THE PLACE
Our olives are spread out in the sun,
in the Palioboria area of the village of Souvardo,
Today's Kourtesis in Elis, at an elevation of 55
meters. The name Souvardo derives from
decades ago, from the move
and settlement in the area, around 1830,
of the original inhabitants of the village of Souvardo
near Kalavryta. In the village, as in
all residential areas in the region
a dominant preoccupation that takes us far back in time
throughout history, it has been the cultivation of the olive tree and
the production of exceptional quality olive oil
Στον χρυσοπράσινο κάμπο, σε ήπιες
sloping, shady glades with centuries-old wild olive trees
were painstakingly grafted to produce the
fruit that will define a variety: the
the famous Koroneiki variety.
ROUTES
IN TIME
The village is located 7.7 km from the Kotychi Lagoon, a network of lagoons, lakes, marshes, and forests, along the northwestern coast of the Peloponnese, which is protected by national, European, and international legislation, and 21 km from Chlemoutsi, the most important castle of the Principality of Achaea, which was built between 1220 and 1223, during the Frankish period, by Godfrey II of Villehardouin in Elis, and protected Andravida as well as its port, Glarentza (Kyllini).
The coins of the Principality of Achaea, known as “tornezi,” were minted in Chlemoutsi. Ancient Olympia is located 61 km away. Olympia was the most renowned sanctuary of ancient Greece, dedicated to Zeus, and the site of the Olympic Games, which were held as part of the Olympia festival.
LAGUNA OF KOTYCHI
CHLEMOUTSI
ETOS
1929
ANCIENT OLYMPIA
THE KORONEIKI
The Koroneiki is the most widespread olive variety and, at the same time, the most suitable for oil production
in Greece. It is a productive variety, resistant to adverse weather conditions
in our country and produces olive oil εκλεκτής ποιότητας με εξαιρετικό άρωμα και
flavor. Our olive groves consist of wild, naturally growing olive trees that
"were planted" in 1929 by the family's great-great-grandfather, Nasos Katsaniotis.
THE WAY
From the time the olives are harvested until they are pressed, no more than 12 hours pass. Every year, we race against the clock to achieve the highest quality and preserve the fruity and tangy flavor of our olive oil.
Our harvest is early. It begins in early October and ends in November.
A true celebration is taking place beneath and around our trees. The fruit, still green and unripe, is picked by hand and with the help of modern equipment to prevent it from being damaged. Family and friends, all together, working hard and with love We fill crates and baskets to ensure the best ventilation for the fruit, just like in the old days, to begin the journey of our own story.
The production process is carried out using special oil-extraction machines, in which the temperature remains below 27 degrees Celsius. It is very important that the pressing be done at low temperatures in order to ideally preserve its full nutritional value.
ETOS 1929 Extra Virgin Olive Oil.
FOUR GENERATIONS
Our history goes back a long way. Our family tradition and love for olive cultivation and the production of of our extra virgin olive oil It began four generations ago with the great-grandfather of the current owner, Nasos Katsaniotis, who purchased the first olive groves in 1929.
Subsequently, his son, Sotirios Katsaniotis, supplemented the existing trees with new olive trees of the Koroneiki variety between 1935 and 1940. The responsibility for maintaining these blessed trees then passed to his daughter, Nikolitsa Katsanioti, and her husband, Athanasios Zagas. Together, both well-versed in cultivation and drawing on years of experience from previous generations, they introduced new cultivation methods and sustainable practices to olive production. At the same time, they increased the number of olive trees while planting more in lower-altitude areas, always maintaining the same variety and quality of olive oil. Today, the promise of continuity has passed to the fourth generation. Vangelis Zagkas, with both passion and respect, gives a distinct identity and official presence to the product the family created in 1929. And in keeping with the times, he gives it the simplest and most honest name:
Year 1929. This is the humble “green gold” of inestimable value.
Everyday luxury for people.
ETOS 1929
We want ETOS 1929 to reach the consumer’s table just as it has been on our own table for decades: natural, precious, delicious, and an integral part of our daily lives. Our goal is for our extra virgin olive oil to be consumed as a “vitamin” essential for the proper functioning of the body. It is a natural juice, rich in antioxidant properties, produced with respect and gratitude toward Mother Earth.
We also have a health claim from the School of Pharmacy at the National and Kapodistrian University of Athens, and our olive oil is certified for its high polyphenol content. Polyphenols have been linked to anti-inflammatory, antioxidant, cardioprotective, and neuroprotective effects.
Olive oils containing more than 5 mg of polyphenols per 20 g fall into the category of those that protect against the oxidation of blood lipids, according to European Union Regulation 432/2012. A daily consumption of 20g of our olive oil provides 10.77mg of tyrosol and hydroxytyrosol derivatives, while our most recent sample showed a total polyphenol content of 539mg/kg.
AWARDS
The Our passion and deep appreciation for the value of our exceptional extra virgin olive oil have driven us for four generations. Now, it is with great joy and pride that we receive recognition from international experts in our industry. The ETOS In 1929, it was awarded international quality awards Berlin Global Olive Oil Awards Gold και London International Olive Oil Competitions 2024, and with the award Olympia Awards 2023-24 Health – Nutrition Silver, for its polyphenols—its valuable antioxidants.
