Our company is a family
business that started producing olive oil in our region since 1963, when
Nicholas Antonopoulos founded the first olive press in the area of Agios
Thomas at Messolonghi
It was then the era of classical presses with machines of low productivity and
laborious hands. Olive oil was exported with great effort and required too much
As the olives grew year by
year, production had to be increased. New machines are constantly being added to
the production process. At the same time, the olive sector was developing
throughout Europe, thus changing the operation of olive presses in Greece.
For over half a century, Antonopoulos family, respecting the tradition, combined
with new technology, care to produce high quality
products. Our goal is to offer this valuable
good to our customers in such a way that it contains all those
ingredients for human health and the characteristics that make it the most tasty
fatty food in nature. That is why we take care to produce excellent quality
olive oil-related products from both the olive press and the organic farms we
In our farms we cultivate
about 3,000 olive trees and citrus fruits producing products of high nutritional
value and taste.
All of our products are produced and packaged by ourselves at all stages, from
start to finish. We don't give to others to produce
and pack them for us, as we have our own practices and
recipes that we have learned over the years.
Today the company is run by Dimitris Antonopoulos, continuing the family
tradition as a second generation. With respect to olive oil and passion for
perfection, we set stringent standards in the production of all our products and
we are looking for completely satisfied and demanding customers.
The olives reaching in the olive press are checked carefully in their all stages
of exporting olive oil. Afterwards defoliation and the washing, we have the
milling of oil - crop.
Here the olives are crashed in two ( 2 ) stages ( precutting and final cutting )
for the evasion of thermic increases paste. This stage is very important because
the high speeds and high temperatures that are developed instant by the cut,
alter most nutritiously and tasty characteristically of olive oil.
As soon as the granite millstones finish off the work milling follows the
process of kneading. An electronic system PLC latest generation checks
continuously the temperature in the walls of mixers in order that the paste do
not exceed 23o C. Having it ensures completely cold-pressing, it enters in the
final stage of export of olive oil.
Here we have operation ( innovation ) the two ( 2 ) phases:
By the one part is received olive oil and from the other vegetable liquids and
olive-pomace are taken together. The olive oil is exported without the addition
of water in horizontal centrifugal separator (NTEKANTER) so that is not rinsed
and lost thus the precious components ( polyphenols, antioxidant, vitamins etc.
This oil-stone which called two-phase is mixed with olive leafs, with other
rural plant remains of region and is produced a product conditioner territory (
There are no waste, the environment is not polluted and at the same time is
developed the all remains of olive to profit of cultures and enrichment of soil
with organic substance. To supply the little hot water required, biomass is used
in the olive oil burner by the woody parts of the olives. So the whole operation
is really ecological, (not only in "papers" but also in practice)
All parts that enters the olive-crop and paste are from stainless steel,
suitable for foods, while the olive press is certified for the production of
biological olive oil from the DIO ( Organism of Certification of Biological