The single-variety of Koroneiki variety extra virgin olive oil “elaea valley” comes from our family olive groves of 40 acres located in the village of Faneromeni near the archeological site of Phaistos. Our olive groves are grown in environmentally friendly ways without pesticides that burden the environment. We choose to use the natural methods of our grandparents, thus achieving the same taste and quality over the centuries.
For fertilization we use manure from the family farm and the olive leaves themselves after pruning, sunshine and plenty of water. The fruit harvest begins in late November and lasts until the end of January when the fruit is half green and half purple. The oiling takes place immediately a few hours after the harvest after the fruit has first been transported in large crates to the oil mill
This is where the crushing, kneading, centrifugation and separation with cold pressing (cold pressed) begins in 30 minutes, thus producing the natural juice of the fruit rich in fruity aroma, polyphenols and low acidity. It is then transferred to stainless steel tanks where nitrogen is administered to avoid unwanted enzymes and to ensure its characteristics until standardization.