Kalamata Papadimitriou

At Thuria of Messinia, The company Kalamata Papadimitriou produces unique vinegars and mustards and is one of the most historic companies of Kalamata.

The history of the company is identical with its history Papadimitriou family. It started in 1939 by Christos Papadimitriou with trade and export of local products of Kalamata: dried figs, Kalamon olives and olive oil and in the 50's penetrates in Great Britain, with another local product: the Corinthian raisin. Gradually, the company focuses on raisins and acquires specialization in this product, expanding to new markets such as the Netherlands and Germany.

The son of the founder of the company, the oenologist Costas Papadimitriou, returns in the 70's from his studies abroad, joins the company and develops it further, consolidating its position in international trade. Papadimitriou company soon becomes the second largest exporter of Corinthian raisins in the world. From the beginning of the 1990s, Turkish raisin exports began to surpass Greek ones. Although it is a different variety (sultanina), the product is much more competitive in international markets and creates a big problem in Greek exports.

At that moment, Costas Papadimitriou decides to use the characteristics of the Corinthian raisin - natural sugars and black natural color - to make vinegar and in fact balsamic. Costas Papadimitriou used to say then:

«In Kalamata vinegar is also called sweet. Many interpret the characterization as coming from the mood to embellish the harshness of vinegar. However, I believe, knowing the winemaking habits of the region, that the term sweetness was attributed to the fresh wines of the year which, while they have not completed the fermentation, remain sweet and in many cases "vinegar". In 1998 the production of balsamic vinegar begins and today, 20 years later, it is the well-known Greek "Kalamata Papadimitriou Balsamic VinegarWhich became the No1 Balsamic vinegar in sales in Greece.

Already, since the beginning of the 2000s, the third generation of the Papadimitriou family - the sons of Kostas Papadimitriou - Christos and Dimitris, have taken an active part in the company.

In 2011 the company entered another new category for Greek eating habits, developing new lines of innovative products, based on balsamic vinegar, balsamic creams and Mediterranean mustards ideal for Mediterranean salads.

Today the company Kalamata Papadimitriou has:

• Exports: 40% of turnover. They consist mainly of branded products and the majority of them are directed to EU countries. The spearhead is the balsamic cream.
• No1 in sales of Balsamic cream in Greece, Czech Republic and Cyprus.
• Produced products: Balsamic Cream, Balsamic Vinegar, Mustard & vinaigrettes in small packages.
• Total 85% branded products / 15% PL.
• Corinthian raisin exports to England, an activity that now accounts for only 5% of its turnover from 70% a few years ago. For the needs of the production of its products, however, the company is supplied annually by a group of producers of 600 tons of Corinthian raisins.
• Following the modern consumer trends for a healthier diet, the company has placed on the market two balsamic creams with sweetener from the stevia plant (classic and with pomegranate), while it also has mustard on the market with 50% less salt.

Costas Papadimitriou believes a lot in his products but also the importance of the salad in the promotion of Greek gastronomy, which is why it was the organizer of the first Salad Festival in 2018, with the participation of over 100 students of culinary schools:

«Η promotion of Greek gastronomy should be based on salads, because due to the climate our country has the best ingredients, from oils and vegetables, to spices, unique mountain greens, cheese and fruit, and if we persist we can star in the world with salads all", He told us among many other interests, proving with the actions that Greek entrepreneurs, apart from their business, should also have wider interests and see Greek gastronomy as a whole.