About us

DORIEVS G.P. was created from our desire to provide interested consumers with the possibility to taste Greek traditional organic products of a purely authentic and unique form, texture and flavour. Four pillars have supported Greece throughout its existence: light, history, flavour and quality. We did have the courage to invest in the latter two.
DORIEVS. Inspired by Dorieus, the name of our company is symbolic, as Dorieus was son of Hellen and grandson of Deucalion and Pyrrha as well as the primogenitor of the Dorians, one of the early Greek tribes.
Swallows. Playful and full of life, the swallows flirt in the air. The swallow logo is inspired by the wall painting of the lilies, found at the prehistoric settlement of Akrotiri in Santorini (16th century B.C.). It symbolizes spring and, therefore, hope. 
The olive branch is the symbol of Greece.

Our Philosophy

Our company’s goal is to help all those small producers who work ungrudgingly and with self-abnegation in order to maintain high quality production standards. All of these producers are strictly chosen based on their quality data and certified by approved certifying organisations. We support them with all our strength so that they do not abandon their hard front-line profession and do not lose their strong bonds with the Greek countryside.
The range of DORIEVS G.P. products comprises traditional food and produce of the Greek land. The majority of them are organic, certified according to methods that respect the natural environment that God bestowed upon people and in full harmony with the standards of the Greek Mediterranean diet and, therefore, healthy nutrition! Some of our organic goods include olives, honey, trahanas (a milk-wheat flour combination), tomato products and pasta.

Because nice things are worth much more when shared.

Our Products

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Biological yoghurt

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Biological Kefir

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Red noodles

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Noodles

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Orzo

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Sweet Trahanas

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Trahanas

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Tomato Sauce

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Tomato Sauce

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Kalamon Olives

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Kalamon olives

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Kalamon olives

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Amfissa olives

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Green Olives

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Pine honey

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Heather honey

Education

Organic Trahanas

ORGANIC TRAHANAS

This is one of the most traditional products of Greece. It is a pasta that is encountered in Greece in various versions with an irregular granular shape. History wants trachanas to be the evolution of the porridge eaten by Greeks in ancient times.

In Greece trahanas, particularly in older years, was widespread and an integral part of traditional Greek cuisine and traditional culture. After the weaning of small children it was their basic food. Three small cups are equivalent to one complete meal, providing to the body many nutrients.


It is quick and easy to cook, with a special taste that is unlike any other pasta, add it to your cuisine and impress everyone by creating one of kind dishes.


It is consumed plain or by adding a bit of olive oil after cooking. If you want to add flavour, try adding some ground feta cheese. It is an excellent accompaniment to chicken or lamb.

Pasta

PASTA
The history of pasta is lost in the depths of time, originating in ancient Greece. Our ancient ancestors were the first to use a square  sheet of dough called lasanon (subsequently called lasagna). The word lasanon (referring to a square wide sheet of dough) has survived until today in the wide bread called lagana.
Beets are rich in powerful unique pigment antioxidants and the unique deep crimson-red color of red beet is due to betalain pigments, such as betanin and betacyanin. According to some studies, betacyanin can limit the damage caused to the body by free radicals but also inhibit the growth of cancer cells in the stomach, intestine, lungs, and nervous system. It improves the body’s natural defense mechanism helping in the rebirth of the immune system’s cells. Beets also contain silicon dioxide, which is of vital importance for health skin, nails, ligaments, tendons and bones.
Beets have high content of potassium, phosphorus, calcium, sulfur, iodine, iron, copper, but also traces of rare minerals such as rubidium and cesium. It also contains vitamins B1 and B2 and natural carbohydrates, fibre and proteins.Source: http://medlabgr.blogspot.gr/Garlic, (AlliumSativum), is a bulbous vegetable that has been used for centuries as a medicine for many ailments. The beneficial action of garlic is due to allicin which comes from allin when the garlic is chopped or cooked. The allicin can then be converted into various sulfur compounds, which in turn have very beneficial effects on the human body.

