Greek wood is not American hickory. It is not French oak. It grew out of limestone, sea salt, and three thousand years of farming the same hills. That is what you taste.
Our groves sit on the southwest coast of the Peloponnese — limestone soil, long dry summers, the Ionian wind coming in off the sea. Olive trees here are often four centuries old and still producing. Vines climb the same slopes. This is the terroir that ends up in your smoke.
"Mediterranean hardwood has been shaped by three thousand summers. You cannot replicate that in a kiln."
Dense, oily, slow-burning. Long consistent heat with a savoury, almost peppery smoke. Pairs with lamb, octopus, whole fish, firm vegetables.
Lighter, fruitier, quicker. Sweet smoke that flatters poultry, pork, sausages, and anything you'd pair with a glass of red.
