Top 36 Peloponnesian Olive Oils

Sakellaropoulos Organic Farms is a family-run estate in Greece, located in the region of Sparta, Laconia, at the foot of Mount Taygetos. Founded in 1992, the farm has been fully dedicated from the beginning to organic olive cultivation and the production of high-quality goods — primarily olive oils and table olives. What sets them apart is their focus on a single estate model, meaning that the entire production takes place on their own land, under their direct supervision, without sourcing or purchasing olives from outside. Their oils are exclusively organic, often monovarietal, with an emphasis on local olive varieties such as Koroneiki and Kalamon. They are known for their innovative fermentation techniques and for blending science with tradition, working closely with universities and nutritionists to develop functional products with scientifically proven health benefits.Expand

Agrovim is a renowned Greek producer of olive oil and olive products, based in Kalamata, in the region of Messenia in the southwestern Peloponnese—an area known for the exceptional quality of Kalamon olives and extra virgin olive oil. The company was founded in 1964 and is now one of the leading exporters of olive products from Greece, present in over 50 countries worldwide. Agrovim combines traditional methods with modern technology and high quality standards. Their product range includes extra virgin olive oil, organic olive oil, olives in various packaging formats, as well as wine vinegar. The company is committed to sustainable production and preserving local agricultural traditions. In cooperation with thousands of small-scale producers from the region, Agrovim strives to maintain the quality and authenticity of its products while adhering to environmental standards and principles of social responsibility..Expand

Papadopoulos is a family-owned company based in Varvasaina, near ancient Olympia in the Peloponnese, Greece. Founded in 1989, the company specializes in producing high-quality extra virgin olive oil, using modern technologies combined with traditional processing methods. In addition to olive oil production, the company offers tours of their mill, allowing visitors to learn about the production process and taste various types of oils. Their approach combines a passion for olive cultivation with a commitment to sustainability and innovation. Papadopoulos is known for its dedication to quality and authenticity, with their olive oils frequently winning awards at international competitions due to their rich flavor and exceptional aromatic characteristics. The company uses only carefully selected olives from local groves, and the oil is cold-pressed to preserve all its nutritional properties and natural antioxidants. Besides producing premium oils, Papadopoulos actively promotes the Mediterranean lifestyle and sustainable agriculture, contributing to the preservation of tradition and nature.Expand

Olive Ergo Anagnostopoulos is a family business from Messinia, Peloponnese, with roots dating back to 1896 when priest Papa-Apostolis built the first stone olive press. Today, under the brand Olive Ergo, the company produces the premium line One & Olive, crafted mainly from the Koroneiki variety grown in limestone-rich groves at 200-400 meters altitude. Harvested mostly by hand between October and January, the olives are processed within hours using the innovative Contherm system, which preserves polyphenols and aromas through rapid cold extraction. The result is a deep green extra virgin olive oil with aromas of oregano, thyme, artichoke, fresh grass, olive leaf, and almond, offering intensity, freshness, and a nutty-spicy finish. One & Olive is aimed at gastronomy and discerning consumers, while visits and tastings at the mill showcase the blend of tradition and innovation that defines Olive Ergo.Expand

EnKardia is a family-owned olive mill located in the Laconia region of the Peloponnese, Greece. The name EnKardia, meaning "from the heart," reflects the Dimitroulopoulou family's deep commitment to olive-growing traditions, passed down through three generations. Their estate is situated in the heart of Greek nature, where olives are cultivated without pesticides or artificial fertilizers, preserving the authenticity and quality of the product. EnKardia produces extra virgin olive oil from the Koroneiki variety, known for its intense fruity flavor and rich polyphenol content. Harvesting is done by hand in mid-October, while the olives are still green, helping to retain all nutritional values and aromatic properties of the oil. The cold-pressing process begins immediately after harvest at a temperature of 27°C, using exclusively mechanical methods. The oil is stored in hermetically sealed tanks with controlled temperature and nitrogen addition, which prevents oxidation and preserves the freshness of the product.Expand

Liá is a family-owned brand from the Messinia region in the Peloponnese, Greece, producing high-quality extra virgin olive oil since 2012. Their olives, from the Koroneiki variety, are hand-picked early in the season and cold-pressed the same day to preserve all the valuable nutrients and flavors of the oil. The oil is characterized by a mild green, herbaceous aroma with scents of fresh grass, artichoke, green tomato, and rose leaf. It has a fruity taste with subdued bitterness and gentle spiciness, offering excellent balance and a smooth finish—all with acidity below 0.4%, reflecting its exceptional quality.Expand

