On the plaque Un 138 found in the palace of Pylos, the word ‘fovri/fovras’ is written next to the ideogram of the olive, meaning edible olives, intended for food.
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.