Our business is located in Peloponnese near Eleohorion village, which in Greek means “the village of olive oil”. It was given that name, to indicate the social and economical importance of olive growing in a area blessed with the perfect climate for such cultivation.
Farmers in southern Greece don’t grow olives just because the consumer demand has increased worldwide, but because it’s part of their culture and diet for thousands of years.
The variety of our table olives is Kalamata (a.k.a Calamata or Kalamon), world famous for its unique fruity flavor and meaty texture. Our “Oreino” olive oil is extracted from Manaki olives, while our “Lakonian” oil comes from 4 different local varieties (Athinoelia, Asproelia, Koronaiki, Koutsouroelia).
Often the most valued treasures are found off the beaten path, and this is particularly true of Elaioladiki’s olive oil, produced in one of the oldest olive oil making regions of Greece.
It all starts with the olives, grown in the fertile soils of Peloponnese under ideal climatic and environmental conditions. It continues with the fruit harvesting, the oil extraction at the mill, the packaging and finally the storage in a clean, cool, dry place so none of the essential oil nutrients are lost before our organic extra virgin olive oil reaches your table.
Laconian, Greek Organic Extra Virgin Olive Oil – Elaioladiki
A fluid, golden-toned olive oil with a rich aroma and a pleasantly bitter aftertaste. Rich in polyphenols, the the well know antioxidant, which offers not only numerous health benefits but also extended shelf life.
Dorica Glass Bottle
Packaging: 1Lt, 750ml, 500ml, 250ml glass bottle (Dorica & Marasca)
Olive Variety: 4 local varieties (Athinoelia, Asproelia, Koronaiki, Koutsouroelia)
Free acidity: 0.5% – 0.6%
Region: Peloponnese, Greece
Harvest period: November – December
Other info: Cold extraction, early harvest, extracted from biologically grown olive trees in southern Greece.
Certified organic by DIO according to EU 2092/91 and USDA/NOP standards.