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Aromatic olive oil with wild herbs such as oregano, marjoram, thyme and rosmary.
Eating olives in salty vinegar and oregano.
Olive oil soap bars.
Petimezi (concentrated grape juice) made from the Kefalonian varieties, Tsaoussi and Moshato where the reduction is done with the traditional slow simmer method.
Aromatic vinegar made from grape stems and balsamic vinegar made from condensed Petimezi.