We only use traditional handpicked methods – the olives are collected in nets that never touch the ground. Within a few hours, they are processed in our state of the art machines in cold two-phase extraction with centrifuge separation to ensure the best possible quality without losing any of the rich nutritional properties.

When the time comes for bottling, the oil will have the exact same properties as it did during extraction.

Finally, it is bottled in our own facilities, unfiltered and pure in simple dark bottles to keep it fresh as it travels from the Mani Peninsula to kitchens and tables around the world.