The Company

Makaria Terra is a family-run business based in the village of Skala, a short distance from the famous Greek olive-growing town of Kalamata. We produce and export only the purest and finest quality of extra virgin olive oil. Our olive oil is produced from our own family olive grove of around 2,000 trees of the renowned Koroneiki variety, which is native to the area. Generations of our family have tended these trees and we are a small scale operation dedicated to cultivating olives and producing oil the traditional way.

We do not use chemical pesticides or irrigation and our olives are all natural and rain-fed. They are harvested by hand and taken to the local mill for processing within the same day. Our oil is extracted solely by mechanical means, by cold extraction under strict thermal conditions to retain all taste and nutrients. Our end product is a high quality extra virgin olive oil, of extremely low acidity with upper middle fruity intensity and balanced light bitter and spicy flavour.

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Our Philosophy

At the centre of our philosophy is a deep respect for the olive tree. We plant it, we cultivate it, we prune it, we harvest it, we praise it, but at all times, we stare humbly. We believe that human intervention is just one small part of the whole process, just another piece of the puzzle along with the sun, the soil, the rain. We are committed to the traditional methods of cultivating olives and producing oil. The small scale of our operations means that we are still able to do things the old fashioned way. Quality is in our minds throughout all stages of the process, from tending the trees and cultivating the olives to harvesting, processing, bottling and delivering to our customers. We are committed to producing only the finest quality extra virgin olive oil with all the taste and nutrients nature intended.

Our Values


We respect nature and the value of an authentic olive oil with all of its natural taste and nutrients brought to you intact. For us it is all about the natural harmony of the Messinian land, weather and local variety of olives.


We implement uncompromised and unadulterated processes to all the stages of our operations. Perfection and purity is everywhere in our day to day functions. The old time farming practices and the new good agricultural practices are applied, however, always within the framework of unaggressive operations. The end result is a mix of things, but with clear distinctions and priorities - the olive tree is always at the center.

Our people

Everyone involved in producing our extra virgin olive oil, from the farmers to the press owners and bottlers, has the same passion for creating a product of outstanding quality, a product of uncompromised perfection.

Our Origins

Our olive groves are near the village of Skala in the area of Messinia, just a short distance from Kalamata. This is renowned as one of the world’s best olive growing regions. The village of Skala, at an altitude of 340m, is built on the remains of the ancient town of Isthmos, meaning canal. The famous historians Herodotus and Pausanias tell that in ancient times this town sat at the edge of a huge body of water, which was fed from the river Pamissos and smaller rivers descending from Mount Taygetos. Over centuries rich silt and soil brought down from the mountains built up until eventually the area became a fertile plain known as Makaria Terra, or “Blessed Land”. The special characteristics and origins of this land make it an ideal area for growing olives, and olive trees have been cultivated in this area for more than 4,000 years now.

What makes us special

The growing region

Messinia has been famous for its fertile lands and favorable climate since the ancient times and olive trees have been cultivated in the area for over 4,000 years now. In ancient times our village of Skala was at the edge of a huge natural dam. Centuries of deposits of silt and rich soil carried down from the mountains built it up into the fertile plains of Makaria Terra. This rich soil with neutral to alkaline pH is perfect for growing olives. The area also has a unique microclimate with long hours of sunshine, optimal rainfall and small fluctuations in temperature. Most important however, is the renowned Koroneiki olive tree, which is named after the nearby town of Koroni and is indigenous to the region. This variety produces olives of unique quality, taste and aroma. Throughout the centuries it has adapted so well to the local conditions that olives can be cultivated with the least possible human intervention, resulting in an authentic, natural olive oil.

The growing method

We are committed to cultivating olives in the traditional way. Over the generations, through daily attendance at our groves and labor-intensive work we have developed a special relationship with our trees. We prune the trees to receive optimum quantities of sunlight and air and hoe the area around them so that weeds do not steal valuable nutrients from the soil. We do not use any chemical pesticides or artificial irrigation and our olives are all natural and rain-fed.

