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

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.

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