Category: AWARDED OLIVE OILS 2022

At Chris & Olive, we’re driven by the love of our land and our roots. It all started from our family grove, a Peloponnesian Garden of Eden, where our century-old olive trees peacefully watch over Kalamata Bay. Authenticity, sincerity, humility and quality are our core values, reflecting our way of life and oil production. We do everything with our passionate hands, from caring for our trees to early harvesting their precious Koronéïki olives, all with genuine respect for Nature.

We guarantee our dear consumers of our extra virgin Lal live oil, the award-winning quality, on all of our stocks.

When one tastes this amazing oil “Black Sea” immediately understands the simplicity and quality in its taste. It is an experience in itself.

Ploumi is an extra virgin olive oil that comes from the olive groves of Messara. The facilities of the company “ELAIOMYLOS Karepidis” is located in southern Crete, in the plain of Messara, under the shadow of the Asterousia Mountains, an area famous for the cultivation of the Koroneiki olive, therefore the production of pure and quality olive oil

Karpea Extra Virgin Olive Oil of very low acidity (0.3%). The special feature of this EVOO, which has been awarded for its taste, is that it is produced on the very same day of olive collection.

The unique micro – soil and climate conditions, the composition of varieties, as well as the know-how of our staff, render the produced olive oil truly exceptional. Nowadays, integrating this know-how, the expertise and the modern technology during harvest, transportation and cold extraction of olives, we produce the extra virgin olive oil Πηιλεοσ, without no additives – a fresh juice of olives.

We started our active role in producing and selling olive oil in 1932 by planting our first olive grove in the fertile ground of Achaia Peloponnese (South West Greece). After War World II and having 13 years of experience we followed our upward track in producing olive oil and planting new olive trees. Katsa First Cold Pressed – Extra Virgin Olive Oil comes specifically from Koroneiki cultivar olive trees and it’s highly praised for it’s exquisite taste and texture. The harvest begins in early November when the fruit is still green and unripe. These olives have been proved to have the highest levels of antioxidants and polyphenols, essential to boost the immune system and to maintain a healthy balanced diet. An early harvest produces unripe olives which are pressed into ‘’agureleo’’ (early harvest olive oil) that is young and vibrant with strong flavour and very low acidity. This type of olive oil is mainly used in salads or eaten raw. A harvest from the same trees at a later stage will give us ‘’eleolado‘’ (mid harvest olive oil) which is smoother and more mellow with a milder flavour. This type of olive oil may be used in salads also but it is more generally suited to cooking and baking. The microclimate conditions, the sea breeze, the stony ground, the soil elements, the dry cultivation, the lack of any kind of industrial plants near the area and the long-aged trees allow us to produce excellent olive oil with unique characteristics, taste and nutritional ingredients. Katsa First Cold Pressed – Extra Virgin Olive Oil is aromatic and strongly flavoured perfect for enjoying in it’s natural raw taste or added at the end of cooking.

We started our active role in producing and selling olive oil in 1932 by planting our first olive grove in the fertile ground of Achaia Peloponnese (South West Greece). After War World II and having 13 years of experience we followed our upward track in producing olive oil and planting new olive trees. Katsa First Cold Pressed – Extra Virgin Olive Oil comes specifically from Koroneiki cultivar olive trees and it’s highly praised for it’s exquisite taste and texture. The harvest begins in early November when the fruit is still green and unripe. These olives have been proved to have the highest levels of antioxidants and polyphenols, essential to boost the immune system and to maintain a healthy balanced diet. An early harvest produces unripe olives which are pressed into ‘’agureleo’’ (early harvest olive oil) that is young and vibrant with strong flavour and very low acidity. This type of olive oil is mainly used in salads or eaten raw. A harvest from the same trees at a later stage will give us ‘’eleolado‘’ (mid harvest olive oil) which is smoother and more mellow with a milder flavour. This type of olive oil may be used in salads also but it is more generally suited to cooking and baking. The microclimate conditions, the sea breeze, the stony ground, the soil elements, the dry cultivation, the lack of any kind of industrial plants near the area and the long-aged trees allow us to produce excellent olive oil with unique characteristics, taste and nutritional ingredients. Katsa First Cold Pressed – Extra Virgin Olive Oil is aromatic and strongly flavoured perfect for enjoying in it’s natural raw taste or added at the end of cooking.

A Saudi registered trademark of Maaser Jofal Corporation and Factory.From the finest types of olive trees in our farms in Basita Al-Jawf, we produce cold-pressed extra virgin olive oil and less acidity. We also offer a range of innovative products extracted from this blessed tree.

The natural processing of the olives gives Jordan olive oil its special aroma and mild taste.