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BLACK MULBERRY VINEGAR
This vinegar is obtained from local fresh black mulberry juice. Following naturel alcoholic fermentation acetous fermentation is started by inoculationg of our starter yeast.

Is bottled and pasteurized by hand when acetic acid reach around %5 to keep the black mulberry flavour.
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   Suggested Dish of the Day
Mushroom

500 gr mushroom, throughly cleaned and washed
2 onions
2 bay leafs
3 spring onion
2 lemons’ juice
parsley
dill
1 glass of olive oil
sal, thyme

Slice the mushrooms finely and put in a frying pan.Add the lemons’ juice and cover with the kitchen aluminium folio and keep 1 hour. Slice the onion finely and cook in olive oil until its colour turns into brown. Add chopped spring onion, parsley, dill, salt and thyme, bay leaf and cook in lower heat for a few minutes. Add the mushrooms and cook ½ hour in the medium heat. Serve hot
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OLIVE OIL for COOKING
“Designed by local cooks from selected mature olives”

For cooking, this virgin oil has higher lubrication properties and is able to retain the flavour of the food cooked with it very well. The oil is made from selected mature olives which are carefully hand-picked and to prevent the olives from damage, they are transferred carefully to the pressing process with minimum wait time. Any damaged olives are however discarded together with any non-fruit parts, for example leaves, during a very thorough washing process. The olives are pressed under cold conditions to extract the oil which is then stored in stainless steel tanks. Chemical Characteristic: This olive oil does do not exceed extra virgin characteristics with an acidity level of maximum 1 % and peroxide value less than 15 meg02/kg. Meals cooked with this olive oil is not only tastier but at the same time contain less calories as its higher lubrication properties will allow you to use less oil.
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