A premium quality extra virgin olive oil
Perched above Pylos at 330 meters, our Koroneiki grove yields a single-estate extra virgin olive oil born from sun-soaked limestone soils and time-honored care. Hand-harvested each early October while olives are vividly green, cold-extracted within hours, and rich in natural polyphenols—this oil offers a bright, herbaceous aroma and a peppery, lingering finish that celebrates the true taste of the Peloponnese.
Perched atop a hill near Pylos in the Peloponnese at 330 meters above sea level, our grove has been cared for through generations. Planted with the resilient Koroneiki variety, the trees thrive in the region’s crisp, sun-drenched air and limestone soils. The landscape and traditional cultivation—pruning, dry-stone terraces, and respect for seasonal rhythms—shape an oil that carries the character of its place: mineral, bright, and quietly powerful.
Each early October, we harvest by hand, selecting only olives that are vividly green. This precise timing and careful hand-selection capture peak aromatic freshness and preserve the oil’s natural polyphenols. Fruit is taken immediately to the mill and cold-extracted within hours to maintain aromatics and clarity—yielding a fresh, herbaceous oil with a peppery, lingering finish.
High-phenolic olive oil delivers both flavor and functional benefits. Phenolic compounds provide the bold, bitter-peppery notes prized by chefs and tasters, while also acting as powerful antioxidants that help protect the oil from oxidation—extending freshness and stability. Nutritionally, these compounds support cardiovascular health and possess anti-inflammatory properties. In short: higher phenolics mean more vibrant taste, longer shelf life, and enhanced health-promoting qualities.
Perched on a windswept hill above Pylos in the Peloponnese at 330 meters, our single-estate grove is rooted in landscape and tradition. Planted with the storied Koroneiki variety, the trees thrive in thin limestone soils and open skies—conditions that produce small, intensely flavored fruit. Generations of careful cultivation—hand pruning, dry‑stone terraces, and a seasonal respect for the land—have shaped an olive oil that reflects its place: mineral clarity, bright green aromatics, and a refined, peppery finish.
