On the slopes of Konos hill stretches the olive grove where new olive trees of local variety and fruit trees of all kinds are constantly added. Among them the three year old vineyard provides a different tone of green to the overall picture of the grove, producing juices of excellent quality.
The unique microclimate as well as the schist subsoil of the mountain contribute towards the creation of the end-products. On one hand the altitude and on the other hand the aura of the Thracean Sea which is only three kilometers away, form the basis of the microclimate of the area.
It is worth noting that the area is located in the most northern part of the Mediterranean Sea allowing us to feel proud of the unique product we produce
At the Michelis Estate the cultivation takes place with our continuous presence in the olive grove. The experience of previous generations is combined with modern techniques throughout the production process.
Our main focus is on the quality and production of products with unique features that testify to Kono’s particular area.
The olive harvesting process begins during the first days of November and lasts for about a month, depending on the weather conditions. The main means of harvesting is a self-propelled machine, which adjusts its front part depending on the trunk and the slope of each tree and exerts high vibration. This way we collect the biggest percentage of the fruit, while afterwards workers with modern olive harvesting machines (of vibrational movement) follow afterwards, thus securing the integrity of the fruit and the tree branches along with the olive collection speed.
In November 2016 the first oil extraction was carried producing a unique result. Our own olive oil. This took place at our own modern oil mill which was built in the area where the olive grove had begun to take form 6 decades ago. Through this particular investment we have the ability to extract the olive oil only a few hours after the olives have been gathered. The whole oil extraction process is conducted at a temperature below 23oC allowing us to bear the title cold pressed olive oil.
Based on the difference in maturity of the olives which are gathered, various types of olive oil are created. More specifically, when the olives are still green and as a result are still not quite ripe, the oil produced is a deep green color with intense fruity aromas and spicy notes, called green olive-oil of early harvest.
Within the following weeks the fruit ripens. The oil produced varies gradually. It acquires a golden-green color, it retains its fruity aroma and transforms the intense sour and spicy aromas into delicate tasty notes.
This golden-green “elixir of life” is stored in modern stainless-steel tanks, in a dark and cool environment, thus maintaining its quality for the following period. It is then bottled, unfiltered in this monitored environment.