Extra Virgin olive oil is a superior category olive oil obtained directly from olives and solely by mechanical means. The olive oil must have an acidity of lower that 0,8% and meet both chemical and sensory (taste and smell) standards, set by the International Olive Council, in order to be classified as extra virgin.

Extra virgin olive oil is incredibly healthy. It is recognized as part of a healthy diet by leading health and nutrition experts, the American Heart Association, and the Food and Drug Administration. Numerous studies have shown olive oil to have a positive impact on cardiovascular health, diabetes and metabolic conditions, reduction in cancer rates, and other common illnesses. It retains some of the antioxidants and bioactive compounds from olives and for this it’s considered healthier than the more refined olive oils. Due to its powerful antioxidants, it benefits the heart, brain, joints and more. It lowers blood pressure, protects “bad” LDL cholesterol particles from oxidation and improves the function of blood vessels. It also contains nutrients, such as oleic acid, that fight inflammation. Its antibacterial properties have been found to be particularly effective against stomach ulcers and stomach cancer.

Early Harvested is premium extra virgin olive oil. Early harvest captures its full taste and fruity flavour while retaining organoleptic and nutritious properties, thus remaining extra virgin for longer.

Acidity is one of the most important measures of quality. It reflects the breakdown of the triacyglycerols to free fatty acids. Low acidity usually means high quality. When choosing an extra virgin olive oil, you want to make sure it has a low acidity. It means that the olives are carefully collected and the fruit is stored in excellent conditions without being crushed and bitten. The fruit is also pressed shortly after picking and thus retains all its useful properties and freshness.

Cold Pressed refers to olive oil obtained by mechanical pressing and extraction. Keeping temperature under 25°C during malaxation and extraction ensures steady. Temperature is crucial due to its effect on olive oil quality. When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils.

Unfiltered olive usually looks cloudy due to the appearance of its heavier ingredients that will settle as residue. Filtered olive oil has no heavy ingredients and thus appears clearer, preserving all its valuable properties, flavour and aroma.

Recognizing a good quality olive oil is not just for experts. Opening the bottle should free a pleasant fruity smell. It is an aromatic, lasting smell of fresh olive juice, floral and fine.

Light, Heat and Oxygen are olive oil’s worst enemies. In order to retain your extra virgin olive oil fresh and with its full properties avoid its three enemies, ‘light, heat, oxygen’. Keep it in a dark green glass bottle away from light that leads to substantial loss of its properties. Always seal after use to reduce the increase in acidity caused by oxygen and store in a dark and cool place avoiding high temperatures that will deteriorate and reduce its flavor and aroma.

Awards often mislead. Product attestation is something clients check in anticipation of purchasing a premium product. In competitions companies send samples which are rarely the same product that goes on the shelves! It's very easy to bottle few liters of olive oil of supreme quality, but it's a completely different matter to produce large quantities of it while retaining its high quality. Trust your senses, smell and taste and don't let yourself be driven from fancy bottles and unethical marketing!

Extra virgin olive oil is ideal for cooking. It is used for frying as it is the best oil, rich in essential Omega 3 fatty acids and has the highest degree of resistance to degradation from heat, which means frying it does not produce toxic substances. It also contains aromatic compounds that help enhance the flavor of the dishes and is very versatile as it can be used in both raw and cooked food.

When produced in the right way olive oil does not degrade with time. Its aging process begins right after it’s been pressed, and although by law producers must state on the label a two year - best before date, it is certain that olive oil produced by the process of cold pressing and solely by mechanical means, will remain fresh for much longer. It undoubtedly keeps its high quality, for cooking and eating raw, well after its best before date.

By using no filters, residue may occasionally appear in the final product. If, in addition, the product does not have sufficient time to settle down then these ‘heavier’ ingredients may remain at the bottom of the bottle. Therefore, the bottles need to be shaken before used in order for these ingredients to be absorbed and the olive oil is then ready to be served.

Keep it in a dark green glass bottle away from light to prevent substantial loss of its properties. Always seal after use to reduce the increase in acidity and store in a dark cool place avoiding high temperatures which could deteriorate and reduce its flavor and aroma.

Organic olive oil is an olive oil derived from olives of organic farming. Organic farming consists of the use of conventional means, friendly to the environment, to fight disease and fertilization. Also, organic farming follows particular practices in the placement and orientation of olive trees in the groves, as well as the pruning. The fruit fly traps lead to the production of exceptional olive oil from organic and conventional farms, compared to aerial spraying. The label of an organic olive oil must mention the approval number and certification from recognized control bodies like DIO etc.

No, olive oil does not contain any added ingredients.

Fats are an energy source for the body and also the only way for the human system to absorb the necessary vitamins A, D, E, K for proper functioning. Olive oil is the main fat used in the Mediterranean diet. A normal diet should contain 30–35% lipids. 15% should be derived from olive oil.

Color is not an indicator of olive oil quality or flavor. While it may seem like it should be, color is actually an unreliable indicator of quality, freshness, or purity. Quality olive oils range in color from pale yellow to dark green depending on variables like the olive variety, where it's grown, climate and harvest timing.

Greek extra virgin olive oil production covers 75% of the whole Greek olive oil production, with acidity of lower than 0,8% and always within the necessary specifications set by the International Olive Council. Italy follows with 50% of its total production being extra virgin and Spain with only 25% being extra virgin.

Greek Extra virgin olive oil has an acidity of lower than 0,8% and is within necessary legal specifications. Also 75% of Greece’s total olive oil production is extra virgin. It is therefore within reason to assume that Greece offers vast quantities of good quality extra virgin olive oil, always within the specifications set by the International Olive Council.

Olive oil harvesting depends on optimal rainfall, especially in September. Olive trees depend on favorable climatic conditions and especially (optimal) rainfall in order to give a good harvest. Too much rain in September can lead to overripe olives whereas not enough rain (sparse rainfall) can greatly reduce the harvest. When olives are collected early, they yield less oil but the acidity remains low, so the final product is of a better quality. When the olives remain on the trees for too long, they yield more oil but with a higher acidity and therefore lower grade quality.