our philosophy


 Olive oil is only produced once a year and it does not get better with age. We stamp all of our bottles with the harvest date. Limited editions versions of Ultra Premium Extra virgin olive oil are numbered. Although our production is always adapted and scheduled to the order of each customer. To elaborate, for Early Harvest Extra virgin Olive Oil we need to arrange with the farmers the quantity of the trees to be extracted earlier than the extraction of Extra virgin Olive Oil.

Since the production of the Mama Natura Early Harvest will produce less oil the farmers need to be compensated for their loss. Pre-purchase agreements of the Early Harvest Extra Virgin Olive Oil, is needed to be signed in order for their production to be secured. We witnessed the event that some of our customers in a very short time were sold out of our products and when they came back to us for re-order we explained to them that this top quality of olive oil is not a industrial product to be reserved, but product of nature that needs to be planned and ordered one season prior to harvesting.

Insist on quality – Mama Natura sells only the finest extra virgin olive oil from farmers we know personally. The origin of our oil is clearly marked on the label and insured by personally monitored quality control on-site in Greece.

Support local, sustainable agriculture – Fair trade is the only type of trade we do. Farmers deserve to be compensated for their back breaking labour of love.



Grade: Acidity consistently below 0.3% (commonly below 0.2%).

Cultivar: 100% from Koroneiki Variety Olives.

Colour: A very bright, vivid green colour.

Flavour: A full, fruity, fresh green olive flavour with a very slight pleasant peppery bite in the back of your throat. This peppery finish is an indication of a fresh (newest crop) and very carefully processed olive oil extracted from healthy, fresh ripe olives. This elegant and harmonious taste, satisfies consumers that desire a natural and very tasty diet.

• Fruity: scent deriving from the olive press of fresh & green olives; the fresher the olives are the more intensethis property is.

• Spicy: a positive property of the extra virgin olive oils; we feel a slight burn at our throat that lasts a few seconds.

• Bitter: according to the variety and the ageing stage of the fruit, we may notice the presence of this property.

Polyphenols: natural antioxidant contained in the extra virgin olive oil PHILEOS. The polyphenols are the shield for the product itself but also for the consumer; the bigger the number of polyphenols, the fresher the olive oil remains as the time passes by.

How we safeguard all the aforementioned!!!

By pressing the olives within 2 hours after their harvest and by storing them until then in sack cloths or plastic buckets in order to ensure the good ventilation of olives.

The separation of olive oil is not effectuated in temperature higher than 26 degrees Celsius. The olive oil is stored in stainless steel tanks, in a dry and controlled temperature room place. The ideal conditions for the olive trees’ cultivation, in combination with the early harvest of olives and the modern machinery of the olive oil presses, guarantee the high quality and authenticity of the properties of extra virgin olive oil Mama Natura.

Scent: A very pleasant, freshly fragrant and clear green olive scent, from which you can easily recognize the rich and fruity aroma of the just harvested olive fruit.

Appearance: Clear

Nutritional Properties: Our Extra Virgin Olive Oil has a high percentage of antioxidants, minerals, vitamins and provitamins of oil, as well as polyphenols which protect cells from oxidation and free radicals. Therefore due to its vast organoleptic qualities and its nourishing and dietetic features, our extra virgin olive oil is to be considered as highly nutritional.

Competitive Advantages: We offer an extra virgin olive oil of unique quality with acidity between 0.1-0.3% (commonly below 0.2%) at a great value for money and at an attractive packaging and label design.

Our Food Experts have more than 100 years combined experience in olive tree caring, olive harvesting, olive mills, olive crushing and extraction techniques and have worked in the most senior positions at olive oil markets across the Mediterranean.

Most importantly, we are in a position to guarantee and certify the superior quality of our extra virgin olive oil due to the fact that our food experts are themselves constantly monitoring each one of the stages of production of our olive oil, from olive tree caring to the bottling stage.

We have a wide team of experts such as chemical engineers, packaging and process engineers, agronomists, veterinarians, chemists and a chef and can design products/tastes/packs according to customer requirements.



Greece devotes 60% of its cultivated land to olive growing. It is the world’s top producer of black olives and has more varieties of olives than any other country. Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 82% is extra-virgin.

About half of the annual Greek olive oil production is exported, but only some 5% of this reflects the origin of the bottled product. Greece exports mainly to European Union (EU) countries, principally Italy, which receives about three-quarters of total exports. Olives are grown for oil in Greece, with Peloponnesus being the source of 65% of Greek production, as well as in Crete and Aegean Islands.

