Dimitrios Magousakis was the first in his family to produce olive oil. What started as a craft has led to a long family tradition. The current Magousakis family has discovered documentation that shows that their ancestors have been producing olive oil for over 140 years!
The story all begins in 1883, when olive oil production was very different from today. Back then, olive oil was a versatile product with countless applications: in the kitchen, it was used for cooking, baking and as a seasoning in salads. Although the olive oil of that time did not have the refined taste that we know today, it was valued medicinally for its soothing properties and was used in home remedies for skin problems. Olive oil even served as fuel for oil lamps and as a base for high-quality soap. In religious rituals, it symbolized purity and holiness during anointings.
Modern olive oil as we know it began to take shape in the late 19th century with the introduction of mechanical presses and centrifuges. These technological advances improved both the quality and hygiene of production. In the early 20th century, olive oil was commercially bottled and canned, which made it easier to store and distribute worldwide. From the 1960s onwards, scientific research into the health benefits of the Mediterranean diet made olive oil increasingly popular outside the Mediterranean region. The creation of the International Olive Council in 1959 established quality standards, making olive oil a reliable and consistent product.
Today, TOPIKÁ continues to produce olive oil on the same lands that our ancestors have been producing since 1883. Now, passed down to the fifth generation, our olive oil represents the essence of family, authenticity, tradition and enjoying pure products together. TOPIKÁ offers a product that inspires both the home cook and the Michelin star chef. Our goal is simple: to let everyone enjoy the pure, refined taste of our family olive oil.
Taste the pure flavor of TOPIKÁ olive oil for yourself and experience the long history and craftsmanship in every drop.
The story all begins in 1883, when olive oil production was very different from today. Back then, olive oil was a versatile product with countless applications: in the kitchen, it was used for cooking, baking and as a seasoning in salads. Although the olive oil of that time did not have the refined taste that we know today, it was valued medicinally for its soothing properties and was used in home remedies for skin problems. Olive oil even served as fuel for oil lamps and as a base for high-quality soap. In religious rituals, it symbolized purity and holiness during anointings.
Modern olive oil as we know it began to take shape in the late 19th century with the introduction of mechanical presses and centrifuges. These technological advances improved both the quality and hygiene of production. In the early 20th century, olive oil was commercially bottled and canned, which made it easier to store and distribute worldwide. From the 1960s onwards, scientific research into the health benefits of the Mediterranean diet made olive oil increasingly popular outside the Mediterranean region. The creation of the International Olive Council in 1959 established quality standards, making olive oil a reliable and consistent product.
Today, TOPIKÁ continues to produce olive oil on the same lands that our ancestors have been producing since 1883. Now, passed down to the fifth generation, our olive oil represents the essence of family, authenticity, tradition and enjoying pure products together. TOPIKÁ offers a product that inspires both the home cook and the Michelin star chef. Our goal is simple: to let everyone enjoy the pure, refined taste of our family olive oil.
Taste the pure flavor of TOPIKÁ olive oil for yourself and experience the long history and craftsmanship in every drop.
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