OVERVIEW

 

Salt is found in the rocky shores of Kythera that create natural cavities. The sea during winter flushes rough waves and fills up these cavities with sea water. From mid-July until the end of September this sea water evaporates and the local fishermen and the salt men with a lot of effort and patience collect the salt in wicker baskets. They let it dry in the sun, in a perfectly natural way as centuries ago. That is why the rock sea salt of Kythera is a product of high qualitative value. The salt flakes enclose many beneficial ingredients and trace elements. They also  contain increased levels of potassium and magnesium, and have a lower sodium chloride concentration, therefore are not as harmful to hypertension. Foreign substances that may be found in this salt are from the flora of the sea, ie algae or moss, which contribute to the distinctive flavor.

 

HISTORY

 

Homer in the Iliad calls salt "divine": The history of salt is directly connected to the history of human civilization. Through the centuries, its value as a commodity was important and in ancient times was often equivalent to money. In Asia they even exchanged its weight with gold! In the Mediterranean, sea salt is produced for thousands of years, by solar evaporation. In modern times, salt is produced in mechanized saltworks. The traditional manual harvesting - as in Kythera -

is now rare.

 

DIRECTIONS FOR USE

 

Keep the salt in jars with a lid (not metal) or special salt-jar preserving it from contact with moisture and sunlight.

In salads: The Kytherian salt has a "crunchy" sensation that you will love! It dissolves instantly in the mouth and has an extremely pure taste.

Boiled vegetables and greens: Put plenty of water and add one tablespoon of salt per liter of water when the water is boiling. That way you have an intense color of vegetables and a lovely taste.

Fried dishes: Put salt on meat and fish some time before frying.

Legumes: Put salt towards the end of cooking so they don't get hard to eat.

Cooking: Put salt while sautéing.

Fish and meats: We wash the fish and lamb or goat legs with plenty of water and put enough salt to create a crust and then bake in a preheated oven. When it is ready, the crust of salt comes off like a bark and remains the taste of the sea.

Pies: We cut the wild herbs, or sesklo or spinach in medium pieces and put rock sea salt and rub them all together in our hands to make all the juices come out. We drain them, add the remaining ingredients with no extra salt.

 

 

Recent News

We are pleased to announce the recent important collaboration with the company "Enarxis" which assumes as an agent to distribute our products throughout Attica Region.

 

For information contact:

T: 0030 210 9011900

E: vassilis.kratounis@enarxis.eu

Where can i find it?

You can order the quantity you want:

- by email

- by our representatives in

  Northern Greece: info@fileloinon.gr

  Attica: vassilis.kratounis@enarxis.eu

- from the online store here

Contact

Supply - Packaging:

Kalimera Products

Agia Pelagia, Kythera

Τ: 0030 27360 33833

E: venardos@otenet.gr

 

Northern Greece Representative:

K. Zournantzidis & Co Ε.Ε.

Neo Rysio, Thessaloniki

Τ: 0030 23920 72617-8 E: info@fileloinon.gr


Attica Representative:

ENARXIS DYNAMIKA MESA

68 Ilia Iliou Streete, Athens

Τ: 0030 210 9011900

F: 0030 210 9028700

E: vassilis.kratounis@enarxis.eu

 

Visit

Kythera

 

 

 

 

 

 

 

Venardos Hotels & SPA

Agia Pelagia, Kythera

Τ: 0030 27360 34100

www.venardos-hotels.gr

 

Venardos Hotel

OVERVIEW

 

Salt is found in the rocky shores of Kythera that create natural cavities. The sea during winter flushes rough waves and fills up these cavities with sea water. From mid-July until the end of September this sea water evaporates and the local fishermen and the salt men with a lot of effort and patience collect the salt in wicker baskets. They let it dry in the sun, in a perfectly natural way as centuries ago. That is why the rock sea salt of Kythera is a product of high qualitative value. The salt flakes enclose many beneficial ingredients and trace elements. They also  contain increased levels of potassium and magnesium, and have a lower sodium chloride concentration, therefore are not as harmful to hypertension. Foreign substances that may be found in this salt are from the flora of the sea, ie algae or moss, which contribute to the distinctive flavor.

 

 

 

HISTORY

 

Homer in the Iliad calls salt "divine": The history of salt is directly connected to the history of human civilization. Through the centuries, its value as a commodity was important and in ancient times was often equivalent to money. In Asia they even exchanged its weight with gold! In the Mediterranean, sea salt is produced for thousands of years, by solar evaporation. In modern times, salt is produced in mechanized saltworks. The traditional manual harvesting - as in Kythera -

is now rare.

 

DIRECTIONS FOR USE

 

Keep the salt in jars with a lid (not metal) or special salt-jar preserving it from contact with moisture and sunlight.

In salads: The Kytherian salt has a "crunchy" sensation that you will love! It dissolves instantly in the mouth and has an extremely pure taste.

Boiled vegetables and greens: Put plenty of water and add one tablespoon of salt per liter of water when the water is boiling. That way you have an intense color of vegetables and a lovely taste.

Fried dishes: Put salt on meat and fish some time before frying.

Legumes: Put salt towards the end of cooking so they don't get hard to eat.

Cooking: Put salt while sautéing.

Fish and meats: We wash the fish and lamb or goat legs with plenty of water and put enough salt to create a crust and then bake in a preheated oven. When it is ready, the crust of salt comes off like a bark and remains the taste of the sea.

Pies: We cut the wild herbs, or sesklo or spinach in medium pieces and put rock sea salt and rub them all together in our hands to make all the juices come out. We drain them, add the remaining ingredients with no extra salt.

 

 

Venardos Hotel