This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils.

Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method. 

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional economy.

This extra virgin olive oil is produced mainly from Koroneiki olives, with a maximum of 5% of Mastoeidis olives. The final product has an intense green to yellowish-green color and a pleasant taste. This oil is slightly bitter and has an aroma of green fruit and a mild pungency.

This extra virgin olive oil is made in a small, hilly area in the southern part of mainland Greece in Olympia province. It is produced from two varieties of olives, 90% Koroneiki and 10% Kollyreiki, which are blended into a light yellow-green oil.

After the harvest, the best olives are selected and cold pressed in traditional or centrifugal mills in order to keep their flavor intact. This olive oil has the aroma of ripe olives with a fruity flavor and thick viscosity. The spicy and a slightly bitter profile of this oil is well suited to use with meat, seafood, or salads.

This extra virgin olive oil is produced from the Throumba (90%) and Koroneiki (10%) varieties of olive on the southern Aegean islands of Samos and Ikaria. The olives are left to fully ripen on the tree and are gathered by beating, which makes the olives fall from the tree onto large nets.

Within three days of gathering, the olives are cleaned and pressed in traditional or centrifugal olive mills. The processing conditions are monitored in order to preserve the oil's exceptional organoleptic properties. Samos olive oil has a golden color, a sweet taste, and an aroma of ripe olives. 

This extra virgin olive oil of exceptional quality is obtained from the Koroneiki olive variety, which is traditionally cultivated in Sitia. These olives are gathered by beating the trees with small wooden sticks in order to avoid bruising the fruit.

The best olives from the harvest are selected and cleaned to be processed in traditional or centrifugal olive mills. The processing conditions are monitored to keep the temperature below 30°C in order to preserve the oil's organoleptic characteristics. 

This extra virgin olive oil is made using the Koroneiki and Tsounati olive varieties. It hails from the Chania prefecture, including the provinces of Kydonia, Kissamos, Selino, Sfakia, and Apokoronas on the island of Crete. The climate and soil conditions are ideal for the cultivation of the olives.

Chania Kritis has a distinctive bright green-gold color, and is quite a versatile oil. Its flavor can be described as moderately bitter, as well as slightly sweet and sour. It has a mildly fruity aroma and a grassy scent that lessens as it ages. For this reason, the olive oil needs to be kept in a cool and dark place in order to best preserve its flavor. 

This extra virgin olive oil is produced from olives of the variety Lianolia Kerkiras cultivated in the municipalities of Kamarina, Kriopigi, Riza, Ligia-Vrakho, Khimadi, Mikhalitsi, Nikopoli, Flamboura, Oropo, Louro, Mitikas, Loutsa, Mirsini, Sinopi, Sambsoundas, Kanalio, Kastrosikia, Arkhangelos, and Megadendro in the prefecture of Preveza.

Since Lianolia trees grow exceptionally tall, it is very difficult to harvest these olives early. Farmers usually wait until the olives are ripe and fall off the tree onto nets laid on the ground, or gather them using small rakes to avoid bruising the fruit. 

The extra virgin olive oil Lygourio Asklipiou is obtained from the olives of the Manaki type within the municipal area of Asklipieio. In order to avoid bruising the fruit, they are collected directly from the tree by hand or using combs.

The olives from the ground are never used for the production. Once the best olives have been selected, within three days of gathering, they are processed in the classic or centrifugal mills. The color of Lygourio Asklipiou is green-yellow and the taste is very pleasant and fruity.

It becomes more bitter and spicy as time passes, and therefore, needs correct preservation in a cool and dark place. 

This extra virgin olive oil is the finest oil produced in the Viannos region of the island of Crete. This mountainous region is perfectly suited for cultivating olive trees due to its ideal climate and its very fertile soil, which is enriched with deposits from rivers and streams that end here.

The oil is made from the Koroneiki olive variety, which is harvested around December when the olives begin to ripen. The best olives are hand picked and cleaned to be transferred to the oil mill for extraction within 24 hours of picking. They are processed using traditional crushing or centrifugation to preserve the oil's low acidity and its organoleptic qualities.