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Article In ETHNOS.Gr: The Oil of Lesvos That Conquered The World

Within five years the organic olive oil "Eirini Plomari", has won 20 international awards and this is produced by a family business in Lesvos.
The "Eirini Plomari", a biological olive oil produced in Lesvos, has won 20 international awards within five years and has conquered markets in Europe and Asia, particularly Denmark, Norway and Japan.

 

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"The distinctions are recognition of our efforts to produce high quality olive oil, which are able to conquer even the toughest markets in the world," says Mr. Kalaboka.
The success story is written with passion by a couple who are teachers that decided to act and invest in land. Nikos and Mirta Kalaboka have worked hard and now are exporting almost 12 tones of annual production. Furthermore, to be noted that 250 ml is priced at 7 euros in Denmark, while a similar selling price is in Japan.
"We, the Kalabokas family from Plomari, Lesvos produce and distribute our own biological olive oil since 2008, with annual output of over 10 tons. With our family support and without receiving any subsidy we have succeeded within a few years to get awarded many international and domestic awards, including the Biol Italy and Marios Solinas in Spain," which is referred to in the site of the company.

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Mr. Kalaboka says: "What helped us in the beginning was our passion and love for our organic farming. In 1996 we decided to cultivate the land, everyone characterized the move as speculative, because the market was inaccessible. A few years later, the product that is produced from the same land meets all the criteria for its category " Beyond Extra Virgin", a distinction that was awarded at the international olive oil contest in California. Having faced many problems in the domestic market, we have most of our production exported to European and Asian countries, such as Denmark, Norway and Japan. "
But what is it that makes the "Eirini Plomari" stand out and has many fans worldwide?
Respect for olive trees and environmental growth, replies Nikos and Mirta. The collection of the fruit begins in late October with unripe olives cut directly from the branch as it is "not allowed" for them to fall to the ground. In order for the fruit to give the best oil it must be fresh, juicy and unripe. On the same day of the harvest, the olives reach the mill and cold pressed juice is collected.
The olives that fall to the ground are not harvested, they belong to the animals and birds that live on the land, says Mirta.