My family has been harvesting and pressing some of the worlds best olive oil since the 1800's.  Through more than 5 generations, we have handed this special process down from one generation to the next.   Although my grandfather was my first mentor, there is one of my older family members, who is like second mentor to me, who has taken our evoo process to an even higher level.  He is in charge of running the press, and ensuring the the olives are processed to perfection making our premium extra virgin olive oil.   His attention to detail and continuous education has brought our product quality to a level above the rest. 

One of the most recent accomplishments we have achieved together is the mastering of the Liokareas Late Harvest Lemon oil process.  Initially when we first started doing this, it was an end of the year event, that was just for fun.  The last run of the year, we would take our harvested olives, and our organic lemons from the farm and press them together, making enough for each family member to have a few cans for personal use.  We would share with close friends and use it on special occasions. 

Over the years, word got around in our little village in southern kalamata about this amazing product, and last year we decided to bring over a small batch to the US when we introduced the Liokareas brand.  The results were amazing and the public was ecstatic about it.  After mastering the formula over the past 20 years, and perfecting just the right time-frame to create this Lemon oil, this year, in 2018, we decided to conduct the first large scale batch of the Liokareas Late Harvest Lemon Oil.   To coincide with our first batch, the Liokareas team here in the US, decided to send a sample to the 2018 19th Annual Los Angeles International Olive Oil Competition.  The results were a bronze medal in the highest recognized EVOO competition in the United States.  We are very excited to release this new batch to the public, and we hope that we have made enough supply to keep our customers in stock until next winter!

I was 3 years old the first time I walked the “perivolatha” with my grandfather Panayiotis. He showed me, just like his grandfather Antonios showed him, how the premium oil was made. I quickly fell in love with the family tradition and would spend summers with my grandfather in the village. In my teenage and college years, I found myself traveling to this land more frequently, always in time to help my grandfather harvest our olives. I cherished the days when my grandfather would take me to the old stone press, and show me how the oil was made. Being a college student in a large U.S. city, and also being able to travel to a small village in the foothills of Kalamata on winter break to learn to harvest and press olives was truly a blessing to me. My father came from poverty, and worked very hard to raise a family in the U.S., and provide me with a college education from a top University. At the same time, my grandfather, 4000 miles away, was able to teach me about our family legacy. I am the 5th generation of a long legacy that my great-great grandfather started. A legacy I am very proud of belonging to. We carry on the old world methods that my grandfather taught me, that his grandfather taught him, and that I plan to teach my children and grandchildren. In this modern world, we tend to lose sight of how things used to be, and trying to find an easier, faster way we lose quality with large scale production. I am blessed to have been able to be taught the old world methods, how to harvest our olives naturally and traditionally, the way it has been done generation after generation.

Since I was born and raised in the United States, it only made sense for me to carry on the family legacy to the part of the world that I am able to reach. This is why I have started Liokareas. At Liokareas, we are dedicated to bringing the world’s most pure, extra virgin olive oil to the United States. A Premium Koroneiki Extra Virgin Olive Oil.

Sincerely,
Peter Liokareas