We are in Messinia, in the southwestern Peloponnese with Kalamata as its capital—a region where agriculture has always played a vital role for us. Since prehistoric times, people chose to settle here thanks to the fertile land, ideal for the production of countless goods. Our land is almost self-sufficient, producing nearly everything we need to live: from wine and cheese to oil and olives—the latter being its most distinctive products. It is no coincidence that Messinia is called “the geographic soul of Greek olive oil”, a title confirmed by archaeological findings proving that since the Mycenaean era, olive oil has held a central place in the region’s diet and economy.

Kalamata is home to countless olive groves, and olive cultivation has a long tradition here. Messinia often ranks first in olive oil production, yielding enormous tons annually. The olive trees dominate the landscape with their green leaves and sturdy trunks—many of them over a thousand years old, standing resilient against time. These trees are considered blessed, as nothing from them goes to waste: their fruit, carefully processed, gives the precious oil; the leaves are used as animal feed; and the wood from their trunks serves either as fuel or in woodcarving.

The olive oil of this region is a Protected Designation of Origin (PDO) product, reflected at every stage of its production. We love our soil and tend to our olive trees with respect and care, fully aware of their value. We know that the oil we produce is of exceptional quality, with a unique aroma and flavor. It is part of our daily life—used in pies, meals, and even, in some cases, desserts. We honor it and strive constantly to evolve it, guided by our traditions and values. That is why the oil of Kalamata’s land remains a point of reference for all who taste it and place their trust in it.