Vendema Olive Oil: A Fusion of Tradition and Modern Excellence

The Journey of Vendema Olive Oil. 

At The Greek Providore, we take immense pride in introducing our customers to some of the finest products Greece has to offer. One such gem is Vendema Olive Oil, a brand that seamlessly blends tradition, quality, and innovation. Recently, we had the pleasure of sitting down with Areti, the passionate force behind Vendema, to learn more about the story, values, and future of this remarkable olive oil.

Vendema Olive Oil is more than just an olive oil brand; it’s a testament to the blend of tradition and innovation, deeply rooted in the rich heritage of the Peloponnese. Born from a passion for food and a commitment to health and sustainability, Vendema stands out in a crowded market by offering a product that’s not only top-quality but also uniquely stylish and versatile.

At its core, Vendema is driven by a mission to make olive oil a staple in every kitchen, not just as a cooking ingredient but as a lifestyle choice. This brand is about celebrating the essence of Greece’s finest olive oils while making them accessible, fun, and appealing to a global audience.

 

 

Can you tell us a bit about Vendema Olive Oil and its history? What inspired the creation of Vendema?

Food had always been close to my heart, but I developed a special relationship with it when I learnt how to cook. On contrast to many home cooks, my cooking skills developed in my early twenties, when, as a student, l discovered how much I love seeing people come together around the table, sharing laughs, thoughts and ideas. The journey began for me and cooking took a first place in my pleasure and happiness list, especially healthy, wholesome cooking, that could keep me and my loved ones functioning at our best. 

That part of my life reassured me that I wanted to create something, not only tasty and beautiful, but also highly nourishing and better-for-you. When searching the bits and parts of my homeland’s agricultural production, I stomped upon olive oil and discovered a little something that impressed me: when the olive tree is stressed out, due to the weather conditions, it produces its most precious compounds, the phenols, to prevent the oxidative stress and literally protect itself and its seeds with them. The exact same compounds are protective to our brain, gut and heart health, with amazing anti-inflammatory, anti-canceric and anti-oxidative properties, so here it was. 

My mission was to communicate that with the world, as a constantly increasing percentage of consumers are shifting from animal fat to vegetable oils, yet we’re still a minority and have a really long way to go. I decided to create VENDEMA, to make sure that communication would take place in a different way: a happy, pop, sexy product you’ll love to have on your table and in your pantry, while, at the same time, it’s super tasty and super healthy for you.

What sets Vendema Olive Oil apart from other olive oils on the market? Are there specific characteristics or qualities that you focus on?

What we tried to do in Vendema, is to create a top quality, ancestral product, and communicate it with the easiest and funniest way possible. Greece has amazing olive oils, but we imagined that product to be something you would like to show off on your tabletop, something you would buy to a friend as a present, something that inspires you to pour over some ice-cream and try the new trend (which by the way you should, if you haven’t). Can olive oil be as sexy as a chocolate? That is our mission!

Keeping the qualitative and flavour characteristics non-negotiable, we have created a product that gets the best of both worlds and that’s our biggest power!

 

Vendema is known for its exceptional quality. Can you walk us through the process of producing your olive oil, from harvesting to bottling?

We’re cultivating our crops, which are located near Ancient Olympia, in the Peloponnese, using only biodynamic and organic methods, with minimum impact or interventions, in order to get the greatest quality of each and every seed. 

We harvest our trees in October, to get the maximum quality-not quantity- of the seeds, which we immediately turn to premium, extra virgin olive oil from the Koroneiki variety, using only low impact, cold pressing methods. 

Thus, the process results three different olive oils, special in aromas and flavours, one of which bears a Health Claim Certification for its phenolic content. An olive spread and a jar of fresh Kalamata olives come to complete the selection. 

What types of olives are used in Vendema Olive Oil, and how do they contribute to the flavour profile of your products?

We are very strict and precise about our olive cultivar, using only Koroneiki olives: the gem of the Peloponnese, due to its fruity and mild flavour, resulting fresh in flavour and versatile olive oils. We chose Koroneiki due to its resilience too, as the trees are fierce and adaptable to both hot and colder weather.That ability to withstand weather changes, creates also excellent levels of phenolic content, elevating the nutritional value of our oils.

Can you share some insights into the traditional practices and modern techniques used in the production of Vendema Olive Oil?

Blending tradition and modern methods of production is our way of working, as we keep all the harvesting process traditional and hand-picked, and use the state-of-art technology for the cold-pressed miling and bottling process.

Technology also intervenes during the pre-harvest period, when we’re doing frequent leaf-analyses to our trees, to ensure their health and well-blooming.

How do you ensure the sustainability and environmental impact of your olive oil production?

