Newsletter March 2019

It is an awarded extra virgin olive oil

Extra virgin practically means that the acidity level of the olive oil is kept (much) under 0.8%. Its’ flavour should be intense and fruity with a fragrance of freshly cut olives. Exactly like KUKUZI olive oil.

The olive fruit is picked by the hand

The use of machines in order to collect the olives from the tree is very common, because it’s practical for the producer. However, this damages the fruit. We like to pick the olives with the hand. It requires¬†more time and effort, but we think it’s worth it ūüėČ

The olives are stored in plastic crates

After being collected from the tree, the olives are stored in plastic crates and not plastic or even cloth bags as most producers unfortunately do. The olives need to be ventilated and should not be squeezed in their storage case. Storing them in cloth or plastic bags (often for a few days) before taking them to the olive mill is fatal for the olive oil production.

The olive oil is produced at the olive mill on the exact same day of the harvest

The olives should NOT be stored after the harvest. The storage of olives even for hours leads to increased temperature due to transpiration, then development of fungus and finally poor quality olive oil.

The olive oil is cold extracted, in two-phase olive mills

By being cold extracted, the olive oil preserves its’¬†quality. This practically means that the extraction and kneading of the olive oil happens at a temperature lower than 27 degrees Celcius. Two phase olive mills assure that the waste from this procedure is 100% solid (and not liquid which is fatal for the environment). The solid waste can then be used as a biomass source to create alternative forms of energy (biofuels, pellets etc.)

The olive trees are planted at well-drained soil and are always under the sun

The microclimate of the olive growing area greatly affects the organoleptic characteristics of olive oil. Olive oil produced from olive trees grown in mountainous and semi-mountainous areas shows better and more intense organoleptic characteristics than those of lowland areas. The sunshine in a region increases the aromatic components of the fruit, as well as dry and calcareous soils are ideal for good quality olive oil, as well as soils rich in phosphorus, potassium and boron.

The olive trees are not watered

The olive trees are not watered, because the soil preserves humidity by itself and this gives excellent taste in the olive oil. They are only watered in case of long drought periods, so they can survive.

The olives grow without the use of chemicals and pesticides

We like organic type of farming. Better for the plants, better for the environment, better for the product itself.

The olive oil comes from a rare variety of olive trees

The KUKUZI olive oil variety, “Patrinia”, is a rare variety in Greece, only around 4% of¬† the total olive trees amount. This variety grows in the areas of North Peloponnesse¬†and sometimes in central western Greece.

The harvest takes place early in the season

The harvest takes place when the olives are small and green – beginning of November (as our variety is a bit “delayed”). This gives extra quality and aroma (and unfortunately less quantity).

KUKUZI is made with love

We love what we do. And we try to do it the best way we can, by listening to our grandma’s advice (well, not all of it), by learning a bit more everyday and enjoying the whole process. And there is no bigger reward for us than getting this love back from you.

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