The olive grove

The perfect location for organic olives

The key to our organic extra virgin olive oil is the perfect location of our olive groves at an altitude of 500 metres above sea level together with the unique Cretan weather. To this should be added the close care and attention that we give to both trees and olives up until the time of harvesting.

A short video from Prodromi

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A blend of 700 Koroneiki and Tsounati olive trees

The Manolis olive oil is a blend of olives from the Tsounati olive tree that has stood in southern Crete for over 2,000 years and olives from the modern Koroneiki tree commonly grown in northern Crete. The Koroneiki are green and small, while the Tsounati are bigger and light brown; both are high in oil content.

The speed is the essence of the harvest process

The timing from tree to mill and pressing is very important. To keep up the speed we always start the harvesting early in the morning and ensure that the olives are stored into containers, transported and cold-pressed into olive oil the same evening – or always within 24 hours.

Care all year round

The quality of the annual harvest is dependent on the care that we give to the olive groves in particular during the growth period, but also throughout the different seasons of the year. Each tree is our concern as is the ground in which it grows. Therefore the horses and sheep do an important job in keeping the ground as clear as possible until harvest.

Premium snack olives

During the harvest, we also hand-pick first-class olives that are preserved for use as a snack with food or to have a taste before a meal.