Melissi seaside village,
10th – 30th of November
Cold-pressed under 27 °C, unfiltered
PRODUCT OF ORGANIC FARMING
Certified by the Biohellas Institute,
According to EU Regulation 834/2007,
Greece Agriculture, GR-BIO-04,
Well-balanced, delicate and sweet aroma,
light fruitiness, banana and herbal notes
Complimentary use in every dish, better suited
to mild foods, fish, salads and gourmet sweet
Ceramic pot: 200 ml (6.8 fl. oz.) / 600 ml (20.3 fl. oz.)
Tin can: 500 ml (16.9 fl. oz.)
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
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).
Silver Award in London International Olive Oil Competition 2016