She started out in Austria, but her love for Greece brought her close to us! Eirini tells us about her journey through taste, which led to the creation of Dolopia and its award-winning products… Let’s get to know her!
Tell us a few things about yourself. How did you start? What inspired you to work in the food industry?
I originally come from Austria, specifically from Vienna. However, the experiences I had from a very young age sparked a dream in me—to someday live and work in Greece, and that’s exactly what happened! From the very beginning of my connection with my new homeland, the “exotic” culinary culture of the country impressed me deeply and piqued my interest. However, in the eyes of most foreign tourists visiting the country, the culinary culture they encounter is much less than the true richness that Greece has to offer. So a new dream was born—to create a small-scale food business that would produce products highlighting Greece’s gastronomic wealth for international markets.
Tell us a few things about your brand. What does it represent? Why did you create it?
The philosophy behind our workshop revolves around two key principles. First and foremost, we use only ingredients that we would be comfortable using in our own home kitchen. Second, our recipes and production methods follow traditional techniques with a modern twist. This is how Dolopia was born—a brand name inspired by the ancient name of the wider region where our workshop is located. Our venture began during the early days of the economic crisis, a time marked by negative press about Greece abroad. But the Greece portrayed in the media wasn’t the real one. The real Greece is one of production, creativity, and resilience, built on the efforts of both small and large producers. We wanted to contribute to this foundation by doing our part to make a difference. A difference made by every small producer who, despite the odds, strives with dignity to share their work and their labor.
How did you start? What challenges did you face?
The saying “All beginnings are difficult” applies to us—although in our case, things weren’t just difficult, they were extremely challenging, almost discouraging. From finding a suitable building for a food production facility to discovering farmers and livestock breeders who shared my passion for quality—it was all a huge effort. And once you take the first step, you’re quickly faced with the machinery of bureaucracy. Of course, this is something familiar to anyone who tries to start a business, some more than others. But as the saying goes, “All’s well that ends well.” We continue and move forward.
Tell us about your products. What makes them different?
In today’s world, where most people look for fast and easy solutions, it’s inevitable that this mentality has extended to food products as well—mass-produced, homogenized items with often “plastic” flavors that offer no real enjoyment. Our goal was to offer products that reflect true flavor, childhood memories, and enjoyment in the everyday meals of consumers who trust us. Putting aside any self-imposed limitations on creativity, we’ve managed to create five main categories of products. Starting with savory items, we produce authentic and unique pasta, pasta sauces made from fresh tomatoes grown on the Domokos plateau, and both classic and creative appetizers—like our award-winning eggplant salad with smoked tea! On the sweet side, we offer small-batch jams and traditional spoon sweets. More recently, thanks to our collaboration with a team of nutritionists, we’ve created a line of breakfast products suitable for those following a healthy lifestyle.
Tell us about the raw materials you use.
“The good day starts in the morning,” and a good product starts with quality raw materials. As I mentioned earlier, it’s a constant struggle to secure ingredients that we would choose to use in our own home kitchen. For example, we use fresh fruits and vegetables from local farmers practicing sustainable agriculture. We source goat’s milk for our traditional pasta from certified livestock farms in the highlands. I should also mention the “mavragani” wheat flour, which is our main ingredient in pasta production.
Are there any products you particularly stand out?
I’ll try to avoid the cliché about children and not being able to pick a favorite, and instead approach it differently. It’s true that not everything appeals to everyone—after all, that would be boring! But when you’ve received a Silver Award from the historic Dalemain House for both your Orange Jam and Lemon Jam with Olive Oil—an institution with centuries of expertise in citrus jam tasting—then we are clearly talking about two objectively outstanding products. Personally, I would also highlight our pasta made with goat’s milk for their rich, full flavor and texture. These products have also received recognition in other international taste competitions.
Give us some ideas on how to use your products (tips, recipes, suggestions).
Being a producer of such a rich range of products definitely has its perks. One of them is that your pantry is never empty of high-quality, delicious ingredients—so there are virtually no limits to culinary creativity. We use Dolopia sauces not only on pasta but also as pizza bases or as ingredients in classic recipes—like adding red pepper sauce to green beans or lentils. Our jams, beyond the usual spread on toast, in cakes, or yogurt, are used with cheese, in salad dressings, or in sauces for game. Our vegetarian sandwiches always include a Dolopia appetizer—either as the main component or as a base. Personally, I love using our kritharaki (orzo) in various flavors (with milk, saffron, vegetables, seafood, or pepper blends) in a wide range of dishes—from orzotto to stews, soups, and seafood giouvetsi.
Can Greek producers make a difference during times of crisis?
We often hear the phrase “crisis equals opportunity,” but that might not be entirely true. The real opportunity lies within us—in our ideas, actions, and overall behavior. Opportunities appear every day, crisis or not. It’s up to us to grab and make the most of them. Belief in our vision, continuous effort toward our goals, and respect for the consumer are the key ingredients of a successful venture. Do Greek producers have these qualities? I believe they do. It’s no coincidence that more and more Greek products—both from small and larger producers—are finding their way onto store shelves abroad. More importantly, they’re finding a place in the hearts of the consumers who choose them.
What challenges does a Greek producer face today?
Speaking from my own perspective, I would focus on one major challenge faced by businesses like ours—the issue of recognition of Greek products abroad. Each producer tries to overcome this with their own resources, without any significant help or support from central government bodies. Some efforts have been made by Enterprise Greece, which deserve praise, but due to limited funding, they remain small in scale and scattered. Often, the solutions to our problems are right in front of us, but due to the unique characteristics of entrepreneurship—and perhaps our own egos—we fail to see them. Perhaps the organization and integration of small producers into clusters could be a more effective solution.
Why did you choose to participate in and support the Wise Greece movement?
Around one hundred Greek producers united like a fist, like a team, informally organized by people who chose to show a better version of themselves through social entrepreneurship. I chose to make the wise move and become part of this team—a team of people who decided to do business with their only reward being the few seconds of gratitude reflected in the eyes of those who receive a meal they truly need. We at Dolopia feel the same satisfaction, knowing that we’re helping solve a social issue through the efforts of Wise Greece.
