HISTORY
Our company is a family business that started producing olive oil in our region since 1963, when Nicholas Antonopoulos founded the first olive press in the area of Agios Thomas at Messolonghi of Aitoloakarnania.
It was then the era of classical presses with machines of low productivity and laborious hands. The olive oil extraction required too much time and effort.
As the olives grew year by year, production had to be increased. New machines are constantly being added to the production process. At the same time, the olive sector was developing throughout Europe, thus changing the operation of olive presses in Greece.

For over half a century, Antonopoulos family, respecting the tradition, combined with new technology, care to produce high quality products. Our goal is to offer this valuable good to our customers in such a way that it contains all those ingredients for human health and the characteristics that make it the most tasty fatty food in nature. That is why we take care to produce excellent quality olive oil-related products from both the olive press and the organic farms we have.
In our farms we cultivate about 3,000 olive trees and citrus fruits producing products of high nutritional value and taste.

All of our products are produced and packaged by ourselves at all stages, from start to finish. We don't give to others to produce and pack them for us, as we have our own practices and recipes that we have learned over the years.
Today the company is run by Dimitris Antonopoulos, continuing the family tradition as a second generation. With respect to olive oil and passion for perfection, we set stringent standards in the production of all our products and we are looking for completely satisfied and demanding customers.


PRODUCTION
The olives reaching in the olive press are checked carefully in their all stages of exporting olive oil. Afterwards defoliation and the washing, we have the milling of oil - crop.
Here the olives are crashed in two ( 2 ) stages ( precutting and final cutting ) for the evasion of thermic increases paste. This stage is very important because the high speeds and high temperatures that are developed instant by the cut, alter most nutritiously and tasty characteristically of olive oil.

As soon as the granite millstones finish off the work milling follows the process of kneading. An electronic system PLC latest generation checks continuously the temperature in the walls of mixers in order that the paste do not exceed 23o C. Having it ensures completely cold-pressing, it enters in the final stage of export of olive oil.
Here we have operation ( innovation ) the two ( 2 ) phases:

By the one part is received olive oil and from the other vegetable liquids and olive-pomace are taken together. The olive oil is exported without the addition of water in horizontal centrifugal separator (NTEKANTER) so that is not rinsed and lost thus the precious components ( polyphenols, antioxidant, vitamins etc. ). This oil-stone which called two-phase is mixed with olive leafs, with other rural plant remains of region and is produced a product conditioner territory ( compost ).

There are no waste, the environment is not polluted and at the same time is developed the all remains of olive to profit of cultures and enrichment of soil with organic substance. To supply the little hot water required, biomass is used in the olive oil burner by the woody parts of the olives. So the whole operation is really ecological, (not only in "papers" but also in practice). All parts that enters the olive-crop and paste are from stainless steel, suitable for foods, while the olive press is certified for the production of biological olive oil from the DIO ( Organism of Certification of Biological Products ).