A Few Words About Us
Behind Metamorfosi is a family rooted in authenticity, quality, and respect for the land. For generations, we have cared for our olive trees using traditional, non-invasive farming methods, while remaining open to thoughtful modern improvements that help protect quality from grove to bottle.
For years, our extra virgin olive oil has been shared with friends, family, and local communities. Today, we are proud to bring the richness of our land, the character of authentic Kalamata olive groves, and the care of our family harvest to our customers across Europe.
Grandpa Panos
My grandpa was born in 1933 in the village of Metamorfosi. Raised in a farming family, he was introduced to agriculture by his father Alexios, at the age of nine. Since then, he has worked the land — tending the olive trees passed down to him and cultivating his own produce, from tomatoes and zucchini to a variety of seasonal goods.
He represents the culture and tradition at the heart of Metamorfosi. He has never interfered with the natural cycle of the olive trees, as doing so would go against his values. He has always been, and still remains, strongly against pesticides and harmful chemicals, especially since the produce has always been intended for the people closest to him, family and friends alike. My grandpa is the man to ask if you want tips on growing produce or on anything else that comes from the land.
Grandma Eleni
My grandma was born in 1949 in the village of Charavgi, near the iconic Polylimnio. She married Grandpa Panos at the age of 16 and has been the quiet driving force of the family ever since.
For decades, she has helped ensure that everything runs smoothly, from preparation to harvest. In earlier years, she was actively involved in organizing the work and often joined the harvest herself.
Today, she continues to guide the family effort with experience, care, and determination, supported by the next generation. My grandma is notorious for her hospitality, amazing stews, and the amount of olive oil she uses in her cooking.
Mother Aphrodite
My mother was born in Kalamata, but her work brought her to the furthest reaches of the country. Having spent a lot of time in Athens, she decided to return to the village for retirement because of its quietness and proximity to nature.
She is the one who first brought a modern perspective to the family tradition. She combines Grandma Eleni’s determination with Grandpa Panos’s passion for quality, authenticity, and respect for the land.
She supports every part of the process that requires a fresh vision and a thoughtful, modern touch. More often than not, she is the link between everyone involved, helping bring people, ideas, and practical needs together for a successful harvest. My mother is cherished by guests for her hospitality, while her moussaka recipe has quite literally crossed national borders.
Uncle Alexis
Uncle Alexis is the person the family can always rely on when practical work needs to be done. Having spent his childhood and much of his teenage years in Metamorfosi, he developed a deep love for the land and for traditional farming methods.
He has taken on much of the hands-on responsibility around the harvest, continuing the values passed down by the older generation. His attention to detail helps ensure that every harvest meets the standards the family has set for itself.
With his practical mindset and forward-looking ideas, he plays an important role in carrying the family vision into the future. Being a spearfishing enthusiast, my uncle is the man to ask when you have a fish-related question, especially when it comes to preparing and grilling fish.
Spyro
I was raised in the big city, but my family’s village, Metamorfosi, has always been an important part of my life. Childhood holidays, family gatherings, and time spent among the olive trees shaped my connection to the village, its people, and its produce.
Our produce has always been a part of my meals, and moving abroad only reinforced its importance — both because it connects me to my roots and because it brings a dimension to my food that no other ingredient can.
Since I decided to share the produce of our land with the rest of Europe, I have taken on the responsibility of organizing every business-related activity, while slowly picking up the mantle from my elders, with the support of my uncle and mother.
I am mostly known for two things: writing in my fictional diary when the food is bad, and making intense dishes that combine Greek roots with an abundance of spices.