A Micro Producer with Great Expectations
Although the season’s production volume is small between 7000-9000 of The Limited and between 9000-11000 of the Premium, the Dafnis family spared no expense and have invested in a modern 2-phase olive press. This gives them complete control over the whole of the olive oil production process so that they can confidently guarantee the exceptional quality of the oil.
Each individual bottle of The Governor is hand numbered.
Cool and slow, an innovative procedure
Through continued trials, the Dafnis family arrived at the optimum procedure for its award-winning olive oil. Same-day cold pressing using the gentlest method with minimal impact on the environment and a fair amount of patience are the ingredients for their successful recipe. The press is a modern hygienic 2-phase centrifuge, but traditions are still maintained similar to the painstaking stone-pressing whereby as little heat as possible is produced and the oil is allowed to settle and separate naturally for between 1-4 hours. The olives are treated very gently and the oil is not forced out before it is ready.
Low temperatures, high quality
In order to produce a really superb extra virgin, it is not enough to simply follow approved guidelines. For instance, the guideline maximum temperature of the olives during oil pressing should not exceed 27°C. However this is typically not constantly monitored by others, and the maximum is frequently exceeded during the extraction procedure. At the Dafnis olive mill, they continuously monitor the temperature. This keeps the average temperature very low to protect the antioxidants from being destroyed. We look for an average temperature of between 17-21°C, the cooler the better, knowing this makes a great difference to the quality of the oil, in aroma, taste and its polyphenol content. This is truly a first cold pressing.