Kavourorachi was founded in 2007 by the German-born New Zealand landscape architects Gabriele Walter-Krüger and Ralf Krüger and it is synonymous for the production of the finest extra virgin olive oil, based on the principles of sustainable and organic agriculture. Kavourorachi's olive orchard consists of a mixture of ancient and younger olive trees.
Since its begining, Kavourorachi was converted to organic agriculture, approving only organic fertilisers. Using its own compost and integrated biological pest management, enables them to pass the regulations of the Greek certification authority "bio" and Kavourorachi's own strict standards.
The old name "kavourorachi" meaning "crab slope", finds its origin in the presence of crabs in this part of the southwestern flanks of the messinian gulf. Kavourorachi is located on the southwestern tip of the Peloponnese. This area has produced some of the finest olive oils known since ancient times. Mild winters with plentiful rain and hot, dry summers – in combination with ideal soil conditions - ensure the production of first class 'koroneiki' olives. Harvest takes place in the cool and humid months of early winter in Greece. Great care is applied in the picking of the small, semi-ripe 'koroneiki' olives. In the ancient messinian tradition, the fruit is blown off the trees with targeted hits by wooden rods and rapidly collected. While seemingly romantic and traditional, Kavourorachi management have opted against the use of an old stone mill in favour of a high-tech, organically certified olive mill system, guaranteeing consistent quality and purity, ensuring retention of all essential and highly valued ingredients of extra virgin olive oil.