3,500 years
of olive cultivation in Greece
Various regions, Greece
Olives
Greece produces some of the finest table olives in the world — and the difference between a great olive and a mediocre one comes down to variety, terroir, and the patience to cure them properly. We source five distinct varieties, each with its own character.
Kalamata olives — the deep purple, almond-shaped ones you know — are cured in red wine vinegar brine, giving them a rich, fruity depth. Halkidiki are the big, meaty green ones, mild and buttery. Throuba from Thassos are wrinkled and dry-cured, intensely flavoured. Amfissa are round and green, picked young. Conservolea are the most widely grown variety in Greece — versatile, earthy, honest.
Every olive in our range is cured in brine, never cooked. They're packed in their natural state, with nothing added that doesn't belong there. Eat them straight from the jar. Put them on a board. Or just stand at the kitchen counter and eat them one by one. We won't judge.
What they make
- Kalamata olives (brine-cured)
- Halkidiki olives (green, stuffed)
- Throuba olives (dry-cured)
- Amfissa olives
- Conservolea olives
- Mixed olive selections
2,000,000
Dolmas hand-rolled every single day
Politika, Evia, Greece
Paliria
In 1957, a family in Politika, Evia started making stuffed vine leaves the way their grandmothers had always made them — by hand, with rice, herbs, and olive oil, wrapped in grape leaves and cooked slowly. They called the company Paliria. They had no idea it would become the world's number one producer of dolmas.
Today, Paliria rolls more than two million dolmas every day. Every single one by hand. That's not a marketing claim — it's a logistical reality that requires extraordinary skill, extraordinary consistency, and an extraordinary number of very nimble fingers. The recipe hasn't changed. The method hasn't changed. The scale has.
Beyond dolmas, Paliria makes over 120 traditional Mediterranean ready-to-eat recipes — from stuffed peppers to gigantes plaki to octopus in wine sauce. Everything is made to the same standard: real ingredients, traditional methods, no shortcuts. Slow food, served fast.
What they make
- Stuffed vine leaves (dolmas)
- Stuffed peppers & tomatoes
- Gigantes plaki (giant baked beans)
- Octopus in wine sauce
- Fasolakia (green beans)
- 120+ Mediterranean ready-to-eat recipes
Toronto's historic Greek town, since 1979.
Hand-crafted phyllo pastries — no trans fats, no preservatives, no shortcuts
Toronto, Canada — distributed across North America
Akropolis Pastries
In 1979, a small family bakery opened in Toronto's historic Greek neighbourhood and started making phyllo pastries the way they'd always been made back home — by hand, from scratch, with real fillings and no shortcuts. That bakery became Akropolis Pastries. More than four decades later, nothing about the method has changed.
Every Akropolis pastry is made with unbleached flour, no trans fats, no preservatives, no artificial colours or flavours. The spanakopita swirls are packed with spinach. The tyropita triangles are full of cheese. The apple phyllo is made with real apple. Sold frozen and baked at home — because the best way to serve phyllo is straight from your own oven, golden and crackling.
Today Akropolis is distributed across Canada — Sobeys, Metro, Longo's — and in the United States through Whole Foods. Five product lines, dozens of varieties, one philosophy: if you wouldn't serve it at a Greek family table, it doesn't leave the bakery.
What they make
- Phyllo Swirls (savoury & sweet)
- Fillo Triangles (spanakopita, tyropita)
- Traditional Pies (rectangular, hand-made)
- Mini Rolls (unbleached flour, no preservatives)
- Phyllo Sheets (raw dough for home cooks)
- Fillings: spinach, cheese, leek-onion-potato, custard, apple
Still aged in beech-wood barrels.
PDO feta · Almyros, Central Greece · Est. 1952
Almyros, Central Greece
Roussas Feta
The Roussas family has been making feta in Almyros, central Greece, since 1952. That's over 70 years of the same craft, the same milk, the same methods. Their feta carries the PDO designation — Protected Designation of Origin — which means it can only be called feta if it's made in specific regions of Greece, from the milk of local sheep and goats, using traditional methods.
The Sarakatsani heritage runs deep in the Roussas story. The Sarakatsani are a semi-nomadic Greek pastoral people, known for centuries as the finest shepherds in the Balkans. Their knowledge of sheep, milk, and cheese-making is woven into the DNA of the Roussas dairy. This is not supermarket feta. This is the real thing.
More than 90% of Roussas production is exported worldwide — to food lovers who know the difference between authentic PDO feta and the white blocks that pass for feta in most supermarkets. Beyond feta, Roussas makes kasseri, kefalotyri, manouri, anthotyro, myzithra, galotyri, and Greek yoghurt. Every product made with the same care, the same milk, the same family.
What they make
- PDO feta (traditional & organic)
- Kasseri cheese
- Kefalotyri cheese
- Manouri cheese
- Anthotyro & Myzithra
- Galotyri & Greek yoghurt
0.0 mg/L Nitrate.
The world's purest naturally sparkling mineral water — bottled at source in the Carpathians
Carpathian Mountains, Romania
Carpathian Mountains, Romania
Aqua Carpatica
Deep in the Carpathian Mountains of Romania, where the forests have been untouched for centuries and the aquifer has been filtering water through volcanic rock since the 15th century, you'll find the source of Aqua Carpatica. The spring has recorded history dating back to 1410 — when Emperor Franz Joseph himself endorsed it as a water of exceptional purity. Jean Valvis founded the modern company in 2010, with one mission: bottle this extraordinary water and share it with the world.
What makes Aqua Carpatica unlike any other mineral water is its nitrate content: 0.0 mg/L. Nitrates enter water through agricultural runoff and industrial pollution. The Carpathian source is so remote, so protected, that there are none. The water is also naturally alkaline at pH 8.2, naturally sparkling from volcanic CO₂, and contains zero sodium. It is, in every measurable sense, the cleanest mineral water on the planet.
In 2022, PepsiCo acquired a significant stake in Aqua Carpatica — a validation that speaks for itself. Silviu Popovici, CEO of PepsiCo Europe, described it as "a jewel of nature." Today Aqua Carpatica is available in over 16 countries, in still and sparkling varieties, in glass, PET, and can formats. It belongs on every fine dining table and in every premium retail set.
Sparkling
Still
0.0 mg/L
Nitrate
pH 8.2
Naturally Alkaline
Est. 1410
Recorded spring history
16+
Countries worldwide
"A jewel of nature."
Silviu Popovici, CEO PepsiCo Europe — on acquiring a stake in Aqua Carpatica, 2022
What they make
- Still Spring Water (glass & PET)
- Naturally Sparkling Mineral Water (glass, PET & can)
- Premium Glass Collection — 750ml
- Sparkling water with natural fruit essence
Where to find us.
Medilicious products are available through select specialty food retailers across North America. We're always adding new stockists — check back regularly, or get in touch to ask about a retailer near you.
Olives
Paliria
Akropolis Pastries
Roussas Feta
Aqua Carpatica
Wholesale & trade enquiries
Running a restaurant, deli, or specialty food shop? We'd love to talk. We work with independent retailers who share our commitment to quality and provenance.
info@medlicious.com