A brand offering superior quality extra virgin olive oil from the historical region of Corinthia in the Peloponnese, Ladolea is worth noticing for a lot of reasons. First of all, because its founders are two brothers in their late 20s, who have an ambitious vision not just to make a commercially successful product, but also to pay tribute to their heritage and show the world the potential of their homeland. The idea came to Thanos and Panos Kloutsiniotis after a visit to their place of origin, the seaside village of Melissi, where they happened upon the olive harvest. Deciding to focus on two indigenous varieties, they worked with specialists to ensure the best possible quality in all stages of production and looked for packaging which would safely protect its content while echoing history.

The Ladolea olive oil in the black pot comes from a variety called Megaritiki, grown at mountainous territory, while the Ladolea in the white pot comes from the Koutsourelia or Patrinia variety, from certified organic seaside olive fields. The first one has intense fruitiness and pungent aftertaste, the other more delicate and sweet aromas. Both varieties are harvested when the fruit is still unripe and green, so that the olives impart all their fruity and pungent notes at their best, and the olive juice is richer in polyphenols and antioxidants, both very beneficial for health.

«We collaborate directly with selected olive producers and offer them consultation and seminars», says Panos, a Chemical Engineer who deals with production and quality control. «Their only concern is how to cultivate the olives properly, and we take care of the oil extraction process». Having studied Economics, Thanos deals with the business aspects of Ladolea. «Apart from Greece, our products are available in concept stores, delicatessen and boutique hotels in Europe –in France, Germany and Belgium– and the US», he says. «Our future goal is to enter new markets and maintain a strong position in more countries».

At present, they are preparing to launch refills for both Ladolea olive oil types so that the original handmade clay pot can be reused, and are experimenting on an additional singular olive oil variety and similar products. Another interest of theirs is the Corinthian Cluster of Young Entrepreneurs (www.dnek.org). «The aim is to connect the local gastronomy with tourism and culture, and promote a unified image for the region», explains Panos. «Producers of local food products, such as snails, honey, organic raisins, vinegar, grape syrup, Goji Berries, olive spread and breadsticks, join forces with hotels offering themed experiences and with local cultural groups, making a combined effort to show the best our region has to offer».

* Parts of the video were filmed at the oil mill plant of Spyros Apostolopoulos, in the area of Ancient Sikyon (Vassiliko) in Corinthia




Direction & Post Production: Alexis Skoulidis
Camera – Director of Photography: Konstantinos Grigorakakis (www.cgcfilms.com)
Make‐up: Nikoleta Drougka
Interviews & Texts: Paris Kormaris
Project Manager: Agapi Tsakpinoglou

via LoveGreece.com
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