Organic Oil Production Sourpi Magnesia - MONOLIA IKE - Olive Oil Sourpi Magnesia - Trade Olive Oil Sourpi Magnesia - Olives Sourpi Magnesia - Olive Pulp Sourpi Magnesia

Two centuries ago, when the area that is now called Amaliapolis, - or Nea Mitzela, as its inhabitants know it - was uninhabited, there was, according to written accounts, a characteristic lion tree at the entrance of this natural harbor, which was a reference point for the sailors.

On the nautical charts of those years, the area was listed as "Monolia" or "Port Olive".
 

The same olive trees that were grafted by the first Mitzelio refugees (mostly shipwrights) who settled in "Monolia" in 1834, when they were expelled from Old Mitzela in Eastern Pelion by the Turks, financially supported our ancestors and still give today fruits and wealth to their descendants.
 

As far as we are concerned, 2010 is a milestone for our engagement with olive oil and the recent decision to standardize it.

We were active in all stages and controlled both the cultivation of the olive trees and the harvesting of the olive fruit.

We continued the organic cultivation traditionally followed by the previous generation and researched the olive oiling methods used in our area.

Nevertheless, the official certification of our production as organic is expected within the next few months.

We chose the heatless pressing of the olive fruit and the result in terms of taste and other characteristics of the olive oil was impressive.

The samples we sent to a specialized chemical laboratory for olive oil analysis prove, with the necessary certificates, the excellent quality of the product.

The olive oil is stored in stainless steel tanks and maintained at the appropriate temperature until it is transported to the formulary to be packaged.

The previous generations of olive producers in our family were also systematically involved in the marketing of edible oils.

The variety of olive grown in our olive groves justified this choice more, mainly because the cultivation of our mountainous and semi-mountainous olive groves is arid and the olive produced is very tasty and firm.

The standardization of selected edible oils, preserved in traditional ways as well as oil pulp will be the next stage of our activity in the field of olive products.