Tell us a few words about yourself. How did you get started? What inspired you to work with food products?
I’m Andreas. I grew up in Athens, with roots in Grevena and Ikaria. My journey into aromatic plants began after completing my studies at the University of Patras, in the Department of Materials Science. It was during the peak of the financial crisis, when job opportunities were practically non-existent. So, this venture started out of necessity.
The first step was an experimental half-acre cultivation in 2014, where my sister Lisa and I planted various herbs on our family’s land. Our core idea was to create a unique, high-value Greek product with export potential.
Tell us about your brand. What does it represent? What was your intention when creating it?
AKRORIA means “the edge of the mountain.” That’s where herbs are of the finest quality.
Our main goal is to showcase Greek herbs—especially those from Ikaria, which are considered among the best in the world. We emphasize respect for nature, as we carry out wild harvesting with official permits from the forestry department and certification bodies. Our entire process—from cultivation to drying and packaging—is natural and done entirely by hand, creating valuable job opportunities for others as well.
How did you begin? What challenges did you face?
The first people who guided me were Dr. Maloupa and Mr. Machairidis. They provided insights into research trends and market demand for aromatic plants. As the saying goes, “all beginnings are difficult”—and it’s true.
Initial setup costs are high, transitioning from city life to rural life takes adjustment, and the hardest part is finding your place in the market once you’ve harvested your product. You need to open doors, position yourself correctly, and present your product in the right way.
Tell us about your products. What makes them stand out?
Our products are the same herbs our grandparents used every day—as infusions, in cooking blends, or as tinctures. Ikaria has ideal climatic conditions for producing top-quality aromatic plants. Recent research shows that diet plays a central role in the island’s renowned longevity.
Herbs like pennyroyal, wild mountain tea, sage, rockrose, oregano, thyme, and savory are just a few of the plants with uniquely intense aromas (high essential oil concentration) grown on our island. We aim to share this natural richness of Ikaria with the world.
Tell us about your raw materials.
All of our herbs are organically grown or wild-harvested—with proper certification from both the forestry authority and certification bodies. Our goal is to deliver the whole herb—leaves or flowers—directly to the consumer, maintaining its natural aroma without any processing or intervention. We want people to see the herbs and recognize them when they come across them again on a mountain walk.
In terms of packaging, we use metal tins and paper bags—materials that are either recyclable or reusable.
Are there any of your products that you consider special?
“Alikontisi” holds a special place. It’s an herbal blend my grandfather used to drink in the afternoons. The name “Alikontisi” is a tribute to the solidarity among the mothers of Ikaria: when they needed to run errands or tend the garden or animals, they’d say, “Go get the alikontisi from your aunt/neighbor.” That was code for: please look after the kids for half an hour! They’d let us play, and we’d forget everything else.
Ikaria’s olive oil is also quite unique—light, yet full of aroma. In our olive grove, aromatic plants grow throughout the land, and recent studies suggest these compounds may even be absorbed into the olive fruit itself.
Can you share some tips or suggestions on how to use your products?
Sage tea clears the throat and freshens breath—but it can also be burned on charcoal to purify the air in your home.
Old Ikarian villagers didn’t have access to coffee, so they drank pennyroyal (a type of mint) in the mornings. It’s the perfect natural alternative for a wake-up boost.
Can Greek producers make a difference during a crisis?
Greece has the best climate for producing top-tier global products—herbs, wine, honey, olive oil, and more. In recent years, new producer groups and small, functional cooperatives have formed that are capable of dynamically entering foreign markets and gaining a share.
The main problem in agriculture has long been urbanization, which intensified over past decades. But every crisis is an opportunity for renewal—both individually and collectively. If there is a need for change, now is the best time to make it happen.
Why did you choose to participate in and support the Wise Greece Initiative?
Influenced by Nikos Kazantzakis, my personal philosophy is: “If the world doesn’t change, I’ll be the one to blame.”
There are many people around us living under difficult conditions. I believe we all have a responsibility to help in any way we can. Wise Greece has consistently shared one powerful message: “You eat—and others in need eat too!” At the same time, they support small producers and people in need. It is truly an honor to be part of such a beautiful community.
