We are in Messinia, in the southwestern Peloponnese, with Kalamata as its capital, a region where agriculture has always played and continues to play a vital role. Since prehistoric times, people have chosen to setlle here, thanks to its fertile soil, ideal for producing a wide variety of goods. Our land is almost self-sufficient, as we produce nearly everything we need to live: wine, cheese, oil and olives, the latter two being the most emblematic. It’s no coincidence that Messinia is often referred to as “the geographical soul of greek olive oil”, a title supported by archaeological findings that prove olive oil held a central place in the region’s diet and economy since the Mycenaean era.

Kalamata is home to countless olive groves and olive cultivation has deep roots here. Messinia often ranks first in olive oil production, with massive annual volumes. Olive trees fill the landscape, with their green leaves and strong trunks. They withstand the test of me, with some even surpassing a thousand years in age. These trees are considered sacred, as nothing from them goes to waste: the fruit when properly processed gives the precious oil, the leaves are used as animal feed and the wood from the trunks serves either as fuel or is used in wood carving.

The olive oil of this region is a Protected Designa on of Origin (PDO) product and this is evident at every stage of its produc on. We love our soil and take care of our olive trees with the necessary attention and respect for the land and its fruit. We know that the oil we produce is of high quality with exceptional aroma and taste. We use it daily in pies, dishes, and even, in some cases, desserts. We have it in abundance and honor it accordingly. That is why people trust and prefer the olive oil produced by the land of Kalamata.