HISTORY
In 1850 John N. Petrou purchased several parcels of olive tree orchards around his farm home, Hamoutsa, in Molaoi Lakonia Greece. He began cultivating and pressing extra virgin olive oil by hand. This oil was never sold and was only used for his family and friends personal consumption. The land and processes were handed down from generation to generation.
PICKED WITH CARE
At the end of the Nazi occupation in Greece, John’s Grandson Michael opened a new grocery store in the town center, Agora in Molaoi. Pantopoleou Michael N. Petrou. The star attraction was his Mourtolia Extra Virgin Olive Oil, which he still processed in the same manner as his Grandfather. Greeks would come from all over the country to purchase this extremely rare and pure product. There was something special about it. The color and flavor were rich. It’s cooking properties were unique when compared to the common Koroneiki variety. The chemical testing we have today didn’t exist then, but the people of Lakonia were healthier and were living longer lives than in other parts of Greece and their particular extra virgin olive oil was believed to be the cause.
PRESSED WITH LOVE
In the 1960’s Michael sent all of his children to America and Canada in the hopes of creating better lives for them and affording them more opportunities. Michael ran his grocery store through to the 1980’s until his death. The olive oil industry in Molaoi continued to grow and once again our family’s EVOO was held back solely for the use of friends and family.
In 2003 a new co-op was created in Moloai, one of the largest in the country to produce this amazing olive oil. Due to this co-op, the farmers now had easier access to modern, zero foot-print processing and bottling of their miracle product, without losing any of it’s amazing flavor and health benefits.