PRODUCTS
CONTACT
Please feel free to contact us by filling out the form below.
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THE PLACE
Our olives are laid out to dry in the sun in Paliovoria, in the village of Souvardo—now known as Kourtes in the region of Ilia—at an elevation of 55 meters. The name Souvardo traces its roots back decades, to the migration and settlement in the area, around 1830, of the first inhabitants from the village of Souvardo near Kalavryta. In the village, as in all the settlements of the region, the dominant occupation—one that takes us far back in time—is olive cultivation and the production of exceptional-quality olive oil. On the golden-green plain, on gentle slopes and in shady groves, centuries-old wild olive trees were painstakingly grafted to yield the fruit that would define a variety: the famous Koroneiki variety.
ROUTES
IN TIME
The village is located 7.7 km from the Kotychi Lagoon, a network of lagoons, lakes, marshes, and forests, along the northwestern coast of the Peloponnese, which is protected by national, European, and international legislation, and 21 km from Chlemoutsi, the most important castle of the Principality of Achaea, which was built between 1220 and 1223, during the Frankish period, by Godfrey II of Villehardouin in Elis, and protected Andravida as well as its port, Glarentza (Kyllini).
The coins of the Principality of Achaea, known as “tornezi,” were minted in Chlemoutsi. Ancient Olympia is located 61 km away. Olympia was the most renowned sanctuary of ancient Greece, dedicated to Zeus, and the site of the Olympic Games, which were held as part of the Olympia festival.
LAGUNA
OF KOTYCHI
CHLEMOUTSI
ΕΤΟΣ 1929
ANCIENT OLYMPIA
THE KORONEIKI
The Koroneiki is the most widespread olive variety and, at the same time, the most suitable for oil production in Greece. It is a high-yielding variety, resistant to the weather conditions in our country, and produces olive oil of the highest quality, with an exceptional aroma and flavor. Our olive groves consist of wild, native olive trees that were “grafted” in 1929 by the family’s great-grandfather, Nasos Katsaniotis.
THE WAY
From the time the olives are harvested until they are pressed, no more than 12 hours pass. Every year, we race against the clock to achieve the highest quality and preserve the fruity and tangy flavor of our olive oil.
Our harvest is early. It begins in early October and ends in November. A true celebration unfolds beneath and around our trees. The fruit, green and unripe, is picked by hand and with the help of modern tools to prevent damage. Family and friends, all together, with hard work and love We fill crates and baskets to ensure the best ventilation for the fruit, just like in the old days, to begin the journey of our own story.
The production process is carried out using special oil-extraction machines, in which the temperature remains below 27 degrees Celsius. It is very important that the pressing be cold-pressed in order to ideally preserve the full nutritional value of ETOS 1929 extra virgin olive oil.
FOUR
GENERATIONS
Our history goes back a long way. Our family tradition and love for olive cultivation and the production of of our extra virgin olive oil It began four generations ago with the great-grandfather of the current owner, Nasos Katsaniotis, who purchased the first olive groves in 1929.
Subsequently, his son, Sotirios Katsaniotis, supplemented the existing trees with new olive trees of the Koroneiki variety between 1935 and 1940. The responsibility for maintaining these blessed trees then passed to his daughter, Nikolitsa Katsanioti, and her husband, Athanasios Zagas. Together, both well-versed in cultivation and drawing on years of experience from previous generations, they introduced new cultivation methods and sustainable practices to olive production. At the same time, they increased the number of olive trees while planting more in lower-altitude areas, always maintaining the same variety and quality of olive oil. Today, the promise of continuity has passed to the fourth generation. Vangelis Zagkas, with both passion and respect, gives a distinct identity and official presence to the product the family created in 1929. And in keeping with the times, he gives it the simplest and most honest name:
Year 1929. This is the humble “green gold” of inestimable value.
Everyday luxury for people.
ΕΤΟΣ 1929
We want ETOS 1929 to reach the consumer’s table just as it has been on our own table for decades: natural, precious, delicious, and an integral part of our daily lives. Our goal is for our extra virgin olive oil to be consumed as a “vitamin” essential for the proper functioning of the body. It is a natural juice, rich in antioxidant properties, produced with respect and gratitude toward Mother Earth.
We also have a health claim from the School of Pharmacy at the National and Kapodistrian University of Athens, and our olive oil is certified for its high polyphenol content. Polyphenols have been linked to anti-inflammatory, antioxidant, cardioprotective, and neuroprotective effects.
Olive oils containing more than 5 mg of polyphenols per 20 g fall into the category of those that protect against the oxidation of blood lipids, according to European Union Regulation 432/2012. A daily consumption of 20g of our olive oil provides 10.77mg of tyrosol and hydroxytyrosol derivatives, while our most recent sample showed a total polyphenol content of 539mg/kg.
AWARDS
The Our passion and deep appreciation for the value of our exceptional extra virgin olive oil have driven us for four generations. Now, it is with great joy and pride that we receive recognition from international experts in our industry. The ETOS In 1929, it was awarded international quality awards Berlin Global Olive Oil Awards Gold και London International Olive Oil Competitions 2024, and with the award Olympia Awards 2023-24 Health – Nutrition Silver, for its polyphenols—its valuable antioxidants.
PRODUCTS
CONTACT
Please feel free to contact us by filling out the form below.