In Greece, the olive tree begins its history
from ancient times, initially as an element
of the diet and evolutionally like a gum,
with Hippocrates to join it
in the leading products of medicine.
The Greeks respected her, they protected her
and gave it the crop they needed,
so that today is the key element
of the Greek diet.
Our olive grove is located on the beautiful slopes of the village of Prasino in the prefecture of Ilia in the Peloponnese. Continuing our family tradition, having the knowledge and experience of several decades,we process in a stable and mature way the sacred olive of our country. For us the olive symbolizes wisdom. Wisdom is everything, the ultimate good, the way of thinking and practice in real life, full of reason, prudence and maturity.
Making a walk in our olive grove, we unleash that entire ancient Greek element that our ancestors left behind. One realizes immediately the love that has been given generously to these olives by taking care of them with their own leaves and fertilizer from the noble animal of our land, the goat. Nourishment takes place away from its roots at the end of its sacred shadow. The goat fertilizer is excellent because it contains on average one kilogram of nitrogen: 4 nitrogen, 2 phosphoric acid and 4 pots. The olive leaves, which we use here for fertilizers, improve the texture and structure of the soil, help in its aeration, and its ability to retain water. They enhance the fertility of the olive trees and the development of the health of their root system. Olive leaves contain small amounts of Potassium, Nitrogen, Calcium, Phosphorus as well as trace elements such as boron, which are essential for the olive tree. The natural juice of the olive, pure and rich in nutrients, as nature gives it, is the most valuable product on the family table.
The care of our olive grove is daily and is done by specialists under the care of an agronomist. The collection is done at the end of the calendar year (around December) and not at the beginning, because this is achieved with better acidity. The measurements make us proud as the acidity reaches just 0.16!
Some gather in the months of January and February when the olive is leaner and gives us more oil and some others make the harvest in early November, which gives us a bitter taste in the oil, but in this grove, quality has importance. In addition, for the production of a superior quality product, for the extraction of olive oil we use the cold-pressing method, in which the purity of the oil is not affected by heat or chemicals. Quality is a mix of good behaviours and daily care towards the olive from the beginning to the end, and is achieved through continuous effort throughout harvesting and standardization.