The art of olive oil making
Our love for Lesvos island’s nature and our passion for agricultural production were inspired to us by our parents and grandparents. As we continue our family’s long-standing tradition in olive cultivation and olive oil making, we have introduced innovation and modern methods that ensure the production of a unique, premium quality olive oil with exceptional nutritional and culinary value. Our cultivation practices follow sustainable methods, free from chemical fertilizers and pesticides.
Seasons & Harvest
The optimal harvesting time is determined by weather conditions throughout the year. It begins in winter, before the olive trees blossom, continues through spring with the blooming and the olive fruit early growth, extends through summer & early fall when the olives fully grow. Finally during mid-fall, the harvesting time, when the olive fruit is enriched with its juices and oil from the tree, olives are ready to be harvested.
We are visiting, observing and working on the trees of our olive groves all seasons of the year for cultivation and for assessing the progress of every year’s crop. By inspecting and testing the olive fruit from the trees near the harvest time we can estimate the amount of olive oil that will be produced and the organoleptic properties of the oil that will be produced so to select the groves and trees that will be used for the best olive oil!
Storage and transfer
The olives are collected and selected in small amounts in breathable baskets and linen sacks ensuring they reach the mill in excellent condition. The olives are stored at a cool place before milling within 24 hours from collection.
At the olive mill
The olives are gently milled and pressed at optimal cold temperatures to preserve their precious nutrients and aromatic compounds. The result is an exceptional early harvest olive oil, often referred to as pure olive juice.
Quality control
The fresh olive juice is directly analyzed for the basic quality parameters and for the organoleptic characteristics. A second thorough molecular analysis is run after a resting period, of the extracted olive oil for determining the content of oleocanthal, polyphenols and other nutritional ingredients together with a second organoleptic assessment.
Resting and “unfiltering”
The olive oil will be stored in bulk for 20-30 days to settle in large inox containers at a nitrogen atmosphere and at low temperature prodecting all precious ingredients from oxidation and degradation. After that resting period the olive oil will be bottled in glass bottles or tins following strict practices for handling and manufacturing. The final product is then stored in cool and dry place ready for distribution. Since the olive oil is unfiltered there might appear little sediment from olive fruit particles in the bottles or cans!