 Doing an optimal olive oil production means that sustainability follows along the way, almost without even trying: the olives have to be milled instantly after harvest, therefore the transportations are minimum and so is the carbon footprint. A cold-pressed process means that we use the least energy possible to mill the olives, and lastly, we use no plastic and encourage the reusability of our glass packaging, that’s made to stay around your pantry for a long time.

 

Can you describe a favourite recipe or dish that best showcases the unique qualities of Vendema Olive Oil?

That’s honestly so hard to choose from, but if I had to go with just one, it would be a beautiful olive focaccia, combining the attributes of our bold and fresh Vendema EVOO and the unique taste of our Kalamon Olives, all in one!

What challenges have you faced in the olive oil industry, and how have you overcome them?

We have started our business a year when the whole industry was disrupted by low production and extremely high prices, so that was the first and foremost challenge we had to overcome. Steady production and long-term agreements with our partners enabled us to stabilize changes and secure stock despite all the adversities.

What advice would you give to consumers who are looking to select high-quality olive oil for their cooking?

My single advice would be to get a bit educated around evoo. Just like when we shop for, let’s say, eggs, we want them to be fresh, free range, perhaps organic, there are attributes you want to check on your evoo.

First and foremost, the harvest date on the bottle, so that you can be sure about the freshness and ideally choose evoos that have been harvested during October, when the olives are at their peak quality.

Secondly, look for the packaging not to be transparent, as sunlight deteriorates the olive oil extremely fast, and preferably for the oil to be single varietal, so that no mixing and blending business goes on.

Of course, acidity is another criterion: you want it to be definitely lower than 0.5, so that your evoo retains itself the longest without being oxidised.

How important is the role of terroir in the flavour of Vendema Olive Oil, and how does the region influence the taste of your products?

The distinctive terroir of the Krestena area, near Ancient Olympia, does all the magic to our oils. The groves vary in height, from 800-830m, overlooking the sea and getting its breeze, a crucial element to the final taste results. Also, different position of the grove in relation to the sun, results differences in flavour and aromas, so we’re seeing east facing groves having milder flavours than west facing ones.

What is your vision for the future of Vendema Olive Oil, and how do you plan to continue growing and innovating?

What I envisioned about Vendema in the beginning, keeps evolving and changing into something I love more and more every day. For the moment, my goal is to make Vendema a lifestyle brand, expanding to more elements that make our lives better and cuter, by retaining the good-for-you, artisan, high quality character we already have built.

Regarding our olive oil specifically, the next step for us is to improve further our products, and perhaps exploring some ancient olive varieties that are local in Crete and the Peloponnese, in order to revive them and create some unique oils the market has not yet tasted. 

 

What are your must-have Greek pantry staples that you always keep on hand?

Pantry staples are true saviours in last minute cooking situations, so I cherish them religiously. I never run out of canned sardines, spicy tuna and artichokes preserved in oil. Not to brag, but I always have some olives and olive spread on hand, for a quick appetizer to hungry friends coming in!

What’s your favourite place to visit in Greece, and are there any hidden gems that you think everyone should experience?

Greece is the hidden gems paradise, but if I had to choose just one place to be my favourite, that is Loutro, a little seafront village at the Southern part of Crete, the island where I come from. The place is magical, left in the 70’s, one can enjoy amazing artisan food from the few local taverns and majestic waters around.

Can you recommend a restaurant in Greece that has left a lasting impression on you, and why

Again, my home island Crete will take the spotlight, and Peskesi restaurant in Heraklion is the answer. The guys run this place with utter respect to the ancient Cretan gastronomy, and make everything from scratch, sourced by their amazing farm in a mountain village just 40km away. It’s a whole experience, both the restaurant and a farm deserve a visit if you’re around.

Can you share a memorable moment or achievement in your journey with Vendema Olive Oil that stands out to you?

That’s an easy one! It was definitely our cooperation! The Australian market was our first target market, as it is a market customed to olive oil use, with great knowledge for its nutritional benefits and having the opportunity to travel our products to you on the very first months of our operation, was really a pinch-me moment!

How does it feel knowing that your products will reach Australians, all the way from Greece, and that people so far from home are enjoying them? 

Continuing to what I referred to before, the Australian market has been our greatest pride and joy and our first target as a baby business, so the bond is extra special for us. It feels amazing to know that consumers so far away do love and choose to have us in their pantries. I am beyond grateful for every tabletop we are and will be in the future!

Vendema’s journey from the groves of Greece to tables in Australia is a story of dedication, passion, and a deep respect for the land and its produce. We are thrilled to share this exceptional olive oil with our customers and look forward to seeing how Vendema continues to grow and evolve.