(Provençal: apartenesa, Old French: apartenir, borrowed from Late Latin appertinēre) παρθένα περιοχή κτήματος εντός δασικής περιοχής, s(f): virgin part of an agroforestry estate
Who we are
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.
What we do
We take care of the health and biodiversity of 6.5 ha of olive trees, and work closely with millers, agronomists, researchers and land agents in order to produce limited quantities of monovarietal, high phenolic and sensorially exciting Extra Virgin Olive Oil.
Koroneiki Extra Virgin Olive Oil, 750ml, 2022Chemical Analysis Results
This monovarietal, high phenolic, filtered, Extra Virgin Olive Oil, is the product of a tentative and turbulent harvest. Exclusively sourced from hand-picked Koroneiki olives, flourishing across the rich in copper and iron ore alluvial soils of the Sia hills in Cyprus, 300 metres above sea level, where the Kythreotis Estate was kind enough to foster us, after our beloved Vavatsinia grove burned down during the 3rd July 2021 forest fire.
This olive oil was extracted within two hours of harvest. The olives were crushed using a knife crusher and after a very short 25 minutes malaxation period at 25°C, a two-phase continuous cycle extraction system was utilised to obtain and preserve a higher concentration of aromas and flavours.