Karavas Bakery Kythira Olive Oil Rusks 750g
Packaging: Plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Wheat Flour, Salt, Olive Oil (20%), Yeast, Water
Allergens: Gluten, may contain traces of nuts and sesame
|Typical Values||Per 100g|
|of which Saturates||3.01g|
|of which Sugars||0g|
It's much more than a trip to the supermarket when it comes to Greek food. There are a number of small rituals involved, including the olive oil from your uncle's grove, the fresh cheese your mother brought last week while removing the one she brought a week ago, which she would then turn into little fritters and bring around on her next visit while castigating your wastefulness. It’s harvesting wild asparagus for such a brief period of time that it barely lasts a full lunar cycle. There will always be someone coming after you who shouldn't go empty handed, so you should never take everything you find.
It's your clumsy attempt at making your own marinated anchovies in a jar topped with olive oil, long forgotten. Self sufficiency will have to wait, your wife said after trying them, as you felt your ears turn red as if they were crimson sails prepared for battle. And finally a trip to the supermarket for some potatoes and eggs, or a beloved weekly trip to the “laiki”, the farmers market, which to my unorthodox Albanian mind, has come to replace the Sunday mass in both affection and devotion for many modern Greeks. Or if you live in London, you could go to Spa Terminus market and let the Maltby&Greek team enact the various parts like true pros.
Karavas Bakery, Kythira, Ionian Islands
The story of the Karavas bakery begins in the 1930s when Dimitris Koronaios returned home from Australia and started an olive press in Karavas, Kythira. The press closed in 1964 but in the early 1990s, Dimitris’ grandson, Giannis Koronaios, returned to Kythira from Athens, and became a baker. His love for the island encouraged him to renovate his grandfather’s old olive press and turn it into a modern bakery. Long before Kythira became a tourist attraction, the bakery was fuelled by enthusiasm for new challenges, using excellent ingredients. The bakery now focuses on producing rusks, which are sold across Greece and abroad. The traditional olive oil rusks of Kythira are widely known and to this they have added a delicious range of sweet rusks.