"Spiti" means home in Greek
This olive oil comes from the trees that surround ours. Around our farmhouse grow about a thousand of our oldest olive trees. More than 100 years ago, our great-grandfather, with the help of nearby villagers, shaped the steep slopes into terraces so these trees could take root. Many are still here, standing strong season after season.
Facing northeast, most of these trees belong to the Koroneiki variety or Liani, as we call it locally, known for producing the bold, fresh, peppery character and unique phenolic spiciness of our extra virgin olive oil. A few Tsounati trees add complexity and a delicious hint of sweetness. The balance between them makes our EVOO unique.
Harvesting here is both challenging and rewarding. Some trees cling to the edges of cliffs, others grow across narrow terraces. We throw nets between levels, climb into thick old branches and move carefully among the stones. It’s work passed down through generations and for us, it’s one of the most meaningful times of the year.
Biodiversity is key to a healthy olive orchard. A few wild olive trees, citrus trees and figs grow naturally among them. Underfoot, a living carpet of herbs and edible greens, such as lavender, thyme, wild asparagus and chicory add to the health of the soil, the flavor of the oil and the quiet harmony of the landscape.
This oil is made by hand, season by season, from the same trees that have watched over our family for generations. It’s not just what we produce, it’s part of how we live.
From our "spiti" to yours.
