KORONEIKI: THE OLIVE TREE OF OUR PRODUCTION
KORONEIKI VARIETY
It has two important advantages: its resistance to drought (it can withstand hunger, thirst and strong winds), as well as its high and steady fruition.
It is a small-fruited variety, without special soil and climate requirements. Considered the queen of Greek olive varieties, it is the product of centuries of systematic cultivation.
CULTIVATION
It blooms during the second half of April and it matures during October-December.
The supremacy of the Koronian variety in Kyparissia is due to a lot of reasons: the climate conditions, the soil elements, the particular care from the olive farmers and the cold pressing of the olives that is considered ideal and allows the olive oil to preserve its miraculous ingredients.
HARVEST
The olives are harvested from November to January.
They are collected with special collection machines and then placed in linen sacks.
At the end of each day, the sacks are taken to the oil mill and the oil production process begins on the same day.
EXTRACTION
In the first phase, leaves and branches are removed with cold water without using water or solvents.
The olives are then placed in the modern cold
pressing machines , and with the first pressure the oil we call “extra virgin olive oil cold extraction” is produced.
The fact that the production of the oil is “cold” is related to the temperature at which the oil is produced, it concerns the quality of the oil and the essential nutrients that are not drained by the repeated pressing and filtering of the olives.
So we are talking about a very clean and nutritious olive oil, due to the natural antioxidants.
BOTTLING
After the pressing of the olives is finished and our olive oil is produced, it is stored in stainless steel tanks.
Then comes the filtering of the olive oil with the plate filter, to begin the packaging process, which includes filling the container, screwing on the cap, heat shrinking the capsules and affixing the label.
Finally our product is ready to be served on your table.
KORONEIKI VARIETY
It has two important advantages: its resistance to drought (it can withstand hunger, thirst and strong winds), as well as its high and steady fruition.
It is a small-fruited variety, without special soil and climate requirements. Considered the queen of Greek olive varieties, it is the product of centuries of systematic cultivation.
CULTIVATION
It blooms during the second half of April and it matures during October-December.
The supremacy of the Koronian variety in Kyparissia is due to a lot of reasons: the climate conditions, the soil elements, the particular care from the olive farmers and the cold pressing of the olives that is considered ideal and allows the olive oil to preserve its miraculous ingredients.
HARVEST
The olives are harvested from November to January.
They are collected with special collection machines and then placed in linen sacks.
At the end of each day, the sacks are taken to the oil mill and the oil production process begins on the same day.
EXTRACTION
In the first phase, leaves and branches are removed with cold water without using water or solvents.
The olives are then placed in the modern cold
pressing machines , and with the first pressure the oil we call “extra virgin olive oil cold extraction” is produced.
The fact that the production of the oil is “cold” is related to the temperature at which the oil is produced, it concerns the quality of the oil and the essential nutrients that are not drained by the repeated pressing and filtering of the olives.
So we are talking about a very clean and nutritious olive oil, due to the natural antioxidants.
BOTTLING
After the pressing of the olives is finished and our olive oil is produced, it is stored in stainless steel tanks.
Then comes the filtering of the olive oil with the plate filter, to begin the packaging process, which includes filling the container, screwing on the cap, heat shrinking the capsules and affixing the label.
Finally our product is ready to be served on your table.