Peloponnese has varieties of unique olive trees, such as the Koroneiki and Manaki, which are of exceptional quality and are being harvested and selected from olive groves, according to the chemical analysis. In particular, Manaki variety is famous for its strong flavor and aroma.

The chemical synthesis of the soil, as well as the climatic conditions, comprises of vital factors for the organoleptic characteristics of the olive oil. The rocky and arid soil of Peloponnese together with its ideal climatic conditions for olive oil (mild temperate climate, a lot of sunlight, and temperatures without great fluctuation), contribute to the production of excellent quality olive oil. In the region of Ermionida, climate conditions for olive trees are even more favorable. So our product is more tasty and quality at the same time when the cultivation is done with care and proper knowledge.

“Gathering olives from our olive trees”

The gathering of the olive fruit is done the minute the fruit is at the suitable stage of ripening in order to give the best quality of olive oil (October-January). The gathering is done with special care, in most cases by hand, so that the fruit is not damaged and the quality of the olive oil is not affected, in spite of the fact that this way is laborious, time-consuming and consequently costlier.
The transportation of the olive fruit to the olive press and its elision for the production of olive oil is carried out within 24 hrs after the gathering, which also contributes to excellent product of high quality. It is worth noting that Greece has more than 1.500 olive presses, which means that the average production of olive oil for each of these is around 150 tonnes. This is an amount that allows for speedy elision of the olive fruit without delays.

“Olive trees in Ermioni”