In 2005, the restoration of a number of century-old family olive groves began. Since Eleni and Vangeli Hatzis and their young family migrated to Australia in 1955, the groves had been neglected, overrun with scrub, and burnt in wildfires. Young Koroneiki trees were planted, overgrown surviving ones cut back, and new life was given to the groves that had provided olives and olive oil to their family for generations.
2009 saw the first substantial harvest of olives. They were picked at the beginning of the olive season, in November. Harvesting was done by hand in the traditional manner. By each afternoon the day’s full sacks were sent to the press. The resulting oil was superb: with a very low acidity and an almost forgotten olive oil taste, this oil was joyfully shared with family and friends.
Early Harvest Olive Oil
In 2010 Militsa Olive Oil released their signature oil to the Australian market. They replicated the conditions of their first press – early hand-harvesting while the olives were still golden green, and pressing them within a few hours. The result: a bold flavour, very fruity, finishing with a clean peppery bite – and very low acidity. This is the premium unblended ‘Militsa Early Harvest Extra Virgin Olive Oil’.Militsa - land of the olive
Located in the middle of Greece's Messinian peninsula, Militsa is surrounded by arguably the finest olive-growing regions of the world. A short drive from Koroni, Militsa overlooks both the Ionion sea to the south, and the Messinian Gulf to the east.Just two varieties of olive tree are grown in this region of the southern Pelopponese. The first produces the famous Kalamata black table olive, from a tree named after the local city - and the second, Koroneiki, named after the town Koroni, bears a small olive unsuitable for eating but which produces a large yield of oil of exceptional quality.