Passion and tradition: making extra virgin olive oils in our olive mill

Photographer Yiannis Genetzakis studies our work at the olive mill in black & white. From the sorting of our koroneiki olives by hand to our bottled products, Yiannis has captured the spirit of our hard work. See how we make our two qualities of mono varietal extra virgin olive oil: Fleur d’Huile and First Cold Pressed EVOO.

Our thanks to Yiannis Genetzakis!

Sorting the olives by hand
After being washed, the koroneiki olives are sorted by hand 
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Our logo comes from an ancient Attic amphora. Find out more on our site
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After being malaxed, the olive paste is spread on stainless steel discs 

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The olive paste is made of pulp and pit. Did you know that the pit contains 1 to 2% of olive oil? 
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Giorgos is stacking up to 100 discs with olive paste. It is at this stage, before the press, that we make our Fleur d’Huile EVOO. 
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Drops of oil trickling
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 The press, applying a pressure of 400 bar, makes the First Cold Pressed EVOO
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In movement! After the press, the dry paste between the discs is removed to be used as a natural fertilizer
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Natural decantation tanks: olive oil is lighter than water and separates from the latter by rising to the top of the tank
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Our products: from 5L to 40mL, with our stainless steel tanks in the background
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