Hippocrates
“Let food be thy medicine and medicine be thy food”
The Koroneiki olive tree is native to the southwestern region known as Messenia. Our warm Mediterranean location provides most favorable conditions to the production of high quality Ultra-Premium, Premium and Extra Virgin Olive Oil.
From Olive to Oil
WASHING
As soon as the olives arrive at the plant, the olives are washed and cleaned removing any leaves and stems by running them along a vibrating hydraulic conveyor belt.
PRESSING
The second step is to crush the olives into a paste. The consistency will vary with the variety being pressed.
MIXING THE PASTE
The olive paste is then transferred into a special spiral mixer. This step is indispensable as it permits small oil droplets to fuse into larger ones.
SEPARATION
The following step consists in separating the oil from the rest of the solids by transferring the paste into a centrifuge.
DECANTATION
The final step is to separate the oil from the water and sediment. Between 5 to 8 kilos of olives are required to produce 1 liter of oil.
Our olives are pressed within 24 hours of harvest to ensure we obtain the highest quality.