A Greek company, based on the island of Crete dedicated to the production and export of virgin olive oil is searching for importers and distributors.

Summary

Profile Type

Business Offer

POD Reference

BOGR20240625004

Term of Validity

25 June 2024 - 25 June 2025

Company's Country

Greece

Type of partnership

Commercial agreement

Targeted Countries

All countries

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General information

Short Summary

The Greek company is a family business, engaged in production, bottling and exporting of olive oil. Beyond olive oil, the company is also producing, Tsikoudia (traditional Cretan spirit), Limoncello, Carob syrup, balsamic vinegar, soap made from oliveoil and table olives. Distributors and importers are sought in order to promote company’s products to their clients' network.

Full Description

The story of the olive business is interwoven with the history of the Mirambello Valley. It begins more than 150 years ago when a grant parent of today owner, realized his vision to build a “fabrica”(olive mill) to press the olives harvested from the millennium-old trees of his olive grove.Today it has exports to 26 countries.
The company keeps the secrets of pruning, composting and mulching to sustain the soil quality. Grazing animals clear weeds between the trees, while providing manure for fertilizing. Also they use traditional preventions to trap or ward off pests. All these techniques keep trees healthy and disease-resistant. Pruned branches, leaves and twigs that are separated from the olives during harvesting, are composted and used to create natural fertilizer. As an agent against global warming, olive trees have a positive carbon balance. They remove more carbon dioxide out of the atmosphere than is emitted during olive oil production.
The trees are a local single-variety Koroneiki, which has grown in the valley for millennia, evolved and adapted to local conditions. The oil produced is superior extra virgin quality, golden-green in colour, with its own distinct taste and aroma profile. Older and more mature trees have well-established root systems, which makes them robust and they do not require watering. Low-density planting, seven to ten metres apart according to the ground formation, helps them stay healthy. And they may grow five to seven metres in height.
The olive mill is a regional hub, offering services to several thousand small olive farmers. It is located in Neapoli at the center of Mirambello Valley. The mill has five international quality and food safety certifications for both organic extra virgin and conventional extra virgin olive oil. The olive mill is fully-integrated and has won awards for sustainability and agrotourism. The olives are pressed the same day of harvest and their oil - which is actually fresh olive juice - is stored in airtight stainless steel silos, until ready for individual bottling. There is a separate, parallel system for pressing, storing and bottling certified organic olive oil. The investment in modern technology, hygiene standards, and stringent testing, allows us to produce and store quantities of superior quality extra virgin and organic extra virgin olive oils. And they make sure this quality goes into every bottle that leaves the mill, as it begins its journey to your table. They were thrilled to see their hard work officially recognized in 2013 by winning the “Best Greek olive oil producer and bottler” award.

Advantages and Innovations

Olive oil is a liquid vegetal fat, made up of mainly monounsaturated omega 9 and omega 6, which makes it a healthier choice than the saturated fat found in animal fats, such as butter or lard. Olive oil contains no cholesterol or trans fats.
Olive oil is the only oil in widespread use that comes from fruit. It is actually fresh fruit juice and ready to eat as soon as it is pressed. Almost all other oils come from seeds that need further, chemical processing before they can be consumed. It is an excellent source of polyphenols, which are potent natural antioxidants known to be linked with a host of health benefits. It is these antioxidants that give extra virgin olive oil its pungently aromatic scent (like freshly-mown grass) and its slightly bitter aftertaste. Finally, fresh extra virgin olive oil contains vitamins which are not destroyed by cooking. It is a particularly rich source of vitamins E and K.
Olive oil has the highest level of healthy monounsaturated fat compared to other cooking oils and fats. It does not lose its nutritional benefits during cooking, although it may lose some aroma and taste characteristics.
When protected from heat, light and air, olive oil can be stored longer than most other kinds of oils, without any deterioration in its freshness, nutritional value or other quality characteristics.

At bottling stage, each label is printed with a LOT number. They use the LOT number to trace the bottle’s content to the barcoded batch of olive oil, and thus the origin olive grove. Consumers can also trace the source of their olive oil. Using the app on company’s website, consumers may enter the LOT number which is printed on their bottle label to find the olive grove and trees their olive oil came from, and other useful information.

Stage of Development

Already on the market

Sustainable Development Goals

Goal 3: Good Health and Well-being
Goal 12: Responsible Consumption and Production

IPR status

No IPR applied

Partner Sought

Expected Role of a Partner

The company is looking for importers and distributors of quality agrifood products. These may be retailers specialising in Mediterranean products, delicatessens, department stores, Greek restaurants.
The company is targeting partners based in Northern Europe, but is open to any proposals, even beyond Europe.

Type and Size of Partner