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The production of MANOLIS FAMILY olive oil faithfully follows traditional methods, blending them with contemporary practices to ensure superior quality. Harvesting is performed by carefully beating the olive branches, a technique requiring considerable experience.

Nets or olive cloths are placed around the trees, and branches bearing fruit are gently tapped so olives fall without damage. The fruit is carefully gathered and transported in specialized sacks designed to preserve all beneficial properties.

Olive processing occurs within just 4-5 hours after harvesting, safeguarding the integrity of valuable nutrients. Malaxation (gentle kneading) of the olive paste is performed at a controlled temperature that never exceeds 28°C and lasts about 35-40 minutes.

This careful process guarantees that MANOLIS FAMILY extra virgin olive oil retains its rich aroma, fruity flavor, and unique nutritional attributes, making it distinct and exceptionally high in quality.