Yannis Prodromou
GREECE THESSALONIKI
Yannis Prodromou
I would like to introduce my company, YANNI’S OLIVE GROVE, and its olive food products.
I would like to introduce my company, YANNI’S OLIVE GROVE, and its olive food products. Through ideal production conditions, certifications, and collaboration with the scientific community, my main objective is to produce early harvest EVOOs with the highest quality. My company’s EVOOs were honored with more than 50 international quality awards in the past five years and its high-quality production process is IFS:v6, ISO 22000:2018, and PDO certified. Moreover, it supports much scientific research, and finished products have high levels of polyphenols certified by the University of Athens.
The Chalkidiki region produces over 50% of green Greek table olives and owns the only PDO early harvest EVOO in Greece.
My olive groves are located very close to the sea. Their altitude is 10 – 30 m above sea level and due to their seaside microclimate and the type of integrated management system cultivation. I am able to start my harvest in the middle of September every year and finish it at the end of October. The Chalkidiki region produces over 50% of green Greek table olives and owns the only PDO early harvest EVOO in Greece. It is named “Agoureleo PDO Chalkidiki” and my company is certified to produce it.
Vasilios Lotis
GREECE THESSALONIKI
Vasilios Lotis
Our oil comes from our fields, and we produce oil with excellent quality.
Our oil comes from our fields, and we produce oil with excellent quality. The production comes from a variety of olives Chalkidiki, Kalamatas, Megaron, etc.
Our lands are located at the Aidonochori, Serres, Greece, and very close to the city of Kavala.
Our lands are located at the Aidonochori, Serres, Greece, and very close to the city of Kavala. The soil is very productive, and we produce oil with excellent quality.
Products
Nikolaos Kakdis
GREECE THESSALONIKI
Nikolaos Kakdis
We produce oil of excellent quality.
Our oil comes from our fields, which are located at Ofrynio. It’s of excellent quality, extracted from the following varieties of olives: Chalkidikis, Megaron, Picual and Kalamatas. However, at the moment, I don’t have a brand of my own. My next steps would be to create one so that I can sell my EVOO under my own label.
Our lands are located in the village of Ofrynio very close to the city of Kavala.
Our lands are located in the village of Ofrynio very close to the city of Kavala. The soil is loamy, so we produce oil with excellent quality.
Products
Ioannis Chrysafoudis
GREECE THESSALONIKI
Chrysafoudis Evangelos
The production comes from a variety of olives: Chalkidiki, Koroneiki and Megaron which are medium-large fruit.
Our oil comes from our fields, which are located at the foothills of mountain Paggaio. We produce oil with excellent quality. The organoleptic characteristics are fresh grass, almond, artichoke’s and flower’s herbs and. The production comes from a variety of olives: Chalkidiki, Koroneiki and Megaron which are medium-large fruit.
Our lands are located at the foothills of mountain Paggaio very close to the city of Kavala.
Our lands are located at the foothills of mountain Paggaio very close to the city of Kavala. The soil is loamy, so we produce oil with excellent quality.
Products
AGRISTON Olive Mill
GREECE THESSALONIKI
AGRISTON Olive Mill
Connecting the past and the present
Aiming in connect the past with the modern present and highlight the fine olive fruit of the region, we created a state-of-the-art olive mill in the area.
State-of-the-art machinery and production
The Agriston olive mill has state-of-the-art machinery as well as all the necessary certifications for the production, storage and bottling of conventional and organic olive oil.
Products
Nothing found.
Dimitrios Psathas
GREECE THESSALONIKI
Dimitrios Psathas
I have created a brand for my product called 'Klēa', based on my Greek heritage and culture, trying to combine our history with elegant and contemporary design.
The extra virgin olive oil I produce, comes mainly from my olive orchard in N.Tenedos in Chalkidiki, but in the last few years I started cultivating other renter orchard to expand my production. I have an annual yield of 4–5 tonnes of high quality olive oil. I have also created a brand for my product called ‘Klēa’, based on my Greek heritage and culture, trying to combine our history with elegant and contemporary design. My plan for the future is to expand my line of products to edible olives as well.
My village is located in the peninsula of Chalkidiki, it has no more than 300 inhabitants.
My village is located in the peninsula of Chalkidiki, it has no more than 300 inhabitants with little to no youth. It is a semi- mountainous area with 190 m altitude. The economy is mainly dependent on agricultural activity, but there are many individuals who have other jobs and have agricultural income as a supplement.
Eleni Vouza
GREECE THESSALONIKI
Eleni Vouza
Through ideal production conditions on cold extraction, certifications, and collaboration with the scientific community, my main objective is to produce extra virgin olive oils (EVOOs) with the highest quality.
I would like to introduce my company, “Eleni Vouza olive oil mill”. Through ideal production conditions on cold extraction, certifications, and collaboration with the scientific community, my main objective is to produce extra virgin olive oils (EVOOs) with the highest quality. These EVOOs, through my client’s bottling companies, were honored with more than 50 international quality awards in the past five years and their high-quality production process is IFS:v6 and ISO 22000:2018. Moreover, they support many scientific researches, and the finished product has high levels of polyphenols.
My milling process follows environmentally friendly practices, with low water usage and an ecological waste management system.
My olive mill is located in Halkidiki, very close to the sea and due to the seaside microclimate and the type of integrated management cultivation system of my collaborated olive tree farmer clients, I am able to start the milling process in the middle of September every year and finish it at the end of December. Moreover, my milling process follows environmentally friendly practices, with low water usage and an ecological waste management system, with the most important ecological practice being the reusing of wastewater for olive groves’ watering.