took its name from the homonymous village in an effort to highlight the distinctive product that this place produces.
In 2006, Costas Boutsianis and Georgia Zerva, founders of this business, made a start and a transition from field to shelf.
Having 2000 olive trees from grandfather to grandfather, they changed variety by grafting the trees from oily to edible.
Thus, in 2020, they collected about 70 tons of edible olives from their privately owned lands.