Greek truffles are a rare product. Free of additives or artificial colorings, Dirfys truffles are armed exclusively with endless flavor and superior quality! Self-growing in Evia, an island known for its rare flora, this fabulous Greek black truffle enters the perfect union with extra virgin olive oil for a wildly successful gourmet treat.

By leaps and bounds, the Greek truffle, in all of its versions, is taking over the world of gastronomy. For instance, olive oil condiment with truffle, has justifiably become in recent years a daily choice. Considered to be of superb quality, the self-growing Greek truffle now ranks among the cream of the crop worldwide. This rare fruiting body of an equally rare fungus is characterized by a complex aroma, a flavour all its own, and high nutritional value. The truffle, or "hydnon" as it was called in ancient Greek, has been used in Greece since antiquity and was much sought after for its pharmaceutical and aphrodisiac properties. It even provided inspiration for such eminent writers as Pliny the Elder who called them "a wonder of nature" or as the Neoplatonic philosopher Porphyrius who called them "children of the gods".

Its intensity is such that a few drops are enough to showcase your cooking.

Olive oil is the base of the Mediterranean gastronomical culture. Its high content in mono-unsaturated fats ranks it among the top health products. Olive oil is the oil produced from the fruit of the olive tree. Olive trees were among the first trees to provide food to humankind that was as nourishing as it was nutritious. The olive tree’s history, cultivation, fruit, and fruit juice (none other than olive oil), are inextricably linked to the peoples of the Mediterranean and to Greece in particular. It thrives near the sea under the Mediterranean sun, it shows a preference for infertile and rocky soils, and can survive weather conditions of drought and rough winds. It is precisely because of all those reasons why olive trees thrived in Greece: The country’s outstanding terroir encourages olive trees to yield fruit that gives unique, traditional Greek products that envelop all of the history and tradition of Greece. Historians believe that the olive tree has its roots in ancient Greece. Archaeological finds throughout the country include olive presses for olive oil extraction and olive oil storage vessels that date back to times before recorded History.

Today, Greece ranks first among Mediterranean countries producing traditional, quality virgin olive oil. Greek olive oil is not just a culinary delight. It also gives its bounty generously to those who look for it. "Virgin” olive oil is the "natural juice” of the olive which contains all of the olive’s key elements (vitamins, trace elements, micro-elements). By extension, it also contains all of the beneficial properties of the olive. According to the relevant legislation, virgin olive oil must be produced solely by mechanical means and undergo only natural processing so that the end product may remain unaltered. Depending on its acidity, virgin olive oil is divided into "virgin olive oil” and "extra virgin olive oil”.

Given the fact that 75% of the olive oil produced in Greece is extra virgin, Greece ranks first in the world in extra virgin olive oil production (the term, ‘extra virgin’, stands for the highest quality olive oil), while it is the third largest olive oil producing country in the world. Extra Virgin Olive Oil is described as being almost free of acidity, expressed as oleic acid and not exceeding 0, 8%. Acidity is one of the most important criteria for olive oil quality, since the lower the acidity level, the better olive oil quality we get.