If you haven’t been to DEVOO, the Greek deli and specialty market that Dimitri Komninos, B.S. ’11, co-owns with his stepfather, you’re in luck: We’re bringing the shop (and the variety of Hellenic goodies behind the glass deli case) to you.
When you stop by DEVOO, you’ll notice a large screen featuring a slideshow above the counter. We’re offering a sneak peek of the show right here, detailing the life of Komninos’ “liquid gold” from the olive trees at the family farms near Sparta, Greece, to the finished product on display at the Baltimore Farmers Market.
Komninos and his wife
Komninos and his wife, Nichole, at a DEVOO cooking class; all photos courtesy of Dimitri Komninos
harvesting olives at one of the family farms in southern Greece
selling olive oil at the Baltimore Farmers Market
Komninos and his stepfather, Dimitrios Giannakos, sell olive oil at the Baltimore Farmers Market.
cold-pressed extra virgin olive oil, also known as “liquid gold”
the neighbor’s sheep
At the farms in southern Greece, the neighbor’s sheep help with mowing.
infused olive oil
Dimitri Olive Farms’ infused olive oil line: roasted garlic, lemon, roasted red pepper and rosemary
transporting olive oil
A shipping truck transports olive oil from the port to the warehouse.
freshly picked olives
unloading freshly picked olives, traveling on a conveyor belt before they are pressed
Giannakos harvests olives, a process that begins in late October-early November.
serving mixed olives
Komninos serves mixed olives at a farmers market.
Komninos shows off the farm’s olive trees
Komninos (left) shows off the farm’s olive trees to Tony Mindakis (right), a longtime customer who owns Jimmy’s Famous Seafood.