While I was growing up in Athens Greece, near the village of Peania, I was fortunate to have family friends who owned olive groves and I observed the process of production of Extra Virgin Olive Oil, from the first stage where the olives being picked, through the final stage of bottling the olive oil.
My mother cooked with Extra Virgin Olive Oil (EVOO) for all our meals and use it
for the salads. I fondly remember one of her signature dishes, Eggplant Moussaka.
I attribute my brothers and my health, to growing up with EVOO in our Mediterranean diet.
Since I came to the U.S. in 1977, I continually tried to find the same quality EVOO like the one that I grew up eating with, but it was not so easy to find the quality that I was looking for.
Four years ago, I started with a single idea and passion to import the finest quality Extra Virgin Olive Oil and Olives to the U.S.
Twice a year I travel to Greece and visit a few select olive growers in their villages in the Agrinion region in north western Greece and on the island of Crete, where I monitor closely the operations in their facilities. I have established a very close relationship with them and I make sure that they can supply me with the purest quality EVOO and Olives.
My company Alpha Importers, now proudly offers a superior quality Extra Virgin Olive Oil with the lowest acidity 0,3% - gourmet Kalamata olive paste spread, specialty flavored infused olive oils and certified U.S.D.A. approved organic EVOO.
Owner & CEO