CERTIFIED PRODUCTION LINE FROM OLIVE GROVE TILL TO THE FINAL-PACKAGING
organic farm
flowering olive tree
ancient olive tree in Samos
700 years old olive tree .a lot of studies show that olive oil from ancient trees is rich in nutrition facts ,especially in antioxidants.
Olives right after the harvest
Fresh pressed olive oil
The olive is a blessed tree that hails from the eastern Mediterranean, our land.
In the traditional olive groves of the Aegean islands, the perennial olive trees make use of the rocky and barren land, and produce their precious fruit in the adverse conditions of drought, strong winds and high temperatures. The light of the Aegean, the sea breeze, the perennial olive trees and the artistry of the people growing them, are the things that make the olive oil we produce so special.
Our main cultivars are the Throuba and the Coronian olive.
The Throuba olive tree grows medium sized olives. It is cultivated in Samos, as well as other places in the Aegean sea. Its nickname in Samos is "Local". The trees are 5-10 meters tall and their branches grow upwards.
Its leaves are green, and their length and width are 5,69cm and 1,24cm respectively. The shape of the fruit is cylindroconical and its average weight is 3,3gr. The flesh to nucleus ratio of the fruit is 5,2:1 and its oil percentage can reach up to 28%. It is mainly used for the production of good quality olive oil and "Throuba" olives.
The Coronian olive tree is grown in Samos and most olive producing areas of Greece. It has the advantage of being able to adapt to harsh environmental conditions, such as extreme drought and heat and strong winds. It can be cultivated anywhere, ranging from sea level up to an altitude of 500 meters. The tree grows 5-7 meters tall and its leaves are dark green, their length and width being 5,47cm and 1,03cm respectively. The shape of the fruit is cylindroconical and its average weight is 1,3gr. The flesh to nucleus ratio of the fruit is 6,6:1 and its oil percentage ranges from 15% to 27%. It is used exclusively for the production of exquisite quality olive oil. The fruit matures from early October, up to December.