Delimaris Vasilis | Litharopoti

Our story

I am Vasilis Delimaris, and I grow olives in Trikorfo, near Nafpaktos, the third generation to work this same ground. I grew up among the olive trees and learned the craft from the people who did it before me, with the same respect for the tree and the fruit that I still hold today.

We call our olive oil Litharotopi, after the rocky land that gives it life. I do not work alone. The whole family is part of the harvest and the production, and every year the work has the same goal, to make an organic olive oil that holds up to any comparison. In 2025, Litharotopi won the Silver Taste Award at the 7th Greek Extra Virgin Olive Oil Competition, in the medium intensity fruity category.

The place

Our groves sit in Trikorfo, near Nafpaktos, in the mountainous part of Aitoloakarnania, at around 400 metres of altitude. It is a rocky, mountainous land, with rich soil and a Mediterranean climate that turns clearly with the seasons. The altitude keeps the air cool and dry, and for the olive tree that matters more than almost anything else.

At this height the trees rarely fall ill. The conditions are hard but clean, and that is exactly why the cultivation stays dry-farmed, with no fertilisers and no pesticides. The place does half the work on its own. We just make sure not to undo it.

We keep the old, centuries-old groves of the area alive instead of abandoning them. These are trees that have seen many generations before us, and the oil they give carries the character of this mountain.

How we work

Our variety is koutsourelia, the local olive of the region, dry-farmed and with a medium-sized fruit. It is a hardy variety, tied to this specific soil and altitude, and it gives an oil with its own recognisable character.

The harvest takes place in mid-October. We choose this moment because the fruit then has the right colour and the aromas at the point we want, before it ripens too far. Picking is done carefully, with respect for the tree, and the fruit leaves for the mill the same day. That is not a small detail. The faster the olive reaches pressing, the less freshness and aroma it loses on the way.

We work with modern mills and keep the controls strict at every step. Organic certification is not a stamp on paper for us, it is simply how this land already works. Throughout the process the aim is one single thing, to bring to the bottle an oil as close as possible to what came out of the fruit.

At a glance

Producer: Vasileios Delimaris
Brand: Litharotopi
Place: Trikorfo, Nafpaktos, Aitoloakarnania
Altitude: around 400 metres
Product: Organic extra virgin olive oil
Variety: Koutsourelia
Cultivation: Dry-farmed, no fertilisers or pesticides
Harvest season: Mid-October
Awards: Silver Taste Award 2025, 7th Greek Extra Virgin Olive Oil Competition (medium intensity fruity)