Our production process

Proper cleaning produces higher-quality oil. Grindstones, while ancient in design, are a suitable way to grind olives, because this method breaks up the drupe’s pulp while only slightly touching the nut and the skin.

Cultivation of olive groves, which have been growing traditionally for decades, is the main activity of our company. Adhering to the principles of environmental preservation and least possible interference, we know and nurture our plants ena ena, monitor their flowering and witness their fruition throughout the year, using strict regulations and protocols of environmentally friendly methods. Our olive groves are covered by wild herbs, weeds and flowers that keep the soil fertile, moisturized and protected. In this way, we optimize the soil’s nutrient withholding properties and minimize the need for water. We constantly carry out soil and leaf chemical analyses to estimate our plants’ special nutrient requirements and prevent diseases or infestations. A great part of their fertilization comes from processing and returning the organic matter into the soil, which is traditionally thrown away or burned during pruning and harvest, such as branches and leaves. At spring, bee hives are placed in strategic spots within the groves, in order to promote the pollination of olive tree flowers. We also make compost of the leaves of olive trees, used as an organic fertilizer to give to olive trees the necessary nutrients. As such, we safeguard the vitality of our groves, maintaining and protecting the characteristics of the microclimate and agricultural landscape, without using chemical pesticides or fertilizers.
During the year, we prune after carefully examine our olive trees and adjust according to their special needs, regarding shade, ventilation, fruition and vegetation. Pruning prolongs the productive period of the olive trees, facilitates harvesting and saves soil water. By improving the air circulation among the brunches and exposing them to more sunlight, we enhance growth in a healthy and productive way and, at the same time, control in a natural way infestations from pests and protect our olive trees from diseases. We use fermented manure and crashed woody scrap from pruning, less than 3 cm in diameter, for the nitrogenous fertilization of our olive trees and wild-grown aromatic herbs. The crushed woody scrap, exceeding 3 cm in diameter, is crashed and packed to be used as raw material for smoking meats.
All the care we offer to our olive trees throughout the year culminates in their harvest. The harvest of our olive trees begins in late October and is completed by middle of December, depending on the climatic conditions of each year and the ripeness of the fruit. The olives, which are collected early when they are still green and unripe, create our exceptional green harvest, “agourelaio” or “oleo nuovo”, bitter extra virgin olive oils, whereas those collected late in the season make our more balanced, milder and softer in taste extra virgin olive oils. The olives are collected carefully by hand, so as not to bruise them and downgrade the quality of the olive oil, by using ladders to reach the upper branches of the tree and hand-held mechanical harvest aids, which are dragged over the branches (by hand), causing them to fall onto large nets that are placed under it. At the same time that olives are collected, the olive tree is trimmed, as required. Depending on the size of the olive grove and the number of olive trees in it, our harvesting trained team collects around 1,5-3 tons of olives per day. After the olives have been collected and sorted out ena ena, getting rid of any defective or damaged ones, they are placed into plastic ventilated crates approved for food items, which let air in to prevent the olives from heating up, for no longer than 12 hours, until the beginning of their pressing.
In the afternoon of the same day, olives are transferred to the oil mill for same-day processing. Within 12 hours of harvesting by the use of mechanical means and without any chemical treatment, our extra virgin olive oils are extracted in cold temperatures, ensuring they retain all the beneficial properties that are found in abundance only in extra virgin olive oil. We ourselves lead the harvest, the sorting and the transportation of our olives to the mill. We have formed respectful collaborations with local olive mills in each olive oil producing area we are active in, based on strict oil-pressing protocols, with whom we share the same values and vision for pure quality extra virgin olive oil. These olive mills are certified to ISO 22000 HACCP and operate with the latest developed equipment. We carefully oversee and fine tune the oil extraction process, ensuring that the physical, chemical and sensory characteristics of our olive oils remain intact. Oil extraction starts with the separation of the olives from the leaves, by washing them with clean water. After that, olives are crushed and placed to a freshly washed mixer for only 40 minutes, in a temperature of no more than 23ᵒC. Cold water separates the oil, which is placed immediately in stainless steel tanks, with automatically controlled storage temperature up to 16ᵒC and constant nitrogen supply, so as to avoid oxidation and ensure the quality, texture and aroma of our extra virgin olive oils remain intact.
After our extra virgin olive oils are stored in stainless steel tanks, they are packaged with specialized and innovative techniques in our facilities. Chemical and sensory analyses are constantly conducted to achieve and ensure their highest quality and maintenance of their nutrients. Before our extra virgin olive oils are bottled, they are filtered to remove any natural sediment that occurs during the product’s settling period in the tanks.OR All extra virgin olive oils are bottled unfiltered within weeks of harvesting. During packaging and bottling, we apply the ISO procedures and the strictest safety methods, at all stages of the process, according to national and international standards, which guarantee that superior quality is maintained throughout their life cycle. Our extra virgin olive oils are packaged in dark-shaded or painted bottles, in order to protect them from the harmful effects of light and oxygen and keep their distinct aromas, unique flavors and beneficial properties unaltered. Our production line functions on automatic bottling and artisan packing, done manually.