A century
of history begins…
of history begins…
Antoniou olive press is a traditional family business with a history of three generations since functioning the first olive press in the small village of Glossa. For over 130 years our mill produces extra virgin olive oil of the families of the island of Skopelos.
The route begins in 1890 with the great grandfather Georgios I. Antoniou starting the creative journey of the family business. At that time, the beginning was made with the traditional way of crushing olives with the millstones and the help of animals.
Our olive groves
The traditional olive groves of our family are located in the northwestern part of the island of Skopelos and around the village of Glossa at an altitude of 250m, with a total area of 60 acres. The varieties that are cultivated are the Amphis (local Skopelos) and the Koroneiki. The fruit is picked in the traditional way from the tree (olive and olive oil) and placed in a crate, in order to avoid breakage or damage. The pressing of the olive fruit is carried out strictly within 24 hours of harvest and at a temperature not exceeding 27 degrees Celsius.
FROM OUR OLIVE MILL TO YOUR TABLE
Continuing the tradition!
Continuing in the second generation with the grandfather Ioannis G. Antoniou, traditional olive oil production goes in the most modern way, applying the hydraulic presses and then the centrifugal machines. Following the tradition, the Antoniou family today produces, selects and standardizes excellent quality extra virgin olive oil with its rich nutrients, the perfect aroma and the fruity taste of the fresh and healthy olive fruit.
EXCELLENT OLIVE OIL QUALITY
Reaching today
Our company’s potential includes:
- Olive trees with an area of 60.000m2
- Modern mill with a capacity of 3.5 tons of olives per hour
- Air-conditioned installations and storage of olive oil in stainless steel tanks and ideal for maintaining temperatures.
- Stainless steel storage tanks of 25 tons
- Αutomatic olive oil bottling line
- Separate packaging space for packaging materials
- Storage area of finished products
- Presentation of products and exhibition of traditional and old machinery
Fully modern standardization environment.
The processing, storage and standardization areas of olive oil have certified food hygiene and safety standards.
Our aim is to ensure the optimal conditions for the maintenance and preservation of olive oil in order to keep its quality characteristics unchanged.
Our company is certified for the production and standardization of organic olive oil by BIO HELLAS.
Our company appliew a certified food safety management system in accordance with ISO 22000:2005.