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         Wild artichoke in olive oil

Prepared according to the traditional Cretan recipe. Preserved exclusively in natural ingredients - lemon and vinegar and kept in extra virgin olive oil thus maintaining unaltered its texture and rich flavor.

 

ARTEMA suggests

A "regal" appetizer which can accompany almost anything from ‘raki’ to a fine whiskey or vodka. Alternatively it can flavor any salad, especially a Greek salad.

To be kept in a cool place. It can be consumed within four weeks of opening or preserved in the fridge for at least one year.

A little taste of History…

 

A little taste of History…

If you thought it was only by chance that artichoke grew during the springtime, you are mistaken. Nature has with supreme wisdom and great care set the growth and wilting periods of all its goods. Artichoke with its antioxidant agents arrives at our dinner table in March to offer us the detoxification needed after the winter period during which all the fatty and heavy foods have been consumed. But artichoke is not only healthy but exquisitely tasteful too, especially wild artichoke which is famous for its distinctive flavor and aftertaste.

        Barley rusk bites

Flavorsome barley rusk bites. Handmade with leaven and double baked by Nikos and his family in Rethimno Crete, in a traditional wood oven, its unique taste owed to exactly that. Being rich in fiber, it is indispensable to a healthy and well balanced diet.

 

ARTEMA suggests

Barley rusk bites are a great accompanying treat to all sorts of appetizers, deeps and salads. Savor them with a Greek salad or with xinohondros soup or even plain for a crunchy, tasteful and healthy snack. Alternatively “deep” in water or in extra virgin olive oil.

 

A little taste of History…

"Help yourself to what we have, rusks and olives" is how you will be welcomed in any Cretan home you find yourselves. The daily bread of the Cretans is indeed dried bread, rusks, an invaluable ingredient of the proverbial Cretan hospitality but also of the famous Cretan diet. Established due to the fact that it withstands time, holding its flavor and quality intact. Rusks helped Cretan women, who followed their men around all day through their daily rural tasks, do without daily kneading.

        Grapemust

Must concentrate from the liatiko variety of grapes that has been cultivated ceaselessly for years on end by Pattakogiorgis at his vineyard at the foot of mount Kedros across mount Psiloritis. A 100% natural product free from alcohol, conservatives and sugar and subtly aromatized with bay leaves, preserving intact the aroma and taste of a different time, a time when grape syrup  was the sole sweetener Cretan households had in hand.

 

ARTEMA suggests

Savor its strong flavor and aroma with fluffy pancakes. Grapemust can also be used instead of sugar in your coffee or tea and in the place of honey in a vinegar salad dressing. Use grapemust  to marinade pork meat before cooking or roasting but also to dress cheese, panna cotta or yogurt to be had as desert. Grapemust can mix exquisitely well with a seasonal fruit salad in which you can also add nuts and sesame.

 

It  can be stored out of the fridge so long as it is kept in a cool place.

 

A little taste of History…

Grapemust nutritional properties and its use in cookery and confectionery are well known since antiquity. Characteristic of the fact is the reference of the biologist, gastronome and orator Athineos (end of 2nd century AD to the beginning of 3rd century AD), to a recipe for cooking fish with grapemust. For a long time grapemust was replaced by sugar but it has made a strong come back, acquiring the place it deserves in our daily diet. Apart from its flavor and aroma grapemust also offers energy and  is rich in iron and calcium. It is also considered and excellent expectorant (mucolytic agent). A spoonful of grapemust  is a time old medicine the perfect way to counter a sore throat.

        Pickled bulbs

Bulbs or "askordoulaki" as the Cretans name the bulbs of the plant with the botanical name muscari comosum, which grows up in the mountains and deep into the earth. Well known for their tastefulness, the method of their preparation follows closely the traditional recipe. Boiled in salted water so long as to remain crispy and stored only in vinegar and olive oil with no added conservatives.

 

ARTEMA suggests

Serve with a few drops of early harvest extra virgin olive oil , as a snack to accompany tsikoudia, whiskey or vodka. Bulbs can give a distinctive flavor and color to a cucumber, parslane and onion salad or to any green salad of your choice. Bulbs can accompany any dish with pulses or meat, where finely chopped garlic leaves and mint can also be added.

Stored in a cool dry place, bulbs should be consumed within 4 weeks of opening or they can be stored in the refrigerator for at least a year of the time of opening.

 

A little taste of History…

The method of preparation and conservation of bulbs goes way back in a time when the need to survive dictated to the Cretans the ways of cooking but also conserving the year round whatever grew on their land, from askordoulakous (bulbs) to thistle.  Nowadays only a handful of producers occupy themselves with the picking of bulbs making them a unique and hard to find product.

