Olive oil production began over 5000 years ago, on the Greek island of Crete. Olive trees thrive in the warm rocky hillsides of Greece.
By 1500 BC olive oil was produced in the state of Lakonia in the valley of Sparta. Lykovouno (pronounced Lee-ko-voo-no) is an ancient village on the southeastern slope of this valley, an area renowned for its fine quality olive oil. Lykovouno means Wolf Mountain, a name given to this locality because wolves once roamed the hills. This village is still inhabited by the Panagotacos family who for generations tended the Koroneiki olive groves. Koroneiki olives are grown solely for olive oil production and not table olives.
Lykovouno Olive Oil is produced on the private estate of San Francisco Dermatologist Dr. Peter Panagotacos. This estate was started in 1985 on the slope of his ancestral village of Lykovouno with the help of his cousin, who still lives there. Over 3,500 Koroneiki trees were planted at that time. It was the doctor's intention to produce the finest quality olive oil to be sold back home in the United States.
The olives are hand picked, cold pressed, and hand bottled on the family estate. Lykovouno Olive Oil is pure Koroneiki olive oil, solely produced on this estate, not blended with other oils. It is unsurpassed for its exquisite and flavorful aroma, possesses excellent organoleptic qualities. It has a fresh fruit-of-the-olive taste and aroma with hints of fruit, pepper and grass.
The hard work and effort to produce a gourmet olive oil has resulted in State Fair awards, both in Lakonia, Greece and in the Los Angeles County Fair.
Chemical analysis shows that Lykovouno olive oil has low acidity and high levels of antioxidants. This is why it has a long lasting shelf life.
The Museum of the Olive and Greek Olive Oil in Sparta:
Click here to visit their site