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<pre>I have brought back small amounts of olive oil from my grandfather's
oil harvest from his village in the Elia region of Peloponesos for
years. All my friends and family that have tasted it think that it is
fantastic; so I have contemplated the idea of importing it
professionally and begin to try selling it at my restaurant in the
Poconos of Pennsylvania.

I have many questions unanswered to see how risky this project would
be and if it is feasible. My concerns begin with after I acquire
olive oil from my grandfather and other villagers how do I go about
finding a bottling company and doing the job right. I also need to
figure out the details of documenting and certifying Extra Virgin
Olive Oil, freight costs to the port, shipping costs, and U.S. Customs
regulations and tariffs, and the possibilities for potential United
States buyers.

Any information that will lead me to more research, more contacts, or
any leads would be of great help to me. Thank you to anyone that can
assist me.

Spyros Ladeas
spyros@diplomats.com
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