In a part of the traditional grove of Corfu, with zest and with proper scientific guidance, after long cultivation efforts, SAMAS SA company managed to produce a high quality organic extra virgin olive oil, from the local variety of “Lianolia”, in a limited production that aspires, for the first time in 2013, to reach the consumer’s demanding dishes.

At grandpa Paul’s estates, located in the small village of Marmaro, in an area of 1.5 acres, deep pruning and the principles of organic farming were applied on the old olive trees with the sole aim of quality production and safe for health tasty olive oil, initially for personal use only.

The local variety "Lianolia or Korfolia” has traditionally been cultivated for centuries mainly on the island of Corfu and on a smaller scale in the nearby Ionian Islands. This variety is adapted to the particular conditions of Corfu (climate and ground composition) and constitutes a valuable genetic resource that deserves to be protected and exploited for the finest quality olive oil that it produces.

Along with the growing of olive trees, we began our collaboration with the Agency of Certification DIO and under the strict guidance of specialized agriculturists, the principles of organic farming started being applied to the olive grove.

Traditional cultivation methods were applied, such as ploughing of the field, lubrication with natural animal dung or approved biological products, fight of diseases only by using non chemical formulations, good pruning of trees for airing with respect to the environment . Upon completion of the required time to comply with organic farming, we deservedly won our certification as organic growers while DIO continues to check us in order to maintain our certification in accordance with the existing legislation.

For ensuring high quality in our olive oil the efforts don't stop here. The struggle is constant and experiments are necessary in the field and the mill and of course in the preservation of olive oil.

The olive oil produced, obtained a 5 rating for the median of fruitiness (among the highest for Greek olive oil) and 0 for the median of defect.

The experiments concerned:

a) the period of harvest in an attempt to combine the slightly bitter taste of unripe fruit with the taste of slightly fruity ripe fruits
b) the duration and temperature of kneading the mixture of olives and water
c) the conditions of maintenance.

In accordance with the established practice of the olive sector, the olives are always collected directly from the tree and only from this and are driven to grinding within 24 hours in certified organic olive oil mill. The “ARITI” olive oil is produced after cold process and it intends to be on your table from now on.