From planted
to plate
Extra virgin olive oil grown, pressed, bottled and sealed on a single hillside in Crete — then shipped to the shelves and kitchens that care where it came from.
The island has been making this oil for four thousand years. We have simply refused to take any of the shortcuts invented since.
< 0.3%
Acidity
6 hrs
Tree to tank
1
Origin grove
27°C
Max press temp
Five chapters, one hillside
A tree set in red Cretan soil
It begins with a sapling pressed into iron-rich earth on a terraced hillside above the Libyan Sea. Koroneiki stock, planted by hand, spaced wide so each tree keeps its share of light and rainfall. The first meaningful harvest is seven years away.
Ten thousand flowers, a hundred olives
In late spring the grove turns white. Only a fraction of those blossoms will ever set fruit, and that ruthless arithmetic is the point — what survives the Cretan wind and heat carries the concentration you taste months later.
Picked green, picked early
We harvest in late October while the fruit is still turning. Yield drops sharply; polyphenols climb. Nets are laid at dawn, the fruit is combed down by hand, and every crate leaves the grove the same day it is filled.
Cold extracted within hours
Malaxation stays below 27°C so nothing volatile is cooked away. From tree to tank is under six hours — the window that separates extra virgin from merely good. The oil runs out green-gold, unfiltered, alive.
Poured where it matters
Sealed at the source, shipped from Crete, and opened in kitchens that know what to do with it. Over warm bread, raw fish, a bowl of beans — the last ingredient, and often the one people remember.
One harvest, poured two ways
Carry an oil your customers ask about by name
We supply independent grocers, delicatessens, hotels and restaurant groups direct from the grove — with case pricing, private-label options on the 5L tin, and harvest-dated stock so your shelf is never selling last year's oil.
“The quality is unmatched — it changed the way we finish every plate.”
“Our customers come back for this one bottle specifically.”
“The 5L tin is what our kitchen runs on daily. Consistent, every case.”