The olive tree, the sacred tree of the Greeks, has made its appearance in recent years in the rural village of Haropos. For years, the residents of southern Greece maintained the allegedly incorrect idea that olives cannot be cultivated in northern Greece, aiming for their monopoly. But they were denied... The olive can be cultivated and is cultivated with great zeal in northern Greece in areas usually semi-mountainous. In the semi-mountainous Haropos, in the last ten years, the cultivation and employment of the inhabitants with the production of olive oil has increased significantly.
The varieties cultivated in Haropo are: Megaritiki, Amfissis, Kalamon, Halkidiki and Koroneiki.
An important role in the quality of SIRREON Olive Oil is ensured by factors such as the variety of the fruit, which is why the varieties of olives that will be used for the produced product should be chosen very carefully, as well as the morphology of the soil so that it can develop properly olive. The yield of the olive is satisfactory in almost all soils, provided that good drainage of the soil is ensured, because the olive is sensitive to excessive moisture.
In mountainous areas, as in the case of SIRREON OLIVE FARMS, where the cultivation of olives takes place at an altitude of 142m and 250m respectively, the temperatures and humidity are low throughout the formation of the olive fruit and the ventilation is intense, elements that have a very positive effect on the olive oil quality.
The varieties used in the production of SIRREON Olive Oil are Halkidiki, Amfissis and the so-called Megaritika. According to the morphology of the soil of the crops, the specific varieties give our olive oil a fruity and spicy flavor effect as well as a wonderful aroma that makes it stand out among many. Organic products contain 20-30% less water in their composition, higher percentages of proteins, mineral salts, enzymes and vitamins.They also do not contain preservatives, flavor enhancers, artificial colors and fragrances. The natural production method we use contributes to having a much better taste and aroma than the corresponding conventional ones.
The olive oil harvest starts early at the beginning of November, so that the olive oil is richer in nutrients (the well-known valuable polyphenols that are extremely beneficial substances for the human body). It is carried out at the perfect ripeness stage (i.e. slightly early), where this stage coincides with the change of color of the fruit from green-yellow to black-violet, which also imparts an intense and fruity aroma. Harvesting is done manually or with mild mechanical methods so as not to injure the trees and create fungi.
The olives after their collection are placed in ventilated plastic crates (max. 20 kg) with large holes, so that they are properly ventilated and the fruit is not pressed, until they are transported to the olive press.
Oiling takes place no later than one day after harvesting and during this day the fruit is kept in cool places with good ventilation, so that the olive oil has a low acidity.
This is what characterizes SIRREON Extra Virgin Olive Oil!
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