Extra virgin olive oil from one family grove
Greek extra virgin olive oil from hand-picked Koroneiki olives, pressed the same day they come off the branch.
Generations on one hillside
Olive growing runs in our family. The grove sits above the village of Petalidi, a short drive down the coast from Kalamata, facing south over the Messinian Gulf. This is the corner of Greece the Koroneiki olive is named after.
Some things here do not change. Every olive is still picked by hand and pressed within hours. Nothing is blended and nothing is added: one grove, one variety, one oil.
Read our storyGreek olive oil, in two sizes
The same first cold press goes into both. A 1 liter bottle for the counter. A 5 liter tin for a kitchen that cooks with it daily.
Harvest 2025/2026-20%Everyday bottle
Extra Virgin Olive Oil · 1L
Harvest 2025/2026-10%Family tin
Extra Virgin Olive Oil · 5L
One grove only makes so much
One harvest a year is all a single hillside gives. Hand-picking is slow, the trees yield what they yield, and when a size sells out it stays out until the next November. We'd rather make less oil and make it properly.
Questions we get asked
Most Greek extra virgin olive oil found in supermarkets is a blend. Ours comes from one grove. You can name the hillside it grew on, the variety, the season it was pressed, and the family that picked it. That's unusual at any price. The acidity is checked by an independent laboratory.
Single estate means every olive in the bottle came from one property. Not a country, not a region, not several farms pooled together at a mill. Most supermarket oil is blended, sometimes across several countries, which is why those labels rarely say more than where it was packed. Ours comes from one grove on one hillside above Petalidi, planted with one variety and pressed on its own. Single origin starts from the same idea but is used more loosely: it can cover a whole region, or several growers in the same area, rather than one grove.
Hand-picking is slow, and one hillside only yields so many liters a year. There's no second grove to top it up from and no bulk oil blended in to bring the cost down, which is most of the difference. If cost per liter matters more to you than the bottle on the counter, the 5 liter tin is the sensible way to buy it.
Read the label for three things: a named origin rather than a country blend, the olive variety, and a producer you can actually identify. Then ask the seller which harvest you are buying. Anyone selling their own oil can answer that; anyone who cannot is selling someone else's. Dark glass or a tin matters too, because light degrades oil. Genuine extra virgin has to test below 0.8% free acidity and show no sensory defects. A producer who won't share those results is asking you to take it on trust. Price is the last clue: hand-picked oil from one grove can't be made at supermarket prices.
Extra virgin is the highest grade of olive oil, and free acidity below 0.8% is the measurable threshold it has to clear. EPIA olive oil is verified below 0.8% by an independent laboratory, and we're happy to share the report on request. We cold-press within hours of harvest from one identifiable origin, Petalidi in Messinia. Every label carries the full producer details.
As a small family grove we haven't pursued formal organic certification, so you won't find the word organic on our label. We farm the way our family always has, and we're happy to answer any question about how we work.
We ship to the Czech Republic and Romania. Delivery is free on orders over €60. Rates for your address are calculated at checkout.
News from EPIA
Recipes, notes from the grove, and word when the new oil is bottled.