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The Olive Groves

Our olive groves constitute homogeneous biological culture, since they are constituted only by one variety of olives, [coronian] and are located since 1997 at Stavrovouni region near the village of Alethriko in Larnaca district of Cyprus.

The coronian olive, is a Greek variety that was imported in Cyprus in 1977. It belongs to the varieties of small semens and it is cultivated for its oil that is thin, with good flavour and perfume but also with low acidity (0.2 - 0.4 degrees). The Coronian olive tree has straight branches, bushy and it takes a semi-sphere form reaching heights up to 8-10 metres with 6-8 metres diameter if it is cultivated in fertile ground and is irrigated. It is durable in drought and possible winds.

The coronian olive is a productive tree. It fructifies regularly with overproduction each second year. With few care and relative lopping it can fructify well each year. It is considered as the better variety for oil production.
Our Olive Groves have already entered a program of follow-up, taking samples from the ground and the crop, in order to certify that our olive groves constitute biological culture and the produced olive oil it is characterized by low acidity.

The harvest

The harvest differs from place to place and this happens because of the different varieties of olives that exist in each region. In our region, Stavrovouni (Alethriko), the harvest becomes with spillikins. These spillikins are named “tembles”.

With “tembles” we strike the olive-tree branches and fall in olive-clothes. Olive-clothes are laid uniformly in the ground. When the crops fall in the olive-clothes, they are separated carefully and they are placed in bags. After the harvest, the olives are transported at the olive presses.
Recently our company purchased certain machinery, for machine-harvest, in order to make the whole procedure quicker and the olive oil extraction more qualitative.

Process Stages

After the harvest, the olives are transported to the olive presses, where under low temperature/cold press conditions with special machinery (hydraulic press that develop pressures up to 300 - 400 atmospheres) the crops become melted. Because of the pressure, we take all the possible crop juices as well as the oil.

The oil is gathered on the surface of reservoirs and when the reservoir is opened, the various unneeded juices slip away and the olive oil remains, since it is lighter, and then is passed from special filters to become cleaner.
The history of olive begins with that of the Mediterranean basin and is connected with the period of discoveries of conquests and trade. In Cyprus the culture of olive is dated long ago and is classified in the traditional cultures. Its culture begins from the sea near regions and extends until the 900 metres altitude.

The Cypriots’ love for the olive tree, is so great that they cultivate...