Production steps

Olive tree exclusively “Koroneiki” variety cultivated in the region of Sitia
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Beating branches of trees and collecting the olives from the nets in vegetable fibre sacks

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Transportation of sacks to the olive oil mill

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Removing the olive leaves and washing

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Crushing and mixing the olives

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Centrifugation A’ (separation of solid and liquid constituents of olives)

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Centrifugal separation of liquid into virgin olive oil and vegetable water
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First chemical analysis, rating of virgin olive oil per quality category in particular stainless steel tanks for storage

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Second chemical and sensory analysis check before the storage of oil

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Retention of olive oil tanks so that it is cleared by itself by sedimentation

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Filtration through filter of diatomaceous earth

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Storage in a new clean stainless steel tank (for filtered olive oil)

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Third chemical and sensory analysis to check the quality of oil after the filtration

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Bottling and plugging in automatic production line, labeling and printing of data

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Fourth chemical analysis, from a bottle taken at random

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Packing and palleting of bottles