In mountainous Olympia, the place where the cultivation of olives there are thousands of years, we produce with knowledge, experience and combined with modern cultivation and production methods, the premium extra virgin olive oil ELEGIA.
Extra virgin olive oil of unique quality, produced from Koroneiki variety olives, with a fruity aroma, the exquisite taste of fresh olive, top nutritional value, and high content of polyphenols.
Elegia Extra Virgin Olive Oil is a result of methodical scientific cultivation based on the Biodynamic Agriculture management model, combined with know-how, experience, and tradition, passing from generation to generation.
Elegia Extra Virgin Olive Oil is available in 2 unique glass bottles of 250ml and 500ml, coated with a distinct matt earthy color that protects the content from the impact of ultraviolet radiation. The bottle of 250ml is also available in a handmade wooden gift packaging.
Our land covers an area of 50 acres in total and is located at the mountainous Olympia, at a small distance from Kallithea village. The site is called “Palioftelia” and is a beautiful hillside on the foot of Zachovouni Mountain.
For almost 100 years, at this same location, our family is cultivating olive trees with know-how, love, and respect for nature and tradition.
Our cultivation is based on the Biodynamic Agriculture management model and is conducted with the collaboration and scientific responsibility of the Biology Department of Patras University. Also, it is integrated with the “Development of biological cultivation way of vegetal products” research program, under the instructions and inspection of members of the University’s researching team.
With a sum of biodynamic agriculture practices, we activate all known interactions between olive trees and other biologic organisms of the agricultural system, targeting the natural coverage of the needs of olive trees in nutritional elements, as well as the confrontation of the competitive species that reduce the performance and the quality.
The harvesting of olives begins in early November so that the fruit keeps the high nutritional elements providing us with the certainty that we will have a high content of polyphenols during the olive oil production.
The fruits are hand-collected in combination with mechanical methods, friendly to the olive trees and the olives.
The production of olive oil is taking place immediately after the harvesting with a cold-pressing process and only by mechanical methods in the family oil press, in Kallithea village.
The Biodynamic agricultural management of the land is certified by DIO, Inspection, and Certification Greek Organization of Organic Products.