The Kalamata olive in a Cabernet syrup and honey constitutes the flagship of Pyliaki Gi, as they were the first to create this particular recipe, adding another dimension to the olive. The olive is cleaned and its pip is extracted manually and carefully, and is replaced by a whole almond. Afterwards, it slowly boils in a pot with especially-selected Cabernet syrup with added honey and a range of spices, which constitute the secret ingredient of Gianna’s recipe. The entire procedure lasts for days but the end result is worth it. The uniqueness of the olive, the aromatic Cabernet and the honey’s sweetness stimulated, rather positively, the judges’ palates, who gave this sweet a ‘Great Taste’ star.