In our groves one can find only the local olive tree varieties of Chalkidiki. The most popular ones are CHONDROELIA and GALANI. The know-how and the tradition we have inherited from the elders however, led us to the decision to cultivate the variety of CHONDROELIA grafted into the WILD olive tree of Chalkidiki. This resulted in an excellent product, an extra virgin olive oil with very unique and bold features.
Furthermore, the whole growing process is under the guidance of the KRINOS Olive Center of American Farm School of Thessaloniki.
We strongly believe that in order to produce extra virgin olive oil of the highest quality, one needs a deep knowledge of the tradition of one’s land. Yet, products of excellent quality such as ours, also require the guidance of science and up-to-date technology.
For this reason, we maintain a close cooperation with specialists from universities and accredited laboratories, who study the needs of our trees in nutrients and have integrated all of our olive groves (total of 6500 trees) in an integrated management system. Together, we apply regular organoleptic and chemical analyses on all products at frequent intervals in order to be able to control the quality at all times, while university studies enable us to monitor the sustainability of our green early harvest extra virgin olive oil and extra virgin olive oils.
Moreover, our production process is ISO 22000:2018 and IFS v6 certified, and certain products are AGROCERT certified.
Harvesting begins on 15 – 20th of September and is done exclusively by hand in order to avoid any damage to the olive fruit, which could consequently cause its degradation, because of the oxidation.
Harvesting begins on 15 – 20th of September and is done exclusively by hand in order to avoid any damage to the olive fruit, which could consequently cause its degradation, because of the oxidation.
Our olives are then transported, within a few hours, in ventilated plastic crates of 20-22kg capacity. They are carefully picked out by hand, one by one, so that only the flawless ones will be transferred again in large ventilated plastic bins of 400kg capacity, either to the mill for olive oil extraction, or to the processing and packaging plant for edible black and green olive production process.
The olives arrive there only within a few hours from their harvesting, on the very same day, which we consider to be essential for the maintenance of the freshness of our green early harvest extra virgin olive oil as well as edible olives.
For the purpose of maintaining its aroma, flavor and the maximum of its functional ingredients, our green early harvest extra virgin olive oil is extracted in a two – phase mill at 22 degrees (oC.). The malaxation is done at a slow speed in no longer than 25 minutes, to avoid formation of emulsions.
The produced green early harvest extra virgin olive oil is then immediately transferred to stainless steel tanks with automatically controlled storage temperature at 16 oC and continuous nitrogen flow to avoid oxidation.
The company’s bottling is just around the olive groves and is certified by EL 40347. In these ideal conditions the CHALKIDIKI, P.D.O EVOO and the other types of green early harvest extra virgin olive oils of CHALKIDIKI remain fresh until the last drop.
For the purpose of maintaining its aroma, flavor and the maximum of its functional ingredients, our green early harvest extra virgin olive oil is extracted in a two – phase mill at 22 degrees (oC.). The malaxation is done at a slow speed in no longer than 25 minutes, to avoid formation of emulsions.
The produced green early harvest extra virgin olive oil is then immediately transferred to stainless steel tanks with automatically controlled storage temperature at 16 oC and continuous nitrogen flow to avoid oxidation.
The company’s bottling is just around the olive groves and is certified by EL 40347. In these ideal conditions the CHALKIDIKI, P.D.O EVOO and the other types of green early harvest extra virgin olive oils of CHALKIDIKI remain fresh until the last drop.
The large sized fresh harvested olives are transported in large ventilated plastic tanks to our olive processing plant certified with EL40347. There the olives are washed and placed in processing tanks with a capacity of 7000kg, in which the debittering/curing process beginsand lasts for approximately 3 – 7 months.After this stage, the olives sorted and finally graded and they are ready for the next processing stage, which involves pitting and slicing in halves.The following production step in 250Kgr barrels eliminate the salt content from the olives.Finally, there is the packaging in stand-up pouches under modified atmosphere, where the wonderful sour – sweet taste is preserved.