The production process of extra virgin olive oil is a carefully designed journey from nature to the table. The adventure begins with the harvest of olives that ripen under the fertile rains and in the fruitful soils of the Aegean. Harvested olives are transported to a cold pressing facility within the same hours. This ensures that the beneficial compounds, vitamins, and minerals naturally found in olives are preserved at their highest levels. At the cold pressing facility, olives are cleaned from all kinds of foreign matter and turned into paste with crushing machines. At this stage, the goal is to easily extract all the olive oil contained within the olive. Afterwards, through filtering and separation processes, extra virgin olive oil is made ready for consumption in its purest form.

The obtained olive oil is preserved in special storage containers. At this stage, the taste and aroma of the olive oil fully mature. During the storage process, it is important to protect the oil from external factors like light, air, and temperature. Olive oil production is a labor of love where traditional methods merge with modern technology. The flavor and quality of carefully selected olives at each stage present themselves at the table as nature's most delicious gift.