As more consumers value transparency when it comes to the origins of their food, Mavra Papadatos, founder of Mediterranean Specialty Supplies and its flagship product Mavra’s Greek Olive Oil, is eager to share the step-by-step process of how her olive oil—which she proudly sells under the slogan “My trees, my olives”—begins at her family’s olive orchard in Amaliada, in the Peloponnese region in Greece.
A visit to Papadatos’ farmers market stand will include not only a sample of the olive oil, but myriad photos of her family’s 35-acre orchard with approximately 1,500 koroneiki olive trees, many of which are centuries old. She encourages customers to go to the website (mavrasgreekoil.com) and watch the behind-the-scenes video showing Papadatos and her family harvesting and milling the rich yellowish-green olives.
Papadatos grew up consuming olive oil with her mother’s homemade bread. Papadatos came to the United States in 1980 when she was 20 years old. In March 2012, realizing that she was about to lose her third job to offshoring, she decided to change direction and began looking into licensing and regulations to start selling her family’s quality olive oil in Wisconsin. She launched Mediterranean Specialty Supplies later that year and began selling Mavra’s Greek Olive Oil at the Kenosha Harbor Market, near her home.
Papadatos returns to Greece every year for the olive harvest, which runs from November through January. She’s personally involved in the olive harvesting, washing, drying and milling. The oil is then bottled, labeled and shipped to the United States.
No other types of oils are cut into Mavra’s Greek Olive Oil. A sample reveals a fresh, buttery taste that leaves a light peppery sensation near the back of throat.
When consumers are shopping for quality olive oil, they often look for the phrase “first cold pressed, extra virgin” and think it’s a sign of high quality, but Papadatos notes the FDA has lax regulations for use of that phrase.
“Turn the bottle over and look at the small fine print on the back label,” Papadatos advises. “Many labels will say ‘product of Spain, Greece, Italy and Argentina.’ There’s no way possible that olive oil can be first cold press, extra virgin if the olives come from different countries.”
She noted the olives should be milled within 24 hours after harvest: “Olives are fruit. If they sit around for more than 24 hours, they can get moldy. November, December and January are rainy months in Greece.”
Health benefits of the Mediterranean diet have gained attention and Papadatos said olive oil is good for the heart, liver and immune system as well as retaining youthful skin and hair.
New for Mediterranean Specialty Supplies this season is organic balsamic vinegar made from cabernet grapes. Her brother-in-law Alexandros, who also makes wine, makes the vinegar. Papadatos recommends the balsamic with strawberries, on vanilla ice cream with nuts and berries, on salads or with grilled meats and vegetables.
Mavra’s Greek Olive Oil is sold in 47 locations and has stands at farmers markets in Shorewood, Cudahy, Greenfield, Burlington, Kenosha, Mundelein, Ill., and Milaeger’s Great Lakes Farmers Market. Grocers that carry Mavra’s Greek Olive Oil include Outpost Natural Foods, Metcalfe’s and Beans & Barley.
