Upon reception, the olive fruit is checked for any spoilage and categorized according to its condition, quality, and degree of ripeness.
The pressing process is then adapted according to the fruit’s characteristics. Temperature, malaxation time, and the critical stages of processing are monitored, so that the olive oil is produced under controlled conditions.
After production, the olive oil is evaluated, categorized, and directed to the appropriate storage tanks.
Chemical / Organoleptic Testing
The olive oil may undergo chemical and organoleptic testing, depending on the product category, customer requirements, and the market it is intended for.
The tests may include:
The unit’s operation is supported by certifications and procedures covering food safety, bottling, and the distribution of olive oil in the Greek and international market.
Certification for the production, bottling, and/or distribution of PDO Kalamata olive oil, in accordance with the required specifications.
Certification for the production, bottling, and trading of organic extra virgin olive oil.
Certification concerning products with a Protected Designation of Origin and/or Protected Geographical Indication, in accordance with the respective specifications.
A management system for food hygiene and safety, with control of critical points in the production process.
A coding and labeling system for products, enabling their organized distribution in the Greek and international market.
Operating certification in accordance with the international standard for food safety and the organization of related procedures.
Certification covering the production, bottling, and trading of organic extra virgin olive oil.
The product's journey is monitored from the reception of the olive fruit through to storage and bottling, ensuring a clear picture of its origin, category, and management.
Proper storage is a critical stage in preserving the quality of the olive oil.
At our facilities, we have the capacity to store more than 1,100 tons of olive oil, in stainless steel tanks and specially designed spaces, aiming to maintain stable and suitable conditions.
After evaluation and categorization, the olive oil is stored according to its characteristics and the needs of its next use: trading, bottling, or export.
Α family journey in olive oil since 1964.
A modern olive mill in Gargalianes, Messinia.