Our olive oil – Production process

The olive oils that exist in our company, are exclusively of our own production.

At the end of September and the beginning of October, the green olive, of the Chondroelia variety of Halkidiki, is collected for the production of Early harvest olive oil. Early harvest olive oil is the extra virgin early harvest olive oil with excellent organoleptic characteristics and is rich in polyphenols. It has an intense green color and an intense bitter and spicy taste. The green olive is harvested exclusively by hand, picking them one by one.

Later, at the beginning of November, the olive oil, variety Galano Metaggitsiou, is collected. Our love for olives and olive oil, led us to expand our olive groves by planting an excellent variety of olive, the Koroneiki. It is considered the queen of olives and its oil has a strong aroma and green color. We hope that soon we will be able to make available to the consumer this variety of oil.

The pressing of the olive fruit necessarily takes place on the same day as that of its collection. Then, the olive oil is subjected to filtration, in order to remove the “murga”, that is the dirt present in the oil. The oil is then stored in stainless steel tanks, where with the addition of nitrogen, it does not oxidize. Finally, using the necessary machines, we standardize it in various packages that we have, in order to reach the consumer.

Our company uses all the necessary parameters in order to ensure the hygiene rules and the quality of the product .

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The olive oil from the Galano Metaggitsiou variety has been awarded twice with a bronze prize in the ATHENA INTERNATIONAL OLIVE OIL COMPETITION, an international competition in which 570 olive oils participated all over the world.