“When my Pappou planted our first trees in 1910, words like regenerative or single-origin did not exist. He just called it farming. We have not seen a reason to change.”
— Dr. Steve Rallis, DC, ND
Fourth-generation farmer
Place
The trees grow on terraced hillside outside Soulinari, in the Messenia region of the southern Peloponnese — a place where olive farming is older than written language.
No blends. Every drop comes from one family grove in Soulinari — the same trees, year after year. You can taste the place because nothing else is in the bottle.
We pick the olives green, in late October, before they ripen to black. It costs more — the olives yield less oil — but the polyphenols are higher and the flavour is brighter, greener, more peppery.
From branch to mill in hours, not days. Cold-pressed at low temperature so nothing in the oil gets oxidised or cooked off. Then bottled by hand in small batches.
Vivid green. Clean aroma.
Grassy undertones. Peppery finish.
Naturally rich in polyphenols, oleocanthal, and heart-healthy monounsaturated fats. The pepper at the back of the throat is oleocanthal — the compound that has been studied for its anti-inflammatory action. It is the taste of fresh oil, made the right way.
Lot 11 / 2026 · Batch 014 / 300 · Origin Soulinari · Kalamata · GR · Farm Reg. 110553430
“As an integrative-medicine physician, I believe food is the first medicine. This oil is what I serve my own family — the same Koroneiki olives, the same grove, the same hands that pressed my grandfather's first harvest in 1910.”
— Dr. Steve Rallis, DC, ND
Fourth-generation farmer
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