come from Sykea, Greece, situated on the southeast part of the Peloponese, in the province of Lakonia. It is near the beautiful town of Monemvasia. We are 90 meters above sea level and about 15 kilometres from the sea.
The climate is dry, a fact that contributes greatly to the excellent quality of the olive oil we get from our koroneiki olives.
"And the olives bear the wrinkles of our parents,
The rocks with the knowledge of our parents..."
G. Seferis
Taso Sarganis is a certified BIO Hellas organic farmer who fully controls the cultivation of his land. His certification number is A415459. He is also a member of IFOAM, the organisation which certifies organic products. On his fields, anu use of chemical substances is prohibited. Only natural substances are used as fertilizers, which have been approved for organic agriculture.
BIO Hellas certifies both the olive mill and the standardization unit. Also HACCP and ISO requirements are fulfilled.
A robust, fruity flavored olive oil
The cycle of the olive oil is a cycle of life. The Earth prepares to mature and give its crops and trees to bear fruit. Then, during harvest, through hard labor, sweat and singing, the diligent worker finally touches the much coveted fruit of the olive tree, and then his tiredness turns to joy.
The same day transfer of the harvested crop to the olive mill ensures the low acidity level of the oil. (0.2 - 0.5%) The olives are washed with frequent changes of the water. The processing is done in stainless steel machinery in low temperature that does not surpass 25° Celsius. That is why the olive oil produced is named a product of "Cold Pressing."
Through this process, the olive oil is not heated, thus preserving its main components, nutritional value, extends its lifespan, and does not adulterate its pure taste.
It is then transferred through specially made-for-organic-products piping to stainless steel tanks. There it is stored in total safety, as the storage area is insulated, air conditioned and shady, where the temperature does not surpass 25° Celsius. There is no access to the sunlight, as to adulterate the product!
Taso Sarganis, a second generation immigrant from Canada, left the foreign land in the mid-seventies and returned to his homeland, the land of his Lacon ancestors. The land of Sykea in the Epidavros Limira county, south of Sparta.
There, in the valley of Molas, he saw his vision for creation meet the dreams of those who, centuries before, took the holly juice from the fruit of the olive tees and, embarking from the Castle of Monemvasia, distributed it to every corner of the Earth.
Out of his deep love for his homeland, he became a diligent worker of that land, continuing a long family tradition of olive cultivation.
And the dry land was born again. And the abandoned olive trees quenched their thirst and bore their fruit. In every golden-green drop of oil, this gift of the Dorian land, he sees justification of his long struggle.
For all his efforts, this is his greatest reward!
