The Darolio olive oil is originated from the Darolaka farmland, an area of 60-acres near Pylia in Messinia close to Koroni, a place where is widely known for the best variety of oil products worldwide and it's the place where its name comes from..(Koroneiki). The average age of approximately 1000 olive trees is estimated to be 30-40 years old. The estate belongs to the family of I. A. Pagkakis since 1978 and it is situated at an altitude of 300 meters which is sunny throughout the course of the day. It is only 2 kilometers away from the Messinian gulf and it has a full range of vision with the sea and its beneficial breeze.
The love of the family towards the land and the oil cultivation in combination with the fact that the specific estate had never been used as a main source of income, have created the conditions for the decision, the investment and the materialization of a Vision!! The objective is to exploit the ideal conditions of the estate with the simultaneous organic cultivation extraction and standardization of olive oil under the most appropriate conditions, for the purpose of disposal to a limited number of consumers the top quality unique olive oil. To achieve this aim, European controlled certified Organic Methods were applied in the estate and since 1994.
A.I.Pagkakis
Darolio Producer & Quality Manager
An Extra Virgin Organic Green Olive Oil acrid with 0.3% acidity which contains 80% monounsaturated fat, contributes to lower LDL (bad cholesterol) and increases HDL (good cholesterol),protecting from heart diseases and more generally from blockages of the arteries. A very high percentage of olive phenols, antioxidants, micronutrients and vitamin E have been proven to have anti-aging and anti-cancer properties. An olive oil that you can eat, raw in salads or you can use it for cooking instead of using dangerous saturated fat butters. Furthermore, and according to all recent scientific researches, it is the most ideal and the healthiest oil to fry due to its monounsaturated structure.
The ideal location of the estate has resulted in the early vegetative growth and blossom. Therefore, this makes the early collection of olives feasible (early harvest) and the production of the top quality green olive oil which preserves to the fullest the phenols and trace elements of olive oil.
The cultivation of olive trees is done by a mechanical process and natural organic manures.
The olives within 8 hours transported from the field to the olive press and immediately enter the export of olive oil.
The cold pressing of the crop (19oC) to maintain all the trace elements in a certified organic oil press reduced an additional 5% the production itself. The ultimate total reduction of the production aiming at the increase of the quality of the organic olive oil Darolio reached the percentage rate of 50%. The slightly bitter taste demonstrates the existence of phenols and the early collection of the crop (Green Olive Oil-Agoureleo).
The bottles (airtight,dark bottle and controlled flow) of 250ml are packed in opaque recyclable paper carton of 12 pieces, which after its proper international marking, is enclosed tightly with plastic film for further protection of the product.
The final product at the beginning of 2015 and after the appropriate certifications and the consolidations of its naming and of PNO (Protection of Name Origin) was standardized in an airtight dark bottle of controlled flow of 250ml each for the protection of its oxidation, from the oxygen and the sun rays. The emphasis was given for the greater protection of the standardized product of the top quality Extra Virgin Organic Green Olive Oil Darolio.
