An Aussie Summer Party, Greek Style: How Kyveli Is Bringing the Art of Slow Living Back to the Table

There’s something about the Australian summer that begs for simplicity. The kind of long, sun-bleached afternoons where you gather your friends, grab a basket of fresh bread, pour something golden into a bowl, and let good food do the talking. This year, that golden touch comes from Greece — but not the bottled kind you pick up in a supermarket aisle. This is olive oil that tells a story.

Meet Kyveli, a heritage-rich olive oil from Greece’s southern Peloponnese, crafted by Australian couple Harry and Morgan Labrakis. It’s not just a pantry staple; it’s an invitation to slow down and reconnect with food, family, and the beauty of what’s real.

A Love Story Rooted in Greece

Harry and Morgan’s journey began not in a boardroom or a branding lab, but on a hillside dotted with centuries-old olive trees in Laconia, Greece. The grove has been in Harry’s family for more than 200 years, a living relic of the old world that somehow feels perfectly at home in our modern one.

When Harry’s parents, Angelo and Roula, passed down the family land, they didn’t just hand over the keys to a farm — they shared a legacy of resilience, humility, and connection to nature. For Harry, a music producer, and Morgan, a Sydney fashion stylist, the farm became more than an escape. It was a calling.

“We wanted Kyveli to be radically transparent, from soil to bottle,” says Morgan. “There’s so much confusion around food labels today — even words like ‘natural’ or ‘organic’ can mean completely different things. For us, there are no pesticides, no fillers, just real food, made the way our ancestors intended.”

That honesty runs through everything they do. The olives are hand-picked early in the season, when their polyphenol content — the powerhouse of antioxidants — is at its highest. They’re pressed within hours, preserving a flavour that’s rich, peppery, and smooth all at once. There’s no machinery shaking the trees or speeding up the process, just slow, mindful farming the way it’s been done for generations.

The Spirit of Kyveli

Named after both their goddaughter and the ancient Greek earth goddess, Kyveli (or Cybele) represents fertility, harvest, and the nurturing essence of the land. Every bottle carries that symbolism — a blend of mythology and meaning that reminds us food is more than fuel. It’s connection.

In a world of fast everything — fast food, fast fashion, fast scrolling — Kyveli feels like the antidote. It invites us to pause, pour, and savour. It’s olive oil that makes you want to tear off a chunk of crusty sourdough, dip it in deeply, and share it with someone you love.

Bringing Greece to the Aussie Table

For Aussie families, summer entertaining is practically a sport — and nothing says “effortlessly elevated” like a table inspired by the Greek coast. Think hand-torn bread, heirloom tomatoes, a drizzle of golden olive oil, and a scatter of flaky sea salt. Add a jug of cold wine or sparkling water, a bowl of olives, and maybe a plate of prosciutto or grilled halloumi, and you’ve got a meal that speaks fluent sunshine.

Kyveli fits perfectly into that rhythm — the one where you’re barefoot on the deck, cicadas buzzing, kids playing in the sprinkler, and someone laughs so hard they spill the rosé. It’s about slowing down enough to taste summer, not just live through it.

For parents, especially, those moments feel rare — almost sacred. Between packed lunches, work emails, and endless pickup runs, it’s easy to forget that joy can be as simple as good bread, olive oil, and laughter at the table.

The Taste of Time

What makes Kyveli special isn’t just where it comes from, but how it’s made. The grove sits in a region where time still moves with the seasons. There’s no mass production or harsh chemicals — just patience, passion, and a kind of reverence for the earth that feels deeply grounding.

When you pour a bottle of Kyveli, you’re tasting something that hasn’t been rushed or refined beyond recognition. The oil is pressed within hours of harvest, preserving its bright green hue and complex aroma. The result? A flavour that’s vibrant yet balanced, bold yet buttery — the kind of oil that can transform a salad, drizzle over grilled fish, or elevate something as simple as tomatoes and feta into a meal worth remembering.

For Morgan, that connection to the land is deeply emotional. “Olive oil is something you use so many times in a day,” she says. “Using Kyveli invites you to slow down, reconnect with what nature provides, and honour the rituals that sustain us.”

From Greece, With Love

Back in Australia, the couple’s venture has quickly found an audience among food lovers and families who care about where their food comes from. Each 700ml bottle of Kyveli is poured and labelled by hand, a detail that perfectly reflects its philosophy: mindful, small-batch, and made with love.

Available online at kyveli.com.au for $82, it’s not positioned as a luxury — though it certainly feels like one. It’s about returning value to the word quality: the kind that doesn’t need flashy packaging or mass marketing because the product speaks for itself.

Harry puts it simply: “This olive oil isn’t just a product. It’s a living piece of our family history and the land’s legacy. Bringing it to people’s tables feels like sharing a gift that’s been centuries in the making.”

A Taste of Heritage for Modern Families

In many ways, Kyveli’s story mirrors the way so many Australian parents are rethinking food. There’s a growing movement back toward whole, honest ingredients, a curiosity about where things come from, and a desire to teach kids what real food tastes like.

Imagine setting the table with your little ones helping — tearing bread, drizzling olive oil, learning that “fancy” doesn’t have to mean complicated. It’s moments like these that shape how they see food, connection, and culture. Kyveli isn’t just an olive oil; it’s a conversation starter.

Hosting the Perfect Aussie-Greek Summer Feast

If you’re ready to bring the spirit of the Mediterranean to your backyard this summer, here’s how to do it — the Kyveli way:

• Start with the basics: A loaf of crusty sourdough, a bottle of Kyveli, and a bowl of marinated olives. Set them out as guests arrive — instant ambience.

• Keep it colourful: Layer fresh salads with cucumber, tomato, red onion, feta, and herbs. Drizzle generously with olive oil and a squeeze of lemon.

• Add something grilled: Lamb skewers, octopus, or simple chicken souvlaki. The smoky flavours pair perfectly with the oil’s grassy notes.

• Set the mood: Think candlelight, linen napkins, and a playlist that blends Greek classics with mellow summer tunes.

• End with something sweet: Greek yoghurt drizzled with honey, topped with seasonal fruit and a splash of Kyveli for an unexpected twist.

Simple, rustic, and full of heart — exactly how summer should feel.

The Return of Real

In an era where so much of what we eat is processed, blended, and detached from its roots, Kyveli reminds us that food is meant to tell a story. It’s not about perfection — it’s about provenance.

Every drop of this olive oil is a bridge between two worlds: the rugged hills of Greece and the sunlit tables of Australia. It’s a story of family, migration, and the universal joy of sharing a meal.

So, this summer, when you’re planning your next get-together, skip the rush of over-complicated menus. Instead, pour Kyveli into a shallow dish, tear up that bread, and let the conversation flow. Because sometimes, the best way to celebrate the season isn’t by doing more — it’s by slowing down and savouring what’s already in front of you.

Kyveli Olive Oil – Certified Organic, Hand-Harvested in the Southern Peloponnese, Greece.
Available online at kyveli.com.au – $82 (700ml).