OUR FAQs.

Everything you always wanted to know about Kredeli.

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What does Kredeli mean?

Who produces Kredeli's olive oils?

What is in olive oil and olives?

What is Sonja cooking?

Where else can you buy Kredeli?

Would you like to add Kredeli products to your range?

 

 

 

What does Kre mean?deli?

Kredeli is short for Cretan delicatessen. Everything that is sold at Kredeli is made by small family businesses in Cretejust created. The origin is thus guaranteed. And the quality can also be tasted.

Every bite, every sip reminds of vacation.

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Who produces Kredeli's olive oil?

Our olive oil is produced exclusively by the two families of brothers Manolis and Vangelis Pathiakis under the Lefki name. The sun, the sea air and the passion of the Pathiakis families influence the final product. This is why the taste of this natural product can vary slightly from harvest to harvest. But one thing is certain: the olives always come from the same trees. Because we only sell single-variety olive oil from this company, so our stock can run out. But the next harvest will surely come.

 

 

What is in olive oil and olives?

There is so much in the Koroneiki olives and in the carefully processed, single-variety olive oil. Polyphenols, Oleocanthal, Monounsaturated Fatty Acids, Vitamin E, Vitamin K. Read more about these ingredients here.

 

 

 

1. Polyphenols

Extra virgin olive oil contains natural antioxidants called phenolic compounds that can scavenge free radicals. In addition to the antioxidant effect, the phenolic compounds are also said to have an anti-inflammatory effect. The content of phenolic compounds in olive oil depends on the degree of ripeness and freshness of the olives and the care taken in processing. In a natural, extra virgin olive oil, the concentration of these substances is around ten times higher than in a heat-treated, refined olive oil.

 

2. Oleocanthal

Freshly pressed olive oil contains the anti-inflammatory substance oleocanthal. Oleocanthal is responsible for the subtle burning, the sharpness and the slight itchy throat when tasting high-quality olive oils.

 

3. Monounsaturated Fatty Acids

Monounsaturated fats are found in nuts, fish and vegetable oils, especially olive oil. Olive oil consists of about 75 to 80 percent

Omega 9 fatty acid. Various positive effects are ascribed to this oleic acid.

 

4. Vitamin E

Olive oil is rich in vitamin E. The vitamin E content depends on the degree of ripeness of the olives or the storage conditions.

 

 

5. Vitamin K

A tablespoon of olive oil contains about 10 percent of the recommended daily dose of vitamin K for adults.

 

 

 

 

What is Sonja cooking?

 

 

Rolls with olive paste and prosciutto.

Our Kredeli olive paste in combination with a hearty prosciutto, the sweetness of the cherry tomato and the spiciness of the parmesan is a wonderful combination. Quickly prepared finger food for every occasion. 

My advice.

If the white bread is already a little stale, simply put a little olive oil in a pan and toast the bread briefly.

 

 

Red Rhone Salad with Feta.

The slightly bitter endive salad and spicy feta combined with the sweetness of cooked red rhone, chickpeas and yellow peppers is simply delicious
fantastic. It is refined with sunflower seeds, sea salt and our Kredeli olive oil.

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Guacamole.

Avocado with very finely chopped shallots, garlic, Kredeli olive oil, hand-picked sea salt and fresh cress. 
 

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meze

These Greek appetizers just taste great. Feel the sun and the sea air and enjoy the anticipation of your next holiday.

Semi-dried and fresh tomatoes, olives, olive paste, feta, onions, artichokes, capers and chopped pignoli with olive oil and our Nostimo spice mix.

 

 

Olive baguette with tomatoes, feta and oregano.

Spread a baguette with our olive paste, top with tomatoes and feta and season with oregano. Bake in the oven at 180°C for about 8 minutes. I love to briefly dip the underside of the buns in olive oil before serving. The taste of fresh oil completes the Mediterranean harmony. 
 

 

Sweet Potato Zucchini Pan with Feta.

Put the sweet potatoes in small pieces in a pan with olive oil and let them soften a bit. Then add the pieces of garlic, shallots and (yellow) zucchini. Season gently with salt, curry and marjoram and fry lightly until everything is done. Remove the pan from the heat and stir in the feta. Refine with pine nuts, olives and a dash of olive oil.  

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Greek egg dish.

Halve the potatoes (with or without skin), cut into slices about 1 cm thick and sauté in olive oil over medium heat until crisp and soft. Cook sliced tomatoes and mushrooms. Beat in eggs and sea salt. Sprinkle with feta and refine with oregano. Continue cooking over low heat until the egg is set. And then refine with olive oil.

 

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Prawns with vegetables and cashews.
Cut onions, garlic, carrots and broccoli into bite-sized pieces and sauté in olive oil. Fry the prawns and season with sea salt, chili and a dash of soy sauce. Serve with rice and black sesame. 

 

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Yellow lentils with vegetables.

Cook yellow lentils according to the instructions with our Nostimo spice mixture. Roast the parsnips and squash in olive oil over low heat until the vegetables are cooked. Mix in the pine nuts and black sesame. 

 

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Puff pastry pockets with spinach and tzatziki.

Grate a cucumber and let it steep in salted water. Strain the liquid and season with Greek yoghurt, salt and garlic.
Sauté finely chopped onions and garlic in olive oil. Add the fresh, washed spinach with a dash of water and leave covered to blanch. Season to taste with salt, pepper and cumin. Cool and drain. Form pockets with puff pastry and bake in the oven until golden brown.  

 

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Spinach pancakes.
Make a batter out of flour, egg and milk. Sauté finely chopped onions and garlic in olive oil. Add the fresh, washed spinach with a dash of water and leave covered to blanch. Season to taste with salt, pepper and cumin. Cool and drain. Mix the spinach mixture with the batter and fry on both sides in a pan with olive oil over a low heat. Season with oregano and serve with cottage cheese and pine nuts. 

 

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Stifado Cunelli.

Sear a cut up rabbit in olive oil in a large skillet. Set the meat aside in a clay pot. In the same pan, sauté the roughly chopped onions and garlic. Deglaze with red wine. Add a can of peeled tomatoes. Season to taste with salt, pepper, rosemary and a tablespoon of thyme honey. Pour the sauce over the meat and cook covered in the oven at 180 degrees for about 45 minutes. Cut the peeled potatoes into wedges and fry them in olive oil.

 

My advice.

The oil can be cold-strained and reused for cooking.

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Where else can you buy Kredeli?

 

Our Cretan delicacies are not only available in our online shop, but also in selected specialist shops.

This is the list of current sales locations in Carinthia:

 

Baernd book and sheet

Kaerntner Strasse 35, 9601 Arnoldstein
 

Backwind Therapy & Training

Dietrichsteinerstrasse 7, 9584 Finkenstein
 

Rest room, Tanja Weberhofer
Radetzkystrasse 8, 9020 Klagenfurt
 

Yours & Mine Common Good Shop

Paradeisergasse 4, 9020 Klagenfurt
 

Waldhauser's 24-hour farm shop

Villacher Strasse 57, 9201 Krumpendorf

 

Waldhauser's 24-hour farm shop

St. Veiter Strasse 8, 9556 Liebenfels
 

Yours & Mine Common Good Shop

Lederergasse, 9500 Villach
 

Waldhauser's 24-hour farm shop

Ferdinand Wedenig Strasse 76, 9073 Viktring

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Would you like to add Kredeli products to your range?
Then call me right away on: +43 (0) 650 5203710

Or write to me:kretischedelikatessen@gmail.com