The history of the Karepidis family is a mirror of Greek olive farming: resilient, creative and deeply connected to the land.
Karepidis Olive Mill is an innovative Cretan company specializing in the production and standardization of extra virgin olive oil. Situated in the fertile valley of Messara, beneath the shadow of Asterousia Mountains, we gather olives from trees that have blessed this land for centuries. With respect to tradition and a passion passed down through generations, our olive oil is crafted with care, carrying the authentic aromas of Messara and the wisdom of local producers who have cultivated olives for a lifetime.”
From Karepidis Olive Mill, the Karepidis Producers Group was born as a collective effort to uphold the tradition of producing exceptional extra virgin olive oil. It unites local producers who share the same values and vision, working together with trust, cooperation, and a deep respect for the land to ensure quality in every drop
Alongside its extra virgin olive oil, Karepidis Olive Mill also produces certified Protected Designation of Origin (PDO) olive oil, honoring with authenticity and respect the unique character of the Messara land.
Every drop of Karepidis Olive Mill’s extra virgin olive oil embodies the care, precision, and wisdom passed down through generations. With deep respect for the land, gentle cultivation, and the support of modern certified methods, we create an olive oil of exceptional quality—rich in aroma, perfectly balanced in taste, and full of nutritional value.
The production of olive oil, one of the most important products of the Mediterranean diet and heritage, is an art that combines tradition and technology. The process begins with the delivery of the olives and ends with the careful storage of the olive oil in special tanks, ensuring the preservation of its impeccable quality and taste.
“The process begins with the collection of the olives from the producers, either directly in their fields using specialized Olive Mill vehicles or in the specially designed area of our olive mill.
The olives are transported in plastic boxes or bags to prevent overheating and are then weighed and their quality checked.”
The olive fruit is then placed in a stainless steel hopper and transferred to an elevator in order to complete the defoliation and removal of foreign particles, as well as washing with water to remove mud, dust or chemical residues.
The olives are crushed with modern machines to create a homogeneous paste-olive paste and this is then transferred to the mixers where it is stirred for 20-40 minutes at a temperature of ≤27℃ (cold pressing), in order to achieve the separation of the olive oil.
After the kneading stage is completed, the olive pulp is directed to the centrifugal separator (decanter) where the olive oil is separated from the flesh and the kernel of the olive fruit.
The extracted oil passes through a vertical centrifugal separator that completely cleans the oil of the last impurities.
The olive oil is then sorted and stored in stainless steel tanks, in an underground space with a constant temperature of 17℃, which are filled with nitrogen to reduce contact with oxygen.
