One & Olive

Leaving Messina and going to Ancient Messina, leading to narrow but passable roads in nature, you cross some unique landscapes, sweet hills, overgrown with olive and cypress trees, reminiscent of Tuscany and you meet some lost and unknown villages for Tourism, but they have something to say and something to give. They are the villages that live on oil, the best, they tell Messinia.

«But it is not only the wine that is affected by the vineyard! The same goes for oil, it is not enough to mention the variety, but the location, the altitude, the soil, the orientation also play an important role.", He tells us Nikos Anagnostopoulos which was, after all, the destination in those places.

«An important role for our oils is played by the geographical location of the area where we grow our olive trees, since the microclimate of our area at an altitude of 400 meters gives special aromas such as tomato leaves, oregano, artichoke and red and black peppers with a strong aftertaste.».

Ο Dimitris Anagnostopoulos, a young lad, is a fifth generation descendant of the Anagnostopoulou family who since 1896, more than 120 years, by Papa-Apostolis Anagnostopoulos, opened the first olive mill in the area.

Nowadays, the love of oil production and olive growing and the respect of the family tradition meet the innovation in two production and standardization units in Manesi and Trikorfo, Messinia.

The main differentiation of olive oil in Anagnostopoulos olive mills consists of its innovative production method. Specifically, the One & Olive, a unique Premium extra virgin olive oil from mountainous Messinia, produced by a pioneering extraction technology worldwide, which replaces the traditional method of kneading olive oil, ensuring the guaranteed quality of olive oil, without coming into contact with oxygen and ensuring the accuracy of the process. We looked at the facilities and found that this innovative process takes just 30 seconds instead of the 60 minutes that used the traditional method (massagers), while the total production time of olive oil is limited to 14 minutes (84-86% reduction). Along with this method, energy and water are saved, nature is protected and sustainable development is promoted for the next generations.

The production in the olive press at Manesi exceeds 1000 tons, but 95% leaves for Italy. Only in recent years was created One & Olive, which is an award-winning premium extra virgin olive oil. Its main ingredients are Koroneika olives, innovation and design. It is worth noting that the logo of One & Olive is a work of art because with horizontal writing the One appears, but with the vertical one, an abstract human being is formed that refers to the Cycladic idols of 3.000 BC.

Η Anagnostopoulou family completes a new olive mill of the same capacity in Trikorfo, only this one is stone and will be visitable with tasting areas. Apart from technology, the Anagnostopoulou family places equal emphasis on education and the change of cultivation practices and informs the producers.

«The markets impose the trends, now they are interested in the absence of pesticides and hydrocarbons, not to burn the branches at times, only vegetable lubricant for gasoline saws, with the advice, to try to have less contact of the wrist with smoke».

The markets are talking and the Anagnostopoulou family is trying to listen to them and pass the messages.