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Why choose  the Karambotsos Mill?


  • The Karambotsos mill has the will and the ambition to respond to the challenges of the sustainable economy by offering innovative solutions.

  • All its extra virgin olive oil is produced with respect for traditions and new technologies.

  • The Karambotsos Mill is committed to moving the lines with respect for the product.

Traditions and Innovations


The Karambotsos Olive Oil Mill directed by Anastasis Karambotsos, has been producing for three generations high quality olive oil.  The Karambotsos Olive Oil Mill flagship are two limited organic "Master Miller's Edition” made up of two varieties of olives endemic to the region: The Koroneiki and the Mavrollia varieties.

The Mavrolia olive variety is an ancient variety of olive grown around the city of Pylos 
in the south-western part of the Peloponnese peninsula. It is thought to have been the main variety present at the time of the kingdom of Nestor (Mycenaean period  around 1650 to 1100 years BC). This variety is the oldest variety in the region.

The variety of the Koroneiki olive originates from Greece, and more precisely from the region of Koroni located in the southwestern part of the Peloponnese peninsula. The Koroneiki olive cultivar is widespread in Greece and is considered one of the best for the production of extra virgin olive oil.

These two varieties are renowned for their high polyphenol content. Polyphenols are natural compounds found in olives that contribute to their antioxidant and anti-inflammatory properties. They are responsible for the flavor, aroma and stability of extra virgin olive oil. These olives are known to contain a high concentration of these polyphenols, making them a popular choice for the production of high quality olive oil.

The Karambotsos Mill presents here two exceptional organic extra virgin oils which both won
 bronze (Mavrolia) and silver (Koroneiki) medal at the Berlin competition in 2021

In addition, the Karambotsos Mill has taken a new turn towards a more sustainable future in recent years with the establishment of new CO2-free production methods, implementing more sustainable packaging solutions and waste management. For example :

  • The use of solar energy to power the mill;

  • A zero-waste policy with olive pomace (residue from the olive oil extraction process). They are used as fuel for heating and as a supplement for the animal feed industry;

  • The implementation of new types of packaging ensuring better preservation of olive oil and less expensive transport with the use of packaging such as Bag In Box barrels and recyclable bags with valve.

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