IRISFARMTwo estates. One philosophy.
Family-grown Greek extra virgin olive oil. Hand-picked olives, cold extraction, and a deep respect for the living landscape—from ancient Epidaurus to the mountains of Crete.
The Iris Farm story
We are Alexandra and Panagiotis. Alexandra comes from Crete, and Panagiotis from Epidaurus. Today we are one family, bringing together the olive groves, traditions and landscapes of the two places we call home.
We believe exceptional olive oil starts long before the harvest. It starts with how the land is treated: with patience, attention, and room for nature to thrive. Our family groves bring together generations of olive trees—from young trees to venerable ones estimated to be 300–400 years old.
In our family groves, olive trees share their earth with flowers, sage, oregano, thyme, and the many small plants that belong there. We do not spray our olive trees or use pesticides; we respect the soil and the vegetation beneath the trees rather than treating it as something to remove.
We hand-pick olives at peak ripeness and cold-extract them within hours, carefully preserving their characteristic aromas, nutrients and polyphenols.
What matters to us ↗Our olive oils
One shared commitment to honest cultivation and careful production. Discover the distinct character of our Manaki and Koroneiki extra virgin olive oils.
Soft, elegant and beautifully balanced. The Manaki variety is often appreciated for its gentle fruitiness, rounded mouthfeel and notes of ripe olive, almond and delicate herbs.
On the palate: smooth and rounded, usually with mild-to-moderate bitterness and a gentle peppery finish. At the table: warm bread, fish, fresh cheeses, vegetables and salads.
Vibrant, green and expressive. Koroneiki is known for its grassy, herbaceous aromatics, lively bitterness and distinct peppery finish, with possible hints of artichoke and green almond.
On the palate: vibrant green fruitiness, assertive but pleasant bitterness and a lingering peppery sensation. At the table: warm bread, tomatoes, legumes, grilled vegetables and rustic cooking.
Tasting notes describe typical characteristics of the varieties. The profile of each harvest may vary with ripeness, weather and extraction conditions.
Estate 01 · Peloponnese
Our Manaki olives grow in Epidaurus, a landscape steeped in history and known as the land of Asclepius, the ancient Greek god of medicine and healing. Here, a living Mediterranean ecosystem surrounds our family's trees.
Steep, rocky ground makes working among our trees demanding. Its natural drainage is one of the qualities we value in growing olives, alongside the climate, the variety and the care of each harvest.
Estate 02 · Crete
Our Koroneiki grove lies on the slopes at the foot of Mount Psiloritis, at approximately 500–550 metres above sea level. Mountain air, Cretan sunshine and a distinctive highland landscape shape this second expression of our olive oil.
Steep, rocky ground makes working among our trees demanding. Its natural drainage is one of the qualities we value in growing olives, alongside the climate, the variety and the care of each harvest.
Grown in small numbers
Depending on the season, our family estates can typically support approximately 100–200 bottles from Epidaurus and a similar number from Crete. Weather, rainfall and the trees themselves determine each year's yield.
That small scale allows us to care closely for trees both young and centuries old—some estimated at 300–400 years—and preserve a direct connection between every bottle, our rocky soils, and the flowers and aromatic herbs that grow among the olives.
Find your harvest share ↗Our philosophy
Nature isn't the backdrop to our farming. It is part of how we farm.
Our rocky, inclined terrain demands patience and makes cultivation and hand-harvesting more challenging. Yet its freely draining soils help avoid prolonged waterlogging, while the distinctive conditions of each estate contribute to the character of our olives. We believe this demanding ground is part of the story behind the concentrated, expressive aromas we seek in our oil.
We harvest with care, choosing a gentler, more attentive approach to the olives and the trees that produce them.
We do not use pesticides or spray our olive trees. Our approach values the natural life, balance and biodiversity of the land.
Wildflowers, oregano, thyme and sage are welcome beneath and around our trees. We respect the plants that protect and enliven the soil.
Hand-picked at peak ripeness and cold-extracted within hours to help preserve aroma, natural nutrients and polyphenols, reflecting the fruit and its origin.
Every club package includes three small compostable recycled-paper bags of oregano, sage and thyme from our groves. These herbs grow among our olive trees; they are part of the living landscape we look after and a fragrant way to share it with you.
A gift for Harvest Club members, not a separate purchase.
How to taste our olive oil
Sometimes the simplest tasting is the best. All you need is a piece of fresh bread—slightly warm, if possible—and a little of the new harvest.
Taste our Manaki and Koroneiki side by side and see which one speaks to you.
Explore our olive oils ↗Break off a piece of fresh, preferably warm, crusty bread. Keep it simple: no butter or strong toppings.
Drizzle a little extra virgin olive oil over the bread or dip the bread directly into a small dish of oil.
Try Manaki's softer, rounded character, then Koroneiki's greener, more peppery finish. A second bite is often all the explanation you need.
A note from our family
“We want our olive oil to taste of more than olives. We want it to carry the care, herbs, sunshine and living soil of the place where it was grown.”
With care, the Iris Farm family
Our harvest · Direct from the family
We pick according to the weather, press the olives within hours of harvesting, and send your oil directly after pressing in November–December.
Every club package includes three small compostable recycled-paper bags of oregano, sage and thyme from our groves.