first cold press extra virgin olive oil in a 500ml glass presentation bottle, only from my olive groves surrounding the village of louroujina in central cyprus

extra virgin olive oil from my olive groves in koycegiz Turkey infused with either freshly picked lemons or mandarins also picked fresh from my own groves 

please email me with your requirements so as i can give you an up to date quotation for postage, or if you prefer i can send you a pay pal money request

500ml of our extra virgin olive oil from my olive groves in koycegiz Turkey in a  glass presentation bottle

extra virgin olive oil from my olive groves in Louroujina Cyprus, infused at the press with either garlic or chilli

50 gms of frankincense tears collected from the area of koycegiz in Turkey as well as dried olive leaves 

both used fro burning as a n incense

please email me with your requirements so as i can give you an up to date quotation for postage,

or if you prefer i can send you a pay pal money request

wild rosehip collected from high up in the mountains surrounding my farm

please email me with your requirements so as i can give you an up to date quotation for postage,

or if you prefer i can send you a pay pal money request

grown and dried in natural sunlight on my farm and then milled and prepared with extra virgin olive oil and salt

wild oregano picked from the mountainside surrounding my farm in koycegiz Turkey, ideal in meat dishes

please email me with your requirements so as i can give you an up to date quotation for postage, or if you prefer

i can send you a pay pal money request

extra large pine nuts

we purchase this item from sources close to my farm in koycegiz Turkey

please email me with your requirements so as i can give you an up to date quotation for postage,

or if you prefer i can send you a pay pal money request

just add a few buds to boiling water and add sweetener for a healthy drink

picked wild from the mountainside surrounding my farm in Turkey

please email me with your requirements so as i can give you an up to date quotation for postage,

or if you prefer i can send you a pay pal money request

sumac 50gms approx nett weight
use on meats prior to grilling, and salads also try it on raw onions

red chili flakes approx nett weight 100gms

we grow and dry these chillis at chateau carman we then have them milled and then they are prepared under natural sunshine with olive oil and salt

i use a little to marinate olives prior to serving, use in soups, stews, sprinkle some on cheese on toast

picked in late may june before the hard shell has formed, and turned into candy in syrup by my wife and sister in law

normally served with a cup of turkish coffee and an glass of ice cold water

picked only in the mountain road side surrounding my farm, these fresh shoots appear in may and are picked from

the brambles same as you would asparagus

they are bought back to the farm and washed and put into containers, we then add salt and citric acid and fill with water and seal

after a month we remove what we need wash and drain add lemon juice and olive oil and serve

this is a real treat

this is very fresh olive oil unfiltered from my olive groves in Turkey

this oil is full flavoured with a citrus kick to it

very fresh stone pressed cyprus olive oil, unfiltered 0.05% acid level, the aroma is of very freshly pressed olives

with a delayed peppery after kick

from my olive groves in cyprus

one liter of my Cyprus stone pressed

extra virgin olive oil in a pet bottle,

produced on my olive groves

surrounding the village of louroujina in central cyprus

in october november we pick our olives when green turning purple

and take them to a stone press in ekincik, where we wait whilst it is pressed

this oil has  a slight citrus taste to it and is ideal for chicken, fish and salads

carob is also known as rams horn, it grows like a large bean

on a tree, it is used in place of chocolate for diabetics my

favourite use is drizzle it on pancakes or mix it one carob

to 2 of tahin and spread on toast

wild sage picked in the mountains surrounding my farm in koycegiz Turkey

sold as a bunch, the smell and flavor that you get from this wild sage is incredible try it in your roasts

or pies or fry a sprig and add to meat dishes

my favorite use is to add a few leaves to a cup of hot water, allow to infuse add sweetener and drink

or burn a few leaves around the house it acts as insence and  cleanses the house

our table olives are produced from the domat, memecik and kalamat varieties grown on my farm, when green they are picked and slashed by hand, they are then put in fresh water changed daily for 20 days or so and then citric acid and salt is added and left to cure

when cured they are then marinated in a number of different ways either with garlic, lemon and corriander or with chilli flakes or oregano or we sell them plain so you can choose your own method of marinating

or black olives are washed and put into containers with layers of coarse salt about every 3 inches and left to cure for about 3 weeks rolling the container on a daily basis, after which they are tasted if all bitterness has gone they are ready for the market or leave to cure for a few more days

we only use these methods for curing, we do not cure in caustic soda as some of the larger companies do for quickness, and we only sell what we produce once we run out we are out until our next crop is ready

pure pine honey purchased from the local bee keepers in the pine forests surrounding my farm

chillis are grown organically on my farm and pickled, the heat from these are not overbearing

for £4.00 per 250ml you can try any of my oils from murat du carta, chateau carman, basil infused, garlic infused, chilli infused, lemon infused, mandarin infused, mint and rosemary infused