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Overhead view of a rustic wooden table set with torn bread, olives, a dish of olive oil, and a hand-labeled spice jar on linen
Weekly · Subscription · Box

Dinner, sourced
from the village.

Wild oregano from Cretan hillsides. Cold-pressed oil in dark glass. Everything measured, nothing wasted — arriving Tuesday.

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Wild Cretan Oregano·Cold-Pressed Kalamata Oil·Hand-Rolled Couscous·Laconian Sea Salt·Smoked Paprika from Kalamata·Stone-Ground Semolina·Dried Figs from Evia·Preserved Lemon, Crete·Wild Cretan Oregano·Cold-Pressed Kalamata Oil·Hand-Rolled Couscous·Laconian Sea Salt·Smoked Paprika from Kalamata·Stone-Ground Semolina·Dried Figs from Evia·Preserved Lemon, Crete·
Every ingredient has a postcode

Meet the people
who grew it.

We don't source from distributors. Every ingredient in your box comes from a named grower with a story that's older than the recipe.

Greek olive grower standing in ancient olive grove in Laconia with gnarled trees behind him
Olive Oil
Laconia, Greece

Nikos Papadakis

Olive Grower · 4th Generation

His grove sits at 400m on the Mani peninsula. The trees are 200 years old. He harvests by hand in November — only when the olives are still green-gold.

Close-up of wild dried oregano and thyme bundles on a rough stone surface in Crete
Herbs
Crete, Greece

Thyme & Wild Oregano

Picked from limestone hillsides above Rethymno every June. The altitude and salt air give it a resin that no cultivated variety replicates.

Stone-ground semolina flour in a rustic ceramic bowl on a flour-dusted wooden counter
Grain · Puglia, Italy

Semolina from the Murge

Stone-Ground · Durum Wheat

Milled at a family-owned stone mill in the Murge plateau. Coarser than supermarket flour — it holds sauce and has a golden colour you can taste.

Colorful Mediterranean spice blend in small clay bowls with a hand-written label card beside them
Spice Blend · Kalamata, Greece

"Porto Kagio" Spice Blend

Named after the Cape

Smoked paprika, cumin, and dried lemon zest — the blend we use in the Tuesday lamb recipe. Ships from the coastal town it was named for.

Home kitchen counter mid-preparation with flour dusted surface, dough resting, and olive oil bottle beside a handwritten recipe card
In the Kitchen
Mid-Preparation

Flour on the Counter

Tuesday · 35 minutes

This is what it looks like. Not a styled shoot — a working kitchen. Dough resting. Wine open. The recipe card propped against the oil bottle.

Week of February 25, 2026

What's in
this week's box.

Five ingredients. One Tuesday recipe. Everything pre-measured for two servings. Nothing you won't use.

Dark glass bottle of cold-pressed Kalamata olive oil on a rough stone surface

Laconia, Greece

Cold-Pressed Kalamata Oil

250ml · Dark glass bottle

Grower's note

"Harvested November 2025. Polyphenol count: 487mg/kg. Use raw over everything."

Simple by design

How it works.

Person browsing a clean meal selection interface on a laptop at a wooden table
01
Step 01

Choose your rhythm

Weekly or fortnightly. Pause whenever you need. No phone call required — your account handles it in two clicks.

Hands carefully packing Mediterranean ingredients into a kraft paper lined box
02
Step 02

We source, you wait

Each Thursday we confirm with growers. Each Monday we pack. Each Tuesday it arrives — chilled, labeled, ready.

Hands cooking Mediterranean dish in a clay pot on a rustic kitchen stove with olive oil and herbs nearby
03
Step 03

Cook in 35 minutes

One recipe card. All ingredients pre-measured. The instructions assume you've opened wine and have a clay pot.

"The recipe card is the product."

Every box includes a card you'll want to keep.

35min avg cook
2servings exactly
0wasted ingredients
From the table
Slow lamb with Porto Kagio blend
"The lamb with Porto Kagio spice and couscous — I've made it four Tuesdays in a row. My partner thinks I learned to cook."

Margaret Holloway

Brooklyn, NY · Subscriber since October 2025

This week's three options

Pick your
Tuesday dinner.

Each week brings three recipes. You choose one. The box arrives with everything — and only that.

Slow-braised lamb shoulder with Mediterranean spices and couscous in a rustic clay serving dish
Most ordered
Serves 2

Mani Peninsula · Greece

Slow Lamb with Porto Kagio Blend

Shoulder braised in Kalamata oil with cumin, smoked paprika, and dried lemon. Served over couscous.

620kcal
35 minprep
Herb-baked sea bass with wild oregano and olive oil in a ceramic baking dish on a rustic wooden table
Light option
Serves 2

Cretan Coast · Greece

Herb-Baked Sea Bass with Oregano Oil

Whole fish baked on a bed of wild oregano, finished with cold-pressed oil and Laconian sea salt flakes.

480kcal
28 minprep
Rustic semolina pasta with caramelised fennel and olive oil in a wide shallow bowl on a linen tablecloth
Vegetarian
Serves 2

Murge Plateau · Puglia

Semolina Pasta, Caramelised Fennel

Hand-cut pasta from stone-ground semolina. Slow fennel, Kalamata oil, toasted breadcrumbs.

540kcal
30 minprep

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