Five stages. No shortcuts. Avdelero, Cyprus.
In the quiet hills of Avdelero, we do not wait for the fruit to grow heavy and dark. We live for the "Blushing Green" — that fleeting alignment of moon and heat when the olive reaches its peak vitality.
We intentionally choose an Early Harvest (Agourelaio), sacrificing oil volume to capture the highest concentration of chlorophyll and polyphenols.
This results in our signature "Electric Green" energy — a flavour that is fierce, peppery, and alive.
We reject the roar of heavy machinery. In our groves, the tree is a member of the family, and violent shaking has no place at our table.
Every Koumandari olive is gathered by hand or with traditional hand-held combs to ensure the skin remains unbroken.
By picking manually, we protect the delicate new buds, ensuring the cycle remains unbroken for the generations to come.
Once an olive leaves the branch, the clock begins to tick. Heat and oxygen are the enemies of integrity.
Our fruit rests in breathable wicker baskets or aerated crates, allowing the Larnaca breeze to circulate and keep the harvest cool.
We guarantee our olives reach the mill within 4 to 6 hours. We harvest in the cool of the morning and press before the stars appear.
Our extraction is a mechanical poem performed in total darkness.
We maintain a temperature below 27°C. While heat increases volume, it destroys the soul of the aroma; we prefer the quiet, cold essence of the fruit.
No water is added during the process. We seek the raw, unfiltered blood of the olive, rich with its natural character.
Because we refuse industrial stabilisers, every year's harvest is a unique vintage — a living witness to the season's rain, wind, and sun.
Whether the oil is a piercing emerald or a golden meadow, we celebrate these variations as proof of a living product.