According to soil,water and leaf analysis and with the guidance of an expertised team from the agricultural univerisity of Athens we implement the best and safest methods of growing .
At the right stage of olive’s life circle, we begin harvesting. We implement hand-picking methods where the fruit is put into specialized plastic containers which allow the air to keep the fruit fresh at an acceptable temperature.
Carry out the fruit at the oil press every four (4) hours,where olive oil is produced with the cold extraction method (<27 C).
The first samples are sent for analysis and organoleptic assesment for approval of the final product before storing.
Stored in a cool, dark state of the art inox container, we are insured constant temperature control due to the cool-heat unit attached to the containers