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Our process of olive oil making

Olive trees are by nature a hardy, tough plant that can grow in places with low fertility ground or poor conditions. However, in climates such as the Mediterranean, where temperature variations are mild and the sunlight exposure is high, olive trees thrive. In our groves, we have strategically planted the trees to specific locations in order for every tree to get the maximum sunlight exposure, protecting it from cold winter winds and allowing water to get absorbed by the ground naturally, without creating any puddles.

The famous Koroneiki variety

The Koroneiki olives variety was named after the historic town of Koroni, in the Messinia region of Peloponnese. Its fruit, ripens between October and December producing olive oil of the highest quality. Its organoleptic characteristics have ranked it in the extra virgin category of olive oils, which is characterized by certain special features: exceptionally low acidity, a deep bright green color, mild fruity aroma, a slightly bitter taste and a spicy after taste…

How It Works

Harvesting Olives
Processing Olives
Storage of Olive Oil
Extra Virgin Olive Oil
Cooking with Olive Oil
Natural Cosmetics

“The taste and aromas of this olive oil always make me crave for more”

Nikos Nikolopoulos

Nikolopoulos Bros

“There are trees much older than me. This gives me a sense of paying my respects”

Filimon Nikolopoulos

Nikolopoulos Bros

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Want a taste of our EVOO ?

Want a taste of our EVOO ?

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