The distinctive taste of Pathos olive oil is largely due to the time we decide to pick our olives.
Our olive groves are located in Kavalaria, Korfes Malevizi, at the foot of Psiloritis. That is where the most important process takes place so that you can have an olive oil rich in nutritional value, quality and taste. That is where the most important process takes place so that you can have an olive oil rich in nutritional value, quality and taste
We start picking the olives early. The olive harvest starts either at the end of September or at the beginning of October. We know that we may lose in quantity; we keep, however, the quality of our olive oil pristine.
We collect the fruit with utmost care, selecting the best ones and making sure we do not wound the olives or the olive trees.
Immediately after harvesting, the olives are transported, at a constant temperature, in a cold chamber, to the Model Olive Oil Factory in Limnes of Lasithi of the “Kokolakis Family”, where the production of olive oil is done through the process of cold extraction in state-of-the-art machinery. In this way, all the nutritional ingredients and polyphenols of the olive oil remain in the final product. Then, Pathos EVOO is transported, filtered, stored in nitrogen system tanks and standardized in the modern “Cretanthos” standardization plant.