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The harvest of the olive trees is done at the proper time of maturing and as softly as possible in order not to injure the fruit. The trasport of the olives must be direct (without too much movement from place to place) to the oil press and be milled at the same day. Olives are then cleaned from the leaves which are still on them. After they are washed from any soil or dirt, are directed to the crusher which crushes the fruit and throws it on the tanks to be mashed with the use of cold water only (cold crushing). In this way all the components are not lost. The waiting time from the beginning of the process until the first drop  of olive oil to show up at the centrifugal separator is only a little. Next and last stage is the tryout of the olive oil.