Our olives are harvested by hand from more than 2000 olive trees on a 75 acre estate in Kranidi, a small town in the Argolida region of Greece. The trees are of the Koroneiki and Manaki varieties, two highly regarded types of olives for oil production. They are harvested early in the season while still green. Although these fresh green olives contain less oil than the ripe black olives harvested later in the season, they tend to be richer in polyphenols and other anti-oxidants, further enhancing the already well-known healthful properties of olive oil. The oil is obtained by cold-pressing the olives within hours of their harvest. Each variety is harvested at the optimal time, pressed, and then mixed to yield a remarkable blend with a rich green color and great taste. Although we would love to package the oil in glass to show off its amazing color, we chose instead to use a can to protect the oil from the damaging effects of light.
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