Today, we are living up to the legacy of our ancestors by continuing to respect the planet and its people with our bioharvesting farming methods. We use the knowledge passed down through our culture to work with the land that we are farming, instead of against it, like many industrial farming practices do. The olives can only be as healthy as the land, so we never use chemical fertilizers, pesticides or herbicides which negatively affect their quality and nutrition.

The island of Crete is the ideal environment for growing olives, with its long, hot summers and cool winters. The island’s soil naturally has the nutrients necessary for growing the best olives, and there is enough rainfall to water our orchards without the need of any irrigation. We further enhance the quality of the soil by fertilizing it with sheep manure and mulch. Instead of poisons, we hang traps in an olive tree’s branches to protect it from insects, and the land is grateful. You can tell how healthy and happy our land is because of the green grass that grows beneath and between all of our trees, which will not happen on conventionally-farmed orchards.

We harvest the olives by hand, gently knocking the fruits, or “drupes”, loose from their branches and gathering them in a large net below. Later that same day, their oils will be extracted through cold-pressing techniques in our family-owned mill to ensure optimal nutrition and freshness. Our Extra Virgin Olive Oils have very low acidity compared to others, and higher levels of antioxidants, because of the traditional and ecological methods that we use. We are honoured to take care of the land and its people by providing healthy, whole foods and feeding families for great value.