Olive Oils
Single-estate Koroneiki and Picual. Pressed within hours of harvest.
Pantry sourced for kitchens that taste first.
Olive oils cold-pressed at small Greek and Spanish mills. Sheep cheeses aged on pine shelves. Slow-cured meats, wild capers, stone-ground flour from millers who still remember the grain. We keep the catalogue narrow so every jar, wheel and bottle has a story a chef can taste.
See the catalogueCatalogue
Six categories, narrow on purpose.
Cheeses
Aged sheep wheels from Epirus; raw-milk goat logs from Castilla.
Cured Meats
Coppa dry-cured eighteen months; bresaola from alpine herds.
Vinegars & Ferments
Modena balsamic batches, aged sherry vinegars, wild capers in brine.
Stone-Ground Flours
Ancient wheat varieties, slow-milled on granite for gentler gluten.
Pantry Staples
Sun-dried tomatoes, single-origin honey, anchovies packed in salt.
Who We Serve
Three kinds of kitchens, one sourcing standard.
R
Independent Restaurants
Chef-owners who write the menu themselves and want pantry lines they can defend at the pass.
H
Hotel Kitchens
F&B teams running breakfast, banquet and à la carte simultaneously. Predictable supply, consistent lots.
C
Caterers & Private Chefs
Events from fifteen to eight hundred covers. Order sizes scaled without sacrificing provenance.
“We taste every lot before it reaches a kitchen. If it does not pass the counter, it does not pass the invoice.”
The catalogue stays narrow on purpose. A wholesaler that lists ten oils cannot tell you about any of them; a wholesaler that lists three can walk you through the harvest, the press, the storage. We would rather lose a line than add one we have not stood next to in person.
That means fewer SKUs, deeper provenance. When a chef orders a bottle of Koroneiki from PELKAN, the label carries the harvest week and the name of the mill. When a hotel orders a wheel of manouri, the invoice notes the flock count and the cave it aged in.
It also means direct relationships. Most producers on our list are families, not brands. We visit them off-season, taste the new stock before it goes to market, and commit to a lot only after a shared meal at the farm table.
Registered business
PELKAN TOV
DUNS 686068709
1-b vul. Zarichna, Kyiv, 02132, Ukraine
Contact
Write us, tell us the kitchen.
Share a short note about your operation — service size, the lines you are looking to upgrade, whether this is an ongoing purchase or a one-off banquet. We reply with an availability sheet tailored to the request, not a catalogue dump.
info@pelkan.shop