Extra virgin olive oil is one of the hallmarks of this area of the Peloponnese. The squat and silvered trees are planted in neat groves everywhere and carefully tended by farmers such as ourselves who revere the precious green gold. What makes our oil so unique, healthy and incredibly delicious is a combination of factors. Firstly the time of harvest which is early in our case, giving the oil a beautiful zingy, peppery freshness and a deep green gold colour. In addition, the specific variety of olives our trees produce, called Koroneiki are very, very juicy and flavoursome, and full of oil by early December. Next, the swiftness of production after hand- picking. We make absolutely sure that no more than eight hours go by between picking and cold pressing locally. This step is crucial for retaining freshness of flavour. Finally, the method of cold -pressing. As we do not filter our oil, believing that the precious organic goodness would be lost if we did, each bottle and can we produce retains all its organic health giving vitality and crucial anti-oxidants to help the body maintain physical health. Most usually our oil tests at 0.2 acidity, which places it at the very top of the extra virgin classification. Extra – extra virgin if you like! In addition to all those specific factors indicated above, the over arching reason that our oil is so much tastier and healthier than any supermarket brand or local competition, is that we are very small scale, and as we work happily, organically and ethically with locals who love the land, we ensure quality control throughout the seasons through nature and nurture.