We personally carry out and oversee all steps of the process.
The harvest period in Greece starts in November and continues until the end of February. To ensure the finest quality, we constantly watch over our land so that we always pick our olives at the most optimum time.
The olives are picked by our family and friends without the use of heavy machinery. This protects the olives from being bruised and preserves them intact during the selection. They are then transferred to the mill using special sacks made specifically so as to allow the olives to breathe. Within 8 hours from the harvest, the olives are cold pressed to extra virgin olive oil.
All of the above steps are critical to ensure the highest quality of extra virgin olive oil and to retain its many health benefits. This is why we personally carry out and oversee all steps of the process.