Greeks first began pressing olives over 5,000 years ago. In this little-known small family-run olive oil factory in the village of Vafes they still use cold-press method, combining old traditions with new inox equipment. There are not so many of these outstanding places left where hands and human energy help the process of cold-pressed extraction providing olive oil that retains its full nutritional value…
I had a chance to visit the small olive mill run by the Voloudakis family once my friend Joelle had her crop from the first few days of picking olives. On her organic land, where she also has a beautiful yurt, they follow the practices of permaculture by the help of rotating volunteers from all over the world.
Enjoy the photo report from the olive factory!
Hand-picked olives in jute begs arrive at the traditional olive factory
Beauty of the day, guess what it is?
Fiber disks stacked on top of each other
The olives are first put in for cleaning
The olives are getting a little help to slide in smoothly
The other side of the cleaning stage
Further selection before making the olive paste
The olives are ground into olive paste first
The fiber disks are put in place
A beautiful moment in olive oil production
After grinding, the olive paste is spread on the fiber disk
The fiber disks covered with olive paste are then stacked on top of each other
He would do excellent pizza dough too!
Another layer is in place
Now we have an idea that olive juice is coming
The guys are putting the disks on a hydraulic piston
Make olive oil, No war!
Getting in place to apply hydraulic pressure
Last check before take-off
Here it starts the separation of oil and vegetation water
Head of the Voloudakis family gives way to free run for the olive oil
Look et the amazing colour of the cold-pressed extra virgin olive oil!
Meanwhile, just outside the olive factory, in Crete at the end of November
This is what we all dream about
Christos Voloudakis, owner of the olive factory and his happy client Joelle!