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“We love what we do, how we do it, and the people involved”
The company Arch Invest & Management LTD, is the development of a small family business, known as < eleotrivio Prothiereas> , which began its operation in 1954 by Nikolas Prothiereas, in a small village of Paphos, Goudi. Nikolas Prothiereas was a progressive visionary who tried more to become a partaker of progress and evolution than to have financial benefit.
The first step in the process of extracting olive oil was a manual press and also a manual millstone. Over the years, this small business evolved technologically and in 1985 it evolved into an entirely modern production line with centrifugal machinery, which for that time pioneered. With continuous modernization efforts that have never stopped, the operation of this modern olive oil plant continued in the same facilities until 2003.
Over the years the cultivation of olive trees in Cyprus and Paphos has met a significant increase, which created de facto the need of the olive oil mill <Prothiereas>, as it was known throughout the province, to be transferred to Paphos. This occurred in 2004 in a new industrial area located in the village Agia Varvara, a few kilometres east of the city of Paphos, housed in a new building with updated equipment and machinery.
Until 2014 Arch Invest & Management LTD was included exclusively in the processing of olive oil. The following year, the old thought to start at the same time the bottling took place.
Today the olive oil under the name < Prothiereas> is found in selected supermarkets almost all over Cyprus. The company's aim is to standardize exclusively olive oil category <Extra Virgin > with excellent ogranoleptic characteristics and aroma. This effort led the company to cooperate with a group of producers from specific villages of Pafos (Houlou, Lemona, Letymbou) who, due to the microclimate of the area and with proper cultivation care, give us an excellent quality olive oil.
In the effort of the company to ensure the best possible quality of oil, it has implemented a control system during the receipt of the olives (healthy fresh fruit and immediate transfer to the mill) and finally control its acidity and organoleptic characteristics before it is delivered for storage, which is of course done in stainless steel tanks in order to protect and maintain its organoleptic characteristics for as long as possible.
The extraction process is also an important parameter related to the quality and characteristics of the olive oil to be produced. However, this parameter depends solely on our own manipulations which are always stable and controlled. Excellent hygienic conditions, low temperatures in the preparation of the olive paste, (25-27 degrees Celsius) use of the smallest possible amount of water during processing and stay of the olive paste in the malaxer machines no more than 40 minutes. This process, which is strictly applied by our company, allows us to note on all our packages the phrase << cold extraction >> and to promote in the market oil with excellent organoleptic characteristics and wonderful aroma.