Cultivation and Production
1. Grove Cultivation
Our Koroneiki olive trees are cultivated using sustainable, chemical-free farming practices. We ensure the premium quality
and high biological value of our olive oil by relying solely on organic-certified products and natural pest control methods
2. Harvest
Our olives are harvested at their peak ripeness, usually between October and
December, using a combination of traditional hand-picking and mechanical methods to minimize damage to both the trees and the fruit.
3. Oil Mill Process
Harvested olives are transported to the oil mill “Liotrivi” within 24 hours, to prevent fermentation and ensure freshness. Oil is extracted from olives in low temperatures by using the cold pressing method retaining this way all the beneficial properties and valuable nutrients.
4. Quality Control
“Where Tradition Meets Science”. The new generation of Karaglanis family, consisting of expert chemical engineers and biologists, implements high quality control standards at every stage of production, in accordance with EU Regulation 2568/91 and Bio Hellas Inspection Institute.
5. Storage
The natural juice extracted from the olives is stored in stainless steel tanks under controlled temperatures, shielded from air and light, preventing oxidation and preserving the product’s unique flavor and aroma..
