Olive Oil Company

TEL./FAX: 27320 61182
MOB. 6972878007 / 6946130359


Figure 1

The cultivation of olive tree

The cultivation of olive tree becomes in two different ways
1. Traditional cultivation
2. organic cultivation



cultivation.Traditional cultivation

The harvest was previously done manually and lubrication was usually manure from the stables. The sprayings for the olive fly was mainly molasses (a derivative of sugar cane) that does not burden the olive oil with chemicals .

Currently the cultivation is 95% powered and sprayings are made with controlled substances.


cultivation.Organic cultivation of olive tree

The recent years global initiatives grow to preserve and protect the environment.
Since 1991, due to rapid developments in Organic Agriculture in Greece, the mill of olives at low temperature and the absence of agrochemical residues in olive oil, ensure the premium quality that is the distinction from the common olive oil.

In our country there are certification bodies that monitor systematically all organic crops.


*What is organic agriculture?

    • It is agriculture that respects the environment.
    • Protects the balance set by nature over the centuries for the orderly and smooth operation.
    • It enables man/producer to understand the dimension of nature as a complex living organism.
    •  It uses scientific knowledge and experience in cooperation with natural laws.
    • No chemical fertilizers are used that pollute underground, or pesticides that are very harmful to the body.
    Figure 1

    Olive varieties

    1. Koroneiki
    2. Athinoelia.




    This variety is cultivated in the area of the Province of Epidavros Limiras Laconia and it gives an excellent quality of olive oil and unique organoleptic characteristics (fruity, spicy). Its' characteristics stigmatize the Koroneiki variety as unique. The content of polyphenols with antioxidant activity is very important, not only for humans but for the same product, giving it a longer life while keeping it unchanged.


    This variety is grown from primordial times in our region. It has a mild flavor with its own fruity aromas and combined with koroneiki gives an extra virgin olive oil.

    So we have a completely natural product, rich in polyunsaturated and monounsaturated fatty acids that do not contain cholesterol, with antioxidant properties and functions beneficial to human health.

    Figure 1

    Types of olive oil

    The differences betwen the varieties of olive trees, the cultivation methods and the organoleptic characteristics place the Greek olive oil in various types:




    1. Extra virgin olive oil

    2. Virgin olive oil

    3. Organic extra virgin olive oil

    4. Olive Oil cold pressed

    5. Green olive oil

    6. aromatic olive oil


    types.extra virgin olive oil

    Extra virgin olive oil has a fine quality whose free fatty acids expressed as oleic acid, does not exceed 0,8 g per 100g of product. It is ideal to use it raw in salads, sauces, herbs, etc.

    types.virgin olive oil

    This Oil, free of fatty acids that expressed as oleic acid, does not contain more than 2g per 100g of product. It is ideal for cooking, grilled meats, fried foods, pastries and desserts.

    types.organic extra virgine olive oil.

    It is considered as the best oil that is absolute natural juice with high biological value. Comes from agriculture that the producer does not use chemicals, pesticides and fertilizers. Accredited certification bodies regularly check the crop and normative units and certify the final product.

    types.olive oil cold pressed

    Produced by the mill of olives at a low temperature (up to 27 ° C). If the oil has been exported to a traditional oil press unit (hydraulic press) on the label maybe displayed "first cold pressing." If it has been exported to a modern mill (centrifuge) the label maybe displayed "cold extraction".

    types. green olive oil

    Comes from unripe green olives which are collected and milled at the start of the season and produced by the method of cold pressing. Characteristics of green olive oil is the low acidity (usually up to 0.5%), the unripe fruit taste, the intense green and the intense organoleptic characteristics.

    types.aromatic olive oil

    Olive oil which is mixed with herbs from the great variety of flora such as Greek oregano, rosemary, coriander, thyme, etc.