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The olive tree in ancient Greece was considered to be a symbol of peace, fertility, victory, power and purification and was the prize of the winners of Olympic Games. Moreover, in Greek mythology an olive tree was gifted on the establishment of the city of Athens by Athena, goddess of wisdom, to the citizens of Athens.

Olive oil didn’t always have the same use as nowadays. During the Homeric era it was widely used for cosmetic reasons spread on the body before and after athletic games and a way to pay respect to the dead. Gradually olive oil became an integral part of the everyday diet, specifically at the era of Solon laws were established that supported the cultivation and commercialisation of olive oil.

Proper pruning is really important for the longevity and fruiting of the olive trees. The pruner should be well aware of the trees’ physiology as to remove only the proper parts, having as a goal to maintain the balance between the root system, the branches and foliage.

Collecting the olives by hand directly from the trees is considered to be the best practice, because they don’t get injured, leading to superior quality olive oil production.

The olive collection ideally should last until the 25th October, while the oil extraction should take place on the same day right after the collection process.

The olives should be collected and transferred to the oil mill in crates, not in sacks in order to avoid any injuries and alterations of the olive fruit. The crates should allow the air to circulate between the olives and stored for the minimum possible period indoors at protected and cool spaces.


During the kneading and all other stages of olive oil production the temperature should not exceed 27°C, which is why it is called cold extraction. The olive paste should not come in contact with the air because several organoleptic components are being lost, that affect the aroma, taste and odor of the olive oil.

The kneading process of the olive paste should not exceed 38 minutes, the kneader should be closed and the temperature of the olive paste should be at 26°C. This procedure will allow us not to lose any of the exquisite aromas and the valuable, for our health, polyphenols, as well as to maintain very low levels of acidity with a completely natural way.

Right after the extraction of the fresh olive oil and right before its proper storage we shouldn’t let the olive oil settle down in order for the suspended olive particles to sediment. On the contrary, we should immediately perform the filtering process with paper-filters, in order to prevent the moisture of the suspended olive particles from affecting the olive oil quality and accelerate its oxidation.

When olive oil is extracted should be stored in nitrogen tanks at low temperatures until it is bottled in order to maintain its characteristics.

The proper containers to transfer and store olive oil are stainless steel and dark glass because they prevent the light to come in contact with the olive oil.

Olive oil easily absorbs odors from the environment it is stored, therefore it is highly advised not to be maintained in rooms that products with strong odor are placed.

Storing olive oil in temperatures between 10° to 17°C is vital, because below that temperature it freezes.

Extra virgin olive oil is very resistant in high temperatures when cooked and maintains its health benefits longer compared to other types of cooking oil.

Koroneiki variety has been proven from a university study (Athens University, Pharmacology Dpt.) that is rich in polyphenols, specifically in elaiokanthali and elaiasini, which have strong anti-inflammatory activity comparable to that found in classical anti-inflammatory drugs in very frequent use.

Extra virgin olive oil is rich in antioxidants (vitamin E and polyphenols) known for the anti-aging effect and the positive role in preventing cardiovascular disease. Rich in monounsaturated fat acids, olive oil contributes in reducing the rate of ''bad” cholesterol that can clog blood vessels. For all the health benefits it offers, olive oil is considered to be the best cooking oil in the world.

Olives are a rich source of vitamin A, calcium, phosphorus, iron, magnesium and sodium and a health snack to accompany your dishes.

Life is beautiful

The entire world glorifies the authentic AOP greek extra virgin olive oil of the variety koroneiki form Kalamata. This happens not only for its exquisite taste, but also for its numerous beneficial properties, as shown by many pieces of research.

A new research highlights the benefits of two elements of the Mediterranean diet, traditional bread and olive oil.

A study of Glasgow University concludes that the consumption of olive oil along with bread significantly reduces the risk of heart attack. If consumption is regular the results are visible in just six weeks!

The new advanced tests showed that the regular consumption of our olive oil improves dramatically the chemical signals which are associated with coronary heart disease.

According to scientists at Glasgow University, only 20ml (four teaspoons) per day of the “green gold” would suffice for these beneficial effects to occur.

Apart from that, our olive oil contains Ω6 fat acids, a form of healthy polyunsaturated fat having beneficial effects in other diseases as well, such as heart disease and arthritis. It also reduces blood pressure and improves the ratio of good and bad cholesterol.