production steps


Trees: The Olive Trees, some of which are more than 700 years old, are meticulously prepared for harvest and greatly cared for. They are annually pruned lightly by hand, they are watered appropriately while all the necessary practices are taken in order to prevent the trees from getting diseases and to ensure their health as well as the quality of their olive fruit.


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 Variety are very carefully selected for the extraction of Fresh line Gourmet 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 most healthy, 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. 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 within a few hours (less than 12 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 27°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 Freshline Gourmet 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.