The ideal conditions for the olive trees cultivated in Kalamata, the long local tradition for organic cultivation, the protection of the olives from oxidation or contamination, their collection at the right time and their being immediately crushed … All of this, along with the wisdom of nature, result in the product you hold in your hands.
From the producer and at every stage up to the production.
The production is carried out with environmentally friendly practices, according to international standards.
Based on the results of Specialized Olive Oil Chemists, showing very high levels of polyphenols.
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A balanced olive oil, of low acidity, with notes of herbs and pepper, from the award-winning, Protected Designation of Origin, area of Kalamata. The traditional cultivation methods, the harvesting of the best olive fruit only, the strict supervision and the compliance with the international standards, have helped create a high-quality product, rich in nutrients, with a peppery taste and a wonderful aroma, an ideally natural choice.
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High – quality olive oil, produced with respect for the environment and applying organic farming methods only, from certified PDO Koroneiki olives, in the well-known and award-winning area of Kalamata. Rich in nutrients, with a slightly spicy taste and a wonderful aroma, this olive oil is the ideal natural choice.
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Polyphenols help protect blood lipids from oxidative stress. According to the Regulation (EU) 432/2012, this beneficial action is achieved through the daily consumption of 20 grams of olive oil.
The ideal conditions for the olive trees cultivated in Kalamata, the long local tradition for organic cultivation, the protection of the olives from oxidation or contamination, their collection at the right time and their being immediately crushed … All of this, along with the wisdom of nature, result in the product you hold in your hands: an olive oil with a very high phenol content, many times the average of extra virgin olive oils. Due to its high content in polyphenols, the product has an intensely fruity and bitter taste.
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An excellent organic olive oil that comes exclusively from olives of the Koroneiki variety. The fruit is harvested during the first period of olive harvest when the olives are still green. It’s taste is intense and spicy with strong earthy aromas. The polyphenols in olive oil help protect blood lipids from oxidative stress.
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It is considered the “queen” of edible olives and known worldwide for its juicy, crunchy and fruity taste. The olive of the Kalamata variety matures naturally on the tree and acquires its color, which ranges from light purple to dark brown, depending on the exposure of the fruit to the sun while on the tree. The fruit is harvested by hand at the right stage of fruit ripening, in order to ensure a high – quality product, rich in calcium, iron, magnesium, vitamins A and E.
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Green olives, most famously those of Amfissa and Chalkidiki, are cultivated in various parts of Greece. The fruit is harvested long before it ripens, with color variations from deep green to green-yellow. One of its special features is the delicate and fruity aroma, as well as the slightly bitter and spicy taste.
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In our exclusively organic cooperating olive groves, under the strictest standards of organic cultivation, but also in the most environmentally friendly way, the fruit is harvested exclusively by hand, while the process followed is that of slow natural fermentation. The result is a product rich in antioxidants and polyphenols.
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In our exclusively organic cooperating olive groves, the fruit is harvested exclusively by hand, while the process followed is that of slow natural fermentation. Organic Kalamata olives have a rich texture and fruity taste, while organic green olives are noted for their creamy flesh.