Lokas Oil Greek Virgin Oil olive

Production and distribution of olive oil

Greek Extra virgin olive oil With a rich scent and flavor,
a golden green color and no acidity, filled with vitamins.

Old growth olive trees over the age of 100

Olive Oil Production Stages

Cultivation

The traditional method is used, in rich soil and only with natural processes, using green manure, in a pollution-free environment, with the minimum of irrigation, special pruning, following always the advice of experts.

Harvest

When the fruit of the olive trees is green in the middle of autumn, that is when the harvest begins.
When all the juices, scents and nutrients are at their peak.
The harvest is exclusively manual, where the branch is twitched and afterwards the fruits are gathered and cleaned under maximum protection to ensure the good quality of the crop.

Oil extraction

After being blown with a powerful air stream to remove any leaves trapped within the fruits, the fruits are washed, weighed and crushed. The clean fruit goes through the crusher, that squashes the kernel and the olive stone to get a thick creamy texture. Afterwards, the above mentioned mixture, called the paste, is channeled to special chambers where it gets kneaded for hours.

Standardization

Transfer in steel tanks creating conditions of minimum oxygenation to avoid the production of unwanted enzymes and ensure that the olive oil will keep its original characteristics from the moment it was produced.

Mystras Castle, the backdrop of our olive groves

Production and distribution of olive oil

Olive Oil Production Stages

The Greece of olive

Visit our Greek traditional stone Hotel In Mystas

Visit our Greek restaurant with traditional food

Contact us

Contact Form