Akalli olive oil
Premium olive oil from Crete
Zacharioudakis brothers under the watchful eye of their father Nikolao, from an early age were initiate in secrets of olive trees following the tradicional way for the production of a special and highly virgin olive oil.
Zacharioudakis family, originating from Vori village is directly connected with olive oil production on the highland plain of Messara in the South of Crete which has a special micro climate – perfect for the cultivation of olives.
The two brothers Stelios and Manolis (with his sons Nikolas, Petros and wife Dijana), under the watchful eye of their father Nikolao, from an early age were initiate in secrets of olive trees following the tradicional way for the production of a special and highly virgin olive oil from the centenarian Throubolia’s olive trees as well as the olive oil from the Koroneiki olive trees of south Creta.
The grat love and passion of the two brothers for theirs land and tradition united with the specific practice and experience in cultivation have conduced coproduce an excellent high nutritional value olive oil.
The Akalli is an exellent, high qualitied olive oil, with full taste, wich is produced form semi-mature olives from south Crete. The olives are picked very carefully and separated, also with great care from the leaves and from any inferior olives. The Akalli oil is produced only with mechanical support with environmental temperature in 25-27 degrees the same day of harvesting.
Mr Nikolaos Zacharioudakis, the head of the family, stresses that while they have the wonderful climate of the Messaria plain to help them, “there is still great skill and experience needed in the process of producing the best olive oil possible. This is something in which my family takes great pride.”
The goodness and flavour of the olive oil comes as a result of many days of hard and precise work and is built on a foundation of generations of experience of growing and producing olive oil.
Extra virgin olive oil from Chondrolia tree
Grown extensively in Greece for the production of olive oil and table olives. The tree reaches a height of 5-10 meters and the fruit content in olive oil reaches 28%. The fruit of Chondrolia during ripe stage on the tree loses part of its humidity and oleuropein, a substance responsible for the bitter taste of olives. Variety is demanding to moisture and nutrients, and during dry periods it doesn’t fructify.
Extra virgin olive oil from Koroneiki tree
The Koroneiki oil is recognized worldwide as one of the best ever and this is one of the reasons that led to the cultivation of Koroneiki plants in several countries. Productivity is very high, with a fat yield of about 20%. The oil obtained from Koroneiki olives has an intense green color, a fruity and delicate flavor and is characterized by a very strong aroma; rich in precious organoleptic substances and vitamins, it has low acidity. The quality of Koroneiki oil is excellent and stable over time.
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