FREE OFFER 
Extra Virgin Olive Oil
A Natural Remedy

Lose weight, prevent heart disease and cancer, live longer and much more

Register here to receive your FREE copy

Name
Email

Making Oilve Oil VirginToGo olive oil Olive Oil from Paradise - Making Oilve Oil Finest Greek Extra Virgin Olive Oil
Pure Natural Olive Oil Soap
Freephone order line
0800 975 0101
[ The Shop ] [ Olive Oil ] [ Accessories ] [ Body Care ] 19 May 2013 [ Basket ]

Home
The Shop
Health
Recipes
History
News
Facts
Wholesale
About Us
Zakynthos
Making Olive Oil
Testimonials
Links
Reviews
FREE GUIDE
Extra Virgin Olive Oil,
A Natural Remedy
 Lose weight, prevent heart disease and cancer, live longer and much more...

Register here to receive your FREE COPY

Name
Email


MAKING OLIVE OIL
The olives are hand picked, cold pressed and bottled at source. This ensures that the final result is an entirely pure and natural product. Moreover, the combination of soil, climate and traditional production methods give it a unique taste.

Koroneiki Olives
Climate
Harvesting
Pressing
Filtration
Bottling
Back to top

Koroneiki Olives
   Our Olive Oil is a single variety Olive Oil produced from the Koroneiki olive native to Zakynthos.

Koroneiki olive trees are naturally very resistant to insects and don't require spraying or insecticides as other species do.
Back to top

Climate
   Olive trees require very warm average temperatures and cannot tolerate extreme cold. The olive tree prospers in very dry climates and can tolerate droughts and high winds. It is not surprising the olive trees grow beautifully in the Mediterranean with its mild winters and long hot summers. The Mediterranean region is responsible for 98% of the Olive Oil harvest.
Back to top

Harvesting
   Olives are harvested from November to March, six to eight months after their spring blossom appears.

To obtain the best Olive Oil, the olives are picked just as they are about to change colour indicating that they are at peak flavour. The olives are beaten from the tree with poles and caught in large nets or sheets. The olives are then hand picked to avoid bruising and to ensure that only olives ready for pressing are picked.
Back to top

Pressing
   Once collected the olives are rushed to the lidrivio or olive press for pressing. Olives not pressed immediately begin to oxidise and ferment.

The olives are crushed by mechanical stainless steel grindstones. The oil is separared from the paste by centrifugation. This method produces Olive Oil known as first cold pressed Olive Oil. No heat or chemicals are applied. Approximately five kilos of olives are required to produce one litre of oil. The cold press method enables Olive Oil to maintain its flavour, colour and nutritional value.

The freshly pressed oil is poured into barrels to await filtration
Back to top

Filtration
   Gentle filtration is used to remove sediment and extraneaous material such as leaves or small pieces of olive banches.

The oil is pumped into tanks to await bottling.
Back to top

Bottling
   The Olive Oil is then bottled. During bottling the Olive Oil is pumped from the tanks into sterile containers. Currently we have 5 litre cans, 250ml, 500ml and 750ml bottles. Each bottle is sealed, labelled and individually numbered.

The oil is transported overland from Zakynthos to England.
Back to top

 
Bookmark and Share