Olive oil and olives are an integral part of our life and nutrition. They have deep roots in the land and in the history of our country. The most important olive oil producing area in Greece is Peloponnese, which produces 65% of total production while the most award-winning Greek olive variety is Koroneiki derived from Messinia.
This is supported by the climatic conditions and the ecological system that is extremely favorable for the olive trees. The rich knowledge about the olive is associated with the experience of growers and modern methods of technology. The basic characteristics of olive oil are the flavor, aroma and color, characteristics that are influenced by many factors. Everyone separately and together, they form its quality.