Eftichis Androulakis

Τhe ambassador of the "Tsounati" variety from Chania

We refer to Eftichis Androulakis, a true pioneer in the field of production and extraction of the particular and very promising variety “Tsounati

He graduated from the Technological Educational Institute of Heraklio as Agronomist/Technologist and has gained valuable and extensive experience through his repeated trips and related contacts in Italy and Spain which aimed to enrich his knowledge in many varieties of olive and olive oil and olive oil extraction techniques.

What distinguishes Eftichis Androulakis is his sincere courtesy and seriousness for his work while his true passion for the art of olive growing is manifest and is the driving force in his every move. He dares to experiment and innovate with perseverance and determination, being fully aware of the difficulty of the product, which as he says “is a sensitive product fully dependent on the climatic and environmental conditions in which it lives and breathes”. It is therefore a challenge for him to try to be a step forward by anticipating possible developments and future difficulties throughout the production chain.

“I aim to produce an organoleptically excellent olive oil, with aroma complexity, high phenolic content which can be preserved over time”

His olive trees are of organic cultivation and are situated in Selino in the southwestern region of Chania. The varieties cultivated are primarily Tsounati followed by Koroneiki. The methods of cultivation, harvesting, extraction, packaging and storage follow the strictest standards recognized by the International Olive Oil Council (IOOC) and bear the certifications of the relevant international organizations. Crucial to the quality of the final product is the oil extraction process carried out in a standard two-phase olive mill, owned by Michalis Marakas (OREINO MARAKAS), absent of any plastic parts, which together they constantly update and modernize with the aim of upgrading the quality and durability of the product while considering the carbon footprint in the environment. After the initial defoliation, the fruit is subjected to a successive triple washing, followed by the removal of the olive core then the crushing, the malaxation, the centrifugation and finally the filtering. The packaging and storage are carried out in a privately owned space, where the stainless steel containers filled with argon are kept at a constant temperature of about 12°C while room temperature is maintained at 14°C.

The unique innovation of the bottle, which is designed exclusively from a specialized house in Venice, is innovative and ensures that the excellent quality of the olive oil is protected and maintained throughout its use. In particular, the bottle has been certified for non-use of lead (lead-free) during its production, the tongue in its mouth ensures the smooth flow of olive oil while the cork is made of a single piece of wood. Moreover, the bottle is painted by serigraphy only on the exterior, without the use of spray paint internally. The serigraphy printing of the bottle is carried out at temperatures of 800° C for 24 hours, ensuring complete sterilization.

“The olive grove and olive oil extraction method require experimentation and adaptability to what comes next”

Eftichis also participates in two research projects, one at MAICH (Mediterranean Agronomic Institute of Chania) which deals with the mapping of various Greek varieties, and the second one with the Technical University of Crete, which concerns the further modernization of the overall olive oiling extraction process by shortening its duration using ultra-sound technology.