In the olive grove
Sun, Earth, and Tradition
In the olive groves of northern Greece, our Chalkidiki and Megaron olives ripen under the Mediterranean sun. The slopes are idyllic – some overlooking the sea, others dotted with ancient trees, some over 500 years old.
The harvest
Where it all begins
The quality of our extra virgin olive oil begins with the harvest. Each olive is carefully picked to preserve its full aroma. Within a few hours, the fruit is placed in small, breathable crates at our mill in Petrousa.
The Olive Oil Mill I
This is where quality is created
Processing begins on the day of harvest: leaves and twigs are removed, the olives are washed and dried. Crushed in a knife mill, the resulting pulp is stirred under vacuum in closed kneading machines, ensuring the fine oil droplets combine.
The Olive Oil Mill II
The olive oil is here
The paste is transferred to the decanter, where the olive oil is extracted. When the olive oil flows from the decanter, it's a special moment: the oil shimmers, fine aerosols fill the air, and the wonderful aroma permeates the entire mill.
The filtering
Fresh and clear
As soon as the olive oil flows fresh from the decanter, it is immediately filtered to preserve its full aroma and highest quality. Our machines can be refrigerated throughout the entire process, guaranteeing temperatures below 27°C. This ensures that freshness, aroma, and valuable nutrients are fully preserved.
The bottling
Carefully preserved
After filtering, we vacuum-fill the bright and fresh-smelling oil into light-protected bottles and carefully label each one. Until it goes on sale, the olive oil is stored in dark, cool rooms – this ensures that every drop remains fresh, intensely flavorful, and maintains its premium quality until the very last bottle.