Cultivation

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In HEKATON we produce fine quality olive oil that honours its place of origin. Its rich flavour and its high nutrient value are based on the special care characterising the production procedure from beginning to end. The fruitful land of Fourka and Chanioti, Chalkidiki, covered with our own olive groves, is one of the core elements that grant HEKATON its flavour. At the same location, we mainly cultivate the finest variety “Chondroelia” of Chalkidiki, an indigenous variety bearing large-size fruit, as well as the following varieties: Koroneiki, Amfissa and Kalamon. For the purpose of achieving the top quality that we constantly offer, we implement an Integrated Production Management System in our olive groves. At the same time, we collaborate with scientific experts that continuously see to the optimisation of our olive groves.

Olive harvest and oil-producing

Olive harvest commences on October each year and lasts approximately until late December. For two and a half months, we are committed to collecting and selecting the fruit that will produce HEKATON. Therefore, at the stage of olive harvest, the fruit is carefully knocked down from the olive trees and is subsequently placed into specifically-designed plastic boxes that enable ventilation.
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Production

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During the olive harvest process, the olives are transported to the oil production plant on a daily basis where the oil-producing process begins. Oil-producing is carried out through cold pressing (-22oC – 27oC). Every new batch undergoes analyses with a view to determining the acidity of the product, while organoleptic testing is also performed. Subsequently, the freshly-produced oil is stored in stainless steel tanks operating on a nitrogen system at a stable temperature at our private facilities in Fourka.
A food safety management system has been established in our oil production plant which is in conformity with HACCP and ELOT EN ISO 22000:2005 Standard.