From Generation to Generation... Rooted in Gargalianoi
In Gargalianoi, Messinia, the olive is part of everyday life. It is the fruit of our land, the work of winter, and the continuation of a tradition passed down from generation to generation.
The Avrilionis family’s history is inseparably linked to the olive oil of Messinia.
Our family olive mill was founded in 1964 and has been evolving ever since, while preserving the same core principles: respect for the fruit, consistency in quality, and personal care at every stage of production.
Today, ELAIKON is the natural continuation of this journey. An extra virgin olive oil that expresses our place, our experience, and our commitment to offering a product with full traceability — from the fruit to the bottle.
How Our Olive Oil Is Produced
The quick transport of the olive fruit to the mill is decisive for quality. The pressing process begins just a few hours after harvest, so that the fruit stays fresh and unwanted spoilage is limited. This way, the natural characteristics of the olive oil are better preserved.
The pressing process is carried out using modern two-phase centrifugal systems. The olive paste is fed into three new-generation decanters, operating in parallel, allowing for a steady flow, precision in the process, and high-quality extraction.
From the reception of the fruit to pressing, storage, and bottling, we apply procedures based on international quality and food safety standards. Our goal is stability, safety, and consistency in every batch.
Production is monitored at every stage through modern control systems. We monitor production flow, temperature, and malaxation times, so that the process remains stable, precise, and fully controlled.
In our privately owned facilities, we have storage capacity totaling more than 1,200 tons of olive oil, in 24 underground stainless steel tanks. The olive oil is protected from light and kept under conditions that help preserve its freshness, stability, and quality.
