The Production
 
 

The Production

Discover one by one the stages of our olive oil production, starting from the cultivation of the trees in our own olive groves at Corinth, Trizina, Arcadia and Argolida, and ending with the process of packaging and standardizing of the olive oil, that reaches your hands pure and unharmed.

Cultivation Sites - Olive Tree Varieties

Our privately owned olive groves stretch over central and north-eastern Peloponnese, at the regions of Arcadia, Argolis, Corinth and Troizina. The tradition of these historical places has been interwoven with the production of quality olive oil for centuries. Olives have been cultivated at the fertile soil of Peloponnese for at least 4,000 years, so their cultivation is an integral part of Greek tradition.

According to mythology, during his visit at Trizina, Hercules touched Hermes’ statue with his club -made of wild olive wood- and soon roots and leaves sprouted from the statue. It is also said that thanks to Hercules’ club, a wild olive tree grew next to the statue; the tree was also shown to the Greek traveller and geographer Pausanias, when he visited Trizina.

As Homer states in the “Iliad”, Ancient Corinth was a wealthy city due to its fertile land that produced an abundance of farm products and contributed to the development of agriculture and livestock. In the Roman times, Corinth was famous for its olive oil and honey, which were also exported.

Αrcadia with its lush mountains and fertile valleys is right in the heart of Peloponnese and is known as the region with the earliest habitation in Greece. The inhabitants of Arcadia - indigenous Greeks as reported by Xenophon - showed great respect and love for nature and legend has it that their insights for land cultivation were passed down to them by goddess Demeter.

Carpeted with olive groves and known for the production of quality olive oil for centuries, Argolis is renowned for the Asklepieion at Epidaurus. This healing centre with the amazing springs with healing waters and the mild climate is considered to be the birthplace of medicine.

We are proud of our olive cultivation sites and proud to be able to continue our ancestors’ tradition to produce high quality, extra virgin olive oil with health protective action.

Varieties: "Koroneiki" & "Manaki"
Natural Cultivation with no pesticides
Geographical region: Corinth, Peloponnese, Greece

Varieties: "Koroneiki" & "Manaki"
Natural Cultivation with no pesticides
Geographical region: Troizinia, Peloponnese, Greece

Varieties: "Glykomanako" & "Choraitiki"
Natural Cultivation with no pesticides
Geographical region: Arcadia, Peloponnese, Greece

Olive cultivation

We strive to produce olive oil with no use of pesticides, so we apply mild methods and we stick to the principles of natural cultivation. We only make use of organic chemical fertilizers, active microorganisms, green manure and with the method of crop rotation we create balanced ecosystems with rich biodiversity and ensure the necessary soil coverage.

No mechanical cultivation involved

The absence of mechanical cultivation (plowing) is very important in olive cultivation as the root system of the olive trees remains intact and contributes to the development of beneficial micro-organisms, insects, earthworms and plants for soil coverage.

The art of pruning

Pruning is one of the most significant processes in the olive cultivation circle. It is a traditional process performed by hand and passed down from father to son, yet we keep on incorporating new and useful practices for the best possible result. We are very careful not to damage the trees or create any spots that may expose them to infestation and make sure to protect all productive parts of the tree.

Irrigation

Sensible irrigation takes place and trees are watered only when necessary, in order to limit the unnecessary use of natural resources and protect the olive trees and their products from excess moisture. All measures are taken to ensure natural drainage.

Fighting diseases

Diseases and weeds are fought exclusively in natural and organic environment-friendly ways, without disrupting the natural balance of the ecosystem. No toxic pesticides or any poisonous chemicals are used in our cultivation circle, protecting therefore environment and our health too. This is also confirmed by relevant analyses and certificates that we have received by internationally acknowledged and certified laboratories.

Harvest

The crop is harvested exclusively in mid-October. The harvested fruits are green and unripe, so as to produce the so-called “agourelaio” or “Agoureleon” and get exceptionally high concentration of antioxidants and phenols, which are beneficial for our health.

Olive fruits are collected by hand with the use of wooden or plastic combs and we make sure that both the tree and the olive fruits remain intact. After the harvest, olive fruits are temporarily stored in open, ventilated containers and within a few hours, on the same day, they are transported to the oil mill for oil extraction.

Olive pressure and oil production

Olive pressing takes place on the day of fruit collection at a certified oil mill with the cold pressure method. No heat is involved in this process, while at the stage of liquid and solid material separation there is no water involved either. This way, we prevent oxidation and the creation of emulsions.

Both the process of oil pressure and extraction always take place under carefully controlled conditions. The kneading process does not exceed 30 minutes, and the temperature is below 25 oC.

 

Our awarded oil mills

Our carefully selected mills pay close attention to every detail. They are in compliance with the highest standards and use advanced practices, state-of-the-art machinery and materials that ensure optimum hygiene and food safety.

They are awarded with a great number of distinctions and awards, like the silver medal as the “BEST MASTER OF OLIVE MILL INTERESTED IN HEALTHY PROVEN EVOO” and certified for compliance with the latest food quality and safety standards (such as ISO 22005: 2007management system ISO 22005:2007 for production, processing, olive pressing and olive oil production.)

Particular emphasis and attention is given to issues regarding the conservation of all the beneficial components of olive oil, as well as environmental management issues, such as waste management.

 

Olive oil storage

Immediately after it is produced, olive oil is stored in stainless steel tanks, in which nitrogen is introduced so as to prevent oxidation and the development of undesirable enzymes, and to optimally preserve the features of the much coveted extra virgin olive oil.

The place where the tanks are located is thermally insulated and all necessary measures are taken, in order to ensure temperature stability at the desired limits. This way we manage to preserve all the valuable and beneficial ingredients of olive oil (polyphenols, oleasin, oleocanthal, hydroxytyrosol, vitamin E, tocopherol, etc.) as well as its natural characteristics, such as the excellent aroma, its rich taste, its clarity and its golden color.

After the oil has been stored in the tanks for a particular period of time and large solid suspensions have settled, it is ready for bottling, unfiltered, in order to preserve in its entirety all the beneficial ingredients.

Packaging & Bottling

Olive oil is bottled in fine, elegant and fully recyclable containers which are customer oriented in terms of information that focuses on the protection of the product.

The bottles are dark green and black, to ensure protection from sunlight and ultraviolet radiation that eliminate part of its beneficial health protective substances (polyphenols, Vitamin E, etc.).

Our strictly selected packing unit features state-of-the-art facilities and equipment, as well as experienced and specialized staff paying attention to the slightest detail. It has all the necessary licenses (for operation, EL country code, approval of environmental terms, etc.) as well as certificates of compliance with all the international standards (TUV HELLAS) such as:

  • Implementation of Traceability Management System that meets the requirements of the “TUV HELLAS Internal Rules for Traceability Management" and of the ISO 22005:2007 standard
  • Food safety management system certificate according to the ELOT EN ISO 22000:2005 standard, provided by TUV HELLAS, etc.