This winter, Cyprus faced one of its most severe recorded droughts. As harvest approached, most of the island’s reservoirs were still empty.

Our groves remained resilient. Deep root systems and robust soil microbiomes enabled the trees to endure the conditions and concentrate nutrients in their fruit.

Every harvest day began before dawn. A mobile refrigeration unit cooled the olives within minutes of picking. The effect was obvious; olives that would normally show stress remained intact and vibrant. The Petrou, Chrysanthis, Stavrou and Triffilaris families worked with us, providing essential regenerative agriculture expertise throughout the harvest.

Our extraction facility operated under strict environmental control to ensure heat-sensitive polyphenols were maintained. Every stage of processing took place under nitrogen to prevent oxidation, preserving the oil’s full bioactive profile. Early samples showed a vivid green colour and strong, peppery finish; indicators of high polyphenol concentration.