Strict Control Procedures
Low Acidity
Single-variety
Laboratory analyzes
Over 100 Years of Experience
We are a family business with a long tradition in the production of olive oil for over 100 years. The first family olive mill started its operation in 1915 in the Monastery-Aigialeia of the prefecture of Achaia, it was then the time when mules were the driving force for the operation of the olive mill and the human factor played an important role in the whole process of olive oil production. there were no motorized vehicles at that time and everything had to be done manually.
Over 100 Years of Experience
The quality of olive oil depends entirely on the quality of the olive fruit.
This means that olives should not be left in the field or in the producer's warehouse for more than two days in sacks and more than three to four days in a storage crate. In bags, the olives "light up", they deteriorate and rot. As a result, from rotten olives we have very poor quality (with acids) oil.
For this reason, producers should immediately, after harvesting the olives, have planned with the olive mill to oil their olives as soon as possible.
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Are you a professional and want quality virgin olive oil for your business?
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