Cultivation
We work closely with a network of over 400 farmers in the wider region who implement good practices in olive cultivation. Our core group of 30 producers, who make up the Anoskeli Olive Oil Producers Organization, cultivate over 30,000 olive trees of the Koroneiki and Tsounati varieties, producing 300 tons of high-quality olive oil. The olives come from the olive-producing zone of Kolymvari and are cultivated with care and respect for the environment, thanks to the strict protocols followed by our producers. Our goal is to improve soil quality, minimize the use of chemicals, conserve water, protect biodiversity, and increase production.
Harvesting
Traditionally, olive picking is done by hand. Nowadays, manual harvesting methods have been replaced to a large extent by mechanized methods and tools such as olive shakers. Our farmers apply harvest practices aimed at preserving the olives unbruised and the tree structure intact, in order to sustain a healthy and sustainable cultivation. Harvest starts as early as October and runs through to January depending on each season's climate conditions. Olives are harvested at the optimal time when the maturity of the fruit is considered to have reached the appropriate ripening stage in correlation with the desired result. Our farmers gather their crop in perforated crates or sacks to be aired and maintain their freshness.
Pressing
The entire milling process is conducted under controlled conditions in order to preserve the bioactive compounds and enhance the organoleptic profile of our olive oils.. Olives delivered to our olive mill go through a health check to determine the condition of the olive fruit and the appropriate milling conditions. All A grade olives go into milling just a few hours after being delivered in order to preserve the freshness of the fruit. First, the leaves are removed, and then the olives are meticulously washed to remove any impurities. The olives, including the pits, are then crushed using precise parameters tailored to the olive variety and desired outcome, all while maintaining low temperatures to preserve quality.. In our olive mill, we prioritize eco-friendly practices, limiting waste production from our machinery and recycling all by-products.
Cold Extraction
Malaxation of the olive paste is conducted under controlled temperatures that do not exceed 27 degrees °C (cold extraction), typically for 20 to 40 minutes, to ensure the highest quality of olive oil and polyphenols levels. Oil yield is proportional to the temperature and malaxation time. The olive paste goes into a two-phase centrifugal machine where the oil is separated from the rest of the olive components. The oil coming out of the first centrifuge goes through decanting to remove any remaining water and solids. The two-phase centrifugation system for olive oil extraction, minimizes water usage and waste generation while all by-products are recycled as compost or biofuel.
Storage & Filtering
Every batch of olive oil undergoes laboratory testing to determine its grade (Extra Virgin, Virgin, or Lampante) and evaluate its organoleptic profile. Our olive oils are stored in a temperature-controlled, underground facility. Eleven stainless steel tanks, with a total capacity of 1,000 tons, maintain the olive oil at a consistent 16°C while nitrogen flow preserves freshness and stability. We allow the olive oil to rest for a couple of months, enabling natural sedimentation. To ensure long-lasting quality, we use advanced filter sheets to remove any remaining micro-particles and moisture. This final step guarantees the stability, clarity and shelf life of our exceptional olive oils.
Standardization & Packaging
Once the filtering process is complete, our olive oils are ready for bottling. Bottling is scheduled according to incoming orders to prolong the olive oil's stay in the tanks and, consequently, its shelf life. Our standardization unit features a state-of-the-art, fully automated line for glass and PET containers with a volume between 250ml and 2lt, with a capacity of 10,000 units per hour, as well as a semi-automated filling machine for tin cans, PET containers, and bag-in-box of all sizes. The standardization unit can bottle glass and PET containers from 100ml to 2lt, tin containers from 250ml to 5lt, as well as containers up to 10lt for the HO.RE.CA sector.
Quality Control
For us, quality and safety are paramount. We adhere to the highest standards throughout our production process, following the FSSC 22000 Food Safety Management System. This includes rigorous laboratory testing of every batch of olive oil for pesticides residues, contaminants, MOSH/MOAH and heavy metals. We also analyze the beneficial components, such as polyphenols, antioxidants, and Vitamin E, ensuring our olive oil is not only safe but also nutritionally rich. Finally, we conduct regular organoleptic tests to evaluate the aroma, pungency, and spiciness of our olive oils, allowing us to fine-tune the flavor profile.
