The Greek Olives, the olive tree and its oil have been one of the basic necessities of life and has been since the beginnings of civilization the main essence of the food of Greece.
The Greek poet, Homer, once described Greece's olive oil as 'liquid gold' and for a long time olive groves were protected. Greece has something like 143 million olive trees and is a huge exporter of olive oil.
Our company is a family business that started to get involved with organic agriculture since 2005. Since 2011 we have our own laboratory of processing and standardization of olives and olive oil.
We cultivate, alter and standardize mainly two varieties of tabletop olives (Amfissa Olives-Green & Black and Kalamata Olives).
Our standardized products have low salinity as a primary characteristic.
The organic farming and packaging facilities of the Anestakos Family are located in Atalanti, Fthiotida (Central Greece) and are certified by the Control Organization TUV AUSTRIA HELLAS (GR15-BIO).
The climate is ideal for the cultivation of olive trees because the farmed lands are located at a 3km distance from the sea on the slopes of Roda Mountain.
Our company's philosophy is to cultivate reliable and healthy products, to alter them in a natural way and to trade them morally.
Our company's aim, is the production, promotion and trading a various range of original traditional Greek products, naturally processed, to Greek and the International market.
The olive harvest is taking place traditionally, by hands. This way we prevent the olives hurting. Then, olives are chosen and washed. After that, olives are categorized by size and placed into closed tanks in order to be mashed up and get rid of the bitterness in a natural way.
The whole process lasts 4 to 9 months, depending on the olive variety.
After fermentation olives are packaged in a variety of packages sizes in our facilities.
The application of the management system ISO 22000:2005 that will be implemented shortly, along with continuous laboratory examinations, guarantee the nutritional value of products. This way we preserve all their nutrients and sensory ingredients unaltered.
Cultivating our own olive trees and having our own processing and standardization facilities, we can respond to every demand of Market.
All packages of Kalamata Olives and Green Olives have extra virgin olive oil and very low salinity (1,5%).
We don't use thermal processing for our olives, so our products retain all their sensory ingredients and the beneficial substances.
Natural fermentation lasts 4 to 9 months.
We use organic vinegar that has matured naturally, without any addition of sulphurous substances.
The organic extra virgin olive oil that we use is produced in a cold environment of 21ºC.
It is clarified with natural decanting in air-tight stainless tanks, without filtering, in order to preserve the aroma and the ingredients.
Its acidity ranges from 0,15 to 0,25.