Single estate extra virgin olive oil  ·  878 mg/kg polyphenols

Maritsa

Single estate extra virgin olive oil.
Kampia, Cyprus.

Maritsa walking her olive grove at Kampia, the village church behind her. Family archive photograph.

Maritsa in her grove at Kampia. Family archive.

Three generations of the family photographed together at a christening in the village church. Family archive photograph.

Three generations, at the village church. Family archive.

The Name

Named for our grandmother, Maritsa.

Maritsa was our grandmother. She grew up in Kampia, in the shadow of the Machairas mountains, where the Kleanthous family has tended olive trees for generations. She is no longer with us, but these trees are.

Her connection to this land was not sentimental: it was practical, daily, and absolute. She understood what made an olive worth pressing. The colour of the fruit. The morning it was picked. The hours between grove and press.

She never left these hills, and she never stopped tending what grew in them. This oil carries her name because it carries what she knew.

Today, Sofroni tends the estate the way she would have demanded. He lives two kilometres from the grove and visits every day without being asked, including Sundays. Every bottle is pressed on the day the olives are picked. The same day. That was the standard then. It is the standard now.

Kampia, Cyprus

Forty acres of mountain land. One spring. 2,500 trees.

Kampia village sits at the foot of the Machairas mountain range in the heart of Cyprus. The Kleanthous family has farmed this land for generations. The spring that feeds the irrigation is their own. The trees were planted in 2000. The land has been in the family much longer than that.

2,500 Koroneiki trees
40 Acres, mountain land
878 mg/kg polyphenols
0.21% Acidity (EU max 0.8%)
Freshly picked Koroneiki olives in the harvest crates, Kampia estate
Walking between the rows in the Kampia grove, winter ground cover
Chris Kleanthous in the groves of the Kampia estate Chris Kleanthous, K. Maritsa Estates Ltd
The film

The Drizzle

"A single estate oil with a tremendous bouquet: a combination of floral and fruity notes that will waft across your dining room table as you pour it onto salad or use as a finishing oil for pastas."
iloveoliveoilblog.com
How it is made

The quality is in the decisions made before pressing begins.

01

Koroneiki: the right variety

The Koroneiki is the smallest Mediterranean olive and the most intense. A higher skin-to-flesh ratio means more polyphenols, more flavour compounds, more of everything that defines great EVOO. It is the variety used by the highest-quality Cypriot and Greek producers for exactly this reason.

02

Hand-picked at the right moment

Our harvest ratio is deliberate: 50% half-ripe, 25% green, 25% black. This blend is calibrated to produce the characteristic intense, fruity, peppery flavour with slight bitterness that marks early-harvest Koroneiki oil. It requires judgment at each tree. It cannot be mechanised without loss.

03

Same-day first cold press

Olives begin to oxidise from the moment they leave the tree. Most commercial producers collect over several days and press in batches. Maritsa olives go from grove to press on the same day, every harvest, without exception. This decision alone accounts for the polyphenol count of 878 mg/kg: a level most operations cannot approach because they do not work this way.

04

Estate grown and estate bottled

From the trees of the Kleanthous family to the bottle. No blending with oils from other estates or other regions. Small batch production means every pressing is traceable to a specific harvest day on these 40 acres. The mountain spring that feeds the estate is owned by the family. That is what single estate means.

Freshly harvested Koroneiki olives at the Kampia estate, showing the green, half-ripe and black harvest ratio
The science

The difference is in the polyphenols.

Polyphenols are the natural antioxidant compounds that give premium extra virgin olive oil its flavour, bitterness, and health properties. They are destroyed by oxidation, heat, and time. They are preserved only by pressing olives immediately after picking.

Maritsa tests at 878 mg/kg. Mass-market extra virgin olive oil rarely exceeds 100 mg/kg. Most premium single-estate oils sit below 400 mg/kg. 878 is exceptional by any benchmark, and it is a direct consequence of the same-day press.

878 Polyphenols mg/kg
0.21% Acidity (EU max 0.8%)
First
Cold
Press method
Dec
2025
Harvested & pressed
The grove keeper

Sofroni. Every day of the year. Including Sundays.

Sofroni lives two kilometres from the estate. A builder by trade, he found his work in these trees, and he walks the rows every day without being asked. The family will tell you he has more passion for the grove than they do.

At harvest he oversees every stage: the picking, the same-day cold press, and the bottling of the finished oil into dark glass. And the next generation is already planting alongside him.

Sofroni planting a young tree on the Kampia estate with two of the family's children
Sofroni planting new stock, with the family’s youngest generation learning beside him.
Sofroni at the bottling line as the oil is filled into dark glass bottles
At the bottling line: the fruits of his labour, into dark glass.
Traceability and testing

One estate. One press. One certificate.

Every bottle of Maritsa traces to a single harvest on forty acres in Kampia, in the Machairas mountains of Cyprus. The olives are picked and taken to the mill the same day, every day of the harvest, and given a single cold press. Cold pressing takes a smaller yield for a better oil: some producers use heat and hot water to draw more from the same fruit, and it costs them quality. We take the smaller yield.

The oil is then tested independently by TÜV Austria Labs. The figures on this page are the laboratory's, not ours. The certificate is here, and you are welcome to read it.

It is bottled in dark glass and tin because light and air are what turn good oil ordinary. We would rather protect what is in the bottle than show it off.

