Tasso Papadakis knows his olive oil producers in the Peloponnese personally. With traditional cultivation, perfect harvest timing, and state-of-the-art pressing methods, every detail is just right. This is how Biogea Olive Oil gets its characteristic sharp and bitter taste — a clear sign of high quality.

A conversation with Tasso Papadakis from Biogea

Tasso, the question of whether you can heat olive oil comes up again and again in German kitchens. Yes or no?

Well, if you couldn't heat olive oil, we would have starved in Greece long ago. You just shouldn't exceed the smoke point of about 180 degrees Celsius. In Mediterranean cuisine, people also grill and deep-fry with olive oil. That is part of our tradition — and it has worked perfectly for thousands of years.

What sets your olive oil apart?

We work directly with farmers in the Peloponnese — we have known many of them personally for years. The olives are harvested by hand early in the day, taken to the mill immediately, and cold-pressed. It often takes only a few hours from the tree to the bottle — and you can taste that. Furthermore, we monitor the degree of ripeness very closely to ensure we catch the perfect harvest time.

What does the bitterness mean?

Bitterness is a clear mark of quality for extra virgin olive oil — it comes from the natural plant compounds that are particularly concentrated in young, early-harvested olives. Anyone who loves that bitterness will immediately recognize authentic, high-quality olive oil.

Which olive varieties do you use?

Primarily the Greek Koroneiki variety. It has an intensely fruity profile with a slightly peppery finish and is considered one of the best olive varieties in the world.