Antoniou olive press is a traditional family business with a history of three generations since functioning the first olive press in the small village of Glossa. For over 130 years our mill produces extra virgin olive oil of the families of the island of Skopelos. Continuing in the second generation with the grandfather Ioannis G. Antoniou, traditional olive oil production goes in the most modern way, applying the hydraulic presses and then the centrifugal machines. The traditional olive groves of our family are located in the northwestern part of the island of Skopelos and around the village of Glossa at an altitude of 250m, with a total area of 60 acres. The varieties that are cultivated are the Amphis (local Skopelos) and the Koroneiki. The fruit is picked in the traditional way from the tree (olive and olive oil) and placed in a crate, in order to avoid breakage or damage. The pressing of the olive fruit is carried out strictly within 24 hours of harvest and at a temperature not exceeding 27 degrees Celsius. Following the tradition, the Antoniou family today produces, selects and standardizes excellent quality extra virgin olive oil with its rich nutrients, the perfect aroma and the fruity taste of the fresh and healthy olive fruit.