Checkout Mastoras Hristodoulos “Koutsomastrakas” Olive Press Watch Video
The Mastoras family olive press has been a part of Paxos Island’s olive oil tradition since 1950, when it was founded by brothers Themistoklis (Hristos’ grandfather) and Hrisotdoulos Anemogiannis. Over the decades, the press has evolved and adapted to modern needs, but it has always remained a family-run business with a commitment to quality and community.
Back when the olive press was first established, there were about 70 presses on the island. Each press had a small output, which made it necessary to have so many. However, as time passed, production methods improved, and the need for multiple presses declined. Today, only two olive presses remain on Paxos: the Mastoras family press and the Agricultural Cooperative press in Gaios. Both have large production capacities that meet the island’s needs.
The olive press operates for around three months each year, aligning with the olive growing season. In the past, the harvest season was longer due to traditional harvesting methods, but nowadays, olives are either picked directly from the trees or allowed to fall naturally. This process typically begins at the end of October and runs until the end of February, with the busiest time falling between Christmas and New Year.
At the olive press, everything is handled by family members. They take great pride in producing high-quality olive oil that reflects the rich history and hard work of generations. Their dedication to tradition, combined with a modern approach to olive oil production, keeps this family business thriving year after year.
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