Welcome!

I’m Jamie, founder of To Káti Állo, a family inspired olive oil brand born in the sun-soaked Taygetos Mountains of Mani, Greece. It all started with a simple idea: to revive the ancient olive groves my stepfather, Nikos, inherited from his Auntie Aphrodite (yes, that really was her name). These trees aren’t just part of the landscape, they’re part of our family’s history, cared for across generations.

Why To Káti Állo?

The name To Káti Állo, which means “Something Else” in Greek, captures what sets us apart. It reflects our commitment to creating something truly special. From sustainable farming practices to supporting our mountain village of Vorio (600m above sea level), every step is about remaining true to our roots while embracing the best of modern methods.

Our olive oil is made solely from Koroneiki olives, known for their rich polyphenol content and distinctive peppery finish.

The Magic of the Taygetos Mountains

The Taygetos Mountains offer the perfect conditions for growing exceptional olives. With mineral rich soil, a unique microclimate, and fresh mountain water, this rugged, time honoured region is where we harvest, press, and bottle our oil.

Our olive groves lie in the village of Vorio, perched high above sea level near the dramatic Rindomo Gorge. The trees grow among wild oregano, sage, and thyme, herbs that thrive in the same untouched landscape. Their presence enriches the soil and subtly weaves into the flavour of our oil, adding complexity to its bold, fruity profile.

  • Nikos!

  • Packaging & Shipping:

    Ensuring every bottle arrives safely from our groves to your kitchen in 500ml dark green glass bottles (up to 60% recycled content).

  • Supporting Local Farmers:

    As demand grows, we’ll purchase additional oil from neighbouring farmers at above-market prices, helping to sustain our community.

What Makes To Káti Állo Unique?

Our extra virgin olive oil is all about purity, flavour, and craftsmanship. Made from freshly harvested olives using only mechanical methods, low heat, no chemicals, it captures the true essence of the fruit. To be classed as extra virgin, oil must have an acidity below 0.8%. Ours sits at an impressively low 0.3%, a mark of the care that goes into every step.

We use traditional cold-pressing techniques at two trusted local mills, keeping temperatures below 27°C to preserve the olives’ natural goodness, flavour, nutrients, and all. Once pressed, the oil is bottled on-site in dark green glass, shielding it from UV light and locking in freshness.

Each first-batch bottle carries more than just oil, it holds part of our story, from the slopes of the Taygetos Mountains to your table. The classic green glass isn’t just for show; it’s a nod to tradition and a promise of quality in every drop.

Risks & Challenges

Launching To Káti Állo comes with its share of hurdles. Brexit has complicated shipping and customs processes, while Greece’s recent droughts and intense summer heat have strained olive yields. These conditions affect not only the quantity but also the quality and timing of each harvest. Rising costs for sustainable packaging and increased market demand also add to the challenge.

With our expertise in logistics and packaging, a strong commitment to sustainability, and a resilient community, we’re ready to tackle these challenges. Your support empowers us to meet these obstacles head on and deliver olive oil that’s exceptional in quality and infused with the spirit of Greece.

Auntie Aphrodite 

Thank You from Lesley, Nikos & Jamie