Farm
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Poiema Olive Oil
Company Information
Description
Poiema Organic Olive Oil is an artisanal, ultra-premium Greek brand born from a profound respect for nature and a vision of sustainable cultivation. The name "Poiema" stems from the Ancient Greek word for "creation" or a "work of labor and inspiration," reflecting the meticulous care infused into every single bottle. Founded by Vasilis Roussas and his wife Evangelia Moschopoulou, the enterprise took root when Vasilis inherited a family estate in Preveza. What began as conventional farming quickly evolved into a dedicated, certified-organic endeavor. By merging ancestral wisdom with modern scientific agricultural methods, the founders protect the regional ecological balance. Their mission centers on delivering a low-acidity, health-protective extra virgin olive oil that preserves the biodiversity of the land while nurturing human well-being.
Production Area
The oil originates exclusively within the Moschopoulou Estate, a family-owned grove situated in Preveza, Epirus, Greece. The estate thrives in immediate proximity to the protected national wetland zone of the Amvrakikos (Ambracian) Gulf. This unique microclimate provides an abundance of sunshine, mineral-rich coastal soil, and optimal humidity levels. These environmental elements combine to form an ideal ecosystem for cultivating world-class olives. To preserve this fragile wetland, the estate strictly utilizes certified organic fertilizers, eliminating chemical intervention. The farm predominantly nurtures two major Greek olive varieties: the robust Koroneiki and the local Prevezana (a specialized regional variant of the historic Lianolia tree).
Harvest and Transport
uality control at the Moschopoulou Estate begins with careful timing and labor-intensive manual methods. The olives are harvested early in the season while still green and vibrant to capture the highest possible concentration of antioxidant compounds. Workers handpick the fruit utilizing gentle hand-held rakes and ground nets to protect the trees and prevent bruising. Mechanical shaking or aggressive harvesting machinery is avoided to preserve the physical integrity of the olives. Immediately upon detachment, the olives are sorted and placed into shallow, aerated, perforated crates rather than deep bags. This specialized transport setup maximizes air circulation, prevents heat buildup, and stops premature fermentation or oxidation during transit. The crop is rushed from the grove to the certified milling facility within a few hours of collection.
Oil Management
At the mill, processing begins immediately to lock in the fruit's optimal properties. The olives undergo sorting and rigorous washing to eliminate debris, leaves, and dust. Extraction is performed using state-of-the-art cold-pressing mechanical methods, keeping malaxation temperatures strictly under 27°C. This thermal restriction protects delicate volatile compounds and vital micronutrients. Following extraction, the fresh extra virgin olive oil is transferred into hermetically sealed, temperature-regulated stainless steel tanks. To completely eliminate oxygen contact, a layer of food-grade nitrogen gas is introduced into the top of the tanks. The oil settles through natural sedimentation before being bottled under strict hygienic conditions. This system seals in the natural flavors, clarity, and health properties of the product until consumption.
Comments
Poiema Organic Olive Oil stands out in the international market as a true gastronomic masterpiece. Its flagship monocultivar, the Land of Kassopia, highlights the rare Prevezana variety, yielding a sensory profile marked by a vibrant fruity aroma, a gentle culinary bitterness, and distinct peppery undertones. The brand's commitment to quality has earned it prestigious international accolades, including a Silver Award at the ATHENA International Olive Oil Competition and a Gold Award at the Berlin Global Olive Oil Awards (GOOA). Beyond its exceptional culinary versatility, Poiema serves as a medicinal-grade superfood. It features remarkably low acidity and a high concentration of biophenols, such as oleocanthal, making it an excellent addition to a heart-healthy Mediterranean diet.
Gallery
Cultivars
- Koroneiki Find out more
- Lianolia Kerkyras Find out more