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The traditional practice of harvesting olives involves the use of a wooden stick to shake the tree branches causing the olives to 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 to see that all our olives are pressed within four to eight hours at most following the harvest ensuring the oil will retain its flavour, freshness and medicinal properties.