The research and development department is composed of qualified chemists, food technologists, marketing managers, microbiologists and market research managers and are all experts in the olive oil industry.
Olive oil is one of the strongest and long-lasting traditions in Greece however, traditions – if they are to last – need to evolve with new technologies while maintaining their essence and values of past tradition.
We are always striving for new ideas for new products and packaging that will adopt and satisfy contemporary dietary standards and trends.
The fruit of the olive tree, the “feedstock” of our trade, is the absolute guarantee for top quality of our olive oil. The fruit of the olive tree comes from the family’s olive groves which have been cultivating and looking after for many generations in small local villages. We also have firm business relationships with other local farmers who entrust us with their harvests.
Immediately after harvesting, usually the same day of collecting the olives, the precious fruit is crushed to a green-gold hue liquid extract, rich in vitamins, fruity and mild in flavor, attributes so characteristic of the olive oil produced in Crete. This routine is more than just a “production process” to us, it is a ritual. We produce it by means of technology through a simple set of steps to produce an all-natural product under strict low temperature conditions and hygiene.
