HAND HARVESTING AND PRESSING
How our Koroneiki olives become extra virgin olive oil from Mesinia, Greece.
Our hand-picked Koroneiki harvest in Messinia is a ritual: Each olive branch, each fruit is shaken by hand, quickly cooled, and then gently refrigerated to preserve freshness and flavor. Join us step by step on the journey of our Koroneiki olives.
FRESHLY HARVESTED, BOTTLED FOR YOU
Enjoy olive oil in its purest form.
Every bottle of our olive oil embodies the essence of the Greek sun and careful craftsmanship. Experience the pure taste of Messinia – intense, fresh, and unadulterated.
CAREFULLY HARVESTED,
GENTLY PROCESSED
At Sarmakinas, quality is our top priority. Every step of our production process –
from harvest to bottling – is designed to produce an olive oil of the highest purity,
to guarantee the best taste and sustainable production. Learn how we perfect every detail to get the best out of every olive.
Quality in every step
Hand-harvesting Koroneiki olives
Harvested by hand and immediately chilled – this is how the freshness of our olives is preserved.
Selection & Cleaning
Leaves and impurities are removed and olives are gently washed.
Cold grinding in stainless steel tanks
Stainless steel mills grind the fruit pulp (“mass”) – without the addition of heat.
Stirred gently below 27 °C
Slow stirring at < 27 °C dissolves the oil and ensures the cold-pressed character.
Filtration & rest phase
Filtered, then stored in tanks for several weeks – for clear aromas.
Freshness thanks to short storage
In our own tanks on site, without transport, without mixing – full control.
Dark bottled & labeled
Filled in light-protective bottles, labeled & ready for shipping.
Still questions?
Here you will find answers to the most frequently asked questions – from the quality of our olive oil to cultivation, delivery and sustainable production.
Click below to discover all FAQs!
How is your oil produced?
Our harvest begins between the end of October and the end of November, and we harvest the olives by hand, assisted by electric hand-held machines. Every day, we bring the freshly harvested olives directly to the press. After filtering, we store the oil for about four weeks until it has settled. We then bottle the oil under controlled conditions, package it, and ship it directly to Austria. This way, the flavor remains untouched and authentic.
How can you guarantee that you control the entire process?
We have our own tanks at our partner, who presses the oil for us. These tanks are freshly filled daily and then sealed – and only we have the key. This ensures that no tampering is possible. From the first to the last drop, we know exactly what's in the bottle.
What is the process by which olives are turned into oil after harvest?
Once the olives are harvested from our fields, we transport them daily and as quickly as possible to our partner, who carries out the pressing. A short route is crucial – the faster the olives are processed, the better the quality of the oil. First, the olives are separated from the leaves and branches, as these impair the quality of the oil. The olives are then thoroughly washed and finally ground. The olive pulp is then slowly stirred to extract the oil. The oil is then separated from the liquid and filtered. After 4 weeks of storage, it is bottled.
