Greek Extra Virgin Olive Oil - The Governor
Olive fabrica, the birthplace of the Governor extra virgin olive oils.
For over 100 years the Dafnis family has been producing single estate extra virgin olive oil from the ancient and rare Lianoli variety of olive on their family farm in Corfu, Greece.
Brothers Spyros and George, the youngest generation of the family have broken new ground and made history as one of the first producers of premium high phenolic Greek extra virgin olive oil. They started a revolution on the Greek island of Corfu by introducing new production practices which helped them pave the way to the market of officially certified 'health claim" olive oils.
The families passion and knowledge has been passed on lovingly from one generation to another building deep olive oil expertise. Their careful, innovative, and sustainable harvesting methods have enabled them to guarantee consistently high-quality premium extra virgin olive oil.
Full traceability ensures the customer knows where, when, and how… and above all, who is producing this olive juice!
For the Dafnis family, "Production means responsibility.”
- A responsibility to respect the time-honoured ancient tradition
- A responsibility to preserve the olive groves and biodiversity with sustainable, innovative farming practices.
- A responsibility to ensure full traceability from tree to table.
- A responsibility to produce the highest quality extra virgin olive oil
- A responsibility to support the local community
- And above all a responsibility in scientific research
Inspired by a strong character The first governor of independent Greece, Count Ioannis Capodistrias (1776 - 1831)
Our olive Groves
“There are many people asking me… what makes you love an olive tree?
The answer is simple… her humble life.
A tree that survives from natural disasters, produces after human catastrophes, always a great lesson, not to give up.” Spyros Dafnis
The family olive groves are located near Agios Mathios village, on Mount Gamillios. Many of our 1500 trees have been flourishing for over 500 years on the fertile slopes leading down and into the sea.
Our focus is on green organic farming and ethical production. Our olive trees grow completely naturally without the need for irrigation. A vast array of wildlife flourish in the groves which provide a safe cool haven for them.
Olive variety is the essential factor determining the quality of the olive fruit and its oil. The Lianolia olive is native to Corfu and the Ionian Sea region. It is a demanding variety that produces an exceptional high quality extra virgin olive oil, unusually high in beneficial polyphenols when produced under the right conditions and care.
The secret to our healthy trees is maintaining a balance between the roots, trunk and leaves, and respecting the different needs of the younger and the older trees. Nature -sun, wind and rain- takes care of the rest.
What is Evoo
Our Extra virgin olive oil (EVOO) is a high-quality oil which is extracted from the fruit of the lianoli olive trees. It is produced through a process that involves crushing and pressing the olives to extract the oil without any use of chemicals or excessive heat.
EVOO is the healthiest form of cold pressed olive oil. It has a rich, fruity, grassy flavour and aroma and contains high levels of monounsaturated fats, associated with a lower risk of heart disease and stroke. EVOO is also rich in antioxidants and anti-inflammatory compounds that may help protect against chronic diseases.
It is the core ingredient in the Mediterranean diet.
Small batch production- Quality over quantity
We are a small batch producer producing quality over quantity.
As an olive ripens the polyphenols within it begin to reduce hence why early harvested olive oil is always going to be healthier as it contains higher polyphenol levels than if you left harvesting them to later in the season.
We begin harvesting late September/early October a few days before the unripe green olives begin to turn. Of course, olives do not all ripen on the same day. We must be vigilant to gather the olives at exactly the right moment, usually within a 3-week window, and bring each batch to the family mill for same day pressing.
This harvesting method produces a low yield per tree of exceptionally high quality olives. Where other olive producers expect 350 kilos, we look for about 50 kilos per tree of perfect olives.
The difference between our two products is simple. Both the Limited premium EVOO and the Premium EVOO are produced from the same Lianoli variety of olives.
The olives that are harvested in the first few weeks of th eharvest contain higher amounts of polyphenols and its these that produce our Limited edition EVOO.
The premium is then produced from the olives that are picked a few weeks later, when the polyphenols levels have decreased slightly. contain a slighter lower amount of polyphenols.
Both are health claim grade, rich in bioactive health protective anti inflammatory and antioxidant properties, making them some of the healthiest in the world.
Each bottle of our limited edition is hand numbered.
Our passion for high quality over extends to every aspect of our business, from our careful selection of our olives to our sustainable farming practices. We believe in preserving the environment and supporting the local community, which is why our olive groves are managed with the utmost care and respect.
We are committed to sharing our love of extra virgin olive oil with you and hope you enjoy the unique taste and health benefits of The Governor EVOO.
Thank you for choosing us!