Ladolea’s multi-award winning olive oils are 100% pure varieties and each oil is made from different olive varieties, grown exclusively in the northern region of the Peloponnesian Peninsula.
The journey of Ladolea oil begins at the end of October, which is the best harvest time. Depending on the desired taste result, olives can be harvested at any time during the ripening period. We prefer the early harvest, when the olives are still unripe and green. At this stage the harvest is more limited in quantity, but the olives give the oil a fruitier and stronger aroma, and they have a higher content of polyphenols and antioxidants.
The olives are harvested with great care and stored in boxes to ensure their perfect condition, before being pressed strictly within 24 hours to preserve and maintain all the useful elements.
The olives are cold pressed at a temperature of 27 °C in a technologically advanced plant. The result is an olive oil of exceptional aroma and taste.
Before bottling, the olive oil is stored in stainless steel containers for a short time to ensure natural sedimentation in ideal conditions. Thus, the unfiltered extra virgin olive oil is ready for consumption.
Product from controlled organic cultivation
Olive variety: Koroneiki
Taste: mild fruity
Origin: The village of Melissi by the sea, Corinth region, Greece
Early harvest: 10 – 30 November
Extraction: cold extraction at temperatures below 27°C, unfiltered.
Characteristics: Fruity flavor of medium intensity, notes of freshly mown grass and green apple, golden green color.
Usage: Ideal for enhancing light dishes, salads and vegetables, fish, white meat and vinaigrette.
Amount: 200 ml
BIO certified: ABCERT: DE-ÖKO-006