, although it is one of the rarest cheeses available on the market. It is usually enjoyed in various dishes and salads and paired with light, fruity wines.Expand

Mastelo refers to trademarked Greek cheeses produced exclusively in Chios. There are two types of Mastelo – one is made from Chian cow's milk, and the other one from goat's milk. The cow's milk version is white in color, with a milky aroma and a smooth texture. The flavors are slightly salty and milky. It has a high melting point, making it great for grilling. It's also especially suitable for saganaki fried cheese meze. The goat's milk variety is also white in color, with a soft and elastic texture and a salty flavor. It's often used instead of mozzarella in pizzas and pies, but it can also be used in sandwiches or as a stuffing in a variety of meat and vegetable dishes. It's recommended to pair it with Greek ouzo. The word mastelo denotes a wooden bucket that's used for the collection of milk.Expand

Melichloro is a traditional cheese produced on the island of Lemnos. The cheese is made from fresh sheep's and goat's milk. Its texture is hard, while the flavors are rich and complex, capturing the scent of herbs and wildflowers that grow on the island. Melichloro matures in dark and dry rooms, and it's drained at the end of spring, when humidity is as low as possible so that maximum drainage can be achieved. The result is a hard cheese that's ideal for grating over various dishes. It's recommended to serve Melichloro with thyme honey and walnut halves. Pair it with ouzo or tsipouro grape distillate.Expand

Considered a variation of matsata makaronia, kordelia is a traditional dish that consists of homemade pasta ribbons made with flour, fine semolina, salt, and whole milk instead of water. These Greek-style pasta ribbons are cooked in salted water, and then they’re usually enjoyed with a simple tomato sauce and plenty of local grated cheese on top. Typical varieties of cheese used for sprinkling atop the pasta dish include myzithra, kefalotyri, or Pecorino Romano.Expand

Masourakia is a traditional dessert hailing from the island of Chios. It consists of buttered phyllo kroustas (thin Greek pastry) that's rolled around a filling of mastic-flavored ypovríchio (a Greek sweet, also known as submarine), ground almonds, egg whites, and mandarin or lemon zest. The pastry rolls are baked until crispy and lightly browned, and they are then either dusted with powdered sugar or soaked in flavored syrup before being coated with nuts (usually ground almonds) and sprinkled with powdered sugar on top. These sweet, crispy rolled pastries are commonly prepared for Christmas.Expand

Venizelika is a traditional sweet hailing from the island of Lemnos, made with ground almonds, grated chocolate, cocoa, liqueur (usually orange- or cherry-flavored liqueur), sugar syrup or powdered sugar, and (sometimes) walnuts. The method of preparation calls for kneading the mixture with brandy and then shaping the almond-chocolate dough into smooth, walnut-sized balls before coating each ball with a vanilla or mastic gum ypovrichio, a type of Greek fondant (also known as a Greek submarine sweet). The dessert is believed to have been named in honor of Eleftherios Venizelos, one of the most prominent politicians and former Prime Minister of Greece who showed a great fondness for the sweet on the occasion of his official visit to the island in 1912, after the island’s liberation from the Ottoman Empire. These sweet balls can be found in traditional food shops and bakeries on the island, and they’re typically served at special occasions and celebrations such as weddings and engagements.Expand

Lalagites are pancakes that are traditionally made on the island of Lemnos, although they are also commonly prepared in other parts of the country. They typically consist of a batter made with flour, water, eggs, baking powder, olive oil, and salt, while some versions contain sugar instead of salt or add yeast and milk to the combination. The batter is usually fried in hot olive oil, yielding small, round and flat pancakes, but there are also versions that resemble fritters or thin crêpes. A traditional Lemnian version of this dish calls for enhancing the batter with chopped fresh mint leaves and crumbled kalathaki cheese and then serving the fried pancakes with local thyme honey and cinnamon. Lalagites are usually enjoyed for breakfast or as a sweet or savory snack, and they are often accompanied by a cup of coffee on the side. It is recommended to serve the pancakes with accompaniments such as honey syrup or honey, powdered sugar, sesame seeds, cinnamon, and jams, or with feta cheese and tomatoes.Expand

Kathoura is a traditional cheese produced on the island of Ikaria by local farmers. The cheese is made mainly from fresh goat’s milk of local, free-range goats that graze on various wild aromatic herbs, plants, and bushes which are growing on the island’s mountains. According to the traditional method of production, the milk is cooked, mixed with salt, and it is then allowed to cool down slightly before it is combined with rennet. After separating the curd from the whey, the curd is strained through a thick cheesecloth until all the remaining whey has drained off. Kathoura is a white cheese that can be eaten fresh, right after it’s been drained, or it can be preserved in barrels or tins with brine after it’s been cut into thick slices and salted. Fresh kathoura is often compared to mozzarella due to its soft and spongy texture and mild aromas and flavors. A slightly spicy and salty flavor may also characterize some versions of the cheese, and as the cheese matures, it typically develops a more intense, savory-sour flavor and a harder texture. Also called kathouritsa (or small kathoura), the cheese is consumed daily either as an accompaniment to various local specialties, but it's also used as an ingredient in pies (kathouropita) or for stuffing vegetables. It is recommended to pair it with local figs, Icarian honey, and cured ham, serve it on slices of toast drizzled with honey on top, or enjoy it with a glass of local raki.Expand

Samsades is a traditional dessert consisting of phyllo dough that’s rolled around a filling of nuts, baked, and then drenched in sugar or honey syrup, local thyme honey, or grape must (petimezi). The filling typically consists of almonds and sesame seeds, although walnuts are also occasionally added to the combination, and it's often flavored with cinnamon, cloves, and almond flavoring or floral water. Similar to baklava, the dessert is usually made with a type of thin Greek pastry called phyllo kroustas, and it is one of the traditional desserts prepared on the island of Lemnos and Laconia. These sweet pastries are commonly enjoyed alongside a cup of coffee or tea, and they’re typically made around New Year’s and Christmas, although nowadays, they can be found year-round in bakeries.Expand