Hermes Dimarakis and his family have been growing olives in the Peloponnese region of Greece for generations. They are passionate about their olive oil, always ensuring that the olives are crushed within hours of harvesting. These remarkable olive oils inspired the birth of our company, The Olive Orchard, and they continue to be bestsellers among our customers.
The Kouridakis family has been crushing olives in the Xania region of Crete, Greece for many decades. Home to the famous study of the Mediterranean diet, residents of the Island of Crete are some of the highest consumers of olive oil in the world.
Our naturally flavored olive oils are crafted on the Laleli estate in Turkey. The Laleli family has been growing and pressing olives on the Mediterranean's Edremit Bay for generations. The unique combination of climate and soil results in olives with an extraordinarily delicate flavor which pair perfectly with fresh herbs and fruits.
As evident by the bright, pure taste, Laleli takes great care in their method of flavoring extra virgin olive oil. Within hours of hand-harvesting, olives are pressed simultaneously with fresh fruits and herbs. The quality of Laleli olive oil has been internationally recognized in many competitions. Various Laleli Olive Oil products have earned more than 13 international awards over the last 5 years.
Frantoi Cutrera's family estate is situated in Chiaramonte Gulfi, in the heart of the Iblei mountains in southeast Sicily. For many generations they have devoted their skills to the cultivation of the olive. The Cutrera Mill is extraordinary for the diversity of its three extraction lines, which allows it to adapt the technicalities of extraction to the variety, grade and maturity of the olives. This makes it possible to always obtain oils of intense fruit and balance. Their olives arrive at the mill within six hours of harvest. All operations are performed with scrupulous attention to the cold extraction process.
The dedication of the Cutrera family has not gone unnoticed. They have earned many awards, including being named best olive oil in the world by Flos Olei 2010.
Born from groves planted on rich land in 1948, TerraMater is the oldest Chilean estate dedicated to extra virgin olive oil. The name TerraMater, “Mother Earth”, tells a lot about the company itself. They are deeply committed to the environment, sustainability and to reducing their carbon footprint. TerraMater is a new-world olive oil produced with old-world technique and care.
With Chile's April harvest period, TerraMater is able to release a fresh oil for enjoyment with Spring, Summer, and Fall seasonal foods in North America. Their award-winning olive oil is as fresh and luscious as its intense green color. Named best olive oil for the value by Flos Olei 2010.
The Vesuvio Estate is located in the spectacular Paarl area of the Western Cape in South Africa. In 1996, Arturo Dotoli brought new life to the estate by planting 15,000 trees and rationalizing the whole productive sector. More than 900 acres are used exclusively for the cultivation of olives.
The olives are grown with love and care restricting the use of chemicals. They are hand-picked and transported to the estate’s modern oil extraction plant. To avoid natural oxidation the olives are processed within hours of picking in a continuous cycle extraction system. The oil is stored at a controlled temperature in stainless steel containers until ready for bottling.
