To grow olive trees has been the family main occupation for more than 4 generations.

Our family takes attention to every step on the olive oil production from the way we grow our trees in the hills of Attica in Greece to the cold extraction, making a Gourmet Quality extra virgin olive oil.

We prepare with great care the olive oil we produce.

The trees are not irrigated, not fertilized, grown in a non-intensive fashion, collected green unripe and transported for immediate extraction using cold processes.

This is just like it used to be appreciated for thousands of years for good quality olive oil. Even though these criteria fulfil what nowadays is called organic farming, we just follow the traditional way those trees have been treated by generations in our family.

The harvest is transported the same day for oil extraction, leaving zero time for olives to lose flesh freshness.

Traditionally we only use the good old cold press extraction, which simply means less quantity of oil for best quality oil retaining full aroma, all unique vitamins of the fruit like vitamin E and, natural antioxidants. These characteristics not only give a Gourmet Quality olive oil but also make this oil ideal for massage. In fact, olive oil extracted from unripe olives from Megaritiki olive trees, were used to cover the body of the athletes during the ancient Olympic games.

The olives and the olive oil that come from those dry, unfertilised, non-forceful conditions have complete special characteristics.

They have more flavour, produce a fully bodied, full of aroma olive oil, a genuine Greek liquid gold.