We always choose olive oil mills, which follow the right production and storage procedures, respect the tradition and combine the proper way of olive oil production with the contemporary demands for food hygiene and safety.
We carry out more than 5.000 laboratory tests per year, in order to be able to certify the high standards for our olive oil: low acidity, freshness and full taste.
Our extended purchase network and the large volume of olive oil that we trade, allow us to guarantee constant and superior quality throughout the year, as well as reliability in the delivery of our products.
The stages of our production and bottling processes are:
Selection of raw material
A large number of samples are received every day by our chemical laboratories. Once these samples pass a first test of taste and flavour, they are further analysed as follows:
The chemical analyses certify the quality (acidity etc), the purity (exclusion of adulteration with other oils) and the safety (absence of pesticides etc) of the product.
The organoleptic tests are carried out by certified personnel to confirm the presence of some highly desirable characteristics (fruity taste, intensity, balance etc) and the absence of flavour defects. The organoleptic tests are very important in determining the quality of olive oil. It is very common that extra virgin olive oils with laboratory results within the accepted limits, to be rejected or downgraded to virgin olive oils or lampante olive oils, due to their taste, despite their low acidity.
In order to maintain its particular analytical and organoleptic characteristics, each category of olive oil has to be separately stored.
Different categories of olive oil are stored in different stainless steel tanks and are transferred from one tank to another, through different pipes. These transfers are recorded, in order to achieve an absolute control of the storage process and to keep the traceability procedures.
This is the most difficult, important and “sensitive” stage, since in this critical phase the identity of the final product is generated.
Depending on the region, the climate conditions and several other factors, such as olive variety, fruit maturity and the olive mill type, the olive oil presents a variety of flavours and taste characteristics.
Capturing and enhancing these different characteristics, requires real skills and represents a daily challenge for our experienced tasters. With the right combination of flavours and according to the properties of each type of olive oil, we achieve the desired result for our olive oil: fruity / mild / piccante.
The differences that may be noted in the taste and the flavour from one crop to the other, even in the same region, are large. Therefore, exceptional capability and deep knowledge of the product and its particularities are required, in order to provide a product of stable quality and characteristics.
Filtration – Polishing
The filtration and polishing, which take place just before bottling, are necessary for the longer conservation of the olive oil, while at the same time they do not influence its nutrients and freshness.
In the first stage, the olive oil is filtered through a special diatomea earth filter, where moisture and impurities (pieces of olive), factors responsible for the “blurred” image of the non-filtered olive oil, are extracted.
In the second stage, the polishing of the olive oil, with the use of filter press and the aid of highly absorbent filter papers, gives the olive oil the final “shining” before bottling.
The bottling process is carried out in contemporary filling lines, with a total capacity of 24.000 liters / hour, which operate by controlling the weight and not the volume of the oil (weighfillers), in order to ensure the maximum filling accuracy. The bottles are sealed with either plastic or metallic caps. The labeling and carton filling equipment guarantees the high quality of the final product appearance.
The bottled olive oil is then appropriately placed on pallets, with automated processes, in order to be safely transported even to the most distant distribution centers.
The bottling plant is equipped with PET blowers, which operate in-line, to ensure the best health and safety conditions.
Each year, our properly trained scientific personnel, that is also certified for olive oil tasting (panel test), perform thousands of tests for monitoring, evaluating and defining the quality of our olive oil, as well as for the exclusion of adulteration or contamination of olive oil with pesticides, heavy metals, plasticizers etc., at all stages of its production process: purchase – mixing – filtration – bottling – distribution – final product on the shelf.
Greek olive oil to the world
We select and handle about 20.000 MT of Greek olive oil per year and we contribute dynamically to the promotion of Greek olive oil to the global market.