Product Description
The extra virgin olive oil "Ladolea" comes from the variety Ladolia of Patras (Patrinia) from olive groves cultivated in the seaside village of Melissi in Corinth. The olive is harvested relatively early (November 10-30), when the fruit is relatively unripe, but rich in aromas and nutrients. The olive oil is extracted cold, within 24 hours, and the resulting juice is first stored in stainless steel tanks and then the olive oil is packed unfiltered. Extra virgin olive oil "Ladolea" is characterized by its golden color, delicate aroma and slightly fruity taste reminiscent of freshly chopped cabbage. Combine it with delicate flavors, mainly raw on salads or grilled fish.
Net Weight
6.42fl.ozGross Weight
1.03lbs
Meet the producer: Melissi & Co
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Melissi & Co
Panos is a chemical engineer. His brother, Thanos, is an economist. As the young and driven Greeks that they are, they decided to turn to Greece’s and Corinthia’s most prominent ambassador: olive oil. Proud of their Greek roots, modern visionaries who believe tradition is the way forward, the Kloutsiniotis brothers and their Ladolea team set their hearts on acquainting the whole world with historical Corinthia’s precious olive oil. Yet, to them, that was not enough. They were determined to showcase it the perfect way. Not only did they want to produce rare, monovarietal olive oils but they were also determined that the packaging would be unique and exclusive to Ladolea. Their olive oil comes in a handmade ceramic bottle whose design drew its inspiration from the aryballos: A small, globular or spherical, ceramic flask with a narrow neck, the ancient Greek aryballos was reminiscent of ancient Greek wine pourers and contained unguents or oil. Athletes would hang it from their wrist by a strap and use it in the baths to anoint their bodies with, before or after the Olympic Games, while the aristocracy would cherish it as a vessel where they could store their very best scents or oils.