So garlic:

  • has hypolipidemic and hypocholesterolemic action
  • reduces triglyceride levels
  • prevents the symptoms of cold and flu
  • has hepatoprotective, neuroprotective and antioxidant action
  • has anticancer properties

Sources:
Alder R, Lookinland S, Berry JA, Williams M. A systematic review of the effectiveness of garlic as an anti-hyperlipidemic agent. J Am Acad Nurse Pract. 2003 Mar;15(3):120-9.
Mahmoodi M, Islami MR, Asadi Karam GR, et. al. Study of the effects of raw garlic consumption on the level of lipids and other blood biochemical factors in hyperlipidemic individuals. Pak J Pharm Sci. 2006 Oct;19(4):295-8.
Steinmetz KA, Kushi LH, Bostick RM, Folsom AR, Potter JD. Vegetables, fruit, and colon cancer in the Iowa Women’s Health Study. Am J Epidemiol. 1994 Jan 1;139(1):1-15.
Harunobu Amagase. Significance of Garlic and Its Constituents in Cancer and Cardiovascular Disease. Clarifying the Real Bioactive Constituents of Garlic 1. American Society for Nutrition 2006.

CROCUS
Since antiquity it was greatly revered. It was used by Hippocrates and Galen in various recipes.
The available literature supports the beneficial value of crocus saffron, and found to exhibit antioxidant and antithrombotic action.
Sources: Evi L. Voutsina. CROCUS-SAFFRON. Page 201. http://www.safran.gr/promotional.asp

Olives

Olive, the blessed fruit of Greece
The olive has been known since ancient times in the Mediterranean basin.
The Kalamata olives (Olea europea var. Ceraticarpa) with the beautiful almond shape, smooth peel and shiny and dark red colour with purple underones and the Amfissa olive (Olea europea var. Rotunda) which are green in colour and round in shape, are the most famous of all the known varieties that are cultivated. In Greece, thanks to the beneficial effect of the sun and the sea, our olives are of the best in the world.
The fruit is strictly selected, one by one, and come from organic olive groves that adhere to the regulation EU Reg. 834/2007.
Dietary value
Olives could, without exaggeration, be characterized as the elixir of health and longevity.
- Rich in mono-unsaturated fatty acids (oleic acid, linoleic acid) and fiber, which among other things contribute to the prevalence of good cholesterol (hdl) and thus reduces the risk of heart disease and the proper functioning of the digestive system.
- Rich in carotenoids (e.g. beta-carotene), the really beneficial substances with strong antioxidant action against harmful free radicals and results in anticancer effect, the health of the skin and the slowing down of the aging process.
- Rich in vitamin alpha-tocopherol (Vitamin E), which acts as a natural antioxidant with a high concentration of lipids, carbohydrates and dietary fiber products which produce the corresponding beneficial effects on the human body.
Olive, the blessed fruit of Greece
Photograph of the Amfissa olive grove; note it is the most ancient, more than 3000 years old and a cultural heritage monument of UNESCO. Its olive trees were planted by the Pelasgians and their cultivation was continued by the Aeolians until our days.

Tomato

THE TOMATO
Although it is a plant native to South and Central America for several centuries it has adapted to the Mediterranean region and especially in Greece where ideal weather conditions allowed it to acclimate well.
The French botanist Joseph Pitton de Tournefort (1656-1708) gave to the plant the Latin name Lycopersicon esculentum.
The tomato is a tasty and excellent source of Vitamin A, Vitamin C, Vitamin K, potassium and manganese. It is also rich in Vitamin E (alpha-tocopherol), Vitamin B (thiamine, niacin, folic acid, magnesium, phosphorus, copper), as well as beta carotene.
The red colour and powerful antioxidant effect of the tomato is due to the lycopene, whose content ranges depending on the variety from 10 to 40 μg/g. Compared to raw tomatoes, processed tomato products are higher in lycopene content although lower in vitamin content.
Epidemiological studies of lycopene and other carotenoids.
As one of the strongest antioxidant phytochemicals, lycopene is considered by scientific research to reduce the risk of carcinogenesis and atherosclerosis, protecting important molecules in the body as fat, the low density lipoprotein (LDL), proteins and the DNA from dangerous and chronic oxidation.
Meta-analysis of 21 studies (from 1966 to 2003) published in 2004 in the journal Cancer Epidemiology Biomarkers and Prevention confirms that consumption of tomatoes primarily cooked or processed, protects against prostate cancer. In men who ate mostly raw tomatoes, the risk for prostate cancer was reduced by 11%, while in those who ate mostly cooked or processed tomato products, the risk was reduced by 19%.
OUR PRODUCTS
With great care we chose an ideal location where all the beneficial properties of the tomato are transformed.
These characteristics we tried to transfer untouched in the two products we chose.
The high quality of the tomato is guaranteed through its organic cultivation, the hand picked selection before it is pureed and the traditional pasteurization method of the products
Source:
http://www.chem.uoa.gr/chemicals/chem_lycopene.htm#10
Bibliography
- Yeung D, Rao V: “Unlock the Power of Lycopene: Redefining your diet for optimum health”, Arpr Incorporated Publs, 2001.
- Britton G, Liaaen-Jensen S, Pfander HP: “Carotenoids: Handbook”, Springer, New York, 2004.
Valavanidis A: “Free radicals and their role in organic systems. Biochemical functions and metabolisms, antioxidant mechanisms, oxidative stress, aging and deterioration illnesses”, VITA publ., Medical publications, 2006.
- Valavanidis A: “Phytochemical substances of the diet with antioxidant and anticancer properties.  Protective role for malignant neoplasms, cardiovascular and neurodegenerative diseases”. VITA Medical Arts, Athens, 2011.

