The Olive Oil

Olive oil is extracted from the fruit of the olive tree with mechanical means and natural processing. The olive oil is an absolute natural product, which can be consumed directly after having been pressed. 98% of it is digested by our organism, while it has the same amount of calories as other vegetable oils, that is 9 k/cals per gramme.

In the Mediterranean nutrition it is the main source of fat. Sources of fat are all the animal and vegetable fats and butter. Vegetable fats contain more poly-unsaturated and mono-unsaturated fatty acids and are regarded as beneficial for your organism and your health, since they do not contain any cholesterol. Animal fats on the contrary, contain a large amount of saturated fatty acids and cholesterol, and are dangerous for your health and your organism.


Olive oil contains a low amount of saturated and a high amount of mono-unsaturated fatty acids. In an average calculation it contains 14% of saturated, 11% of poly-unsaturated fatty acids and 60-80% of oleic acids, while it also contains poly-phenols, flavonoids, vitamin E, pro-vitamin A, metal elements as well as trace elements. All these micro-elements function as antioxidants for the human organism as well as for the “body” of the olive oil. Antioxidants protect the organism from damages caused by oxidation of the free radicals, while at the same time they turn the olive oil itself into a long-lasting product by protecting it from oxidation (becoming rancid).

Qualities of the Olive Oil

Quality evaluation of the olive oil is based on international constants with the guideline of the manner of production, the degree of acidity and basic organoleptic characteristics such as taste, aroma and colour.

Aroma, taste and colour of the olive oil are not achieved by processing; they are the result of the way of cultivation and the various species of olives. The olive oil is different in each region, since it is influenced by climatic conditions as well as the quality of the ground. Important factors however constitute the harvesting, the extraction and the storage, since the can be responsible for modifications in the final structure of the oil.

The unique fruity taste and pungent aroma of the olive fruit best distinguishes the olive oil, which has an either mild or strong character according to its acidity.

The Colour

Although the colour does not belong to the main factors of evaluation, it discloses – to an expert – the level of ripeness of the fruit before harvested, the manner of pressing, and the way of storing the olive oil, given he knows the climatic conditions and the structure of the ground of the olive grove.

The colour of the oil varies from deep green to golden with many shades of colour in between. This depends on the fruit from which the oil is obtained. If the fruit is collected in the beginning of the harvest period, chlorophyll dominates which gives the oil the green colour. However, if the fully matured fruit is collected, the carotenes dominate, which give the oil the golden nuance.

Certificate DIO ISO 22000:2005


Our company has received the certificate from the Organization for Safe Treatment of Food and complies with the regulations for bottling, standardization, storage and trade of olive oil.