In our family-owned olive groves we cultivate the select varieties of Koroneikiand Athinolia that yield olive oil with the highest concentration of antioxidants and finest sensory characteristics in the world.

Our olive trees are cultivated according to local traditions and with the greatest respect for the environment, avoiding the use of pesticides and using only environmentally friendly traps to counter the threat of olive fruit flies.

The olives are carefully picked by hand from each tree and placed in baskets to avoid bruising or other degradation. They are then always pressed within 24 hours of harvesting to ensure the highest quality. The precious ‘juice’ from our olives is carefully extracted at a temperature 13° C lower than the one specified by law for ‘cold-pressed’ designation.

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