The olives they use are grown from their very own olive trees and those of their local friends near Kalamata. With millions of olive trees, this region is Greece’s most important olive-growing area. Did you know that “The Koroneiki olive is also called the King of olives because it contains the most polyphenols (antioxidants) compared to all other olive varieties, making it one of the best in the world. Moreover, the taste of the little green olive is legendary. So, in order to preserve the exceptional qualities of the Koroneiki, we chose the exclusive Pollux 500ml bottle of UV Defense Jars” – Panajotis. The Mintzas family has been using the same production methods for decades, so the production quality remains constant. When harvesting the olives, the Mintzas family always ensures that the olives are pressed within six hours. The longer one waits, the higher the acidity level and the less premium they become. Dimitri adds, “If the acidity level is lower than 0.8%, you can call olive oil extra virgin because the quality of olive oil is partly determined by its acidity. The lower the acidity, the higher the quality of the olive oil. In our case, our organic olive oil has an acidity level of 0.3% or lower.”