OUR FARM
OLIVE GROVE
FERTILIZATION
Olive trees are fertilized with plant compost with the principles of biological and biodynamic agriculture. Intentionally, trees are not watered artificially, so they become “irrigated“ making the organic olive oil richer in flavor, with more nutritional value and taste. Tackling the fruit fly is done with fly traps, while other diseases are confronted with organic compounds.
EXTRACTION
The extraction of olive oil in the mill goes through a “cold process“ meaning that the temperature of the olive paste during the kneading and fluid extraction of the oil, does not exceed 28C, thus preserving the nutrients and the aroma.
HARVEST
The olive oil harvest begins in October and ends in mid-November, with mild mechanical means so that the trees are not injured and placed in plastic ventilated boxes. The oiling is done within 24 hours from the harvest so that the olive oil has a low acidity (below 0.8 acids) which characterizes the extra virgin olive oil.
STANDARDIZATION
The produced oil is then checked and standardized by the certified company controlled by the “DIO“ (Control and Certification of Organic Products Organization) and it is kept in place in stainless steel nitrogen tanks that keep it intact until the time of bottling.
VINEYARD
The vineyards are cultivated according to the standards of biological and biodynamic agriculture. With these methods, grapes are produced pure and with the maximum nutritional value. All production processes are carried out strictly by natural methods.
The grape harvest takes place during the months of August and September with the mildest possible measures.
FIGYARD
Figs are also produced by completely natural methods based on the standards of organic and biodynamic agriculture. They are collected from the beginning of August to the beginning of October. The sorting, packaging and storage are done very carefully so that the maximum quality reaches your table.
ENJOY
a tour of our property and taste delicacies
produced with our products or hold a tasting
and recognition seminar on the quality
characteristics of good olive oil.
TASTING
Tasting of certified extra virgin olive oil, from the varieties of «Manaki» and «Koroneiki» olives, «Kalamon» and «Manaki» olives, and biological fig and grape jam.
RECIPES
Combinations of extra virgin olive oil with recipes and delicious coupling of organic farm products.
FRUITS & SWEET DELICACIES
Fresh Figs and Grapes depending on the season. Sweet delicacies based on the biological fig and grape jams, produced by the Dimas family.
FACILITIES
In the estates of the Dimas family, certified biological and biodynamic cultivation, the visitor can be guided to our olive groves, vineyards and fig trees. Visitors can also monitor the harvesting, care of the trees and the agricultural processes that take place, depending on the time of year.
They can also follow the olive oil production processes as well as learn about the olive, its cultivation, properties and uses, the harvest, the shaking of the olives as well as the production methods of our grapes, «Sultanina» and «Attiki» but also the fig methods.
GASTRONOMY
OUR TEAM
«Dimas Biological Olive Groves», in Elinochori of Corinth, are located in the Municipality of Velos – Vochas, in the Peloponnese Region, at an altitude of 280 meters from the sea and 15 km from the Corinthian Gulf.
For decades the fruits of the blessed Greek land have been collected with respect, resulting in the production of extra virgin olive oil.
