About Us
The dogma of choice
"Ουκ εν τω πολλώ το ευ", quality over quantity, as the ancient Greeks said. The distinction between quality and quantity is, therefore, an ancient story. This fundamental doctrine is our belief. That is why we search and select the most aromatic and delicious extra virgin olive oils, between small productions and limited olive oils, where it is really possible to maintain quality as a compass in production.
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Our vision
The small family olive grove in south-eastern Pelion, thanks to its eastern orientation, is permanently bathed by the morning sunshine. When the wind blows from the sea to the land, either "Tramountana" or "Levante", the salty Aegean breeze splashes the olive grove. These two contribute to the creation of a unique - one would say – microclimate, which, in turn, is imprinted on the fruiting of the olive and ultimately, the olive oil produced. Our ambition is, by applying a vertically integrated crop improvement system and grove -in cooperation with the scientific staff of the University of Thessaly- to create a totally organic grove. No use of synthetic fertilizers, but only with compost of vegetable origin and animal manure from free-range sheep and goats in collaboration with local breeders. With as little human intervention as possible, in the olive trees natural life cycle.
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Our journey
Through “Kallistefi olive gems”, I embark on a very promising journey into the world of exquisite gastronomy, taste and aroma, with you, consumers everywhere, as my travelling companions. The starting point for all of us is my homeland, Greece, where olive cultivation was discovered and spread throughout the world, which led to the integration of olive oil consumption as a cornerstone in human nutrition, many millennia before the term "Mediterranean diet" was coined.
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In lieu of a resume
"Cook" was my answer, when I was asked "what do you want to be when you grow up" as a child. This is the testimony of close relatives who attributed it to my great appetite. But the truth is that the naive and effortless response I gave before I started to hold onto memories was due to the fact that I was born to a mother who was an excellent cook, as was her mother (my grandmother). It seems that in my innocent mind, as I watched them gather different materials and turn them into something extremely tasty, the whole cooking procedure looked to me like... well, a kind of magic!
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Why we do it
One of the memories I hold dear since I was a very young child, is from when we used to visit relatives in the village, somewhere in the Greek countryside. Because the sense of smell in humans is inextricably linked to memory, if I close my eyes I can still smell my grandmother's quick snack when she didn't have much time: she was putting a slice of bread on the fireplace and grabbed some fresh olive oil, salt and oregano from the mountain she had previously collected and dried herself. Of course she was then forced to endure my begging for another slice...!
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How we do it
In stainless steel tanks filled with inert gas, we keep our nutrients and aromas and flavors of olive oil unchanged at constant temperatures. It looks a little like freezing time. Our olive oil stays fresh until the time of bottling, which we ensure is not too far from ordering.
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