Monovarietal, Organic extra virgin olive oil
To achieve the excellent quality of our extra virgin olive oil, we choose the right time to harvest the olive fruit and carry out the oiling on the same day using state-of-the-art machinery. Then, we store the product in special stainless steel tanks in a room with a constant temperature.
We produce organic, extra virgin olive oil from the "Koroneiki" olive variety, with a strongly fruity aroma and spicy taste due to its high concentration of polyphenols.
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WHO WE ARE
Our family is engaged in olive cultivation, continuing a tradition lost in the depths of the centuries. In this context, we produce organic extra virgin olive oil.
Respecting the environment and sustainability, we cultivate our olive trees in the traditional way of our ancestors, without using pesticides and chemical preparations that are prohibited in Organic Agriculture. Since the beginning of the 2000s, our olive farms have been certified for Organic Products production by approved control bodies.
The olive oil production takes place in our grandfather's mill, which was modernized in the early 90s. Today, with new facilities of advanced technology, the olive oil of our family is pressed and standardized.
At present, our activity is supervised by the youngest members of our family, Maria Trikka, a graduate of the Piraeus University of Economics, and Georgia Trikka, with an MSc from the Agricultural University of Athens.
OUR LAND
Our village is called Prosymna (Berbati), located in Argolis, and it is a land area bordering the archaeological site of Mycenae. The archaeologist and Director of the Swedish Institute of Athens, Berit Wells, in an interview with the magazine "Renaissance" states that during the Mycenaean era, the valley of Prosymna was subject to the Mycenaeans. From the research she has done in the area, it appears that in addition to the cultivation of cereals, people were also involved in the cultivation of olives, while traces of olive mills have been found scattered in the valley of our village.
In excavations carried out in 1938 by Axel W. Persson of the Swedish Institute of Athens, at a distance of 500 meters from our olive groves, a pottery workshop of the Mycenaean era was found. These vessels were large in size, decorated with various representations, and in which people of the time stored food and olive oil.
