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Why di Morea

Reasons to choose di Morea

The love for our land

Extra virgin olive oil from organic farming

After years of commitment to the production of olive oil, we have learned to appreciate the value of organic With cultivation without chemical substances, pesticides and chemical fertilizers and always respectful to the sustainability, we follow all the practices in order to produce an extra virgin organic olive oil. From the nets that we use to collect the fruit, the nitrogen tank where we store it, till the bottle that we offer you the olive’s juice, everything is organic. Certified by Bio-Hellas, the di Morea is ideal for anyone who wants quality on their table.

From one estate and from one soil

Olive oil of one variety and one estate means consistency to the characteristics and conditions of productions, stable quality and unique identity. That is why we take care and cultivate our estate, so that it is always in the best condition possible. This estate is located at a semi-mountainous region close to Kiparissia, just a step away from the ancient graves of Nestor. It is quite close to the sea and it borders on a stream, in which a big variety of flora thrives. Lots of aromatic plants and trees like mastic trees, pine trees and a lot more compose this beautiful landscape. The sea breeze, the fragrance of the plants, the altitude and the positioning create a unique microclimate. This location contributes greatly for di Morea to obtain its special savor and its aromas.

Single varietal, Koroneiki variety

The Greek soil variform and although many varieties exist from region to region, there is one that singles out from the rest, when it comes to olive oil: The Koroneiki, which is one of the most famous varieties of olive trees worldwide, is the Queen of all Greek varieties. Born and bred in the Messinian land, it was named after Koroni, a small town in Messinia, next to the sea. It is characterized by it’s rich fruity scent and the balance between bitter and spicy. What makes the Koroneiki variety so important for the olive oil is, between other things, its endurance to time. That means, that it produces olive oil, which retains the nutritional ingredients for a very long time in comparison to other varieties.

Low acidity and cold pressure

Di Morea has an acidity of 0,2 %, which means that it is ideal to be used and consumed raw. In order to achieve that level of acidity, we pay attention to not damage or affect the olive fruit, giving great importance to the method of harvesting and transportation to the olive press. The temperature doesn’t exceed 27 C -cold pressure- and the kneading time does not exceed half an hour. The transportation of the fruit to the olive press is done in small cages to avoid temperature rising, that could affect the acidity, the savor or the polyphenols. We suggest our oil in order for you to benefit from all the qualities of the king of the Greek cuisine and the Mediterranean nutrition and advise you to consume it raw in salads, legumes and fresh baked bread with a pinch of oregano.

Rich in polyphenols

Many studies have been carried out and continue to be carried out about the beneficial effects of olive oil high in polyphenols. It has antioxidant, anti-inflammatory, anticancer, antimicrobial activity. It protects the cells from aging, is a protective shield for the heart and many forms of cancer and the Alzheimer’s disease. The di Morea has an extremely high percentage of polyphenols, that allows it to be characterized as health protective. Such an olive oil should be a pillar of nutrition for anyone who cares about his health and his wellness.It is known, that our health starts on our plate!

PDO Kalamata – Greek product

The Messinian land preserves centuries of tradition in the cultivation of olive trees and in the production of olive oil. The excavations at Nestor’s palaces revealed valuable information about the role of the olive in the region. Many findings testify that the olive fruit had a great effect on the inhabitants of the time period 14th -13th century b.C. More than a nutritional element, it was a basis for perfumes and an art element. Today, the olive oil PDO Kalamata symbolizes that exact tradition. The area enclosed by the river Neda, the Arcadian mountains, Taigetos, the Messinian gulf and the Ionian Sea, is the exclusive geographical surrounding for the production of this olive oil. Qualitative condition of the product is its extremely low acidity (limit <= 0.5%).