Epikouros olive oil is obtained from the variety Koroneiki, grown in the Peloponnese region.
The olive groves are being monitored by Epikouros agronomists Nikos Platanos and Labis Christopoulos throughout the whole year to achieve the maximum quality of the olives until the harvest period from November till January.
Immediately after the crop the olives are transported to the oil mills and are gently cold extracted (below 25 ˚C) within a few hours.
The result is top quality olive oil: medium fruity, medium bitter and pungent.
Ideal to be added fresh or cooked to the food.
For the organoleptic assessment of extra virgin olive oils Epikouros production responsible Michalis Magourilos and quality manager Christos Adamopoulos are certified panelists from the Kalamata University olive oil panel which is recognized by the International Olive Oil Council.
Storage and bottling is made in the Epikouros factory in Kalamata.
Epikouros team members are pioneers of organic and biodynamic agriculture in Greece being specialized in processing of oil olives and also table olives: green and black Kalamata variety.
All agricultural, processing and export activities are 100 % organic, i.e. no parallel conventional activities.
Among the organic growers 29 olive farmers are working according to the Biodynamic rules (Demeter certified).
Depending on the orchard location and time of olive crop Epikouros is able to supply different tastes of oil: from very fruity to mild.
Epikouros is the no. 1 Greek producer of organic olive products (oil, table olives, olive pastes / tapenades) with exports to 21 countries.