FAQ

We sell single variety extra virgin olive oil, but we also sell a blend of Koroneiki and Mavrolision. Mixing oils together is a common practice in Messinia, aiming to blend the flavors and aromas of the Koroneiki and Mavrolisio varieties into a oil that features the best of both worlds.

We could but we prefer not to. Filtering, would mean that the olive oil has no heavy particles, and that there would be no residue at the bottom of the container (if you leave it sitting for too long). But it would also mean that the flavor would be altered and that foreign particles could be introduced.

We harvest our olives earlier than most, before they are fully matured. This means that we produce less than others, but the quality is unaparalled.

Extra virgin olive oil is the highest-quality category of olive oil. It is produced exclusively through mechanical methods, without chemical processing, features excellent organoleptic characteristics, and has very low acidity.

It differs in taste, aroma, nutritional value, and production method. Lower-quality olive oils may have defects, higher acidity, or may have undergone processing.

These are the heaviest particles found within the olive oil, and in Greek they are called zoura”. It isn’t harmful

Our crops and the region in general, produce Koroneiki and Mavrolisio variety Extra Virgin Olive Oil.

You can just dispose of it in a responsible manner. It isn’t dangerous, but it isn’t tasty either.

Normally, late October to early November each year. But the actual start date depends on how mature the olives are. We aim for quality over quantity, and since our crops’ performance is dependent on the weather, the actual times change per harvest.

This could be for several reasons. Every year our trees are exposed to different conditions, which changes how they perform. It may also be that your purchased olive oil a bit later within the year than usual. This means that its profile has slightly changed since it was harvested and bottled.

This is completely normal, and it is because Extra Virgin Olive Oil is like a living organism. As time passes, its aromatic compounds change and its acidity rises. You may also see

We don’t perform our own bottling, but we package the bottles and containers ourselves before sending them to you, with the outmost care and always using environmentally friendly packaging.

We use glass bottles of 250ml, 500ml and 750ml, while also aluminum containers of 1 litre, 3 litres and 5 litres. We cannot offer higher capacity containers, since this would breach EU legislation.

The mill that we associate with uses cold extraction to extract the olive oil. This ensures that the aromas and the flavor are perfectly preserved.

The mill that we associate with uses cold extraction to extract the olive oil. This ensures that the aromas and the flavor are perfectly preserved.

We occasionally hire workers to help us with some of our groves. We do this because of the amount of work required, and because the weather is not always on our side. This allows us to complete the harvest before the olives mature too much.

Normally, late October to early November each year. But the actual start date depends on how mature the olives are. We aim for quality over quantity, and since our crops’ performance is dependent on the weather, the actual times change per harvest.

We are currently using electric oil harvesters, which are long rods with rotors on the end. They hit the branches strongly enough so that the olives fall from the tree, unto plastic covers, without damaging the olives themselves. Traditionally, rids were used to hit the branches, but that required a lot of manpower and took too much time. This meant that the olives ran the risk of maturing too much.

No. When balanced, they are considered positive attributes and indicators of superior quality.

Yes. A high-quality olive oil is a gastronomic experience on its own.

Not on its own. Quality is determined by taste, aroma, and chemical analysis—not color alone.

Minor variations are natural in high-quality, natural products.

It is the aroma reminiscent of fresh olives, grass, leaves, or unripe fruit, originating from healthy, fresh olives.

The green color comes from chlorophyll and is typically found in early-harvest olive oils.

The bitter and pungent sensation is due to polyphenols and is a sign of freshness and high quality.

You need to keep it in its container, in a cool place under 25 degrees Celsius. If you have purchased a bottle, keep the bottle out of the reach of direct sunlight. Don’t forget to properly close the container you are using, as air can contribute to the degradation of the oil. A slight change in color is expected even if kept under perferct conditions.

Olive Oil that has a rancid smell, resembling varnish or old crayons, and a dull or unpleasant taste has most likely gone bad. A slight change in color is expected even if kept under perferct conditions, and does not mean that your olive oil has gone bad.

Such a blend carries unique characteristics, since it combines the best of both worlds. A general rule of thumb is about 18 months, though it can be a bit longer than that if stored properly.

Extra Virgin Olive Oil has a shelf life of about 18 months. This can vary, however, based on if it is properly stored and based on our experience, also on the variety of the olives themselves.

Olive oil from the Koroneiki variety is known for its freshness and pungency. Normally, Extra Virgin Olive Oil has a shelf life of 18 months but olive oil from this variety has been known to remain good for up to two years if not more.

Olive Oil from the Mavrolision variety is known for its aromatic, fruty and rich taste. Even though Extra Virgin Olive Oil has a shelf life of 18 months, Mavrolisio preserves its best aromas and flavor for a year after harvest. This does not mean that Olive Oil from the Mavrolisio variety goes bad after a year. It just simply means that it starts to become slightly less fruity and aromatic.

These are the heaviest particles found within the olive oil, and in Greek they are called zoura”. It isn’t harmful