Honey

HONEY, A TRUE TREASURE OF HEALTH AND STRENGTH FROM ANTIQUITY

As a food, the roots of honey reach back to ancient times. It is an organic product made by bees from the nectar of flowers. Honey is a natural food that is not processed in any way and contains over 180 ingredients (White JD, 1979).
The simple and complex sugars of honey, the minerals, fatty and organic acids, amino acids, flavors, vitamins, enzymes and other ingredients that exist in honey as well as their organic composition, give honey its unique properties.
THE NUTRITIONAL VALUE OF HONEY
Honey is a unique gift of nature since it contains various minerals (potassium, calcium, chlorine, sodium), trace elements (iron, copper, manganese, silicon) and enzymes (invertase, diastase, glucose oxidase, catalase), all necessary for the maintenance of human health.
The various sugars are digested immediately being a direct source of energy for the human body.
PHARMACEUTICAL AND THERAPEUTIC ACTION OF HONEYThe pharmaceutical and therapeutic action of honey is also significant, since it is used as a source of energy and to sooth in cases of fatigue, general malaise, colds, for the healing of skin wounds and other ailments of the human body.
Clinical studies showed that honey has the following characteristics:
a. Reduces the total number of bacteria in the intestine.
b. Provides relief from allergies.
c. It contains ingredients with cancer fighting properties. A study by the American Health Foundation at Valhalla, New York, revealed that various ingredients of honey and propolis have anti-cancer properties (Rao et al 1994). The caffeic acids in propolis, which are in elevated concentrations in honey, were found to be inhibitors of cancer in animals. Precursors in scientific studies was found that these acids inhibit the growth of cancer cells of the intestine.
d. It has a beneficial effect on the heart.
e. It protects from gastrointestinal ailments.
f. It reduces the bronchial discomfort of colds.
g. It has antibacterial and antioxidant action.
The alpha-tocopherol (vitamin E) and ascorbic acid (vitamin C), found in honey are substances with strong antioxidant activity. The enzymes catalase and peroxidase and phenolic substances contained in honey appear to have the same effect.
THE COLOUR AND QUALITY OF HONEY
The colour of honey is considered one of the main criteria for the product’s quality since it has significant influence on consumer preferences. Honey that is dark in colour is richer in minerals (magnesium, phosporus, iron, sodium etc) and is considered to have higher nutritional value compared to honey that is lighter in colour. Tests performed at the University of Illinois in the USA (Frankel et al., 1998), found that honey of different botanic origin also has a different antioxidant action compared to darker colour honey that has a higher concentration of the above antioxidant substances.
Table: Content of trace elements in honey (White, 1979)

Trace elements
Mg/kg honey

Lighter colour

Darker colour

Average

Range

Average

Range

Sodium (Na)

18.0

6-35

76.0

9-400

Calcium (Ca)

49.0

23-68

51.0

5-266

Magnesium (Mg)

19.0

11-56

35.0

7-126

Iron (Fe)

3.0

2-5

10.0

1-341

Copper (Cu)

0.3

0.1-0.7

0.6

0.4-1.1

Manganese (Mn)

0.3

0.2-0.5

4.1

0.5-9.5

Chlorine (Cl)

52.0

23-75

113.0

48-201

Phosphorus (P)

35.0

23-50

47.0

27-58

Sulfur (S)

58.0

36-108

100.0

56-126

Total

439.6

22.4-986.2

2112.7

268.9-5954.6

Source:
Andreas Thrasyvoulou, Laboratory of Apiculture-Sericulture, School of Agriculture, Aristotle University of Thessaloniki.

Contact us

A Parodos Georgaki Olympiou 1

P.C 60100, Katerini, Greece

Tel. / Fax: +30 23510 47090

e-mail: info@dorievs.eu

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