Description

Prothiereas Olive Mill traces its roots back to 1954, when Nikolas Prothiereas founded a small family press in the village of Goudi in Pafos. What began with a manual press and millstone gradually evolved, as Nikolas – a forward-looking and progressive character – invested more in modernization than in short-term profit. By 1985 the traditional mill had become a fully modern production line with centrifugal machinery, and continuous upgrades kept the plant at the technological forefront until 2003.
As olive cultivation expanded across Cyprus and especially in Pafos, the need arose to relocate the mill closer to producers and markets. In 2004 the operation moved to the B’ Industrial Area of Agia Varvara, just east of Pafos, into new premises equipped with updated machinery. The small family business was formally developed into Arch Invest & Management Ltd, which until 2014 focused exclusively on olive oil processing. In 2015, an old idea became reality: the company began bottling its own olive oil under the brand name “Prothiereas”. Today these extra virgin olive oils are available in selected supermarkets almost all over Cyprus.
Prothiereas works closely with a group of growers from villages such as Houlou, Lemona and Letymbou, where the local microclimate and careful cultivation yield high-quality olives. Quality is safeguarded through strict controls: only healthy, fresh fruit that arrives promptly at the mill is accepted, and each batch is checked for acidity and organoleptic characteristics before storage in stainless-steel tanks. During extraction, hygiene, low paste temperatures (25–27 °C), minimal added water and short malaxation times (under 40 minutes) are rigorously maintained. This allows the company to guarantee “cold extraction” on all its packaging and to offer extra virgin olive oil with consistently excellent aroma and flavour.