The LADOLEA® olive oils are 100% single varietal and each one stems from a different variety of olives, exclusively grown in the northern part of the Peloponnesian peninsula.
Our partners are hard-working farmers, who share our passion for olive oil. Having a deep respect for our environment, they are truly committed to the high quality of the whole process and to sustainable farming methods.
The journey of LADOLEA® begins in November, which is the ideal harvest period. Depending on the desired result in taste, olives may be harvested at any point during the ripening season. We prefer the early harvest, when the fruit is still unripe and green. Even though the production is lower at this stage, the olives impart a more fruity and pungent note to the olive juice while, at the same time, contributing to our health by being higher in polyphenols and antioxidants.
At harvest, the olives are collected with great care and stored in crates to ensure their perfect condition. The pressing of the olives is strictly finalized within 24 hours from harvesting, in order to be conserved and maintain all their beneficial substances intact. The olives are cold-pressed in a technologically sophisticated 2-phase mill, without ever exceeding 27°C, resulting to an olive juice, with exceptional aromas and taste.
Before being bottled, the olive oil is stored in stainless steel tanks, for a short period of time, which allows for a natural sedimentation under ideal conditions. Thus, the unfiltered extra virgin olive oil LADOLEA® is finally ready for you to enjoy.
Committed to excellence in all aspects, each LADOLEA® is bottled individually by our devoted personnel, whereas both the pressing and packing processes are certified to ISO 22000 (HACCP)
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