The harvest

The harvest begins each December, when the olive skin changes colour from yellow-green to reddish purple. This is the ideal stage of ripeness for producing a full-flavoured olive oil. We choose to harvest at this rather early stage of ripening, even though it means that less oil is extracted, because we are focused on producing the highest quality olive oil. During harvesting, olive nets are placed around the tree. The olives are shaken down either manually by use of hand-held sticks or by use of ground mechanical shakers when the branches which are full of fruit are cut off the tree. Once the olives are separated manually from the leaves, they are placed in natural sacks and are brought at the end of the working day to the nearby olive mill, ready to be pressed within a few hours.

Olive oil extraction

We insist that our olives are processed on the same day they are harvested and within just a few hours of having been brought to the mill. We also ensure that all our oil is produced solely by mechanical means and at temperatures lower than 27 °C at all processing stages in order to retain full flavour and nutrients. The cold extraction process results in production of less olive oil but our end result is a superior quality, extra virgin olive oil with very low acidity, distinctive color and taste, full of aromas and with multiple health benefits being rich in nutrients, antioxidants, polyphenols and oleic acid.


The preservation of absolute quality does not end with the milling. We carefully store our olive oil in stainless steel tanks to prevent contact with light and air. Temperatures during storage are strictly controlled so that flavour and nutrients are fully preserved.


Materials for bottling and packaging are meticulously chosen so that quality at this last stage is fully maintained and our premium extra virgin olive oil reaches you unadulterated. We package in dark glass bottles as light is the enemy of olive oil. The bottling process is sub-contracted to an outside facility which is closely supervised and operates in accordance with stringent international standards and certifications.

Our Oil

Our extra virgin olive oil is produced from the renowned local Koroneiki variety olives, which give oil of distinctive flavor and characteristics. Throughout the entire process, from olive cultivation to oil extraction, bottling and supply to our customers, our focus is on quality. We use age-old methods of cultivating and harvesting olives without use of chemical pesticide and artificial irrigation. Our olives are pressed on the same day they are harvested and the oil is produced by cold extraction under strict temperature controls to maintain taste and nutrients. Storage conditions are closely monitored to prevent exposure to heat, light and air and is strictly constrained to stainless steel tanks so that olive oil preserves its full natural state. Organoleptic tests show that our extra virgin olive oil has extremely low acidity, with middle fruity intensity and balanced light bitter and spicy flavor. The analysis results of the MAKARIA TERRA extra virgin olive oil for the 2013 – 2017 crop are set below and are indicative of the distinctive quality of our production:

Quality characteristics
  2013 2014 2015 2016 2017 2018
Acidity 0.18 0.16 0.17 0.20 0.22 0.14
Peroxide value 4.6 6.6 7.5 6.0 6.3 5.6
K270 0.14 0.17 0.12 0.12 0.16 0.13 
K232 1.69 1.71 1.6 1.36 1.46 1.63 
DK <0.01 <0.01 <0.01 <0.01 <0.01 <0.01
Organoleptic characteristics
Fruity 5.4
Bitter 4.1
Pungent 4.8
Defect 0.0

Our oil comes packaged in dorica dark glass bottles of 250ml, 500ml and 750ml. A special tribute to our success needs to be accredited to our ancestors for the knowledge they have passed from one generation to the other, the excellence of our local Messinian lands and our partners, who make our way in olive cultivation and olive production and export such a rewarding experience.

Download quality analysis results


Our Awards








avpa paris 2017 SILVER Medal Award


London 2017 Bronze medal award

avpa paris 2016 SILVER Medal Award

athena 2016 bronze Medal Award

Olive Japan 2015 Premier Medal Award

Olive New York 2015 Gold Medal Award

Terraolivo Israel 2015 Gold Medal Award

avpa paris 2015 SILVER Medal Award

Olive Los Angeles 2015 Bronze Medal Award

Olive Japan 2014 Gold Medal Award

Los Angeles 2014 Bronze Medal Award

Our Web Presence

(581) 308-5575

Makaria Terra classified as the second best olive oil in the world
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Open Invitation to visit us

We are always pleased to host you at our olive groves. Harvest time is a particularly good time to take part in the process and experience first hand the olive oil legend. Please do contact us for further information and arrangements.

Contact us

Evgenia Andriopoulou


Stathmos Skala, Messinia

24002, Messinia Prefecture, Peloponnese, Greece

Tel. (+30) 697 48 37 951

Email: info@makariaterra.com

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