Natural olives in brine.

Tip: When serving appetizers, drain the olives to remove the brine

Tip: When serving appetizers, drain the olives to remove the brine, then serve directly into the jar.

Company information:
The fearlessness of youth.... We never imagined that one day we would become olive oil producers, but to understand how we got to where we are today, we have to go back a few years

In the 1980s, our parents met during a trip to Greece and moved to the south of France. We grew up between France and Greece. Olive oil is in our blood. Our paternal grandfather, Petros Chantzios, built his life around olive oil production in the heart of the Kalamata region in the village of Neochori-Ithomi, also known as the village of Maria Callas.

Olive in Greece

Each producer harvested olives and took them to a mill for pressing, providing each owner with a certain number of litres for personal consumption. This olive oil is the only olive oil we had ever known. During their visits to Greece, our parents would bring oil for our family and friends that they had made to their liking.

We knew this was something special and decided to embark on our adventure. After a pilgrimage to the United States for several months, we wanted to rediscover our roots. We approached our parents with our desire to bring the experience produced by the Greek olive oil family to France. We named it Kalios - a hybrid of the words Kalamata and Ilios, meaning "sun."

Kalios

In early 2010, after the harvest, we crossed Paris by motorbike with our samples. We visited restaurants without a single appointment, conducted tastings of our olive oil with chefs in the city and shared the story of our family. Within two months, we had sold 30 5-liter bottles, 18 jars of olive tapenade and 12 jars of olives. Restaurants such as the Mandarin Oriental, Thoumieux, Rostang, Gagnaire, 39 V, Colliot, La Cantine du Troquet were immediately impressed by the quality of our products. Today, approximately one hundred restaurants share our olive oil and family products.

In the Neochori-Ithomi mountains the Koroneiki is the ideal variety for the production of olive oil, while the Kalamata variety is destined for the production of table olives

The Kalamata olive stands out for its opaque purple colour, its fleshiness, its sweet and salty flavour and its almond shape. It is considered a high quality product due to its organoleptic characteristics.

It is considered a high quality product due to its organoleptic characteristics