Harvested & cold pressedDecember 2025
PressSingle cold press, same day as picked
OriginKampia, Machairas mountains, Cyprus
PackagingDark glass and tin
TUV Austria Labs test report for Maritsa olive oil, certificate 6080-CY01089516-26-02, issued 14 January 2026
TÜV Austria Labs test report Certificate No. 6080-CY01089516-26-02 Sampled 8 January 2026 · Issued 14 January 2026 Total polyphenols 878 mg/kg · Acidity 0.21% (EU max 0.8%) Download the certificate
Harvest day, Kampia estate Harvest day, Kampia
Sofroni, harvest day, Kampia The estate
Freshly harvested Koroneiki, Kampia Koroneiki
Why it matters

The science behind the oil.

High polyphenol olive oil can carry authorised health claims under retained EU food law, where it meets the published conditions of use. The wording below is the authorised wording, used exactly as the regulation states it. We make no claims beyond it.

Blood Lipids

“Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” The claim requires at least 5mg of hydroxytyrosol and its derivatives per 20g of oil, consumed daily. Speciated analysis to establish whether Maritsa meets that condition is under way.

Authorised claim, Commission Regulation (EU) 432/2012

Cholesterol

“Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels.” Extra virgin olive oil is high in unsaturated fat, principally oleic acid.

Authorised claim, Commission Regulation (EU) 432/2012

Vitamin E

“Vitamin E contributes to the protection of cells from oxidative stress.” Extra virgin olive oil is a natural source of vitamin E.

Authorised claim, Commission Regulation (EU) 432/2012

The Peppery Catch

The peppery catch at the back of the throat is oleocanthal, a phenolic compound found in fresh, cold pressed, high polyphenol oil. It fades as oil ages and oxidises. When you taste it, you are tasting freshness.

A tasting note, not a health claim
878mg/kg

High Polyphenol EVOO: what this number means.

Maritsa tests at 878 mg/kg total polyphenols. For context, most supermarket extra virgin olive oil sits below 100 mg/kg. This is not an accident. It is the consequence of pressing olives on the same day they are picked. There is no other way to achieve it.

The Range

Three sizes. One standard.

Whether you are discovering the oil for the first time, equipping a kitchen, or running a professional kitchen: the same estate, the same harvest, the same same-day press.

Current batch ME0626  |  6,000 litres  |  878 mg/kg polyphenols
Maritsa 100ml bottle, single estate extra virgin olive oil
To discover 100ml Glass · Sample 7448 · ROL-SAM
£6 Launch price RRP £8

The entry point. The right format for sampling, restaurant degustation, gifting, and first-time buyers who want to taste before committing. Packed 24 per outer.

Product code ROLSAM
Case pack 24 x 100ml
Batch ME062026
Harvested & cold pressed December 2025
Notify me when it lands
Maritsa 500ml bottle, single estate extra virgin olive oil
Most Popular
To cook with 500ml Glass · Sample 7447 · ROL500
£25 Launch price RRP £30

The kitchen bottle. The right size for regular use, quality cooking, and finishing. A premium Koroneiki EVOO at 878 mg/kg polyphenols deserves to be used daily, not kept for occasions.

Product code ROL500
Case pack 6 x 500ml
Batch ME0626
Harvested & cold pressed December 2025
Notify me when it lands
Maritsa 5 litre tin, single estate extra virgin olive oil
To commit to 5L Tin · Sample 7446 · ROL05
£80 Launch price RRP £100

The serious format. For households that use olive oil as a staple rather than a condiment, for trade buyers, and for anyone who has tasted the 500ml and wants to stop running out. Packed 2 per outer.

Product code ROL05
Case pack 2 x 5L
Batch ME0626
Harvested & cold pressed December 2025
Notify me when it lands

The first shipment arrives from Kampia in August 2026.

The Kleanthous Family

From the family behind Big K Products.

Since 1981, the Kleanthous family has supplied Britain's charcoal through Big K Products UK Ltd, a company built on consistent quality and direct supply chains. The business is 100% family owned. For over four decades, provenance has not been a marketing claim: it has been how the operation runs.

Maritsa is produced by the same family on their private estate in Kampia, Cyprus. The same standard that applies to the charcoal applies here. The family name is on the label. That is the guarantee.

Big K Products UK Ltd

Be first to order.

The first shipment of Batch ME0626 arrives from Cyprus in mid-August. We harvest and press once a year, in December, and every bottle is pressed on the day its olives are picked. Leave your email and we will notify you the moment it is available to order.

We will only email you about Maritsa. We send a confirmation email first, so you are never added without asking. Unsubscribe at any time. See our Privacy Notice.

Trade Enquiries

For restaurants, delis, and specialist retailers.

Maritsa is available to trade buyers in the UK. We work with restaurants, independent delicatessens, farm shops, and specialist food retailers who care about provenance.

For trade pricing, minimum order quantities, and availability: complete the form. We respond within two working days.

Fine dining restaurants
Independent delicatessens
Farm shops
Specialist food retailers
Online food specialists

We use these details only to answer your enquiry and, if it goes further, to discuss supplying you. We do not add trade enquiries to a marketing list without asking you separately. Full detail in our Privacy Notice.

Order

Maritsa. Arriving August 2026.

The first shipment of Batch ME0626 leaves the estate this month and arrives in London in mid-August: 100ml glass, 500ml glass, and 5L tin. Leave your email and you will be the first to know when it is available to order.

Be first to order

Imported and distributed by Big K Products UK Ltd, London N17 9QU

Not all olive oils are equal.