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Like many others in 2020 during COVID, we chose to spend much of our time away from it all. We were fortunate to have a house with a few olive trees to get away to. Up until that time, the family mostly harvested only a few jars of the greek olives for brining and eating. Now with more time, we wondered what our olives would taste like as an oil. Over the next four years we began adding more trees (here are some of out newest Kalamata olive trees) and making olive oil! We created various blends and shared them with our friends and family. We loved sharing the experience with them all. Year by year, tree by tree, we perfected the blend that we now call ‘Kosta’. And now in 2025, our new story begins… |
Our newest Kalamata olive trees
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We harvest our olives each October, during what’s known as the early harvest. While many olive varieties can be picked well into January, we choose to harvest early for a reason. We love olive oil with depth, richness, and that signature peppery finish—and early harvest ensures our oils meet the high standards we set for ourselves.
Each harvesting season brings its own personality. The flavor of our oil changes slightly from year to year, shaped by nature’s rhythm. We think that’s part of the excitement—every bottle tells its own story. Knowing exactly when to pick, which varieties to blend, and in what proportions allows us to create distinctive oils that people with varying tastes can all enjoy. Our olives are hand picked in small batches by us and our team. Our harvesting methods include actual hand picking and rakes that vibrate which loosen the fruit and drop the olives onto our nets on the ground. The rakes have telescopic handles that extend and allow us to get far into the tree tops. We continually pick up the fruit that falls so it is not damaged as we work around the trees. This also allows us to inspect every olive. As they are gathered, the olives are placed into large bins and transported to the mill for milling, preserving their freshness and flavor. |
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Extra Virgin Olive Oil (EVOO) is oil that is, among other standards, naturally extracted without heat or chemicals. Once our olives are free of debris and cleaned by the miller, they are crushed into a paste. From there the paste is slowly squeezed to remove the solids and the oil is extracted. Each type of olive has unique taste and chemistry characteristics. We take pride in making unique tasting, high quality olive oils with the highest possible polyphenols. There is a science to this process. If the polyphenols are too high the flavor can shift to extremely pungent and medicinal tasting. We make a variety of oils to suit every taste while maintaining the flavor and health benefits our clients look to us for. |
Our olive oil fresh from the press, cheers!
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