To market to discriminate palates a limited range of ecologically grown, personally selected, excellent tasting, Greek Olive Oil.
Exposing a Secret
Despite being the world’s 3rd largest producer of olive oil with an 11% of the average global yield, only 3% of Greek olive oil is exported in bottles or tins, while just 1% of it finds its way to the shelves of US stores. The reason being, that Greeks consume ¾ of their annual production, with the rest is exported in bulk to the world’s top olive oil marketer, Italy.
Who Are We?
Ann and George Courmouzis currently reside in Athens, Greece and Beaufort, South Carolina. George, a former sports and leisure industry CEO, is a native Greek. Ann, a chef and restaurant consultant, is American born. “Together we are turning our hobby of searching out and enjoying the finest Greek olive oils into a full-time challenge to market our selections to North America and Europe."
In this, we are not alone, as we have recently been joined by another olive oil aficionado, whose product we are proud to introduce.
Ten years ago, we set out to discover the best extra virgin olive oils among the ancient varietals in the land. We settled with the groves in the Estate sector of Molai Cooperative south of Sparta, where we became stakeholders. What we describe as Estate are the groves within the Coop that are managed entirely by the Coop staff and not the owners of the groves.
Moleon Early Harvest and Moleon Premium were introduced in 2005, followed by Moleon Village in 2008, all dispensed in 500 ml bottles. Moleon Early Harvest won a Gold Award upon its launch at the L.A. International E.V.O.O. Competition. Professional oil tasters from California have rated Moleon Premium and Moleon Early Harvest as "excellent".
In 2012 we introduced Corvus, dispensed from a fusty (stainless steel 25 liter drum) into a 375ml artisanat bottle. Corvus was market-tested and is currently sold in Farmers Markets and specialty stores in selected locations in the Carolinas.
In 2013, we took on a new olive oil pressed from varietal known for edible olives. Upon its launch this Spring, Pelion Farms won one Gold and two Silver Awards at the Tokyo, Beijing and New York E.V.O.O. International Competitions respectively.
As we professed, the varietal is not the only determinant factor of organoleptic excellence. The grove’s microclimate and cultivation methods are more so, just like in vineyards. Harvest (hand picked), pressing (cold, straight from the tree) and storage add to the details that make the end product an excellent oil. We provide hands on guidance throughout this process to ascertain the high quality of the products we bring to market.
Extracted from the “Koroneiki” variety, it is cold pressed and unblended. The olive orchards of Molai are harvested late in the season (December to March) due to the area’s microclimate. Moleon also offers a blended oil of Koroneiki (80%) and Althenolia (20%) harvested in 8 different cooperatives in the same Laconia region. The resulting oils, pressed within hours from harvest, have unique sensory qualities and acidity levels consistently below 0,30%.