         Wild artichoke paste

Made of the "heart" and leaves of wild Cretan artichoke with only lemon, vinegar and extra virgin olive oil acting as preservatives, so as to keep its distinctive taste unaltered.

 

ARTEMA suggests

Artichoke paste, a great snack with Cretan rusks or freshly baked bread. Alternatively used in salads, dressings or pastas.

 

Store in cool dry place. To be consumed within four weeks of opening or stored in the refrigerator for at least a year.

 

A little taste of History…

If you thought it was only by chance that artichoke grew during the springtime, you are mistaken. Nature has with supreme wisdom and great care set the growth and wilting periods of all its goods. Artichoke with its antioxidant agents arrives at our dinner table in March to offer us the detoxification needed after the winter period during which all the fatty and heavy foods have been consumed. But artichoke is not only healthy but exquisitely tasteful too, especially wild artichoke which is famous for its distinctive flavor and aftertaste.

        Thyme honey

Fine thyme honey from bees that “travel” the year round all over Crete. From Mires departs our beekeeper Stefanos to transport his hives all around Crete, from Sitia to Chania. Thanks to the variety of pasture lands the bees feed upon the honey that is produced brings together the rich flavor and aroma of thyme with that of the many different aromatic herbs that grow across the Cretan mountains.

 

ARTEMA suggests

Add a spoonful of honey as a sweetener in a dittany of Crete,  cistus creticus or sage beverage and savor with barley rusk bites. An ideal choice for breakfast or dinner. Drizzle some honey over Cretan mizithra or graviera and enjoy an excellent dessert. Mix two spoonfuls of honey and one spoonful of cinnamon in a glass of warm water and consume as a medicinal beverage before breakfast or at night before going to bed.

 

A little taste of History…

It boggles the mind to think that honey, the most precious, the most nutritious and the healthiest of all natural sweeteners is produced without ever being touched by a human hand and that it remains unaltered through time. Hippocrates and most physicians of antiquity recommended honey to be taken as a medicine in many cases. Regular use provides vigor and boosts longevity.

        Early harvest extra virgin olive oil

Extra virgin green olive oil of the famous koroneiki variety of olives, from the Kariyianni family olive grove in Pylos, Messinia. The olive oil's shiny green color is owed to the chlorophylls of unripe olives which give it its antioxidant properties. The slightly bitter, spicy and intensely fruity taste combined with the aromas of freshly cut unripe olives make for a unique green olive oil. The harvest of green olives is carried out  late October and it is processed at low temperatures so that the olives' beneficial properties are preserved intact.

 

ARTEMA suggests

The distinct taste of early harvest extra virgin olive, known as “agourelaion” in Greece, is more intense in the early period of its production up until March. As time goes by, green olive oil loses its intense flavor but not its beneficial nutritional ingredients.

«Deep» ARTEMA barley rusk bites in agourelaion and experience the flavors and aromas flowing down the mouth. Savor it with Cretan rusks, oregano and tomato or have a spoonful in the morning as a medicine.

 

A little taste of History...

"Ιmmortal and invincible” are only but a few words that have been used to describe olive trees by writers and poets among which our very own Menis Koumantareas. Inspired by its emerald green color and its divine grapes out of which comes olive oil. Olive oil has been for centuries the source of life and livelihood for the society and economy of Mediterranean peoples and nowadays scientifically proven to provide a shield of protection to our well being.

The antioxidant action of green olive oil's phenolic ingredients has been demonstrated in the European study EUROLIVE ("The effect of olive oil consumption on oxidative damage in European populations") which was presented in 2006 on the behalf of the EU.

 

Furthermore the monounsaturated fatty acids present in high concentrations in green olive oil have been recognized as providing the protection needed against cardiovascular conditions even by the strictest public authorities such as the American Food and Drinks Association (FDA).

Although the above mentioned studies were not conducted using a specific type of olive oil, scientists  in Greece and abroad agree that early harvest extra virgin olive oil contains the highest concentrations of polyphenols and is therefore considered as being of a superior quality and value.

 

ARTEMA is a series of natural and hand crafted Greek products from the lands of our fathers,
Crete and Messinia. It is a dream to spread the world round select gastronomical treasures
of traditional Greek diet, being synonymous with health and longevity.

© ARTEMA, Pefkon139a, 141 22 Heraklio Attica, Greece, Phone no. +30 215 5 701 101    |