Standardized olive oil can be found in four categories: “Extra Virgin Olive Oil”, “Virgin Olive Oil”, “Olive Oil” made from virgin and refined olive oil and “Olive Pomace Oil”. There are also other types of olive oil, more or less treated, such as green olive oil, organic olive oil, aromatic olive oil, etc.

EXTRA VIRGIN OLIVE OIL

The most natural category of olive oil with excellent aroma and flavor. Its acidity does not exceed 0.8%. It has a strong fruity flavor and aroma of freshly cut olives. Its unique taste brings out the freshness of salads and it can be ideally combined with special dishes such as roast meat and vegetables find their ultimate match.

VIRGIN OLIVE OIL

Natural olive oil with nice aroma and flavor, whose acidity is around 2%.

OLIVE OIL MADE FROM REFINED AND VIRGIN OILS

It is a mixture of virgin and refined oil. It has a pleasant flavor and aroma, with a distinctive scent of ripe fruit and fresh olive, light yellow color and acidity that does not exceed 1%.

OLIVE POMACE OIL

Oil obtained by blending refined olive-pomace oil and virgin olive oil (except olive oil lampante category), whose acidity does not exceed 1% and its characteristics are in accordance with those laid down for this category. The production of oil from the kernel of the olive and its refinement is made under very strict controlled procedures in order to ensure the high quality of the final product. Olive pomace oil has a soft, mild flavor. Is ideal for frying because it can withstand high temperatures.

GREEN OLIVE OIL – THE FIRST OIL OF EACH PRODUCTION YEAR

The extra virgin olive oil of the first unripe fruit of the olive, has a rich, fruity, pungent flavor and a characteristic bitter taste. It is usually available in limited quantity and is collected from the best olives. Unripe olives, gathered by hand and not by beating or falling. Green olive oil, rich in antioxidants combines superior taste with high biological value.

ORGANIC OLIVE OIL

It is olive oil produced by olive trees in which the organic farming principles are applied. No fertilizers or sprays, nor any kind of treatment for the pressing of the olives, the preservation and bottling of olive oil is used. On the label of organic products, the number of approval and certification of a recognized inspection body must appear (such as DHO, BIO-HELLAS, FYSIOLOGIKI).