“The luminous sun and crystal clear sea, the mountains and the wind all play vital roles that bring out all the high-quality organoleptic characteristics of our Greek olive oils.” - Eleftheria Germanaki, an agronomist and olive oil expert.

Nostimo EVOO is from a high-quality, privately owned olive grove in Lechaina, Ilia. 45,000 olive trees are planted with a strategic amount of space between them, allowing optimal root growth.

"The luminous sun and crystal clear sea, the mountains and the wind all play vital roles that bring out all the high-quality organoleptic characteristics of our Greek olive oils."

Eleftheria Germanaki, an agronomist and olive oil expert.

"We found that for middle-aged people about six tablespoons of olive oil daily seemed to cut the risk of dying in half."

The Blue Zones Kitchen, Recipes to Live to 100.

Greek Extra Virgin Olive oil is known for its purity. Olive oil must not exceed 0.8% of oleic acid content in order to be considered high-quality extra virgin olive oil. Nostimo EVOO contains less than 25% of oleic acid content.

The olives should be harvested at the industrial maturity stage, this is the highest stage of fruit maturity. The olive starts gathering oil in the cell around late Summer, it builds up during the autumn and winter months and peaks around mid-November and ends late in December. Its harvest may begin after the first ten days of January.

The chemical composition of Greek soil in combination with a climate favorable to olive oil enhances the olive oil’s organoleptic characteristics leading to the production of olive oil of the finest quality.