WHAT IS IN YOUR GLANCE
Organic extra virgin olive oil from Kambos.
Rich in natural antioxidants, polyphenols, and monounsaturated fatty acids.Character A powerful, intense olive oil with distinct pepperiness and a pleasant hint of bitterness. These lively flavors indicate a high content of natural antioxidants and an early, careful harvest. Not mild, but pronounced and full of character.
intense • pronounced • peppery
Koroneiki olive variety
Harvest time January 2026
Acidity 0.3%
Olive oil and heating Our olive oil is excellent for cooking. Thanks to its high content of monounsaturated fatty acids and natural antioxidants, high-quality olive oil remains stable when heated and can be safely used for baking and frying up to approx. 180–200°C. Fresh olive oil with low acidity oxidizes less quickly and retains its flavor and nutritional value better, provided it is not overheated, just like any oil.
👉 Extra virgin olive oil is generally regarded by nutrition scientists as one of the healthiest choices for cooking at normal cooking temperatures.
Stavroula Olive Oil | Mani
Stavroula Pandazis
Our introduction to this oil began at the Kambos Cooperative Olive Oil Press, the region's most important press and a fixed anchor point for generations in an area known as the cradle of local olive oil culture. Here, many small farmers pool their harvest. The cooperative processes the harvest from many farmers, but always separately, so that each farmer receives their own unblended oil.
During our visit, the mill master let us taste an olive oil that had just been pressed. This olive oil was an instant hit with us! It turned out to be the olive oil of his wife Stavroula and her sister, who, together with her family, manages a small, lush organic olive grove on the outskirts of Kambos.
The orchard lies on a gentle slope and is characterized by old olive trees. The soil remains as undisturbed as possible; wild herbs and flowers are given free rein.
Chickens, sheep, and a donkey roam among the trees, naturally contributing to the balance of the soil.
For Stavroula, organic farming is not a marketing choice, but a way of life. Her care for nature and the animals dictates the rhythm of the orchard, from pruning to harvest. The olives are picked by hand and pressed by her husband the same day.