Our history - Kalamata Papadimitriou
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Our history

Our history
2020 – today

Counting 83 years of operation and family tradition spanning
three generations, the Kalamata Papadimitriou Company
has evolved to create products that consumers love.

And while we are proud of our past, we have our eyes on the future.

We want each of our products to carry the traditional flavors of Greece
within it, but at the same time to meet the modern culinary needs
by offering a delicious and healthy result, which anyone can achieve in their kitchen,
in simple ways and without being a professional.

Our goal is to bring our grandmother’s and mother’s
homemade food into the modern era !

About 80 years ago, Christos Papadimitriou, 29 years old at the time, settled in Kalamata and founded the company “PAPADIMITRIOU C.C. SA”.

Which was initially involved in the trade and export of local products: dried figs, Kalamata olives and olive oil.


In the 1950s, the company managed to enter the demanding market of Great Britain with another local product: the Corinthian currant. Gradually, it focused exclusively on Corinthian currants and acquired expertise in this product.

Papadimitriou Company soon expanded to new markets such as the Netherlands and Germany and, not long after, managed to become the 2nd largest exporter of currants worldwide.


His son, oenologist Costas Papadimitriou, returned from his studies in Bordeaux, France, joined the company and developed it further, consolidating its position abroad.

Combining his business talent and his studies, he created a new product: the first Greek balsamic vinegar from Corinthian currants. This balsamic vinegar was based on the old, traditional recipe for the “glykadi” of Kalamata (a vinegar made from boiled must (petimezi) aged in wooden barrels).


In 2004 Christos Papadimitriou took over the reins of the company and under his guidance new lines of innovative products were developed: balsamic creams and Mediterranean mustards, all based on the balsamic vinegar.

Aiming for all the company’s products to retain their Greek identity, local agricultural products were fully utilized: extra virgin olive oil, the company’s balsamic vinegar, Greek honey and Messinian fruits such as figs and pomegranates.

In 2013 the company joined the international Endeavor network, succeeding in being the first Greek company in the food industry to become a member.

In 2014, the company became a member of the ESSENTIALY-GREEK initiative, meeting the quantitative and qualitative criteria required.

The ESSENTIALY-GREEK initiative consists of a community of extroverted, Greek-owned companies, and aims to highlight and promote the modern, entrepreneurial and productive culture of Greece.


The current decade is the last of the three in which the company transformed from a supplier of currants to a producer of balsamic vinegar and relevant dressings.

Now, Kalamata Papadimitriou has a leading market position in the balsamic cream category in Greece and is the No. 1 producer of balsamic vinegar. The extensive clientele, both in Greece and abroad, consists of large supermarket chains, airlines, restaurant chains and hotels.


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