The grove at harvest
Nets go down under 2,500 Koroneiki trees on the family's 40 acres at Kampia, below the Machairas mountains. Harvest comes once a year.
Picked by hand
The fruit is raked from the branches onto the nets and gathered by hand, judged tree by tree: about half half-ripe, a quarter green, a quarter black.
To the mill the same day
Olives start to spoil once they leave the tree, so each day's picking goes straight to the mill at Analiontas. Nothing waits overnight.
Washed and milled
The fruit is washed, then milled whole into a fine green paste, ready to give up its oil.
Turned slowly, kept cool
The paste is mixed slowly in a malaxer so the oil droplets gather. The mill adds cold water rather than heat. A hotter, longer mix would give more oil; the family takes the smaller yield.
Spun, not pressed
A decanter centrifuge spins the paste and the oil separates from the water and pulp by weight. No press, no heat: this is cold extraction, which by law means the paste stays below 27°C.
Rested in sealed tanks
The new oil settles in airtight stainless steel tanks, out of the light and away from the air, until it is bottled.
Bottled and labelled on site
In the family's own tiled bottling room, each bottle is filled by weight, capped and labelled by hand. Dark glass and tin keep out the light and air that wear an oil down, and the bottled oil is tested by an independent laboratory.
Boxed, shipped cool, kept at 16°C
The bottles are boxed on site, then shipped to the UK in a container held at 16°C and kept cool and dark, to protect their polyphenols and freshness.