Olive trees for years tenderly offers its fruit, its juice and even its wood to many generations. The climate and the nature of island of Crete helps so to produce best quality of olive oil.  The engagement of the Psarakis Family with the production of olive oil goes back many generations, from the time of the Turkish-occupied Crete. From testimonies from older members from our family it is placed around 1898, two years after the beginning of the Cretan state. Through all this years living together with the sacred olive tree, we have try to understand its needs so to have the result of excellent quality instead of a large production.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The pieces of information we have collect allowed us to keep at our olive trees as much fruit as nature defines in order to present an extra virgin olive oil of high nutritional value.

Thus, a very different extra virgin olive oil is produced, with a high content of polyphenols and Oleocanthals, ingredients that are accredited for having a positive effect on our body and in particular on our cardiovascular system.

 

For collecting the olives, we use contemporary methods, in order to avoid hurting the fruit, which protects it from incidents of oxidation and hydrolysis. It is transferred in special plastic crates to the oil mill, in order for the elision of the olive to start immediately and the production of the olive oil to continue.  The elision, usually, lasts 6 to 10 hours. During the production process- that includes the washing, the milling, the  and the elision- we are always present aiming to control and check every parameter (no use of water, cold elision) for the best result.  Afterwards, follows the transportation of the olive oil to our facilities and it is stored in special airtight and antioxidant tanks, so its natural cleansing begins, which is completed two months later.

We personally oversee all stages of the process to control all parameters for maximum results. Finally, the stage of standardization, in which all the regulations are kept so that our olive oil is able to demons maintain its nutritional and qualitative characteristics at the highest possible levels.