The Aegean — Greece's only native cat breed.
Against the white walls and blue sea of Santorini, she basks in the sunset beneath an olive tree.
Raised by the salt air and sun of the Mediterranean, she carries a generous, free-spirited soul.
Olives, so strongly tied to the Mediterranean, also thrive in the heart of Japan. Carefully cultivated in Gunma's mild climate, these fresh olives offer a delicate, fruity character. A gentle flavor unique to Japanese-grown olives sits at the very heart of this seasoning.
To preserve the subtle aroma of homegrown olives, they are slowly dried at low temperature. The challenge of raising a Mediterranean variety in Japanese soil gave rise to this flavor.
A sun-dried sea salt crystallized by nothing but sun and wind in the salt marshes of Guérande, France. Mediterranean olives meet French salt — the moment two European food cultures come together in a single grain. Its mineral-rich mellowness draws every ingredient into one.
From Brittany's salt marshes, worked for over a thousand years. Harvested by hand by the paludiers (salt workers), it keeps nature's mineral balance exactly as it is.
Oregano, rosemary, garlic. The herbs no Greek home cooking can do without breathe a Mediterranean wind into the rich aroma of olive. Simple, yet profound — the wisdom of a Greek table unchanged for thousands of years.
Built around wild oregano that grows freely across the Greek hills, with rosemary and garlic in golden proportion to recreate the Greek table.
The classic tomato-and-mozzarella salad turns into a Greek table with a single shake. The aroma of olive and herbs makes your usual caprese into something entirely new.
Finish a simple peperoncino with a Mediterranean breeze. Olive and garlic layer together for an almost impossibly deep flavor.
Olympia's story across the Mediterranean is being quietly woven, even now.
We hope you'll look forward to the release of a picture book that paints the world of Greek olives.
Greek Olive Breeze — the Mediterranean breeze, in a single shake.