There are moments when business feels less like commerce and more like smuggling treasure.
In March, a small palette of products is arriving in New York City—straight from Crete. Not from a distributor. Not from a warehouse somewhere in Europe. But from the olive grove and the mountains themselves.
And once it’s gone, it’s gone.
This shipment includes a very limited quantity of our early harvest Agourolado—that electric green, high-phenolic olive oil pressed from unripe olives at the very beginning of the season. Peppery. Alive. Almost defiant. The kind of oil that hits the back of your throat and reminds you that what you’re tasting isn’t just fat—it’s fruit, land, timing, and discipline. We don’t produce much of it. We never have. That’s the point.
Alongside it is a small selection of wild Cretan herbs and mountain teas, hand-harvested and sun-dried the traditional way: oregano that smells like the hills after summer heat; sage that carries depth and memory; thyme so floral and powerful the bees practically claim ownership; mountain tea (malotira) gathered from high altitudes where the air is thin and clean; and rare dittany—Crete’s legendary “erontas” herb—once clinging to cliffs and prized since antiquity.
These aren’t mass-market pantry fillers. They are seasonal, limited, and deeply tied to place.
I’m shipping only one small palette. When it lands in New York in March, I will personally fulfill every order. No middlemen. Just a short window to bring a piece of Crete— real Crete— into your kitchen.
If you’ve ever stood in an olive grove at harvest, if you’ve ever crushed wild oregano between your fingers on a mountain path, you already know: these things are different.
This is your chance to taste them as they were meant to be tasted.
Available for a limited time.
