Greek Olive Oil - the Best in the World

Categories of Olive oil

The standardised olive oil is sold in the consumption, depending on its particular characteristics, in three basic categories, that are entered in his packing: EXCEPTIONALLY VIRGIN OLIVE OIL: it is the filtered natural juice of olive with perfect perfume and flavour and with acidity that does not exceed the 1%.

VIRGIN OLIVE OIL: It has the almost the same characteristics with the exceptional virgin, but its acidity it oscillates from 1,1% until 2%.

OLIVE OIL: mix of virgin and refined olive oil. It has light, pleasant flavour and smell, light colour yellow-green, and its acidity it should not it exceeds the 1,5%.

The standardised olive oils are checked in the all stages of their production and consequently ensure a product of guaranteed quality, 100% pure and healthy and that is packed under the healthiest conditions. That’s why they should be preferred against the olive oils that are sold in bulk.

The harvesting of olives can become with the following ways:

1. After physiologic fall.
2. With blow with a special stick.
3. With some special mechanical devicis.
4. With chemical preparations.  

Afterwards the harvesting, the fruit is transported in the olive press where the basic stages of treatment are the following:

1. Receipt of fruit and weighing.
2. Take away the leaves. This procedure is essential because the squash of big quantity of leaves with the olive-crop lends bitter flavour in the olive oil and enriches him in chlorophyll which affects negatively in its quality.
3. Washing.
4. Fracture and milling.
5. Kneading.
6. Final segregation and cleaning of olive oil. Standardization.