EXTRA VIRGIN OLIVE OIL

Kalamata’s extra virgin olive oil is one of the most renowned tasty delights and has been directly identified with the economic and cultural development of the region.

The olive tree with the special name “Koroneiki” thrives throughout Messinia and is cultivated throughout the year.

The fruit ripens and is harvested from the beginning of November to the end of December. After processing by mechanical methods, it gives a juice rich in aroma, fruity taste and golden-green colour. Continuing to be standardized under excellent conditions of technology and hygiene.

In general, with the consumption of olive oil the human body achieves a balanced functioning of its organs, is protected from heart disease and carcinogenesis. Research shows that the Mediterranean diet, which is based on and characterized by olive oil, helps the proper functioning of the human body and well-being.

PRODUCTION PROCESS

After harvesting, the olives (Coronean variety) are taken directly to the mill. Olive oil is produced in the mill using mechanical methods. The process is as follows: the fruit is first washed with water, then taken to the crushers or grinder where it is made into pulp and then softened in the softeners at a low temperature of 27°C for about 30 minutes. The olive pulp is then passed through the centrifugal machine where the olive oil is separated from the kernel. Finally, with the help of the separators, complete separation is achieved.

After the production process, the olive oil is transferred to stainless steel tanks. Before packaging it is filtered to avoid residues and standardized in a wide variety of packaging.

The quality of the olives and the low temperatures of the mill produce an olive oil with unaltered nutritional characteristics and particularly low acidity.

Kalamata extra virgin olive oil is one of the best olive oils in the world. The excellent processing and standardization conditions keep it unaltered for 24 months from its production.