Explore the Producers story
Our company, “Mesogeiaki Elaiones”, is the continuation of a traditional, family-owned olive-processing company that has been operating in the Mesogeio region of Attica since 1870.
Today’s Mesogeiaki Elaiones company has developed its activities. Now, as well as producing olive oil, we make standardised extra virgin olive oil in our modern facilities. These include state of the art technology and are situated in a privately owned area of Paiania, Attica. Our company is dedicated to producing high quality Mediterranean olives, and to maintaining its high professional values over time. To do this, we use the most appropriate mechanical methods of processing which always produce extra virgin olive oil of the highest possible quality and with the best possible organoleptic characteristics.
We are proud to continue our family tradition with love, care and respect for the olive, which is both our product and our ally in our many years of experience.
Our company aims to ensure that our olives are processed as quickly and simply as possible, and we also aim to preserve the quality and organoleptic characteristics (taste, scent, appearance etc.) of our olive oil. In our opinion, this plays a vital role in maintaining the high quality of internationally renowned Greek Extra Virgin Olive Oil. In these days, when quality is a key element in the competitiveness of products and we ourselves have to create new and innovative products, we are able to offer our customers a high quality product with unique texture, taste and nutritional value. After all, they deserve nothing less.
Achieving our aims
To make sure we achieve our aims, we have set out some hard and fast rules for ourselves:
I. We collect all our olives by hand (using “combs”) to make sure we do not harm either the olives, or the olive trees.
Ii. All the equipment used in processing and standardisation is made of stainless steel.
Iii. Our olives are washed in water that is suitable for drinking.
Iv. All our machinery and work areas are thoroughly cleaned and all our work spaces are constantly ventilated.
V. All our olives are pressed within twelve hours of being collected and at temperatures no higher than 27 ° C, all through the pressing process. This preserves the olive oil’s physicochemical properties and its health-giving qualities.
Vi. Our olive oil is stored in closed, airtight stainless steel tanks and a layer of nitrogen is kept in place continuously to prevent oxidisation. Our oil is never treated or filtered, and it is only cleaned by means of natural sedimentation.
Vii. All our tanks are adequately ventilated. Viii. All our equipment is cleaned with food-grade cleaning products.
Ix. All our packaging materials are safe and certified.
X. We implement a ISO 22000: 2005 certified Food Safety and Management System (including HACCP).
We implement a certified Food Safety Management System according to EN ISO 22000: 2005 (includes HACCP). This system is certified by tüv Hellas.
We apply the provisions and meet the requirements of Regulation (EC) 834/2007 for packaging, storage and marketing of organic extra virgin olive oil. We are certified by the Organisation for the Control and Certification of Organic Products.
The alphanumeric code that certifies the Greek origin of the product is EL 40 177.
The olive press was originally to the east of the central square in the town of Peania (which at that point was a village called Liopesi). In 1971 Nicholas Priftis transferred the press to the industrial area of Peania, at the intersection of Lavriou Avenue and Markopoulou Avenue. At that point it was established on private property, where it continues to operate until this day. Since then, there have been three complete modernisations of the mechanical equipment and building installations, and also several smaller-scale additions and changes, all following on from the technological developments of the times.
Recently there has been a complete change of mechanical equipment at the press and since then it has been running using state of the art machinery and technology. Our excellent production processes ensure that we continue to produce the highest quality olive oil. < br/> All our olives are pressed within twelve hours of being collected and at temperatures no higher than 27 ° C.
Extra virgin olive oil is characterised by its low acidity, fruity taste and, of course, its proven high nutritional value.
Standardised Extra Virgin Olive Oil:
Because we believed that our legacy from the past will support us in the future, we expanded our activities in 2008. Nicholas Priftis’ sons (Dimitrios and Konstantinos) guided the company through this expansion as it began to produce standardised olive oil.
Our activities have expanded to exclusively selling (both retail and wholesale)”extra virgin olive oil” which is packed under strict controls and has an acidity value of up to 0.8%. When we choose our raw material we look at numerous chemical and organoleptic tests carried out by certified and highly reliable laboratories to ensure we produce a superior quality product with the best possible organoleptic characteristics.
Our high quality products and the overall quality of our business has attracted the interest of small and medium-sized enterprises that are governed by the same professional values. Our company trades its olive oil and undertakes its own standardisation of olive oils in cooperation with these companies.