Page 4 - HMHGreekproducts

THE HARVEST

Every year the harvest period starts on the 15th of November and lasts until
the 20th of January the most, when the color of the fruit has become slightly
aubergine. In order to ensure the best quality of the extra virgin olive oil, the
amount of olives in each eld is not left to ripen. This method has been
employed from the families, for 100 years now, due to its conspicuous
eectiveness.

The key element of the olive oil production is that the olive oil is obtained
directly from olives and solely by mechanical means. The family members
and growers are doing all the jobs with their own hands. Women, relatives,
faithful partners and friends are all involved in the process, they prune and
separate the olives from the branches of the trees, placing them directly into
clothing sacks.
THE METHOD

The cold extraction method used for the production of the
extra virgin olive oil takes place within a temperature of 24
degrees during the afternoon of the same day, always in the
same oil mill, returning to its proper place overnight.
In this way, the lowest possible acidity is ensured, all of the
nutritional characteristics of the olive are maintained, while it
helps the olive oil last for at least four years, guarded in
stainless steel tanks of two hundred kilos each, from which it
is then transferred into bottles. The olive oil that Levakos
family produce, is mainly consumed by the themselves and
then it is distributed to the rest of their relatives, their friends
and to rest of the world.

The taste, color and aroma of this exceptional extra virgin
olive oil has remained pure and unchanged for 100 years now.
Its excellent quality is a unique gift that the land of Mani has
oered not only to the family that produce it, but also to
many more who constantly enjoy it.
KORONEIKI VARIETY

There are thousands of olive cultivars throughout the world. Many are
region specic, and a few are renowned as exceptional producers of olives «FROM
for particular purposes. The Koroneiki variety originated in Messinia, most
likely being named after the town Koroni. It is relatively dicult to cultivate, HAND TO HAND
with the best examples of this variety surviving in regions of Greece where
the climate is preferred by the tree - such as Messinia, Mani, Laconia, and ACROSS THE WORLD
areas of Crete. It produces an oil of such high quality that it is the only tree
currently planted for oil production in Messinia! ONE OF THE BEST

The chemical characteristics of Koroneiki oil are excellent. This cultivar is VARIETIES OF PREMIUM
suitable for an early, excellent, premium olive oil. The Koroneiki olive has one
of the highest oil contents (20-30% oil), yet it is very small and dicult to GREEK PREMIUM
cultivate. The overall yield of oil per tree is still a lot lower, but its return is
exceptional quality. The common production of olive oil per tree is 10 lt, PRODUCTS»
while the Koroneiki variety produces only 1-3 lt of the purest gold-green
juice.