Facts & Answers

The journey from grove to bottle begins with the careful timing of the olive harvest, a tradition that stretches back to antiquity. Cyprus is one of the earliest places on Earth where olives were cultivated, and generations of growers have passed down the knowledge of when and how to pick the fruit for the finest oil.

To achieve the best flavour, aroma, and high polyphenol content, olives are exclusively hand-harvested while still green and not fully ripened. This careful selection ensures that only the highest-quality fruit reaches the press, preserving the vibrant taste and healthful properties that define exceptional extra virgin olive oil.

Once gathered, the olives are pressed in traditional stone mills, a method that gently crushes the fruit while preserving its natural flavours, aromas, and antioxidants. Cold-pressing ensures that the oil remains pure, nutrient-rich, and full-bodied, capturing all the beneficial polyphenols, vitamins, and heart-healthy monounsaturated fats.

Every step, from meticulous hand-harvesting to careful stone milling, reflects centuries of Cypriot tradition, the unique character of the island’s soil and climate, and the dedication required to craft oil that truly embodies the essence of the Mediterranean.