Aloades Extra Virgin Olive Oil

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Keeping the tradition alive through generations.

Our olive oil is the outcome of many decades of experience and it is produced with respect to the consumer and the environment. Its original taste, from koroneiki variety, is essential in everyday nutritional needs as its uncompromising quality matches the demands of healthy cooking and gastronomic creations at once. Everyday use of extra virgin olive oil becomes a certified shield for human body.

Greece is our motherland

My memories come from the blue color of the Aegean sea and sky. This is my paradise on the edge of Mediterranean and it is painted with the silver color of the olive tree, a symbol of peace and civilization, as old as human history. A gift from the gods to the people since the times of Athena and Poseidon, rooted in our past for thousands of years.

In this blessed Peloponnesian land, near ancient Mycenae, we produce the extra virgin olive oil E-La-Won, from koroneiki variety, in our private olive groves. Our traditional recipe is combined with today’s technology in order to create an extra virgin olive oil “opos palia” (as in the good old times).

Ioannis Kampouris

Tradition since 1858The quality of our products is the heritage of our grandfathers. A five generation tradition still guides us to respect nature’s gifts and combine them with the benefits of technology.

Lasting memories are made around the table with family and friends.

Farming

Rich soil, natural drainage, calm winters, sunshine, enough airing in a pollution free environment. Everything is done as tradition requires and as today’s experts suggest.

With the guidance of the Institute of Agricultural Sciences of Greece and advices from Prof. Ricardo Gucci (University of Pisa) and V. Frantzolas (Olive oil Taster and Quality Consultant, M. Sc. Food Policy).

Harvesting

The harvest begins at fall when the olives are green, just before they turn purple. It is the time when all the aromas, the flavors and the nutrients are in their peak. The olives are hand picked one by one in order to get full protection and transferred immediately to the oil press in plastic boxes for the oil extraction.

Extraction

The extra virginity of our olive oil is obtained by cold extraction when the olives are squeezed, crust and spunned in the centrifugation in just 30 minutes time thus keeping their flavors and maintaining their polyphenols and very low acidity.

The supreme quality of E-La-Won olive oil is secured by preserving the excellent condition of the fruit from the picking to final extraction of the juice. All the procedures are conformed to the suggestions of pioneer Prof. L. Sevrili (Perugia University).

Standardization

Our extra virgin olive oil is kept in stainless tanks with the infusion of nitrogen to avoid oxidation and unwanted enzymes. Its attributes are the same as at the moment of its extraction.

Our standardized procedures compile with the ISO 22000 – 2005 specifications protecting the quality of the product up to the moment it is served on your table.

The bottle itself is simple and elegant in dark green color to protect the content from sunlight and heat.