The Single-Plot Vintages

Limited Edition

Here, our historic vintage — Le Chant de la Fournaise
AOP Agourelaio Halkidiki

25 cl bottle

 

The Chefs’ Oil

AOP Agourelaio Halkidikis

1l metal tins

 
 
 
 

The ORIGINES of KHI, THE EARLY HARVEST OLIVE OIL

It was in the Halkidiki region in northern Greece that my father, Théo, was born. He left this region for France in 1977 at the age of twenty, but he never forgot it...

Twenty-five years later, in 2002, he decided to plant olive trees on a dry and rocky plot of land he had inherited. I was fourteen at the time, and we planted those trees together—there were about a hundred of them. That’s when he passed on to me his passion for olive trees.

Six years later, in 2008, our trees produced olives for the first time. We were amateurs, and somewhat by chance, not really knowing how to make olive oil, we decided to harvest the still-green olives at the end of September and press them right away. The result pleased us—and was a hit with our friends in France. Le Pressé d’Olives Vertes was born.

 
 

singular cruS

In a remote natural setting, on the mountainside facing Mount Olympus, our olive trees are spread across several small plots. We have chosen to showcase each of these unique terroirs through our Limited Editions. Each vintage is therefore numbered and dated. Our historic vintage, Le Chant de la Fournaise, is usually produced in fewer than 1,000 bottles and is highly appreciated by several renowned chefs, who are eager to feature it in their cuisine.

 
Carte de la Grèce - KHI - AOP Agourelaio Halkidikis

AOP — Agourelaio Halkidikis

We work exclusively with the regional Halkidiki variety, which was developed by our neighbors, the monks of Mount Athos. It is a hardy variety, well adapted to the climate and soil of the region. We cultivate it without pesticides. Though more commonly known for table olives, it is characterized by its large size and low oil yield.

RESPECT for the land

& the PRODUct

All our olives are hand-harvested directly from the tree, without any machines.

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Freshly picked, the olives are pressed within hours of harvest to prevent any oxidation.

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The olive varieties are not mixed; we work exclusively with the regional Halkidiki variety.

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Each harvest is vintage-dated; we do not mix production years.

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Our Limited Editions come from unique single-plot vintages, with the aim of preserving the expression of each terroir. 

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The natural humus in the soil is preserved because we choose not to plow the land.

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Of course, we have also always banned the use of pesticides.

 

EArly harvesT

The olives are harvested by hand, directly from the tree, at the end of September while they are still green—two to three months earlier than for a traditional olive oil. We then cold-press the fruit within hours of harvesting to prevent any oxidation.

 
Non filtré, le Pressé d'Olives Vertes Khi possède une robe vert intense à la texture fluide, révélant des notes poivrées et herbacées. La presse d'olives « immatures » se pratique un peu en Italie et en Grèce. On appelle cette huile olio nuovo chez l

HEALTHY & fresh off the press

Unfiltered, Le Pressé d’Olives Vertes Khi has an intense green color with a smooth texture, revealing peppery and herbal notes. The pressing of “immature” olives is a practice found in parts of Italy and Greece. This oil is called olio nuovo by the Italians and Agourelaio by the Greeks.

And it’s precisely because the harvest is early that it carries an officially recognized European health claim! In fact, beyond its flavor, it contributes to maintaining good cardiovascular health thanks to its high content of polyphenols—powerful antioxidants. Just one tablespoon a day is enough to enjoy its benefits.