From rugged hills to top quality: the story of our new olive oil
- kalamatakarma
- Mar 31
- 4 min read
Our new olive oil from the Georgikeas family!
In my previous story, I already mentioned the Georgikeas family. On the recommendation of the mill master of the cooperative press in Kambos, we went to visit them. “Their oil,” he said without hesitation, “ranks among the best test reports in the entire region year after year.” We take statements like that seriously here in Mani, where quality is not a marketing buzzword but a way of life.
East Mani: top quality outside the commercial lists
Eastern Mani ranks among the absolute world elite when it comes to high-quality olive oil. In international professional circles, this region is highly regarded regarding chemical purity, polyphenol content, and taste.
What makes this region so special?
The power of stress
Olive trees in Mani grow under conditions that are anything but comfortable. Poor, rocky soils. Hardly any irrigation. Lots of sun. Constant wind. Large temperature differences between day and night. This 'stress' forces the tree to adapt.
The olives remain small and compact, with:
a firm peel
a relatively large pit
a low water content
That makes them:
less vulnerable to bruising
less susceptible to mold
better resistant to oxidation
Damage is one of the main causes of elevated acidity. It is precisely here, where nature is harsh, that the olives remain remarkably healthy. Combined with careful harvesting and rapid pressing, this results in extremely low acidity.
Low acidity is not a taste, but a quality characteristic. It indicates healthy olives, freshness, and the preservation of valuable substances such as polyphenols.
Kentro, the beating heart
The Georgikeas family orchard is located in the Kentro area. The name says it all: the core, the heart . Literally and figuratively. Here, at an altitude of approximately 635 meters, the conditions of East Mani come together in their purest form.
We spend time here, not fleetingly, but long enough to feel the rhythm. Those who have read my previous blogs will recognize the picture: the ruggedness of the landscape, the silence, the austere beauty, the deep connection with the land.
A family, a rhythm
The orchards are fully managed by Jorgos (75) and his wife Irini. Their son Angelos, trained as an economist, worked for years in a hectic office environment. A few years ago he decided to change course. Less noise. More meaning. He quit his job and returned to the rhythm of the country to assist his parents.
Together they maintain their olive groves. Sometimes helped by fellow villagers, as is the custom here.
The family has two gardens, both in East Mani:
one situated lower, more towards the coast
One here, in the heart of East Mani
Today we visit the latter.
Not a plantation, but a living landscape
The olive grove is breathtakingly beautiful. Not a neat football field with rows of trees, but an organic, almost wild whole. Among the olive trees grow fig trees, pomegranates, almond trees, walnuts, citrus, and cypresses, among others.
On the ground grows wild oregano, thyme, sage, mountain tea (sideritis), fennel, and other herbs that give the air an almost medicinal aroma.
Everything lives together here. People work hard, but without haste.
Harvest time and bees
We are warmly welcomed. The atmosphere is warm, open, and calm. People are working hard, but without haste. Angelos shows us around while the harvest is in full swing. He talks about timing, about reading the trees, and about the importance of listening to the land, not to spreadsheets.
We also visit the place where the beehives are located during this time of year. The bees play a silent but essential role in the ecosystem here. Everything is interconnected.
Two gardens, two oils
Two different oils are also extracted from the two olive groves. Both exceptional. Both with their own character.
We decide to include both of them in our webshop.
The oil from Kambos, precision and elegance
The oil from the lower vineyard, towards Kambos, is pressed in the cooperative press. Year after year, laboratory results show that this olive oil is among the best in the region. The consistently high scores are the result of perfectly ripe olives, minimal oxidation, and extremely careful processing — from harvest to pressing.
The oil from Kentro, exceptionally rare
Then there is the oil of this orchard. The heart. Here we measure an acidity of 0.15 .
That is not just “low”. That is exceptional. Rare. Only a small percentage of all olive oils worldwide reach this level.
Such an extremely low acidity means:
an exceptionally high polyphenol content
maximum antioxidant effect
support of the cardiovascular system
anti-inflammatory properties
optimal protection of cells against daily damage
That is not just “low.” That is exceptional. Rare. Only a small percentage of all olive oils worldwide reach this level . This is olive oil as a daily health ally.
Why is this oil so extremely pure?
Angelos explains it simply. The olives from this orchard go to the village press within seven hours of the harvest. That press is literally around the corner; almost every hamlet here has its own little press.
The faster the pressing:
the less enzymatic breakdown
the less oxidation
the lower the acidity
In addition, the following play a part:
altitude and cooler nights
larger temperature differences
dry conditions
healthy, compact olives
minimal handling
Everything works together here.
Taste: sea versus height
The oil from Kambos (lower, closer to the sea):
softer
round
slightly almond-like
elegant bitter
accessible and refined
The oil from Kentro (altitude, more extreme conditions):
more powerful
greener
distinctly bitter and peppery
long finish
lively and intense
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