Our business is active in an area where many believe there are no crops. It is located very close to Athens, the capital city of Greece, where, according to mythology, Goddess Athena, planted the first olive tree. We cultivate a variety that is not found in any other region of Greece except in our region, according to the national catalog of varieties. This variety is called “Klonara”. The advantage we have is that we produce olive oil in our own modern oil mill and we can use methods which we have perfected through constant tests over the years. The olive trees are dry (not watered). For the collection of the olives the traditional method is followed (hands and special combs) and while the crop is still green (in October). Furthermore, the morphology of the ground and the microclimate of our region play a very important role in the quality of the EVOO we produce.
Our olive groves are located in eastern Attica, central Greece. The climate of the area is dry with a lot of sunshine and several hours of cold, which is necessary for its fruition. It is located 7 – 8 km from the sea and there are continuous hills with altitudes of 200 – 350 m.
The family olive groves consist of approximately 1800 productive olive trees. Over the last four years 500 more olive trees have been planted, which will start being productive this year. The main variety of our olive groves is “Klonara” and of course “Koroneiki” and secondary varieties are the “Maronias” and “Manaki”. Three people work permanently for our company, but during the harvesting period which lasts for about two months (October – November), three more people are employed on a temporary basis. Therefore during the harvesting season, in addition to the three permanent employees the olive press employs three more extras.
The recipe we have been following all these years is firmly specific. Unripe fruit which is collected by hand and is taken to the oil extract within few hours. In the olive mill the olives are washed with clean water, the kneading takes about 50 minutes, at 26 ° – 27° C. This is the temperature which the water of the decanter and the separators is kept in. The Storage of the EVOO is in clean rooms with temperatures up to 18 ° C, in inox tanks, with nitrogen filling. The methods described above are applied by a lot of producers. What I believe makes the difference in our case is the place where both ours and our suppliers’ olive groves are located, groves which we thoroughly visit every year before harvest.
We continue and have developed the legacy of a traditional company which has been in the EVOO production for five generations. We entered the EVOO packaging field in 2007.
In addition to the awards of our own EVOOs, we are also proud of a number of awarded EVOOs, which we have provided our customers with and have packed under our costumers’ individual labels.