poqa

The “poqa” is an extra virgin olive oil of superior class, very low in acidity 0.22%, produced from the “Vatsiko” a Koroneiki olive variety with mechanical means. The application of Systems for Good cultivation Practices and Environmental Management, which is practically the rational use of farming means, ensuring that hygiene and traceability systems are applied, leads to the production of a selected, extra virgin olive oil of exceptional quality and safety. The harvesting is done from November until mid January. The production processes, are characterized by scientific observation, recording and careful intervention. The collection and processing of olives is done on a single day, in order for the oil to be protected from temperature changes and rotting of the fruit after it is removed from the tree. Furthermore, the systematic recording and monitoring of the different small producers’ farms, according to altitude and geographical position, detects and prevents diseases likely to occur, while the chemical analysis for quality, ensures consistent quality at harvest. Storage then takes place in regionally classified oil reservoires.

The ‘poqa’ olive oil stands out for its rich, fruity and full flavor. The characteristic bitterness, which competes with the spicy flavor, gives away the presence of poqa which after all indicates excellency. These taste characteristics are basically common with those of virgin olive oils produced in the beginning of the season, from partly immature olives, known as agourolado.

Poqa brings the authentic flavor of the olive in every dish, along with the smells of nature and complex aromas, features which make such olive oil unique and valuable.

The packaging of extra virgin olive oil, was for a group of artists who have communicated their shared vision in a special way, not only a challenge but also an ultimate goal. The unique quality, brilliant clear green color and unique flavor of this product should be accommodated in a package where it would be protected respecting the sacred rules of the ancient Greek hospitality.

Particular attention was given to preserving the products’ sensory elements right to the moment of its consumption, by maintaining an even temperature, protecting it from sunlight or even from the touch of the hands of the consumer.

The isothermal glass container was designed to protect the product, the environment and our health.

With its double insulating material, it is ergonomic for everyday use. The strainer is not embedded directly in oil and is in fact designed to separate materials that can be later added inside the bottle (i.e. Mediterranean spice herbs for aromatic oil, olives or any other use). It is, indeed, an eco-friendly “thermos” bottle.

The materials of this packaging-glass, silicone, stainless steel and bamboo-are perfectly suitable and appropriate for use in food, free of lead and BPA, approved by the U.S. FDA authority.

The design incorporates graphic symbolism, simple and elegant design approaches, and bold color combinations unlike other olive oil packages. It looks like a cultivator of the earth, who loves and respects his product, has found himself to be also a gifted artist and author, and has set out to find the appropriate “environment” to keep his product so as to create a great gift for anyone who can appreciate it.