The multi-award winning LADOLEA olive oils are 100% single varietal and each oil is produced from a different variety of olives grown exclusively in the northern region of the Peloponnesian peninsula.
The journey of the LADOLEA oils begins at the end of October, which is the ideal harvest period. Depending on the desired result in taste, olives can be harvested at any point during the ripening
season. We prefer the early harvest, when the olives are still unripe and green. Though the production is less at this stage, the olives impart a more fruity and pungent note to the olive juice and have higher levels of polyphenols and antioxidants.
The olives are harvested with great care and stored in crates to ensure their perfect condition before being pressed strictly within 24 hours in order to preserve and maintain all beneficial elements.
The olives are cold-pressed in a technologically sophisticated mill in temperatures under 27°C, resulting in an olive juice with exceptional aromas and taste.
Prior to bottling the olive oil is stored in stainless steel tanks for a short time to allow for natural sedimentation under ideal conditions. Thus, the unfiltered extra virgin olive oil LADOLEA is finally
ready to be enjoyed.
Committed to excellence in all aspects, each LADOLEA is bottled individually by our devoted personnel and the packing processes are certified to ISO 22000 (HACCP).