Antipasti y vegetales

Antipasti & Vegetables from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.

How are Greek antipasti preserved and what is a typical brine specification?

Pickled and marinated vegetables are packed in a brine of water, wine or grape vinegar (5–6% acetic acid), salt and, for some recipes, extra virgin olive oil. Target pH is 3.8–4.2 for ambient stability. Grilled vegetables are packed in sunflower or olive oil under vacuum after light pasteurisation.

What is the difference in shelf life between deli salads and jarred antipasti?

Deli salads (potato, Mount Athos, taramosalata-style) are chilled products with 30–60 days shelf life at 0–4°C. Jarred antipasti such as dolmades, roasted peppers and pepperoncini are ambient shelf-stable for 18–24 months when the brine, pH and pasteurisation profile are correctly specified.

In which formats do you supply dolmades and stuffed vine leaves?

Retail tins 280 g and 400 g with a pull-ring lid, glass jars 340 g and 660 g, and PET catering jars 1 kg and 2.85 kg. Foodservice A10 tins are available for hotel and airline supply. Recipes include vegan rice-only, rice with herbs, and premium versions with pine nuts or feta.

How is drained weight declared for pickled and grilled vegetables?

Every SKU lists net weight, drained weight and, for oil-packed lines, oil weight, in line with EU Regulation 1169/2011 and FDA equivalents. For grilled eggplant and zucchini in oil, drained solids are typically 55–60% of net weight; for pepperoncini and Florina peppers, 60–65%.

Are your producers certified for retail and private-label supply?

Yes. Antipasti and preserved vegetable producers hold IFS Food, BRCGS or FSSC 22000 at minimum. Selected producers add Sedex SMETA 4-Pillar and specific retailer codes such as Tesco TFMS or Aldi CoC when required for European supermarket private label.

Which allergens should we declare on antipasti SKUs?

Standard vegetable and olive antipasti are free from the 14 major allergens listed in Annex II of EU 1169/2011. Stuffed vegetables with cheese carry a milk declaration. Feta-topped and taramosalata-style deli products carry milk and fish declarations respectively. Full allergen matrices are issued per specification.

Can you consolidate a mixed antipasti pallet for smaller distributors?

Yes. Groupage lets you combine several antipasti SKUs on one mixed pallet, and, where volumes justify it, on one mixed layer within a pallet. Case-count minimums per SKU typically start at half a layer (roughly 6–12 cases), depending on the producer's warehouse policy.

Are your antipasti suitable for vegan and vegetarian ranges?

Most of the range is vegan by default: dolmades (rice only), pickled peppers, sun-dried tomatoes, grilled vegetables, caper berries, wild greens and traditional deli salads with an olive-oil base. Vegetarian variants such as stuffed peppers with cheese or vine leaves with feta are clearly flagged on the spec sheet.

How do you handle first-in-first-out stock rotation on chilled antipasti?

Chilled deli salads ship with production date and best-before printed on every unit. We plan orders on a 4-week production cadence and only accept commitments where we can guarantee at least two-thirds of shelf life on delivery, so retailer FIFO systems have working headroom.