A good product will sell itself hence our orders always exceeds our capacity. Our marketing concept follows a Societal marketing philosophy that says, "let's identify and meet the buyers needs and wants, consistent with our company's long term mission, but doing it in a way that also enhances the well being of society".

Hellas is the third largest olive oil producing country worldwide (after Spain and Italy), while the competitive advantage of Greek olive oil in relation to that of other countries is its fine quality: 80% of the olive oil produced in Greece is extra virgin.

This compares with only 50% of Italian and 20% of Spanish. In terms of bottled olive oil, Italy and Spain hold first place in the international market: Italy was the first off the mark in promotion, while Spain has become the largest industrial producer. However, no other country can yet compete with Greece in terms of quality. Ironically, the same reasons that render Greece unable to compete in terms of volume of production also underpin the superior quality of the oil itself.

The inaccessible mountainous areas do not lend themselves to machine-picking. The labour intensive nature of Greek production, whereby small groves of trees in remote areas are regularly tended by farmers, olives are hand-picked, and the crop is pressed on the day of picking, are factors which have prevented Greece from being competitive in mass market terms. Of course other factors include lack of effective marketing strategies: until very recently the Greeks have not tried to market their oil as a premium product, and so presentation and packaging have been minimal.

Single Estate Olive Oils: A good deal of the olive crop in Greece goes to large cooperatives or industrial plants to be processed into olive oil of various grades and into table olives. Some of these establishments have built up a name for good-quality produce. The rest of the olives are pressed or processed on farms or at small local cooperatives. The quantities may be such that the oil is simply used by the grower, his family and friends, and perhaps his neighbours.

Other farms and estates produce somewhat larger quantities of oil which they press and bottle on the premises and sell as 'single-estate' oils. In recent years these producers have been able to establish a reputation for very high quality which allows them to charge top prices for their oils. As more people come to appreciate the virtues of first-class olive oil single-estate oils are finding a growing market and are increasing in number.

We believe the business model of the best olive oil producer is based on LOYALTY and the main marketing strategy is relationship marketing. It is of our highest priority to create repeat-customers by offering them a delighting customer experience. Perfectionism is the source of our team philosophy, characteristic, and motive. Our gratitude comes with full satisfied customers that put their trust choosing again and again our products.




Trees: The Olive Trees, some of which are more than 700 years old, are meticulously prepared for harvest and greatly cared for.

Olive Harvesting Period: The harvest of the olives takes place early in the season from late October to early December, when the olives are at a perfect stage of ripeness. The selection of this harvest period results in our olive oil's excellent quality, vivid green colour as well as its uniquely distinctive flavour.


Olive Collection Method: Only the best green olives belonging 100% to the Koroneiki or Athinolia Variety are very carefully selected for the extraction of Fresh line Early Harvest and Extra Virgin Olive Oil. These very special olives are hand picked one by one directly from the tree, at the prime stages of their ripeness. Although this method of harvesting is very time consuming, it was chosen it since it is the only method that can guarantee that the highest quality of olive fruit is selected (the healthiest, fresh and sound olives are picked). Through this method of careful and strict selective hand picking of the olives, injuries, damages and bruising of the olive fruit is avoided that could occur when these fall from the trees, something which causes tartness and oil acidity. We strongly believe that "Great Olives make Great Olive Oil".


After Harvest: After Harvesting, the olives are carefully placed into special big baskets, designed in order to protect them from any damage, and immediately rushed for extraction. The olives are then washed and the leaves and debris are cleared away so that nothing else remains inside the baskets apart from the olives. In order to preserve their freshness and obtain a very high quality olive oil, the olives are taken to the mill and are pressed as soon as possible (less than 1-2 hours) from when they are harvested. If there is any delay, the oil in the fruit begins to oxidize and become acidic.


Cold Extraction Method: Our Premium Extra Virgin Olive Oil is produced with the cold extraction method at temperatures that will not degrade the oil (less than 25°C), by centrifugation of the olive paste without further processing (no chemical processing and under very strict quality controls) in order to maintain unchanged its organoleptic and nutritional properties as well as its taste and fruitiness. It is important to mention that the olive oil extraction temperature is of crucial importance due to the effect it has on the quality of the olive oil. When high temperatures are applied the more volatile aromas of the olive oil are lost while the rate of oil oxidation is increased, producing therefore lower quality oils. Additionally, due to higher temperatures, the chemical content of the vitamins, polyphenols and antioxidants present in the oil is reduced.


