Harvesting olive tree crops is mechanically performed and is costly due to the size and volume of the trees. It is comprised of 80% the Tsounati (variety and 20% by the Koroneiki) variety.
Olive oil that comes from the Tsounati variety contains 20% more anti-acid substances compared to other varieties, making it of higher biological value and more enduring in time.
The superior category olive oil is obtained directly from olives and solely by mechanical means in cold extraction and stored in stainless steel tanks. At each annual production we make chemical analysis to make sure there is no contamination by agrochemicals. The acidities ranging is between 0.3 and 0.6.