Early 1900’s - The Journey of Taste and Traditions Begins
In the early 1900s, the journey of taste and traditions began for my family as we embarked on the legacy of tending our olive grove for over a century. Originating from my maternal grandfather's groves, the olive trees have been cherished and passed down through the generations. Initially, the olives were cultivated primarily for family consumption, with surplus oil sold to the Italian market. The Lianolia olive, a variety with deep roots in our groves, held a special significance as it sustained us during challenging times. Following the island's historical oil production pattern, our family's olive oil was destined for the Italian market, where it was processed and distributed worldwide under an Italian identity, reflecting the rich heritage and tradition of our land.
1970’s - The Next Generation of Olive Growers Moves West
In the 1970s, my parents, the third generation of our family, along with my grandparents, made the bold decision to pursue new opportunities in America, joining many other Greek immigrants in search of a better future. As they embarked on this journey, my aunt stayed behind in Corfu to continue caring for our cherished Lianolia olive trees, upholding our family's legacy.
Thankfully, by the late 1980s, my grandparents were able to split their time between the USA and Greece, spending six months in each country, allowing them to maintain connections to both their roots and their new life in America.
1980’s- Eleni’s Story Begins
In the 1980s, my story began in this new homeland, where I was raised, educated, and eventually found success in the business sector. The tradition of our ancestral olive groves and the spirit of hard work and determination continue to shape our family's story across generations.
My fondest childhood memories are visiting my family’s olive groves on the island of Corfu, walking, and listening to my families stories about the land, the harvesting, the trees, and the precious juice their olives produced.
My aunt’s, Gia Georgina and Yiayia Penelope brought to life the ancient tradition of olive oil production. Georgina, with her unwavering dedication, tended to the land with a strength that inspired me. Alongside her, Yiayia Penelope shared the wisdom of generations, passing down the intricate knowledge of olive oil making to me. As I walked through the groves, listening to their stories and witnessing the meticulous process of harvesting olives, I felt a deep connection to my roots. Their teachings and the intricate process of harvesting olives resonated deeply, leading me to embrace the name Elenitsa, which in Greek means "little Eleni", as a tribute to our heritage.
2016 - Elenitsa’s Comes To Life
In 2016, my deep-rooted adoration for Extra Virgin Olive Oil led me on a transformative journey to Italy, where I immersed myself in the art of olive oil tasting at the esteemed O.N.A.O.O. school.
Devoting years to mastering the cultivation, harvesting, and milling practices essential for crafting pristine extra-virgin olive oil, I honed my skills to create a product true to the essence of the Mediterranean diet. Influenced by my Greek heritage and passion for healthy, flavorful cuisine, I embarked on a mission to share the delights of EVOO with the world.
In 2021, Elenitsa's came to life as a culmination of my love for delicious food and Extra Virgin Olive Oil, marking the beginning of a love story that blossomed from the very first taste.
HOW WE ACHIEVE STAND ALONE, PREMIUM AUTHENTIC TASTE
CULTIVATION
Our specialized team consists of a leading agronomist and specialty trained cultivators who maintain the land, protect and fertilize according to organic protocols and follow specific pruning practices all contributing to the vitality and production of our olives.
HARVESTING
Our olives are picked by hand when green and unripe early, beginning with October through mid-November leaving our trees unharmed while keeping FFA (Free Fatty Acidity) low and preserving their unique organoleptic characteristics. This is one of the most important reasons why our Extra Virgin Olive Oil is most nutritious and high in polyphenols, the miraculous antioxidants for the optimal health of our body.
COLD PRESSING
During harvest the ventilated plastic crates with olives are periodically transferred directly to the olive mill within a few hours where the best fruits are selected. The milling process is enacted within a few hours of harvesting to avoid an increase in FFA (Free Fatty Acidity) levels and to maintain the high-quality organoleptic characteristics of the olive oil. The extraction process is done “in cold” that is, at particularly low temperatures not to exceed 27⁰ C (80⁰ F) and with a double or triple distillation process preserving the aromas and nutritional value of our EVOO.
STORAGE
After the extraction process, our EVOO is filtered to provide a clean, more stable preservable high quality final product. It is then stored in stainless steel tanks.
CHEMICAL AND SENSORY ANALYSIS
According to the instructions of our accredited chemists and tasters, a sample of the olive oil is examined in an accredited chemical laboratory where all data for its nutritional and organoleptic characteristics are carefully analyzed. This process is repeated frequently, throughout the product's journey, from the mill to the bottling plant, to precisely monitor the evolution of the chemical composition of the olive oil and to validate the final quality of its nutritional values. The presence of solely free fatty acidity level isn't enough to classify olive oil as extra virgin. Extra virgin olive oil requires a free fatty acidity level of less than 0.8% and must also meet specific criteria for absorbance, peroxide count, and other technical measurements. In addition to these chemical assessments, an extra virgin olive oil must undergo sensory evaluation by an expert taster. To achieve the extra virgin classification, the oil must be devoid of defects and exhibit particular levels of fruitiness. Common defects include qualities like rancidity (oxidation), fustiness, muddiness, earthiness, and wine-like notes. The presence of any of these defects relegates the oil to the status of virgin olive oil or lampante olive oil.