h e r o c e s s
HOW WE DO IT
r o c e d u r s e f o l l o w
In order to produce a high quality olive fruit, during the cultivation of the olive trees, we follow the procedures described below:
Α. We make sure that the soil is fertilized, not the trees. As a result, secondary metabolites are developed which contributes to a great number of phenolic compounds, like oleocanthal, oleacein, tyrosol, hydroxytyrosol, etc.
Β. We develop organic farming methods, aiming at the eradication of pesticides and at maintaining the natural balance of the environment (beneficial micro-organisms, allelochemicals and allelopathy).
C. We use controlled irrigation levels from our own well in order to save the water resources depending on the time of year.
D. Harvesting takes place from the 20th of September to the 10th of October each year, after testing the trees and the fruits for bioactive compounds.
r o c e s s f l i v e s a n d p r c i o n o f o l i v e o i l
The process of the oil production is taking place in an organic oil mill at room temperature below 23 degrees (cold pressing) that results in the preservation of the bioactive compounds.
The produced olive oil is preserved until it is bottled in stainless-steel tanks to allow the natural decantation in settling tanks without the use of filters, in order to avoid the retention of the bioactive compounds from the filters.
