The harvesting time and style the olives get gathered, affect the overall quality of the final product.

For that reason, we make sure the harvest starts when the olives begin to ripen so it can end before they reach their full maturation.

That way it is certain the qualities of the olive oil are preserved such as polyphenol, a beneficial for the body nutrient.

The process we follow

The olives are gathered with caution, so the trees would not get damaged. That results in the olive oil having low acidity and good quality.

We use special cloths to gather the olives.

The olives are gathered on dry weather, intact and we remove any dirt on them.

They are shipped to olive presses inside special containers that allow the olives to breathe. This way of packaging prevents high temperatures that could lead to the growth of pathogenic bacteria and fungi.

Transporting the olives at the pressing facility and grounding them takes place at the same day as the harvest, preventing any decay.

The grounding process does not exceed the 30 minute mark and the average temperature does not pass 27 degrees Celsius

The final product is stored away in stainless steel containers.

THE WONDEROUS GREEK LAND