Olive Oil Storage: After extraction, our extra virgin olive oil is placed inside stainless steel tanks without oxygen. These tanks are placed in rooms that are below ground level (away from sun beams and heat) that maintain a constant temperature (between 13-15°C) favouring the optimal preservation of our olive oil.


Bottling: When the day arrives that Mama Natura Extra Virgin Olive Oil is to be bottled, the oil is very gently filtered in order to remove any natural residues that may exist in our tanks. Our oil is bottled periodically based on orders received in order to maintain a constant temperature and guarantee its freshness to each and every one of our customers. The oil is entered exclusively in dark glass or tinplate cans in order to block out ultra-violet light so as to preserve the maximum amount of its nutritional and organoleptic properties. Lastly, our bottling is done in modern units in accordance with a food safety and quality management system, HACCP (Hazard Analysis and Critical Control Points).


Total Quality Control: Our Food Experts inspect and closely monitor each and every step of the production and processing cycle steps of our Extra Virgin Olive Oil. From methods of cultivation of the ground soil to bottling our olive oil, it is ensured through a system of continuous control that the strict requirements of our quality control division are constantly met at every level, in order to be able to proudly bring to our consumers' tables an extremely high quality and genuine product worthy of their best dishes.



Mama Natura main goal and activity is the improvement of quality of the produced olive oil through the application of Integrated Management systems throughout the product’s production. Such a quality improvement may only have positive results both regarding the protection of the environment and the protection of human health and hygiene. How can this be in practice become possible?


In order Mama Natura to achieve this goal, it certifies all stages of production process beginning with the first one regarding the primary production. Though the integrated management system AGRO 2.1 & 2.2 that we apply, we achieve rationalization of fertilizers’ and pesticides’ use. There are recommended, controlled and registered in farmers’ registries methods and means of olive trees’ cultivation, friendly for the environment and for humans.


In the very short future, we will be able to produce extra virgin olive oil, during the production of which the atmosphere shall not be burdened with carbon dioxide pollutants (climate neutral).


The next certification is in the field of processing, with the application of ISO:22000 in all our olive oil presses. The application of this standard is a guarantee both for the security, hygiene and traceability of olive oil and the protection of the unique natural environment, wherein we live and work. The olive oil’s bottling in its turn is effectuated according to the standard ISO 22000 for the safeguard of the quality of the product that is offered to the consumer in its final form.


Extra Virgin Olive Oil under the trade name “Mama Natura” is considered a Protected Geographical Indication LAKONIA (PGI LAKONIA), since the total quantity of the bottled olive oil in our facilities is provided only by our olive oil presses that each follow the procedure PGI LAKONIA. Finally, it is worthy of note that we also produce and standardize organic extra virgin olive oil, which is certified by the competent certification body.





Acidity: It determines the free fatty acids content (mainly of oleic acid) in olive oil. The smaller is the content in acids the better is the olive oil’s quality.

According to the applying regulations, the best olive oil quality, to wit extra virgin olive oil shall have acid content between 0.1% and 0.8%. Olive oils with increased acidity are mainly produced by over-ripe fruit or fruit attacked by diseases or by fruit that after its harvest remained in the sacks for several days and without ventilation before its extraction.


Peroxides: The number of peroxides is determined to be the oxidization degree of olive oil in primary stage. Peroxides are chemical compounds mainly created from oxygen’s reaction with olive oil. For excellent well-preserved and fresh olive oil, the number of peroxides should not exceed 10 in primary stage, with maximum admissible limit 20 for extra virgin olive oil. The number of peroxides increases when olive oil is in contact with the air (oxygen).


Κ232: It expresses the intermediate oxidization percentage of olive oil’s components, when it is examined at 232 mm wavelength. The smaller the index value is the better the quality of the olive oil is. According to the applying regulations, the characterized extra virgin olive oil should have K232 values less or equal to 2.5.


Κ270: It expresses the percentage of decrease of olive oil’s resistance to oxidization, when it is examined at 270 mm wavelength. The smaller the index value is the better and fresher the olive oil is. High index values refer to old olive oils or mixed with old olive oils. According to the applying regulations, the characterized extra virgin olive oil should have K270 values less or equal to 0.22.


ΔΚ Index: It constitutes an elementary criterion regarding the determination of the olive oil’s quality and cleanness. It results from mathematical relation of K266, K274 and K270 values and it indicates any mixture with other olive oil that is not virgin. For extra virgin olive oil, the index value should be negative (maximum 0.01).




