Production

The most intense taste you will ever experience

All the olives for Plastiras oil are handpicked and carefully selected before it’s pressed into oil. None of the olives ever touched ground by itselve. Before they turn purple, the olives are harvested from the trees. Harvesting starts in October and ends in December, this makes the oil the well-known “Agourelaio” (green olive oil) that makes the quality of this oil unique.

Because of the early stage of the harvesting, the oil that is produced has one of the most density as an extra virgin oil can get.

Kostas Plastiras:

“Extra virgin Plastiras oil will be the best oilve oil you will ever taste in your life. Once you’ve tried it, you never want something else.”