The fine delicate aroma of our Extra Virgin Olive Oil exists with perfect balance with Basil and gives us an original taste of Greek Cuisine
The picking of the olives for our extra virgin olive oil at our farms starts from October to November. The fruit is handpicked manually from the trees, using ladders to reach the upper branches and a rake-like device, which is dragged over the branches by hand causing the olives to fall onto nets or large fabric pieces that are spread on the ground around the tree. These nets are spread out during the harvest and are not there permanently. At the same time that the olive fruit is picked, the tree is pruned as required. The olives are then placed into burlap sacks and pressed within 24-48 hours to prevent the olive from ripening. The olives are put through a wash and then made into a paste from which the Extra Virgin Olive oil is extracted at room temperature i.e. cold pressed.