thThe process of bringing Liotrivi Olive Oil begins on the Island of Chios. The family olive groves have been tended by three generations of the Bougiamas family since the late 1800s, but the Olive Groves themselves may be close to 500 years and are still bearing fruit to this day. This is where Liotrivi Olive Oil comes from.

The process to maintain these Olive groves is a continuous one that begins in late winter with the cultivation of the soil below the olive groves during which organic feed is placed to prepare the trees for the long, hot & dry summers found in Chios.

We begin to prune trees in January. This is for the sun to come to the tree, thus growing, setting new branches and flowers. Branches, leaves, etc. are milled and placed around the trees and form a carpet that becomes fertilizer for the trees. Additional fertilizer is obtained from goat and sheep manure.

This carpet of ground twigs also forms a protective layer that prevents excessive heat to penetrate and dry out the soil. It prevents moisture and water from leaving the girth and bind the soil during heavy downpour, and prevents weeds from growing around the trees. This mat will also protect the roots against frost penetrating into the root system, which is harmful to the tree.

As the harvest begins, we place nets below the olive trees, but instead of hand-picking the olives for the first harvest, we allow the olives to fall into the nets naturally, allowing them to be ripened completely thereby ensuring our olives and olive oil have obtained their greatest nutritional value.hopper
The olives are sorted through by hand and the olives that are selected for Liotrivi Olive Oil are placed in barrels and taken to the Olive Press for processing. The process for creating the Olive Oil is automated. First the sorted olives are placed in the hopper, which is connected to the conveyor where the any additional twigs and leaves are removed and the olives are washed.

After the conveyor, the olives are then inserted into the press where the olives, including their pits are crushed into a paste which is kneaded for about 45 centrifugeminutes during which the oil begins to separate.

The next step in the process the paste is pumped into the high speed centrifuge. The oil is separated from the paste and the paste is used as a compost while the oil continues its process into acertificate smaller, vertical centrifuge. The remaining water is removed and the extra virgin olive oil is moved into a large stainless steel container where it is then processed for use and/or shipping.

After a portion of this first press is retained by family for personal use and consumption the rest is packaged and shipped to the U.S. for sale to the marketplace. Please note the facility that presses our olives is the ONLY Olive Press in all of Chios that has the TUV Intercert Certificate for Food handling.

Online ordering is now available. Quantities are limited.