Flavour,
an experience of the senses.
Flavour, quality and health is a goal throughout our traditional process of olive oil making.
The care we have in preparing our Gourmet Quality olive oil starts by the non-intensive, non-irrigation, non-forceful way we grow our olive trees. It passes by the hand collection of unripe olives and cold press-extraction. The resulted olive oil is a gift for connoisseurs that is shared with Gourmet friends only.
Varietals
Among other varietals, we grow the Greek varietals Megaritiki, Koroneiki
and Athinoelia in our olive orchards in Spata.
These varieties have been reported to grow in Greek climate since Socrates, yielding the same table olives and excellent quality olive oil.
Megaritiki olive oil is golden, fully bodied, with an acidity bite at the end very appreciated locally.
Koroneiki is an olive oil greenish golden, fully bodied with an aroma of freshly crushed olives that remains for more than a year.
Athinoelia is a fine olive oil yellow-golden with a mild flavour and aroma.
The
way to get an olive oil of rare qualities
Great care is taken during the whole process. The olive trees are organically
cultivated according to our family traditions. Olives are obtained still
green (unrippen) using only manual collection procedures. Olives are
immediately preserved (for table olives) or crushed (for olive oil).
Olives are cold pressed in temperatures always below 35°C. All this
care results in a savorous, fully bodied greenish gold olive oil with
a special bouquet to be consumed as a rare experience by rigorous gourmets.
If
this care is great for the gustative papillae is also great for
the healthy effect of preserving the naturally present vitamin E and
antioxidants.