Our Coordinates
Avdelero, Larnaca District
34.9854° N · 33.5615° E
34.9854° N · 33.5615° E
The soil is white as bone, made of calcified marl. This white rock acts as a natural mirror, reflecting the sun back up into the canopy, driving deep flavour and high polyphenols that no artificial fertiliser can replicate.
The Larnaca sun is our master distiller. It transforms the bitterness of the fruit into a buttery, peppery complexity over months — not hours. There is no substitute for time under this particular sky.
Sea breezes carry the salt of the Mediterranean, acting as a natural seasoning and keeping the fruit dry and free from rot. The trees have lived with this wind for centuries. They have adapted to it.
34.9854° N · 33.5615° E
We harvest early — what we call Agourelaio — while the olives are still a vibrant, electric green. The yield is smaller. The oil is more precious. The energy and the "fire" of the fruit are at their zenith. We race the olives from branch to mill in under six hours, before oxidation can take what the tree spent a year building.
Reserve from this Harvest