About us

Kala & Mata?

 Kala & Mata was founded by a 5th generation descendant of olive farmers. Having spent his summers in olive groves he grew up with aspirations to not only share his family’s labour of love but to also evolve their tradition to better reflect advances made in the industry.
 In 2020 the founder of K&M became a certified Olive Oil Sommelier and since then, our primary focus has shifted to not only producing high-quality EVOO but to also do so in the most sustainable and environmentally conscious way possible.
We are constantly exploring new methods of olive farming, milling and pressing for well-rounded, low acidity Extra-virgin olive oil, while prioritising the environment.

The second earliest known producers, great-Pappou Antonios and great-Yiayia Olga, ca 1930. The earliest photo of any of the producers.

The next generation, Pappou Panagiotis, the tall one in the back, ca 1947.

The current proprietor with his Pappou Panagiotis.

The oil
Antonis’ Organic
Our own organic First-Cold-Pressed Extra-Virgin Olive Oil

The Process:

Koroneiki olives are hand-picked and cold-pressed, within 4 hours of having come off the tree.
The oil is then filtered multiple times using different filters to remove sediment and excess moisture. This also helps to prolong shelf-life and flavour.
Finally, when the oil is bottled, each bottle is topped off with inert gas to retain maximum freshness. For export purposes this product is delivered in chilled containers.
Good to know:
- This oil has acidity of <0.25%.
-The bottle is made of screen-painted glass.
-Climate Neutral® certified.
-CleanHub Plastic Neutral Plus® certified.

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