Early Harvest

From our spring inflorescences we receive the first signs of our production. We neatly mow our field to keep it clean and we observe our olive fruits growing, hoping for the great cultivator (the weather) to be our ally. The early harvest takes place in late October at the stage of the ripening indicator, when the small fruits of the koroneiki variety are still green. Then, after the quality control of the grading, the fruits are being stacked in specified crates and transported at the same day.

Cold extraction

We select a certified oil press for the conduction of the oiling using an olive oil extraction system – with a 2 phase cold extraction (≤ 25 ℃) and malaxation time up to 30 mins. This process is of the greatest importance as it favours the highest concentrations of phenols and vitamin E. Phenols which are natural components of the olive oil are produced during the extraction and malaxation process of the olive fruit. The produced olive oil is a green natural juice with intense aromas which we then filter and store in inox tanks, at a low, stable temperature and in conditions of absolute absence of light and humidity. The cold extraction low acidity olive oils are easy to distinct from the uniqueness in smell, colour and flavour. Their antioxidant substances content including tocopherols (vitamin E), vitamin C, carotenoids and polyphenols is characteristic.

The annual statistical analysis in low acidity (0.1<0.2), the low indicators of Ks and the high concentration in phenols grades our production in the Ultra premium evoo category, that of an extra virgin olive oil with health protective atributes (health claim).

The extra virgin olive oil that resulted from cold extraction is rich in monounsaturated fats and it’s a source of antioxidants, omega 3 fatty acids, fat-soluble vitamins A, D, K, E, all elements that shield our cardiovascular system. Well known for the capacity to protect from cancer, neurological conditions, diabetes, Alzheimer. It is that specific type of olive oil that proves its sublimity over other oily substances through scientific researches. These results justify our efforts, bringing to our table the “liquid gold”, the enipeas evoo bottle. It ravishes the senses, as it releases its intense aroma that emerges, and then it reveals its emerald green colour while offering its fruity and perfectly balanced bitter-spicy flavor as a delight to your palate and pharynx.