Koroneiki tree ready to be picked for the “early harvest.”
Melissa getting ready to pick some wild black olives.
Olives all handpicked from ladder for minimal bruising.
Olives that fall while picking land on a cushioned tarp to avoid bruising.
Daphne and Aunt Rachel with handpicked olives.
After the trees are pruned, the excess olives are picked off.
Daphne and Dennis Rioux with sacks of picked olives ready for pressing.
Local mill in Gythio, Greece.
Michael, Daphne, and Melissa in front of Gythio mill with their sacks of Koroneiki olives ready for extraction.
Sacks ready to be opened and prepped for cold extraction
Olives with leaves removed from sack, move up conveyer for the next step
Olives are ready to be separated by vacuum system.
Olives are then rinsed to remove excess dirt or sediment.
Leaves are separated from olives ready to be shredded.
Shredded leaves are pumped outside and used for fertilizer, feed, cosmetics, pharmaceutical/medical applications.
After being pressed, there is an oil & pomace mixture.
Malaxation- mixture is churned slightly above room temperature so oil droplets can aggregate, allowing for easier separation of oil and pomace.
Controls for operating machinery. (Timing, temperature, pressure, etc.)
Olive pomace was separated from oil by centrifugation.
Olive pomace oil.
Final product – our DÁFNI Unfiltered Extra Virgin Olive Oil.
Packaging the oil for transport.
Packaged and ready to be sent to the U.S.
The mill’s olive oil storage tanks.