Let Food be medicine and let medicine be food"              Hippocrates (Greek Physician)(460-370 B.C.)

                          Family Production 

We are a rural Greek family of which comes today and offers you one of the richest in phenols (over 500 mg per liter) Green organic extra virgin olive oil. This olive oil has been produced in our own olive groves for three generations. The success of turning a food into medicine depends on how we grow it. Our family cultivates less than one thousand olive trees (Koroneiki variety) following traditional olive growing practices but at the same time following the instructions of today's scientists. Our cultivation methods comply with the European Code of Good Agricultural Practice to protect water pollution from nitrates.

                 Biological and Ecological Practices

Our first priority is the application of green fertilization or the use of organic fertilizers. The height of our production is about one ton of olive oil per year of green extra virgin organic olive oil with a high phenolic content. To achieve these results we apply different ways and practices from the classic-mass production of olive oil. The olive fruit is harvested by hand in early October when it is still green. At this point in time, the olive fruit has a low percentage yield of oil but the maximum possible concentration of chemical and organoleptic characteristics beneficial to humans. Oiling is done on the same day of collection. 

                                 Oiling Process

The oiling process consists of the following steps: first washing and then crushing the olive fruit. This is followed by 30 to 40 minutes of kneading the olive paste. The pulp then is transferred to a special press. The liquid that received under pressure remains for two to three hours in small stainless steel tanks for physical separation (withou filtration).t  This is how we separate the extra virgin olive oil from the vegetable fluids without any human, mechanical or chemical intervention. The fresh olive oil is transported and stored in stainless steel tanks, pending standardization. In all stages of oiling the temperatures remain below 27 oC.

                                  Safety Rules

This Early harvested green high phenolic extra vergin olive oil is air-tightly paked in 500 ml single bottles, which protect their contents from photolysis and oxidation. Our brand name is KION. This name means PILLAR. The olive oil bottling plant is ISO 22000-18 certified. During the oiling and formulation process, all HACCP (Hygienic Food Handling and Food Safety) rules are meticulously followed. We also bottle (limited production) a separate extra high phenolic green extra virgin olive oil (over 1500 mg phenolic content per liter) in small (200 ml) medicinal bottles. This Natural Foodstuff is also marketed under the brand name KION. Throughout the process from the field to the store shelf, all the rules established by the organizations:  International Food Safety (I.F.S.) and Safe Quality Food (S.Q.F.) are strictly observed.

All necessary documents and certificates are posted on our website.

We would like to share with you and your customers this  (wild green) phenolic extra virgin olive oil gift of the Goddess Athena to the Athenians three thousand years ago. 

We also produce and bottle Bio Extra virgin olive oil which is sold at a lower price.

We are a farming family new to business. We are looking for a friendly and honest cooperation based on the benefits of both sides . Our purpose today was to share with you the way we work, produce, create, think, feel and sometimes dream. We hope that you did not waste your time reading these lines.

Looking forward to hearing from you soon and hoping for a future collaboration, we would like to thank you for your time.

Thank you.

Our family

                  Quality categories of olive oil                         The quality categories of olive oil according to the European Food Safety Authority are three:

a) Extra virgin olive oil: it is olive oil of a superior category obtained directly from olives and exclusively by mechanical means. (Acidity 0.1 - 0.8%).

b) Virgin olive oil: it is a category olive oil obtained directly from olives and exclusively by mechanical means. (Acidity 0.9 - 2%).

c) Olive oil: it is the olive oil that contains exclusively refined olive oil and oils produced directly from olives.

** Sending samples. We will be able to send you, if you wish, samples of our new crop (2025-26) in early 2025. Your only obligation is to pay the freight.

We kindly recoment you the following:

1. Health Claims:

a) European Regulation (EU) (432/2012), (excerpt).

b) United States Food and Drug Administration (F.D.A.) Health Claim. (excerpt).

2.  Researches under Professor U.C. DAVIS - UNIVERSITY OF CALIFORNIA

• Agrawal, K., Melliou, E., Li, X., Pedersen, T. L., Wang, S. C., Magiatis, P., ... & Holt, R. R. (2017). Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial. Journal of functional foods, 36, 84-93.

• Flynn, M., & Wang, S. (2015). Olive Oil as Medicine: the Effect on Blood Pressure. UC Davis Olive Center

• Flynn, M., & Wang, S. (2015). Olive Oil as Medicine: The Effect on Blood Lipids and Lipoproteins. UC Davis Olive Center