Picked green. Pressed cold. Bottled once a year.
A single Kalamata grove. A single early harvest. A single family, a hundred years in the same earth.
Every choice in the bottle
The fruit is picked green, by hand, before the second week of December. It leaves the branch and reaches the mill within twelve hours. The press runs cold. The oil rests a few days, then goes into dark glass. A few thousand bottles cross the Atlantic each spring. When they're gone, we wait for November.
Every step is a choice a mass producer would skip. We have made the same ones, the same way, for a hundred years.
From the grove
The 2025/26 harvest
Arriving this spring.
Picked in the last two weeks of November. Pressed within twelve hours at the mill in Trikorfo. Rested through December. Bottled in February. A few thousand bottles cross the Atlantic by spring. When they're gone, we wait for November.
The table
Olives preserved, not processed.
Greek olives are preserved in salt, vinegar, and oil — never in a machine. The two spreads we sell in the United States are the green and the black, each made from Kalamata-region table olives. The green reads bright, herbaceous, lemony; the black, rounded and briny and the color of a rainy November. Both travel well from bread to pasta to a roasted chicken.