Carefully selected, by us for you!
Extra virgin olive oil from the fruit of the traditional “Koroneiki” olive variety, carefully selected before pressing. The oiling of the fruit takes place within a few hours from the time of harvest and is carried out in one of the best olive mills in the area. The best pressing and kneading techniques are applied at low temperatures and in the complete absence of oxygen. All this makes our oil an extremely nutritious, rich in polyphenols, aromatic and delicious product, ready for your plate!
“FROM THE FIELD TO THE SHELF”
In our region, olive production is based on two well-known and beloved varieties. The oil-making Koroneiki and the edible Kalamon olive. Our trees come from old varieties, which were bequeathed to us by our grandparents. In the spring, the first care of the trees begins with the ¨fine cleaning¨.
With this technique we give air and light to the tree and the fruits, cleaning it from the small unnecessary branches. In the summer, with modern mechanical means, we clean the field of weeds, without using any chemical preparation. At the beginning of November, the olive growing season begins. Harvesting is done with modern means and great care so that there is no injury to the fruit or the tree and then the fruit is distributed for further processing.
After harvesting, the fruit is transported for pressing. The oiling of the fruit takes place within a few hours from the time of harvest, in one of the best olive mills in the area. The best pressing and kneading techniques are applied at low temperatures and in the complete absence of oxygen.
Techniques that use reduced energy requirements and liquid waste are applied. Around the end of January, the olive growing season comes to an end, followed by the pruning of the trees and their preparation for the new harvest.