Lacmos is a freshly established family business for the management of the olive trees that we retain in three separate fields. The story of our groves goes back to my grandfather Nikolaos (1912-1999) who bought older groves and continuously planted a large part of the 356 olive trees that we now cultivate. A lake's fisherman and builder by occupation he used to spend the rest of his time caring the trees with love. My father Dimitrios expanded the cultivation to its nowadays number and continues the great work of retaining the trees. After seven years in the academic research environment of the universities of Bern and EPFL I have now returned in Greece where I joined his efforts (sometimes my sons Dimitrios & Lukas also participate :-).
The olive trees thrive in optimal growing conditions with a microclimate ideally suited for the cultivation of premium olives. The groves are located along the sun-drenched plain north of the lake Trichonida. The olives are carefully handpicked to avoid trunk wounding and selected at peak ripeness, usually in late October and December depending on the year's climate conditions. These full-bodied olives are naturally cultivated and cured, just as they were centuries ago, without the use of pesticides, chemicals, or additives. Our olives are not pitted since the stone keeps the olive firm thus retaining more flavour and naturally preserved in quality local wine vinegar and salt by the nearby famous Mesologgi salt pans. We produce and offer two varieties, the green (Agriniou) and the Kalamon olives in containers of various volume. All work is performed by our family members and when extra hands are needed by friends on the basis of labour exchange.
Green olives are harvested early in the season, handpicked and selected one by one when they are denser and firmer. Their fermentation lasts more than 6 months. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become while preventing the oxidative degradation of its phenols. They have a crunchy texture and a slightly nutty and smoky taste. Unpitted green olives are rich in monounsaturated fat and minerals and endowed with high amounts of polyphenols and flavonoids. You may add these superb olives from famous Agrinio variety to salads and pasta, as side dish for cold & warm plates, or accompany cocktails and drinks.
This dark cherry sized fruit that has been used by Greeks for thousands of years not only tastes great, it serves up a host of nutritional benefits. deep purple in colour and compared to green and black olives, they are bigger in size and have a plumper, oblong shape. The long fermentation way involves storing them in 10% salt-water for fermentation until they de-bitter. This process usually takes around four months. Kalamata olives contain a range of health-promoting vitamins and minerals, like iron, calcium, magnesium, phosphorous, potassium and vitamins A, B and K. Kalamata olives are rich in phenolic compounds, which are natural antioxidants. It is this compound that gives olives their unique taste. Olives are a great snack and can be eaten any time of the day. You can also add them to your salad, on your pizza or in your red homemade sauce. Don’t forget to include them to your cheese platters, as they are great paired with cheese, crackers and other small goods.