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The composition of the soil and the climatic conditions that predominate on the island
of Crete, in combination with the microclimate of its northwestern region (location of Kolymbari), form the ultimate environment for the production of the highest quality
olive crop.
When Mother Nature completes her task, the people of Terra Creta dynamically
harvest and process her miracle!
To us, Quality, Safety and Hygiene comprise our philosophy.
Alongside these values stand the aforementioned advantages over the competition.
A team of approximately 650 olive producers centrally located in the Kolymvari region with two olive oil mills installations amongst them, along with the specialists of our firm, make for an unrivaled unit of quality olive oil production.
The finest olive crop does not necessarily guarantee a final product of quality.
In order to achieve the desired result of total quality in the final product we must ensure that:
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The olive crop is healthy and wholesome.
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It is transported to the factory on the same day to immediately undergo the pressing procedure.
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Throughout all the stages of production, it is never exposed to temperatures exceeding 27° Celsius.
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The olive oil produced is thoroughly evaluated and accordingly stored.
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It is strictly assessed as to all its possible parameters prior to its transport and bottling.
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The storage area that accommodates either the olive crop or olive oil in any form must be free of insects, rodents, microorganisms, bacteria, etc.
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Strict inspections are conducted on the packaging/bottling material that come in contact with the olive oil, insuring that they are produced exclusively in factories that apply systems of safety and hygiene throughout the manufacturing process.
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All personnel involved in all the stages of production are certified and healthy.
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From the grove to its packaging, the whole step-by-step conveyance of the product is monitored. (What is called “traceability”)
Exactly as Nature has ordained!
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