Sparta Gourmet is a modern Greek producer of premium food products, headquartered in the region of Laconia, in the heart of the Peloponnese — an area known for its rich history and fertile olive groves. The company was founded with the aim of combining traditional production methods with state-of-the-art technology, offering high-quality products to both the domestic and international markets. Its philosophy is based on transparency, sustainability, and respect for the land, striving to preserve the authenticity of Greek flavors. They are best known for their extra virgin olive oil, which is obtained exclusively through cold extraction from Koroneiki olives, hand-picked at the optimal stage of ripeness. The oil has a low acidity level, an intense green color, and a rich, fruity taste. In addition to olive oil, Sparta Gourmet also produces olives and other traditional delicacies such as Greek vinegar and tapenade. Their products have earned numerous awards and quality certifications, including international recognition for taste and packaging design. Sparta Gourmet combines modern infrastructure with a strong connection to local farmers, ensuring full control over the entire production chain — from olive grove to bottle. Thanks to this approach, the company has become a symbol of high standards in the category of Greek delicacies and an ambassador of Peloponnesian flavor around the world.Expand

Liokareas is a family-owned olive oil producer with a tradition spanning more than 150 years, originating from the village of Lagkada, near Kalamata, in the Peloponnese region of Greece. This area is known for its exceptional conditions for olive cultivation, especially the Koroneiki variety, which is highly regarded for the quality of oil it produces. The Liokareas family combines traditional methods of hand-harvesting and cold-pressing with modern technology to preserve the purity and nutritional value of the oil. Their production is largely based on organic and natural processes, without the use of chemicals, resulting in exceptionally high-quality extra virgin olive oils. They place particular emphasis on freshness — the olives are hand-picked and processed within just a few hours, which helps retain antioxidants and a pronounced fruity profile. Liokareas offers a wide range of products, including classic extra virgin olive oils as well as innovative varieties infused with natural flavors (such as lemon, chili, or white truffle), catering to gourmets and lovers of experimental cuisine. Their oils have received numerous international awards, confirming their dedication to quality and authenticity.Expand

Kanakis Family is a family-run olive oil producer from Greece that combines traditional olive cultivation with modern processing and bottling practices. Established in 1999 by Elias Kanakis and Stavroula Trifyli, the company operates with a vertically integrated model, maintaining control over the entire production chain from olive groves to the final packaged product. Their production is primarily based on the Koroneiki olive variety, known for its consistency and well-defined aromatic profile typical of the southern Peloponnese. The portfolio includes extra virgin olive oils in both conventional and organic ranges, along with table olives, olive pastes, and infused oils, reflecting a broader approach to Mediterranean products. Part of their range carries Protected Designation of Origin labeling such as Kalamata PDO, linking the oils directly to a specific geographic area and production standards. The extraction process relies on cold pressing at low temperatures to preserve the oil’s natural compounds and nutritional properties. In sensory terms, their oils tend to show a balanced profile with mild fruitiness, light bitterness, and a clean finish, making them versatile for both everyday use and more refined culinary applications. The brand positions itself through consistency, traceability, and controlled production rather than large-scale industrial output. Its presence in international markets and participation in quality competitions further support its recognition within the Greek olive oil sector.Expand

OLIORAMA & Co GP is an olive oil producer located in Pirgos, Greece. The company focuses on producing high-quality extra virgin olive oil. OLIORAMA utilizes traditional cultivation and harvesting methods, ensuring the preservation of the olives' natural qualities. Their products are often categorized within organic and premium segments. The company also emphasizes sustainability and environmentally friendly practices in their production process.Expand

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional economy. This extra virgin olive oil is produced mainly from Koroneiki olives, with a maximum of 5% of Mastoeidis olives. The final product has an intense green to yellowish-green color and a pleasant taste. This oil is slightly bitter and has an aroma of green fruit and a mild pungency.Expand

This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils. Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method. The final product is a greenish-yellow olive oil with some golden tones that can be consumed raw, used as a dressing for various Greek salads, or used for cooking.Expand

