The first olive mill in the area was built by our ancestor,Athanasios Lymperis, in 1890s.
Rooted in a family legacy deeply connected to the olive oil industry, Lymperis Estate was established to oversee the entire process – from nurturing our olive trees to employing state-of-the-art, environmentally conscious extraction methods and bottling the resulting premium product, right here in our ancestral home, the birthplace of Muses.
As the fourth generation of our family, we have committed to continuing the cultivation of our family's olive trees and modernizing our historical resources with cutting-edge olive mill equipment.
Now, in 2021, the fourth generation of Lymperis Family, Dimitrios, Chrysanthi, Panagiota and Christos, a family, found a new state-of-the-art Pieralisi olive mill in a 1,300 square meters new building. The building also includes a completely automatic bottling facility, a chemistry department for analysis of olive oil during harvest.
Summer '26
Meet Chris & Panagiota
Our top goal is to preserve all the physical elements of an olive and transform them into a fruity, rich in polyphenols and elements extra virgin olive oil.
Oliiv is not olive oil as you know it. It is rare, cold-pressed, high-polyphenol extra virgin olive oil — sourced from a single artisan family, harvested once a year, and delivered to your door every month so your ritual never runs dry.
For decades, olive oil has been reduced to a supermarket staple — blended, anonymous, industrialised. Oliiv exists to restore its true identity: one of the most powerful daily wellness and longevity foods available. Unprocessed, natural fruit juice. Nothing added. Nothing removed.
Summer '26 — Lymperis Estate, Askra, Greece
This season's tin comes from Chris and Giouli Lymperi, a small family estate in the Valley of the Muses in Boeotia, Central Greece. Grown at altitude on ancient Megaritiki trees, their oil is harvested early — before full ripeness — to capture maximum polyphenol content. Lab-certified at 580mg/kg, it exceeds EU high-polyphenol standards by a significant margin. Peppery, grassy, and exceptionally fresh.
Why high polyphenol?
Polyphenols are the bioactive compounds in olive oil — the oleocanthal, oleacein, and antioxidants that give real EVOO its golden colour, its peppery finish, and its measurable health properties. Most olive oils on supermarket shelves do not come close to qualifying as high-polyphenol. Oliiv always does.
Backed by peer-reviewed research, regular consumption of high-polyphenol EVOO is associated with:
— Cardiovascular health — reduces LDL cholesterol, lowers risk of heart disease
