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Meet Lou | Olea of Monemvasia

'Thirty years ago after finishing my Pharmacy Degree, I travelled to Greece for a holiday and visited Athens, the Cyclades Islands, Hydra and the Peloponnese. Travelling opens the palate and opens the mind and I am so fortunate to have visited Greece on a number of occasions since then. I have been to many magnificent beaches, absorbed the culture, enjoyed incredibly generous Greek hospitality, have been overwhelmed by the history and the aura of many ancient sites and I have tasted a vast variety of delicious foods; the flavours of which are enhanced by the use of magnificent extra virgin olive oil. It is nutritious, has low acidity, and I knew it contained medicinal properties which were good for my health. I knew then that the oil was special and the memory of it stayed with me.

On recent visits to Laconia in Greece I have rediscovered how wonderful it is and how it enhances the Greek foods. The oil is so good that it can change the taste of any dish and it brings the food to life. Something I discovered only recently is how Greek olive oil is packed full of polyphenols which are the antioxidants and the anti-inflammatories that are so good for your health. The pharmacist in me prompted further research and investigation and it was so wonderful to discover that some of the premium extra virgin olive oils are so good for you. I’ve always been interested in the ‘super foods’ and it seems that this super food has been around for thousands of years.

It is now widely recognised medically and scientifically that a Mediterranean Diet is exceptionally good for your health and the single most important contributing factor is the EVOO (Extra Virgin Olive Oil) which is packed full of good fats (monounsaturated) and polyphenols. My health is significantly improved since I changed to a predominately Mediterranean Diet and started drinking at least 20ml a day of my EVOO. 

Recently, through friends in the Peloponnese I received a shipment of the locally grown oil.  Laconía’s warm rocky hillsides along the Aegean Sea provide optimal conditions for growing olive trees. Home to the ancient Spartans, olive cultivation in this area can be traced back to 1500 BC, and has been a vital part of Greek culture as well as the Mediterranean diet.'