A remarkable olive oil from one of our favourite places on earth: Corfu. We spoke to owner Apostolos Porsanidis-Kavvadias about the sustainable family farm he is building in memory of his grandfather.
Tell us about the origins of Dr Kavvadia Olive Oil
Dr. Kavvadia was my grandfather, an orthopaedic surgeon and olive oil aficionado. He bought our farm in the 50’s. Fast forward years later and my partner and I live and raise our family here. Dr. Kavvadia Olive Oil was born in 2012 and last year we opened for farmstay vacations.
What makes you excited on the farm today?
We’re acquiring an olive press and will soon control every aspect of production. Nothing goes to waste: olives are made into olive oil, leaves become compost. Chickens bring us their tasty eggs and we use their manure to fertilise our organic vegetable garden. The cycle of life on the farm is exciting and holds an important lesson: life goes on no matter what!
Where are your favourite spots on Corfu?
I love Old Perithia, an abandoned village on the top of mount Pantokrator. The north west coast is amazing, with breathtaking views and a forest of olive and cypress trees.
Food you can’t live without
Has to be olive oil! Haha, what else! It is a flavour enhancer, as any fat is, but olive oil is also super healthy and natural. We use it on every dish we cook, instead of butter, as all Greeks do!
Favourite way to use olive oil
Raw with fresh tomatoes, on toasted bread… Also raw on cooked dishes as it boosts the flavour! It goes really well with dark chocolate. Our friends at Corfu’s Cake Boutique are making macarons with our olive oil. Super tasty!
Currently available to purchase in store.