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The process

The production of top-quality extra virgin olive oil is a laborious task that requires patience, persistence and knowledge.

The quality of the end product is affected and established by various factors, such as the maturity of the fruit when harvested, the harvesting method, the existence of pests and diseases, the speed and method of transportation of the fruit to the olive press, the malaxation temperature and time, the method used to transport and store the olive oil, and the storage conditions.

Our aim is to make careful and conscious decisions in order to create a top-quality product that will being all the aromas and flavors of the olive fruit to your plate, and offer you all of the health benefits of extra virgin olive oil.



We harvest the olives during the first stages of maturity, i.e. when their color is changing from green to a pale purple, and ensure that they are transported to the olive press as soon as possible (within 8 hours of harvesting) using equipment that does not ruin the fruit.


Olive press

The malaxation temperature does not exceed 26-27 °C, while the malaxation time is no longer than 40 minutes.


Natural filtering / Filtering

Subsequently, our olive oil is transported in stainless steel vats and stored in stainless steel tanks, where it stays for a while, to achieve natural filtration. It is then filtered again to remove moisture and the natural sediment that forms. Contrary to common belief, filtering ensures the quality of the olive oil for the maximum possible length of time, because it removes all of the elements that could cause oxidation and destroy its flavor.



Filtered olive oil is stored in stainless steel tanks, at temperatures of up to 20 °C, protected from contact with oxygen and sunlight, until it is time for bottling.

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