Who we are?

Welcome to Kalliope Olive Oils dedicated to producing the highest quality extra virgin olive oil. Located in the Ida Mountains-Gargaron Antic City, we work with passion and dedication to offer our customers extraordinary extra virgin olive oils that reflect the taste and tradition of our land.

Kalliope Olive oils has been working since its inception for a set of values. We believe that it is important to strive for the maximum quality of our products, the satisfaction of our customers, the care of local woman farmers especially.

Kalliope Olive Oils are the natural extra virgin olive oil preferred by international five-star hotel chefs and Michelin star chefs in their kitchens.

Our Mission

To ensure a healthy, good, and sustainable olive oil, we have always invested in the sustainability of our product by association of local farmers.

“To protect our thousands of years of cultural heritage by respecting Mother Earth, producing the best extra virgin olive oil, blending traditional and latest technologies with local farmers, and ensuring the continuity of the taste and smell that will not be forgotten on the palate for generations.”

From the harvesting of green olives at the optimal time to ensure a high content of polyphenols, to cold pressing from harvesting, every step has been designed to preserve the flavor and beneficial properties of the oil.

While we are producing the quality of our extra virgin olive oil, we are caring to generate a less aggressive production cycle in terms of ecological footprint.

The Naturel Environment

Kalliope Olive Oils is located at Ida Mountains-Gargaron Antic City facing the Aegean Sea. Best climate for the Olive Trees. Olive trees love to be on the hills and need the salt of the sea in their air to give the best aromas.

The olive tree is the genesis of all our activity as an oil mill, which is why we believe that it is essential to take care of the process from the beginning, with sustainable techniques for the environment that protect the biodiversity and landscape richness of the surroundings.

All the people who are part of Kalliope Olive Oils feel a true connection with this Aegean tree, which year after year gives us its best olives.

Our farmers have adapted tradition and technology to the high-quality standards demanded by the most demanding consumers.

Our goals

Our goals, as our mission is natural and authentic: to make excellent products, a delicious taste that leaves you speechless because both taste and freshness are unequalled, enclosed in a special and classy packaging.

Cold pressing

Our extra virgin olive oil is cold pressed at temperatures between 22°C and 27°C in a continuous cycle mill.

The olive harvests.

The crop of our olives begins, according to weather conditions, from mid-October to December. The harvesting step is critical and difficult because if the olives are not harvested at the perfect time of ripening.

We realize with passion to produce extra virgin olive oil up to the expectations of our customers Kalliope Olive Oils arises from the ancient culture of our lands.

Recognizing a true extra virgin olive oil is essential to ensure that you are purchasing an authentic and quality product.

For this reason, here are aspects to consider when purchasing extra virgin olive oil:

Fluidity: Extra virgin olive oil has low fluidity, meaning it is not very liquid.

Taste: Authentic extra virgin olive oil has a rich and varied flavor with fruity notes that, depending on the cultivar, can be intense, medium, or light. Additionally, a good extra virgin olive oil must be bitter and spicy. The degree of spiciness is given by the polyphenols present in the oil.

Acidity: A high-quality extra virgin olive oil has an acidity lower than 0.8%. Be aware that many correlate spiciness with acidity. However, acidity may be measured only in lab tests. There is no way to assess the acidity without lab tests.

Price: Extra virgin olive oil has a high production cost. The plants regularly need care and attention. Moreover, to obtain one liter of oil, an average of 10kg of olives is needed.

Packaging: Prefer oils stored in dark containers or materials that protect the oil from light, preserving its quality. Keep it always in cool and dark area.

And the Color?

The color is not a reliable indicator. The color of the oil can vary from green to golden yellow. An old oil tends to lose color, becoming more transparent and less aromatic.

Indeed, in all olive oil competitions, color is not an indicator as an evaluative parameter.

We understand there are many frauds in this sector, and sometimes even experts find it difficult to identify them.

Therefore, our advice is to rely only on trusted producers.

Why does olive oil freeze?

The olive oil freeze below +4 degrees due to their chemical content. Depending on the variety of olives, non-freezing olive oils are also available. When frozen, the freezing process must take place homogeneously. The fact that the olive oil is freezing; Its quality is not a definitive criterion to measure whether it is real or not. Information about the quality of olive oil, whether it is pure or not, etc., can only be obtained through chemical and sensory tests.

Certificates & Lab. Reports