Production & Preparation of ThessalicaGold Extra Virgin Olive Oil

ThessalicaGold extra virgin olive oil is produced in a way that combines traditional knowledge with the most modern methods, to ensure superior quality in every bottle.

The process begins with the collection of olives from the foothills of Kissavos and Olympus. The olives are not stored in sacks – as is the case in other areas – to prevent heat build-up and increase acidity. Instead, they are placed in special crates that allow proper ventilation, keeping the fruit fresh until transport to the oil mill.

Within 12 hours of harvest, the cold pressing process begins. This means that the olives are pressed at low temperatures (<27°C), without heat treatment, in order to preserve the valuable nutrients, polyphenols and natural aromas of the fruit. Cold pressing is the most appropriate production method, as it ensures an olive oil of high nutritional value and with a rich flavor profile.

The result of this process is ThessalicaGold, a low acidity (0.3) extra virgin olive oil with a golden color, balanced fruity flavor and slightly spicy aftertaste that satisfies even the most demanding palate.

With careful selection of olives, rapid transportation and strict adherence to procedures, we ensure that every drop of olive oil that reaches your table is pure, fresh and full of the flavor of the Greek land.