The harvest

The traditional practice of harvesting olives involves the use of a wooden stick to shake the tree branches in order to make the olives fall into a large net placed at the foot of the tree.  In our area Trifilia-Messinia, we harvest the “Mavrolïa” (small black olive) in mid-October, followed by the “Koroneïki” (green olive) in mid-November.


Our priority is that all our olives are pressed for oil within four to eight hours at most following the harvest ensuring that the oil will keep its flavour, freshness and medicinal properties.