Ruggedly individualistic, passionate about research, and audacious in outlook, we primarily focus on creating small batch, terroir-driven Extra Virgin Olive Oil through regenerative agriculture methods, while applying the latest agrifood innovations and agricultural management practices in order to closely monitor and secure the quality of our products, from the field to the bottle.

We have as a central mission to de-commodify micro-produced Extra Virgin Olive Oil, while exploring and promoting the variety and variability of its organoleptic profiles, in a way that enhances the sensorial pleasures consumers can relish from Extra Virgin Olive Oil.

At the moment we are the custodians of  two main cultivars - Koroneiki and Kato Drys, an indigenous Cypriot one -  and we are currently based across two main sites. One, our beloved Vavatsinia forest olive grove, in the Troodos mountains, 600 metres above sea level, was devoured by the July 2021 wildfire but we are in the process of reviving it. The other is the petite grove of the Kythreoits Estate located in the Sia hills, across copper and iron ore rich alluvial soils.

Since October 2022 we have our own climate control storage and olive oil filtration facility and we are also working towards establishing our own boutique olive mill, which will further allow us to make even more mouth-watering Extra Virgin Olive Oil.