Ladolea Extra Virgin Olive Oil are 100% single varietal. Each one stems from a different variety of olives, grown in the northern part of the Peloponnesian peninsula. Ladolea’s partners are hard-working farmers, who share a strong passion for high quality olive oil and sustainable farming methods. The journey of Ladolea begins in November, which is the ideal harvest period. Depending on the desired taste profile, 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 fruitier and more pungent note. An earlier harvest also brings health benefits 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 finalised 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 their devoted personnel, whereas both the pressing and packing processes are certified to ISO 22000 (HACCP).
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