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—CLUB EXCLUSIVE—
Meet the producers: Lefki Stamatakou.
We’re back in the region of oranges, olives, and the Spartans. The Taygetus mountains runs through this part of the peninsula and frames every shot. This time of the year, you’ll likely still see snow capping them, with lush green groves below.
Here we find Lefki, who’s been cultivating olives her entire life, carrying forward a family tradition that dates back to her great-grandparents.
But the best olives in the world in the most idyllic place doesn’t mean much if you don’t have a talented miller. Enter Veloudo. She’s a food scientists who’s trained at one of the best schools in Spain for EVOO. She’s also a Certified Olive Oil tester for the National Extra Virgin Olive Oil Association of Greece—so quality is her expertise.
Welcome to Sparta.
Olives and oranges. This is what I was told to expect as I drove deep down into the Peloponnese peninsula from Athens.
With its rolling hills of small, patchwork-like plots and sparkling sea views—it feels like I’m back in Crete, an area we go to regularly.
But then the mountains unfold.
The Taygetus range, which is one of the oldest-named mountain regions in Europe and was written about as far back as the Odyssey, runs through this part of the peninsula and frames every shot.
Lacking in its ruins but lasting in its legacy, this part of Greece doesn’t get the tourists like you see in the islands.
However, it’s all starting to change as people uncover what those ancient Greeks knew long ago…
This place is special.
This is Sparta.
Fresh and buttery, and on the palate, it has a smooth and delicate creamy feel. Pour some in a small wine glass, have a swirl, and expect aromas of...
How to pair it: Seasonal recipe spotlight.
This prasopita recipe is part of a series of three Greek Easter recipes from Helena Moursellas. Helena is a bestselling cookbook author and chef who, alongside her twin sister Vikki is sharing her love for Greek food with the world. She blends culinary expertise with creativity and a deep appreciation for their Thessalonkian heritage to create delicious, accessible recipes.
The Greeks have so many variations of pitas; this recipe combines leeks with a classic Greek triple threat—yogurt, feta, and EVOO. Parsley, lemon, and mint add a freshness to the rich, creamy filling, and fennel adds extra depth to the pastry for an irresistibly moreish mouthful.
Time to vote! Was this oil peppery, bitter, delicate? Did you like it, or do you prefer something stronger or softer? Help us source and curate oils that excite and delight our club members.
*Extra* exclusives...
Booking some upcoming travel? As a member of our Olive Oil Club, we'll give you a £20 gift card for our site when they visit one of our producers for a tasting.
From grove walks to dinners under the stars, it's a great way to dive more into the world of EVOO and support farmers doing right by people and planet.