The olive tree, this precious gift of nature that loves the mild Mediterranean climate, found an ideal home in luminous Greece. Sacred elixir for gods and mortals alike, the olive oil has been an inexhaustible source of life throughout the Hellenic world, having a leading part in social life and cultural traditions for thousands of years.
Deeply rooted in the age-old heritage of Chios, the olive oil sourced from local groves is an indispensable ingredient of the island’s celebrated gastronomy.
Every drop of this timeless marvel is redolent with the aromas of the earth and the sea blending past and present in perfect harmony.
Our olive grove is made up of more than 2,400 trees, owned mainly by cooperating growers under long-term agreements. Farming is fully organic and closely monitored throughout the year, while a large part of the extra virgin olive oil produced comes from 60 to 100 year old trees.
Our sustainably farmed olive groves are planted with Chios Throuba, Koroneiki, and Picual.
One of Chios’s culinary treasures, the throuba or kourmada as the locals call it, is not widely traded due to low production yields. What’s unique about it is that it has an unprocessed, naturally sweet taste. To harvest the olives, farmers lay nets under the trees patiently waiting for them to ripen and fall from the branch. Ripe throubas are consumed fresh or cured naturally without preservatives. They can also be harvested in early October, when still light green in color, and then crushed and marinated to perfection. The Chios throumba makes premium extra virgin olive oils.
Native to the Koroni region in southern Peloponnese and known as the king of Greek olive oil varieties, the small-fruited Koroneiki adapts well to poor soils and holds up sufficiently to wind and drought. Suitable only for olive oil production, Koroneiki makes premium quality extra virgin olive oils with a green-yellow color, rich aroma and fruity flavor.
Early, high-yield variety widely cultivated in Spain accounting for approximately 50% of total olive oil production. Rich in polyphenols, it is often blended with other varieties to boost their stability and shelf life. Highly resilient to cold and drought, it grows equally well in different altitudes, soil types, and climate conditions. Picual is responsible for top quality olive oils with a characteristically intense aroma and signature taste.
