Tradition & Innovation

 

Karambotsos Mill – Where Heritage Meets Modernity

 

For three generations, the Karambotsos Mill—now run by Anastasis Karambotsos—has been producing high-quality extra virgin olive oils. O Kairos has chosen to partner with this mill for the extraction of its oils, drawn by its proven expertise and commitment to sustainable olive oil production.

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The mill primarily works with two olive varieties native to the Messenia region: Koroneiki and Mavrolia.

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Mavrolia is an ancient variety traditionally cultivated around the town of Pylos, in the southwestern Peloponnese. It’s believed to have been the main variety during the time of King Nestor, in the Mycenaean period (approximately 1650–1100 BC), making it the oldest known variety in the region.

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Koroneiki originates from the coastal town of Koroni, also in Messenia. It is one of the most widely grown cultivars in Greece and is renowned for producing exceptional extra virgin olive oil with rich aromas and health-boosting properties.

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Both varieties are known for their high polyphenol content—natural antioxidants with anti-inflammatory properties that contribute to the flavor, aroma, and stability of extra virgin olive oil. This makes them a popular choice for crafting premium-quality oils.

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A Shift Toward a More Sustainable Future

 

In recent years, the Karambotsos Mill has embraced a more environmentally conscious approach, integrating sustainable practices throughout its production process:

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• Solar energy: The mill now operates in part using solar power.

• Zero-waste policy: Olive pomace (the solid residue from oil extraction) is repurposed as fuel for heating and as a supplement in animal feed.

• Eco-friendly packaging: To preserve oil quality and reduce the carbon footprint of transport, the mill uses innovative packaging such as recyclable 1-liter self-standing pouches with valve.