Prasinos1 minHow we process the KalamonolivesAfter harvesting and washing for several weeks (we also have a blog entry for this), we put our olives in to give them a special taste. W...
Prasinos1 minAsparagus!!! Yesterday we had a long walk with Lupa to the sea. Wonderful weather around. And we found the first green wild asparagus of the year. Now...
Prasinos1 minTime for fresh mandarine marmelade đToday we was harvesting a few fresh an tasty mandarine. Now we are preparing them. It's a little bit tricky to find all the stones. We us...
Prasinos1 minFriends Package Special Offer* 10 Liter Prasinos Olive Oil Extra Virgin. 2 x 5 Liter * 2 x 900 Gr Black Kalamon Table Olives with Garlic and Cellery * 0.5 Liter Fines...
Prasinos1 minSpring is in the airWe write the 21.01.19 and we are thankful for a lot of sun and about 16 degrees. The nature starts to change the colours of the surroundi...
Prasinos1 minOur new ChickenfriendsOn the way to self-sufficiency, it had been clear to us for some time that we wanted to keep chickens. On the one hand to supply ourselve...
Prasinos1 minThe first time in the OlivemillThe first time in the olive mill On 25.11.2019 it was finally time. We had the minimum amount of 600kg for the mill together and drove fu...
Prasinos3 minSpecial Thanks to our helpersAt this point we want to thank all our helpers who made it possible that we are now standing where we are. You were incredible and your t...
Prasinos1 minThe story of our "Shaking Mashine"After the first days of the olive harvest, we reflected on how much valuable time is lost in sorting out leaves and branches from the oli...
Prasinos1 minThe Harvest of the Eating Olives called KalamonWe also harvest our Kalamon table olives by hand. The olives ripen differently fast, so that we must harvest these in several stages. We...
Prasinos1 minBorn of PrasinosIn the search for a suitable name for our products, it was important to us to be authentic, to create something with which we can not onl...