+30 26710 69034
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