Gods Choice

Olives trees, where olive oil comes from, are traditionally grown in the Mediterranean, with Greece consistently being one of the countries with the highest olive oil production.

Divine Flavors

The fruit is separated from the leaves, washed and put in special machines with stainless wheels, which mash the olives. Water is then added and this mixture after filtration from possible precipitates is separated into water and oil.

Drops of Nature

The final product is characterized by its wonderful taste and rich nutritional value, which makes it a top choice for establishing a healthy eating habbit.

OUR FIELDS

Our extra virgin olive oil comes from our grandfather’s fields, which are located in Methoni – Messinia, where with love and special care, since 1950, he planted and extracted his own extra virgin olive oil.

We now offer you this tradition, exporting our extra virgin olive oil beyond the borders of our homeland in Greece.

CONTACT US!

Harvesting

The fruit is harvested from November to March, six months after the flowering of the tree. For the highest quality of olive oil, the olive must be harvested when it changes color, in order to have the maximum content and the best taste.

Tradition

Although technology has helped to dispense fruit harvesting machines, in most parts of Greece this process is traditional: the branches are shaken with sticks and the fallen olives are dropped on the spread sails or nets, then the olives are collected and then placed in plastic crates or special sacks (so the fruit can “breath”).

Freshness

The sacks must be transported to the mill as soon as possible, in a maximum of two days, because otherwise the fruit will deteriorate due to fermentation.