Elikan Harvest

Our Story

It is very gratifying to see my own two young boys with my father in the olive orchards learning about the olive trees and horticulture while having fun with their Papou (grandfather). I feel very fortunate to be able to promote a product that is so integral to the culture and history of rural Greece, and I truly hope that the livelihood of small farmers throughout the Mediterranean is preserved and appreciated.

- Stavra Conlon, Owner

For years, my parents sent me and my sisters tins of olive oil from Greece for our own personal use. We were often filling bottles for friends and family. They loved it! People who tried it were always commenting that they couldn't find olive oil like this in the supermarket. I was hardly surprised, as most of the olive oil sold in major chains was nothing like the fresh first cold press olive oil produced and consumed in villages throughout the Mediterranean. Much of the olive oil consumed in the U.S. was refined and flavorless. Luckily, tastes were changing and good quality olive oil started getting the attention it deserved for both its flavor and health benefits. We knew that there was a market and a growing demand for high quality olive oil here in the U.S. and we knew exactly where to find it - in our family's small village of Elika in Southern Greece.



Small artisanal farmers like my father, Manolis, carefully cultivate Athinoelia and Koroneiki olive tree varietals, which are planted in small orchards around the seaside village. Our trees are tended to organically, without the use of pesticides. In the late fall, farmers rake and hand pick the olives from the trees, immediately sending the olives to the local mill to be pressed by mechanical means. This is the first cold press of extra virgin olive oil, the highest quality and most healthful of all oil grades.