This extra virgin olive oil is made in a small, hilly area in the southern part of mainland Greece in Olympia province. It is produced from two varieties of olives, 90% Koroneiki and 10% Kollyreiki, which are blended into a light yellow-green oil. After the harvest, the best olives are selected and cold pressed in traditional or centrifugal mills in order to keep their flavor intact. This olive oil has the aroma of ripe olives with a fruity flavor and thick viscosity. The spicy and a slightly bitter profile of this oil is well suited to use with meat, seafood, or salads.Expand

Kranidi Argolidas is an extra virgin olive oil obtained from the olives of the varieties Koroneiki and Manaki within the administrative boundaries of the municipal areas of Ermioni, Thermisia, Iliokastro, Didyma, Fourni, Kilada, Portocheli and Kranidi, in the province of Ermioni, in the Peloponnese region. The gathering of the olives is usually done by hand or using small combs and nets. It is transported to the production plant where it is cold pressed in the centrifuging or traditional mills within three days of gathering. It is a beloved yellow-golden high-quality oil that has a taste balanced between sweet and sour. It is best to consume it within 6 months in order to enjoy its full flavor. It is ideal for cooking and confectionery, while it is recommended to be consumed raw due to its intense aroma and rich flavor.Expand

The extra virgin olive oil Lygourio Asklipiou is obtained from the olives of the Manaki type within the municipal area of Asklipieio. In order to avoid bruising the fruit, they are collected directly from the tree by hand or using combs. The olives from the ground are never used for the production. Once the best olives have been selected, within three days of gathering, they are processed in the classic or centrifugal mills. The color of Lygourio Asklipiou is green-yellow and the taste is very pleasant and fruity. It becomes more bitter and spicy as time passes, and therefore, needs correct preservation in a cool and dark place. This high-quality oil can be used as a salad dressing or put over some tasty Greek cheese and enjoyed next to a glass of wine.Expand

Lakonia is a virgin olive oil obtained from olives of the varieties Koroneiki, Patrinia, Tsounati, and Asprolia within the administrative boundaries of the Laconia prefecture (the Districts of Lakedemonas, Epidavros, Limira, Githio and Areopolis) in the Peloponnese region. Due to the excellent climate and soil conditions for cultivating olive trees, the production of olive oil has been a traditional occupation since the period of the Ottoman Empire. Lakonia olive oil has a beautiful green golden color and a pleasant flavor with a fruity aroma. In order to preserve this tasty oil, it is advisable to store it in a cool and dark place away from heat sources.Expand

This extra virgin olive oil is obtained from Koroneiki olives that grow in the village of Petrina in the Laconia prefecture. This beautiful village has the perfect weather conditions for cultivating olive trees – the sunny weather helps the town's olive trees produce around 300 tons of extra virgin olive oil each year. Petrina Lakonias' color is yellowish-green, depending on how ripe the olives are when harvested. The flavor is slightly bitter, and it is usually described as having a sweet flavour and a hint of sourness that decreases as the oil ages. Its fruity smell is most intense when the oil is fresh.Expand

This extra virgin olive oil is produced either exclusively from Manaki olives or by adding no more than 50% Koroneiki olives by weight. This oil is produced exclusively in Trizonia. The olives are not left to over-ripen on the tree, which would result in higher acidity. Trizinia olive oil owes its exceptional quality to the area's particular soil and weather conditions, early harvesting, and the fact that it is picked exclusively by hand. The olives are processed and packaged in Trizinia to protect the quality of this oil and ensure its proper inspection. Its is a rich yellow to yellowish green in color, depending on the ripeness of the olives when they are harvested. The taste is pleasant and has either a sweet or a bitter note. Since the olives are processed almost immediately after being gathered, the oil produced has a delicate flavor that can improve nearly any dish.Expand

Krokees Lakonias is an extra-virgin olive oil obtained from olives of the varieties Mirtolia and Anthinolia produced within the administrative boundaries of the municipal area of Krokees, in the Laconia prefecture, in the Peloponnese region. The olives are gathered by hand or using small combs and nets. They are transported to the production plant in plastic baskets or bags where they are pressed in traditional or centrifuging oil mills. This olive oil can be obtained by mixing with other oils of the same kind and produced under the same conditions. The finished product has an intense yellow color and amazing flavor of ripe olives. It is an essential ingredient in the Mediterranean diet and due to its rich aroma, it is advisable to use it fresh. Expand