The Greek Olive Growers Behind Every Bottle
We do not buy olives on the open market. We buy from the same families, in the same two Greek regions, every single harvest — because that is the only way a result repeats. From grove to bottle, quality is never left to chance.
We Looked Everywhere, Then Stopped Looking
We spent years tasting and testing across Crete and Lesvos before committing. Two regions came out ahead and stayed ahead: Phaistos in Crete for Koroneiki, and Plomari in Lesvos for Kolovi.
The decision was made on numbers, not stories: acidity consistently in the 0.2–0.3% range, polyphenols above 350 mg/kg, aroma intensity confirmed by sensory panel, and 8–10 years of historical data showing those results were not a lucky season.
Four Rules We Do Not Break
One Region, Consistent Quality
Each variety comes from one region only. Same soil, same microclimate, same result — instead of whatever the market offered that week.
Selection Based on Data, Not Claims
Growers are chosen on measured acidity, polyphenol content and sensory scores. Anyone can describe an oil; we ask to see the numbers.
Proven Consistency Over Time
We look at eight to ten years of historical results before committing to a grove. One excellent harvest proves very little.
From Grove to Bottle, Fully Traceable
Every batch keeps its link to the grove it came from, all the way to the LOT number printed on your tin.
Our Producers
Olive Groves of Our Producers
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