Production and Facilities
Production and Facilities
The Story of Olive Oil Production
Our olive oil is crafted exclusively from olives grown in our family-owned grove, ensuring authenticity and exceptional quality. The primary variety we cultivate is the Koroneiki olive, known for its rich flavor and superior oil content. We adhere to meticulous practices in the cultivation of our trees as well as in the harvesting of their fruit. These methods are carefully monitored and continuously refined to uphold the highest standards. To preserve the olives' freshness and maximize quality, we process the harvested fruit daily, just hours after it is picked. This prompt processing guarantees optimal physicochemical properties, as confirmed by rigorous laboratory analyses, resulting in olive oil of unparalleled purity and excellence.
Cultivating Olives:
From Orchard
to Harvest
Our olives are exclusively of the Kalamon variety, sourced directly from our family-owned olive groves. They are picked carefully so as not to be injured. After a meticulous cleaning process, the olives are placed in tanks, where they are left to mature in brine with a 12% iodized salt content for 6-8 months, allowing them to develop their distinctive flavor. Following this natural maturation, the olives are drained, washed, and then packaged in containers filled with preservation brine containing 4% iodized salt. To enhance quality and prevent oxidation, each jar is topped off with a generous pour of extra virgin olive oil, sourced either from Kalamon or Koroneiki variety olives. This olive oil acts as a protective shield, ensuring the product remains fresh and maintains its rich flavor.
Crafting Authentic Olive Paste
At Passavas Estate, the production of olive paste begins with selecting perfectly ripened olives that are set aside from those destined for packaging as whole fruit. These olives are directed to a specialized paste-making machine, where their pits and skin are carefully removed, leaving only the rich, flavorful flesh. This is then pulped to create a smooth, velvety base. During packaging, a generous layer of extra virgin olive oil is added, not only enhancing the paste’s texture and flavor but also serving as a natural seal to protect the product from oxidation, ensuring its freshness and quality.
Our Facilities
Our olive mill, located within our olive grove, is a unit that operates on the cutting edge of available technology. The facility features a state-of-the-art zero-rate oxidation crusher and a precision-engineered pulp heat exchanger. This system maintains a consistent temperature of 18°C throughout the kneading process, ensuring optimal preservation of flavor and nutrients. Vacuum-operated kneading tanks eliminate oxidation, while an advanced decanter processes the oil directly, bypassing the need for a centrifugal separator. This streamlined process not only enhances quality but also ensures zero pollutants at every stage of production. The freshly extracted olive oil undergoes immediate filtration and clarification before being transferred to nitrogen-filled storage tanks. This nitrogen environment preserves the oil’s freshness until packaging. Each batch is meticulously sampled and analyzed in our in-house laboratory to ensure its superior quality characteristics. From grove to bottle, every detail reflects our commitment to producing the finest olive oil.
The Story of Olive Oil Production
Our olive oil is crafted exclusively from olives grown in our family-owned grove, ensuring authenticity and exceptional quality. The primary variety we cultivate is the Koroneiki olive, known for its rich flavor and superior oil content. We adhere to meticulous practices in the cultivation of our trees as well as in the harvesting of their fruit. These methods are carefully monitored and continuously refined to uphold the highest standards. To preserve the olives' freshness and maximize quality, we process the harvested fruit daily, just hours after it is picked. This prompt processing guarantees optimal physicochemical properties, as confirmed by rigorous laboratory analyses, resulting in olive oil of unparalleled purity and excellence.
Cultivating Olives: From Orchard to Harvest
Our olives are exclusively of the Kalamon variety, sourced directly from our family-owned olive groves. They are picked carefully so as not to be injured. After a meticulous cleaning process, the olives are placed in tanks, where they are left to mature in brine with a 12% iodized salt content for 6-8 months, allowing them to develop their distinctive flavor. Following this natural maturation, the olives are drained, washed, and then packaged in containers filled with preservation brine containing 4% iodized salt. To enhance quality and prevent oxidation, each jar is topped off with a generous pour of extra virgin olive oil, sourced either from Kalamon or Koroneiki variety olives. This olive oil acts as a protective shield, ensuring the product remains fresh and maintains its rich flavor.
Crafting Authentic Olive Paste
At Passavas Estate, the production of olive paste begins with selecting perfectly ripened olives that are set aside from those destined for packaging as whole fruit. These olives are directed to a specialized paste-making machine, where their pits and skin are carefully removed, leaving only the rich, flavorful flesh. This is then pulped to create a smooth, velvety base. During packaging, a generous layer of extra virgin olive oil is added, not only enhancing the paste’s texture and flavor but also serving as a natural seal to protect the product from oxidation, ensuring its freshness and quality.
Our Facilities
