Wait for the right moment
We follow ripeness and weather across our rocky, sloping estates in Epidaurus and Crete.
The family harvest · November–December
We wait until the olives are ready, pick them by hand and cold-extract within hours. Then we send the new extra virgin olive oil directly after pressing, as weather and logistics allow.
Our seasonal rhythm
There is no fixed picking date. The fruit, the weather and our family's care guide each harvest.
We follow ripeness and weather across our rocky, sloping estates in Epidaurus and Crete.
We harvest carefully and cold-extract promptly to help preserve the olives' aroma and naturally occurring compounds, including polyphenols.
We usually dispatch in November–December, shortly after milling and packing. Club members have priority when quantities are limited.
Small by nature
In a typical year, our two estates each support approximately 100–200 bottles. The true number depends on the season. Our trees range from young to an estimated 300–400 years old; none are sprayed with pesticides, and herbs and wildflowers share the soil beneath them.
Joining the Club before harvest helps us know the families waiting for each year's oil, and helps you request your preferred share while places remain.
Reserve your place in the Club ↗Two family estates
Manaki from Panagiotis's Epidaurus roots and Koroneiki from Alexandra's Cretan roots—two varieties, one family.

Gentle fruitiness, soft almond and a rounded finish. Beautiful with warm bread, fish and fresh vegetables.
Reserve Manaki through the Club ↗
Green, herbaceous and lively, with the familiar peppery finish. Wonderful on warm bread, tomatoes and legumes.
Reserve Koroneiki through the Club ↗A place in the new harvest
Each Harvest Club box includes oregano, sage and thyme from our groves. The €5 refundable reservation is currently arranged by enquiry, not through online checkout.
Explore Club reservations ↗