Cultivation

Olive cultivation is hard work. We work all four seasons in the olive fields.

Olive harvest starts from the and of autumn and usually lasts until half way until winter. Then right after harvest, the nutrition of olive trees begins with well digested manure from chickens and organic sheep, which is an natural organic soil improver. At the same time the soil is ploughed, which helps it ventilate and better absorb the nutrients.

After that, pruning begins, when the producer depending on the type of pruning taking place, shapes the tree, so that he improves the quality of the product and removes weak and old branches.
Even in the hot summer, work doesn’t stop. Shoot thinning is necessary, just as clearing the fields, which stops before harvest, without disturbing the natural wealth of the flora and biodiversity.

At this point, we would like to stress that the procedure of organic farming, harvest and olive oil processing strictly forbids the use of chemicals at all stages of production with the “ΔΗΩ” certification and monitoring company of organic oil frequently performing sudden and thorough inspections by taking olive leaf samples, soil from different areas and especially olive oil.