Summer Recap 2013

As the summer season “officially” comes to a close this upcoming Saturday, we couldn’t help but reflect back over the last three months and how amazing it was for all of us here.

It began with a healthy dose of excitement mixed with a bit of nervous anticipation as we were approaching two very large food shows, one in New York City and the other in Sydney, Australia. This was also the first time people were finally going to experience our new olive oil and honey that we had been working on since last September and had slowly been teasing online.

Giving Thanks

First and foremost we’re thankful for all the new friends, clients and colleagues we’ve met in such a short amount of time who share the same passion for food as we do. There’s nothing that can compare with the direct interaction we get with fans and vendors who try our products, whether it’s for the first time or people we met previously who stopped by to say hello. We look forward to seeing and meeting many more of you in the coming months!

Specialty Food Show, New York City

The 2013 Summer Fancy Food show was amazing. It gave us the ability to reconnect with the industry on a whole new level since first doing the show last year in Washington D.C. and was the perfect venue to launch our new limited edition honey and our new ultra premium limited reserve olive oil.

We were ecstatic to have our Organic Greek Fir honey nominated for a sofi™ award in the Outstanding Honey, Jams and Preserves category. Although we didn’t snag the gold, this is truly one of those cases where it was an honor to be nominated. The sofi™ nomination really helped get the word out about our company and products with many people stopping by to see us just to taste the honey and learn more. One of our visitors included restaurateur, author and celebrity chef Marcus Samuelsson who was also the host of the sofi™ awards ceremony this year. We had the opportunity to briefly chat with him twice and hear his very inspirational talk about innovation and food industry later that evening at the ceremony.

Good Food and Wine, Sydney Australia

This summer we also had the opportunity to exhibit at the Good Food & Wine Show in Sydney which is Australia’s largest and fastest growing consumer food and wine exhibition. The show has been steadily growing and had an incredible turnout this year.

One of our favorite moments was when British best-selling author and celebrity chef Ainsley Harriott singled out and praised our Sage Blossom honey before cooking with it during his cooking spotlight with a live audience.

Ultra Premium Olive Oil

One thing we learned from the shows is that there is a definite demand for luxury olive oil. Although these oils carry a higher price tag and limited availability, the feedback we received was that for the discerning olive oil customer or person looking for a gift, in the end it was all worth it. Needless to say, our Organic Limited Reserve is a go and will be available late November/December 2013.

Support to and from Greece

As we all know, Greece is going through some difficult economic times at the moment.

It makes us very proud to know that our products have been well received and that through our actions we are helping to make a minimal, yet growing difference in the lives of various small producers in Greece. And we’re not alone in doing so. We saw some really awesome new food brands emerging and making debuts here in the states that look very promising and taste great.

Although we are little saddened to see summer go we’re ready to welcome fall with open arms as we wrap our honey harvests and get ready for full scale production for olive oil.