The first luxury food and beverage company in Greece, and one of the first worldwide, Speiron’s mission is quite simple: to create unparalleled products that reinvent the essence of food. This rapidly growing enterprise was the brainchild of entrepreneur and olive oil connoisseur, Mr. Giorgos Kolliopoulos. But this isn’t your average mom and pop olive shop. This is about developing luxury products that remodel food into an experience. (Kolliopoulos himself holds a course on the official organoleptic assessment method of virgin oil of the International Olive Council). As the Times UK once said, λ/lambda/ is “one man’s quest for olive oil perfection”.
Speiron uses only the finest, handpicked Kotoneiki olives from selected centenarian olive trees in Greece to create its λ /lambda/brand of ultra premium olive oil (it was, in fact, the first company to use the term “ultra premium olive oil”). The result is a rare oil of ultra-low acidity (0.26°) that is unfiltered, rich in phenols and full of freshness and an intense fruity flavor. This precious liquid is then bottled and individually hand labeled in order to ensure minimum oxidation and maximum attention to detail. In October 2010, Speiron took innovation in the olive oil industry one step farther, launching the Bespoke λ /lambda/ olive oil, the first personalized olive oil in the world. Each minimalistic bottle—a work of art in its own right—bears the signature of its owner and is accompanied by a certificate of exclusivity. It is then packaged in an exceptional white lacquered handcrafted case (made by eight separate craftsmen over thirty days), adorned by two 18k white gold plates, and shipped worldwide—at a handsome price of €11.000.
Quality, Innovation and Purity
Kolliopoulos didn’t just set out to make a better olive oil, he wanted to create an entirely new category of olive oil. With λ /lambda/, Speiron gave birth to the idea of olive oil premiumization, reminding the world’s most demanding foodies that there is life after extra virgin. Chef Juan Mari Arzak—the 8th best in the world for 2008, according to Restaurant magazine—called it “marvellous” and Tom Aikens—the 8th best chef for 2005—uses it for its “unrivaled fruity taste”. The LA Times called it “brilliant” and Wallpaper* magazine nominated it as a “peak performer”.
Realizing Greece’s F&B Potential
A national trailblazer in luxury food and beverage, Kolliopoulos masterfully blended the unsurpassed quality of Greece’s natural products, the strength of the Greek agricultural brand, and the rapidly expanding niche food market around the world to find his success. In almost any metric, Speiron has set the new standard for specialty food exporters around the world.
Number of Employees
Markets Where Speiron Is Active
United Kingdom, Abu Dhabi, Singapore and internationally through online retailing
Why Speiron is Successful
It really comes down to passion, innovation and attention to detail. Speiron is overflowing with all three, along with its strong ambitions to conquer the global market.
The Innovative Edge
With its sleek yet luxurious packaging and unsurpassed quality, λ /lambda/ represents a major departure from traditional olive oils. The company has challenged the world’s top chefs, restaurants, and food connoisseurs to rethink the very nature of olive oil itself. Speiron was also the first to suggest a maximum of four-month shelf life after opening the bottle, in order to guarantee maximum fruitiness and flavor.
Despite strong headwinds, Speiron has successfully managed to raise capital by finding select individuals who believe and support its core values and vision.
Goals for 2013
Speiron aims at entering the U.S. and UAE markets, while improving its penetration in the U.K.
Silver World Medal in the New York Festivals 2008 awards.
Speiron Is Currently Looking For
Investors, Distributors, Exporters