From the Olive Grove to the Olive Press


The way and the place where the olive tree will be planted are of great importance. The deep roots of olive tree feed it with the necessary ingredients. The climate must be mild, Mediterranean, with hot and dry summers and rainy winters, without frost or very low temperatures. The trees must be planted with distance between them to receive enough sun and air.


The ploughing starts at the end of September, in order to give the ability to the ground to absorb the necessary quantities of rain.

Olive Harvest

The output of the olive tree depends on the pruning - the more overgrown unproductive branches are cut-off, the more the output the rest of the branches will have. With pruning, trees remain at a logical high so that the fruit collection becomes easier.


The harvesting of the olive fruit is one of the most characteristic images of the Greek countryside during winter. The harvest begins in November up to the end of February.
The way that the olive fruit is collected today, does not differ from that of the ancient years! Olives are collected by hand either directly from the tree branches or from the ground, gathered on large pieces of fabric or nets, then packaged in fabric sacks or in baskets, in order to be transferred to the oil-press.
The Greek producer always takes care that the olive fruits do not remain in storage for a long time before pressing or picking, as this would compromise quality.