Athinolia: Athinolia was described for first time by Anagnostopoulos in 1930 as Olea europea var. Mamillaris sub. Minima. This variety is also known by the name Mourtolia at Lasithi and Tsounati at area of Chania. Its common name is Mastoidis (Mastoid). It is a variety systematically cultivated only at the area of the Municipality of Monemvasia and in certain areas exclusively.


It is famous for its intense aromatic and fruity scent if adds to the olive oil produced by its extraction. It matures early and thus its harvest ends quite early for the local standards, at the end of November to the beginning of December. Its early harvest reduces the percentage of olive flies’ attack, as well as the attacks of the fruit by other mycological diseases that may result due to the first autumn rainfalls, which are a deterioration factor of the olives’ quality. As a result, this variety produces healthy fruit and by extension olive oil of low acidity and excellent quality.


Koroneiki: This variety has been described by Eyelpides and Krimba as   Olea europea var. Mastoids and by Anagnostopoulos as Olea europaea var. Microcarpa. The same variety is known as Psilolia, Kritikia, Ladolia, Koroni, Vatsiki and Lianolia. Its many names are due to its wide spread around all the geographical departments of the country and the various sizes (usually small) of the fruit that varies according to the ground and climatologic conditions, as well as the care during cultivation. A significant advantage of this variety is its stable fructification and its high performance (30-150kg/tree). Its maturation begins early in October and ends late in December while its harvest may begin after the first ten days of January, thus avoiding the early attack by olive flies and the early frosts. The recovered olive oil is the finest among all varieties with excellent intense scent and spicy flavour.


Koroneiki variety contains a very high level of Polyphenols, natural antioxidants that present a high resistance to oxidation. It is well recognized in Greece as the olive variety from which the best olive oil is extracted. Koroneiki Variety Olive Trees produce around 1 to 3 litres of a precious vivid green extra virgin olive oil, referred to from many Greeks as a "liquid gold". Other Variety Olive Trees normally produce around 10 litres per tree. Although the quantity of the olive oil extracted is less, koroneiki variety olives result in an extraction of an extremely high quality and unique extra virgin olive oil with a very rich flavour and a distinctive fresh olive aroma.


Climatic Conditions: The sloping and hilly terrain of the Mountains of Messenia, Pilio and Halkidiki results in an intense and prolonged exposure to the sun of Greece even in the winter time which favours the excellent lighting of the olive trees. The very close distance between the olive groves and the sea, provides a constant ventilation (warm sea breeze) to the olive trees. This consists of an additional factor that contributes to the high performance and quality of the olive fruit resulting in the production of an absolutely genuine and pure extra virgin olive oil, one of the rarest and most flavourful in the world.




The extra virgin olive oil “Mamanatura” is the product of the varieties “Koroneiki” and “Athinolia” . The olive oil is produced on the day of harvest via the cold extraction method and is kept under controlled temperature conditions following strict sanitary control and with the support of modern equipment. The ideal climatologic conditions combined with the prosperous soil allow to the producers to follow the traditional techniques, while taking advantage of the modern methods of olives’ cultivation. The result of the whole procedure is the production of an excellent quality product with mild fruity taste, golden green color and with particularly low acidity, below 0.2%.




As we mentioned earlier Mama Natura share a great passion and vision to bring health and longevity in all the family tables of the world by providing them with the most delicious and ultra premium category food products, exclusively made and processed 100% in Greece. We are proudly trying to create from our tradition Hellenic food products that encapsulate the unique experience of tasting Mediterranean Greece. The food product range will have the highest quality possible. The only way to reach such excellence is only if you really know personally the farmers for years and you know what they keep for themselves. We work hard to finalize for sale such gourmet range of products like barrel olives, olive pate, Balsamico vinegar, pure honey, deli fish, tomato sauces, feta cheese, stuffed peppers etc. all created from the Hellenic Mother Nature.



The extra virgin olive oil “Mama Natura” is available in the following packages:

• Tinplate container of 5lt and 3lt

Marasca glass bottle of 1lt, 750ml, 500ml,

The organic extra virgin olive oil “Mama Natura” is packed exclusively in Marasca glass bottle of 250ml, 500ml.

The Early Harvest extra virgin olive oil “Mama Natura” is packed exclusively in Marasca glass bottle of 250ml, 500ml.