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. 

In our effort to produce the best quality oil, we tested six olive mills,
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.