KOLIOS Authentic GREEK YOGURT with 10% fat, from cow’s milk offers thick texture and natural, gentle and creamy taste.

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Enjoy the creamy taste of KOLIOS GREEK YOGHURT just pure, as a dessert with fresh fruit, cereals, honey and nuts or use it to prepare the best tzatziki ever.

Country of import: Greece / France 
Selling unit: Price per 1kg bucket.

Known as the King of Dates. The Medjoul is a large and impressive fruit with a rich and full taste. It’s color is a reddish brown, and contains a high level of antioxidants as well as high levels of fiber and iron.

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One of the largest date varieties, Medjoul dates are great for those seeking a healthy, satisfying treat. You can also add this sweet fruit to smoothies, sauces, and dressings, or chop them in a food processor and use them for no-bake desserts like pie crusts, energy balls, and fruit-and-chocolate bars.

Country of import: Middle East
Selling unit: Price per 1kg box.

Feta cheese is a traditional Greek brined cheese made mainly from sheep’s milk (sometimes blended with goat’s milk), known for its crumbly texture and tangy, salty flavor. It’s one of the world’s most famous cheeses, deeply tied to Mediterranean cuisine and culture.

Key Facts About Feta:

•  Origin: Greece, with production dating back to ancient times (references as early as the 8th century BC).

•  Milk Source: At least 70% sheep’s milk, blended with up to 30% goat’s milk. Outside Greece, cow’s milk versions exist but aren’t considered authentic.

•  Texture & Flavor: Crumbly, slightly grainy, creamy yet firm. Flavor ranges from mildly tangy to sharp and salty.

•  Color: Always white, unlike many aged cheeses that turn yellow.

•  Aging: Traditionally aged in brine for 3–6 months, which preserves it and intensifies flavor.

•  Certification: Since 2002, feta has been a Protected Designation of Origin (PDO) product in the EU, meaning only cheese made in specific Greek regions using traditional methods can legally be called “feta.”

Culinary Uses:

•  Salads: Most famously in the Greek salad with tomatoes, cucumbers, olives, and onions.
•  Pastries: Used in spanakopita (spinach pie) and tyropita (cheese pie).
•  Cooking: Can be grilled, baked, or crumbled into pasta, pizza, and omelets.
•  Pairings: Often served with olive oil, olives, and herbs like oregano.

Nutrition & Benefits

•  Lower in fat and calories compared to many cheeses, making it a lighter option.

•  Rich in calcium & protein, supporting bone and muscle health.

•  Contains probiotics due to brining, which may aid digestion.

•  Salt content is high, so moderation is recommended for those watching sodium intake.

Packing : 200grams / Pack

Kataifi pastry is a versatile ‘string’ pastry used to add delicious character to both sweet and savory dishes. Its fine strands provide a unique texture, and it’s vermicelli-style nature makes it pliable into shapes only limited by your imagination.

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Kataifi Pastry is surprisingly easy to use. Wrap, roll, mold or crumb, its texture is very forgiving, with strands that are very easy to pull apart. Feel free to shape quite vigorously – this fluffs up the texture. You can then bake or fry it. Traditional kataifi recipes include Greek sweets with nuts and syrups or honey, but you could also fill kataifi nests with a range of sweet or savory fillings, tempura with a difference, or use it as a pie topping.

Country of import: Turkey
Selling unit: Price per 1 pack approx. 500gr.