T h e P r o d u c t i o n

Every move we make plays a significant role for the quality our olive oil. From the moment of harvest to the final packaging we take care, so that it can reach to you pure, untouched, flavorful, and full of nutritional values for your health.
Harvesting
The greener fruits usually yield oils with a typical character of green fruits (such as freshly cut grass, artichokes, leaves, wild herbs), along with increased bitterness and pungent taste.
The riper fruits generally yield a more typical character of ripe fruits, with reduced intensity of bitterness and pungency (burning sensation) in the throat.
We aim to harvest early, typically around October 20th, to ensure the majority of the fruits are green. The harvesting process lasts for about a month, depending on weather conditions; we never harvest when it’s raining.
Transport & Processing
The fruits are immediately and rapidly transported to the olive mill in well-ventilated crates.
The processing of the collected fruits in the olive mill and the subsequent extraction of olive oil are carried out daily to prevent the fruits from remaining in crates and deteriorating the oil quality
Quality Control
After completing the olive harvest, we send samples of olive oil from each tank to a certified laboratory for chemical and sensory analysis to ensure the quality of the oil.
Subsequently, the oil is filtered through paper filters to ensure the preservation of its characteristics over an extended period.
but we settled for the one located 20 kilometers away from us
(despite there being about 10 olive mills within a 5-kilometer radius)
so that we wouldn't settle for anything less than excellence!
Another reason our production stands out!
During the olive harvest, the fruits are placed in either jute sacks, breathable big bags, or plastic crates with a capacity of 20-30 kg. They are then transferred to large, well-ventilated, perforated plastic crates with a maximum capacity of 300kg, which are used to transport our fruits to the olive mill.
The crates we use as organic growers have a special marking and certification for UV (solar) radiation stability and suitability for use in food. This method of fruit transportation is recommended to ensure the optimal quality of the olive fruit when it reaches the olive mill. It is now well-known that compressing the fruit and the absence of air, especially when stacked in bags, is one of the most serious factors leading to the degradation of olive oil. The use of bags is declining worldwide, with the prevalence of plastic crates in all olive-producing countries.