…There is also an olive tree beside the Erechtheion, which they say Athena planted during her contest with Poseidon; and it is said to be the very same tree which, according to Herodotus, sprouted again after the fire.

 

Pausanias, Description of Greece 1.27.2

 

OUR STORY

  
     
     
 
 
 
     
 

The Endless Messenian Olive Grove

In the northern part of the Prefecture of Messenia, beneath the valley of Tsakona with its distinctive arched bridge, begins the fertile Messenian plain — an endless olive grove where, traditionally, extra virgin olive oil of exceptional nutritional value is produced.
The landowners use dry-stone walls, prickly pears, or wire fences to mark and enclose their olive groves. Yet, if one looks from above, following the modern road network either toward Kalamata or the western coasts of the region washed by the Ionian Sea, what appears is an immense sea of olive trees, occasionally interspersed with slender cypresses or small buildings.
This olive grove, dominated by the Koroneiki variety, covers the entire Messenian plain indiscriminately — from the surrounding mountain ranges all the way down to the sea.

 

From Harvest to Olive Milling

In Northern Messenia, the soil and climate conditions cause a delayed ripening of the fruit. Unlike other olive-producing regions of Greece, here the harvest and oil extraction take place later in the season.
The olive harvest begins in November and is completed by the end of January. Local producers gather the fruit from their olive trees and bring to the mill as much as they can transport each time.
The key to the entire process is that the olives must reach the mill and be processed without delay, so that the acidity of the oil remains unaffected. For this reason, during the harvest period, the mill operates at an intense, almost exhausting pace.

  
     
 
 
 
 
     
 

The Koroneiki Variety – The Greek Gem

The Koroneiki is the most widespread Greek olive variety used for olive oil production. In Messenia, thanks to the mild Mediterranean climate, the limestone soils, and gentle winters, this variety yields olive oil of exceptional stability and superb taste.

The aroma of Koroneiki olive oil is intensely fruity, with fresh notes of green apple, freshly cut grass, artichoke, and green tomato. It often reveals gentle hints of herbs such as oregano or unripe almond, depending on the fruit’s maturity and the harvest time. Its aromatic intensity is pure, balanced, and pleasantly complex.

In terms of taste, it presents medium to strong pungency and bitterness — especially when derived from early harvests (late October to early November). On the palate, it leaves a long, elegant aftertaste with a distinctly “clean” sensation.

Its color is typically a vivid greenish-yellow with a bright, crystal-clear appearance.

Koroneiki olive oil contains a very high concentration of monounsaturated fatty acids (oleic acid) and is rich in polyphenols, which provide antioxidant and anti-inflammatory benefits.

In gastronomy, it is ideally consumed raw — on fresh salads, boiled or grilled vegetables, fish, bread and baked goods, dressings, or added at the end of cooking various dishes to preserve its aroma.

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