Explore the Producers story
The seed for Etolea fell on fertile land. Our land. Land that has been cultivated with love and toil. Our soil has nurtured for centuries one of the biggest assets of Greece, the olive tree. Our long and persistent research for high quality along with our willingness to cultivate, produce and standardize are what has made Etolea the product it is today. The first impressions that come to mind after tasting Etolea are the flavor of traditional and authentic Greece, the sense of tightly-knit families as well as respect for nature. Our extra virgin olive oil, Etolea was named after wordplay between the word Etolia (our homeland) and the word olea (olive in Latin).
Our long and persistent research for high quality along with our drive to cultivate, produce and standardize are what has made Etolea the product it is today. The first memories that come to mind after tasting Etolea are the flavor of traditional and authentic Greece, the sense of tightly-knit families as well as respect for nature.
We generously share the special flavor of Etolea with you, because its taste is a gift from its holy seed for all of us. The gift of the olive. Greek olive trees have been endowed with special virtues for centuries and we will always identify it with knowledge, wisdom, health, power, abundance and beauty till the end of time.
Our olive grove, a small piece of heaven in the Etolian countryside, was initially a dream to escape from the urban routine. Consequently, however, it is where we developed the startup idea to produce an extra virgin olive oil.
Costas, who is a civil engineer, painstakingly created the vision of a premium quality product, utilizing small scale traditional production methods in which a sense of personal and family care was prominent. His 20 years of experience in the modern business world enhanced his effort to create a product that combines its origins as well as its excellence.
Areti, an ancient Greek philologist, shared the vision and took charge of its implementation through an efficient organization system, ensuring that the product complied with all the regulatory standards required, such as meeting the requirements of the ISO 22000:2005 for the management of food safety and quality.
Their daughters, Mary and Penelope encouraged the family effort and supported their parents with a bold, youthful outlook and fresh ideas.
A family proposition that aims to reach every table and every dish prepared with the love of quality and original taste. It aims to become the secret ingredient in every well-made recipe.
This is the idea behind Etolea. It is toil, persistence and tireless endeavor. It is the reason your hand reaches for an Etolea product and shares with us the joy of returning to the taste of good olive oil.
Between earth and sky. Etolia, gifted with the river Achelous, which was worshipped as a god by our ancestors during ancient times, is a blessed land. Our land is full of true stories that intertwine with myths, allowing reason to blur its limitations in the realm of the imagination.The ancient Etolians’ efforts to tame the rushing waters of the river Achelous, mythologized as the greatest river god, for agricultural use, gave birth to numerous, exquisite stories.The best-known tale of them all is the one depicting the fight between the river Achelous and Hercules, for the hand of Deianira.
During the battle, despite the continuous magical transformations of the river, Hercules managed to cut off the right horn of Achelous while he was transformed into a bull and earn the victory.The defeated god gave him the horn of Amalthea, a symbol of abundance and prosperity. The myth reflects the continuous efforts of the ancient Etolians to tame the surge of the river to water their fertile land (The Horn of Amalthea), by damming the river with great projects that changed its flow (which symbolizes the constant transformations of the river).In this blessed land, which continues till today to gift us with its best fruits, of which the olive is the leading, you can find our olive grove. Located in Milos Sellou, 7 kilometers away from the city of Agrinio, we grow the olives that provide us with Etolea.