Sp.Lykiardopoulos Rd
Kerameies Spartia
GR28100
Greece
+30 26710 69034
info@tastekefalonia.com
Located in SW part of Kefalonia island in the village of Spartia & Kerameies, Livatho area.
We build a modern olive mill with brand new technologies, in order to produce olive oil in the highest standards
We offer a complete packet of srvices, including farming tips, harvesting tips, producing and bottling extra virgin olive oil. We are equiped with a small chemical laboratory in order to carry out a few basic analysis as per E.U. regulation 2568/91
During April & May olive trees blossom and the farmer's job starts. In Kefalonia there are 3 major Olive varieties. Koroneiko, Dopia, & Ithaca
Good quality fruit means good quality oil. During summer time it is required weekle visits and dedicated action for olive fly control and fungus. Traps and spraying are some of them
From mid October harvest takes place. We start with green olives producing early harvest oil, green thick and bitter rich in antioxidants. Harvesting involves all members of family, It is a hard and labour intensive job that some years ends in mid February
Olives from field are put inside wooven bags, baskets and gratings to be transfered in the olive mill. They must be processed the same day. The more fresh the fruits and better oil produced
First day of operation involves a traditional blessing ceremony from local priest including all family and labour gathering.
In this photo Mss Marina with her son Spyros, and our grandfather Spyros with the blessing of father Markos
Olives are loaded in the hopper immediatelly after they are weighted.
They are coming inside through a belt conveyor for processing
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Olives are washed with fresh water from atmospheric dust, soil, or other contaminants that may damage the olive oil quality
Olives after washing are droping in the crusher. This involves some hammers spining, converting olives into a paste
The paste is diverted in 6 basins. Into these basins the paste is stirred, and heated up to 25-28 'C for 30-45 minutes depending the variety and maturity
It is a critical step, olive paste must become soft like pulp to be diverted to the first horizontal centrifuge.
The olive paste contains flesh, pit, water and oil is pumped in the horizontal decanter. By high speed centrifuge oil separated from the rest and coming out. The leftovers are diverted in the silo outside for transportation to another factory
Olive oil is separated from the paste and comes out from a special tube of the horizontal decanter. Since it contains some pieces of pit and water need filtering and clarification
Olive Oil from decanter goes through some pumps in the vertical centrifuge. Over ther it is claried and purified from the containing water
Temperature is controlled in various steps to ensure that it doesn't exceed the 30'C limit for quality production
Olive Oil as it comes out of the clarifier is ready for consmption. It is weighted and either returned to the producer or stored in our tanks before blending and bottling
We offer to our clients and visitors a traditional Greek Brunch with feta cheese and possibility to compare different varieties of olive oils
We bottle our olive oil after blending it. We are very proud and stand for our product
Taining is carried out annualy to our farmers and producers as well as the students of the local university "Food technology faculty"
During summer time we are open for visitors. We carry out olive oil tasting sessions, and we explain the benefits in health from olive oil consumption. Many say it is one of the most interesting time they have in Kefalonia
Phone: +302671069034
Email: info@tastekefalonia.com
RECENT NEWS
May.2021 Our Liocharis Extra Virgin Olive Oil has been awarded with Silver Award in NYIOOC 2021
June.2020 Our Liocharis Extra Virgin Olive Oil has been awarded with Silver Award in Tokio Olive Oil Somelier Association
Gold Award in Italy IOOC
Furthermore three producers trusting our services have been awarded with Gold and Silver awards in Berlin Global Olive Oil Competition
12.May.2020 We received silver award in NYIOOC. Our Liocharis Extra virgin olive oil is proudly standing among the best olive oils in the world
https://bestoliveoils.com/brands/liocharis-
SEASON 2020-2021 BEGINS
We continue guiding through our network of contacts our farmers about cultivating practices. Our farmers receive monthly SMS regarding infections, diseases, olive fly population, and fungus. They receive instructions what and when to do it. This is the second year we exercise this practice with excellent results.
COVID19 & FOOD INDUSTRY
It is highly unlikely that people can contract COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-toperson contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes. There is no evidence to date of viruses that cause respiratory illnesses being transmitted via food or food packaging. Coronaviruses cannot multiply in food; they need an animal or human host to multiply.
Recently carried out extensive training to our personel regarding the proper use of face mask and gloves, training on food hygiene principles to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus from food workers.
14.Jan.2020 Last day of operation for season 2019-2020
20.Oct.2019 Announcenment of co-operation with Kevin Klamt owner of OLIVEA extra virgin olive oil for the introduction of a new brand.
14.Oct.2019 First day of operation for season 2019-2020. First Olive oil produced is dedicated to my sister's birthday
19-21.July.2019 #Liocharis Olive Oil donors Traverso festival in Lakythra village
5.July.2019 Olive mill participates in Olive fly damage prevention with a network of olive fly traps
Summer 2019 We decided to have our olive mill open to public. Visitors of Kefalonia island can have a visit free of charge, see video of olive oil production, taste different oils form olive varieties, food pairing and health benefits from olive oil consumption
1.Feb.2019 Last operation date for the mill for 2018-2019 season
1.Oct.2019 New UV-Vis spectrofasmatometer received for our chemistry lab. We are now capable to offer official analysis to olive oil produced in situ, according EU 2568/91 and IOOC directives COI 20.
15.Apr.2018 Antheion Kostas Kokolis olive oil produced & bottled on the mill won gold in NYIOOC 2018
22.Nov.2016 Our first day of operation. Let the jurney begin
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Request volunteers for olive's harvest starting mid Oct 2020. We offer free of charge place to stay, transportation from/to airport, daily breakfast & dinner. Flexible working plan. For information contact info@tastekefalonia.com
Φοιτητής ή φοιτίτρια του Πανεπιστημίου Ιονίων νήσων τμήμα τεχνολογίας τροφήμων αναζητάτε για εργασιακή εμπειρία,για την σεζόν 2020-2021. Αποστείλατε βιογραφικά στο info@tastekefalonia.com
Looking for student of Ionian Universtiry in food technology for job experience for season 2020-2021. Send your CV in info@tastekefalonia.com
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