The around 1,500 olive trees cultivated by Vasilis Delivasilis are in the area of Maronia in northeastern Greece – on slopes with a direct view of the Aegean Sea. The olive oil is made by hand according to an old tradition.
However, father and son rely on the most modern technology when processing the olives – in favor of the oil quality. For example, the freshly harvested olives are ground in the local, purely mechanical mill. However, a stainless steel olive chopper, state-of-the-art decanters and centrifuges are used.
As a result, the oil is not obtained by pressing the olive mash on woven mats, as was the case with the ancestors, but through a clean two-phase cold extraction. “You get a much cleaner olive oil,