The oriental answer to the American tradition of peanut butter has always been tahini, an oily paste made from toasted ground hulled sesame seeds used in Middle Eastern cuisine. Mediterranean cuisines use it extensively and the Greeks make use of tahini as a breakfast spread on bread either alone or topped with honey or jam.

Peanut butter in Greece was mainly imported until 2012, when the company “Greek Produce” made the Greek version of peanut butter with pure raw materials and without conservatives, trans-fatty acids and hydrogenated vegetable oils, which are responsible for raising the LDL ("bad") cholesterol.

“The peanuts we use are farmed in Serres, at the village of Ammoudia [Greek for sand], close to Lake Kerkini. Being so close to the lake, the soil is sandy and soft, making it ideal for peanut farming,” says Christos Agrianidis, owner of "Greek Produce" [Ellinikos Karpos]. Moreover, local authorities started a campaign in favour of peanut farming in the area, turning it literally into everyone’s business!