OLIVE OIL PRODUCTION



Olive picking is done only by hand and at the ideal moment which is set by the maturity of the fruit. For the harvesting only mild means are used in order for the olive to be "injured" as little as possible when they fall from the branch. Olives do not come in contact with the soil, as there are specialized protective nets. After harvesting they are carried in sacks - made out of organic rather than synthetic materials - to the mill. The transfer always takes place on the same day. So does the oil extraction process. The oil extraction is accomplished by cold pressing the fruit, at 27 ° C. In this way the lowest possible acidity of the produced oil is ensured, as well as the maximum possible conservation of the ingredients that have beneficial properties.
 

Apart from our own olive groves, we also use others, carefully selected in order
​to guarantee the single variety Koroneiko oil.

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What is acidity?

Acidity is one of the main criteria for the quality of olive oil, since the lower it is, the better the quality of the oil. The free fatty acids in olive oil form its acidity. The higher the acidity, the more the free fatty acids. The acidity is usually measured in percentage points. In general, oils with good organoleptic properties, have low acidity.

Koroneiki Variety

There are many different kinds of olive trees. The olives that each species produce vary in colour, size, texture and taste. The same applies to the oil produced by the olives. Greek producers know that the best oil comes from the smallest olive variety, the koroneiki variety. The olive oil from Koroneiki olives is delicious, with high nutritional value and beneficial properties for the human body. The medicinal properties have been long documented and proven. Some olive varieties have greater recognition and they have also received awards. Among them are the famous Koroneiki olives, which grow only in Greece, in specific areas. They have mild taste and produce a golden-green oil, known for its characteristic fresh olive flavour and the taste it adds to food. Olive oil from Koroneiki olives also stands out for its very soft, juicy and fresh texture.
The olives are picked while they are still green, giving the title of "Green Olive Oil" to the oil they produce. What makes the fruit of the koroneiki olive tree different from dozens of other varieties and raises its quality at very high levels, is its unique organoleptic ingredients, its fruity aroma and the unique flavour it adds to the golden-green Koroneiki olive oil. The special taste, aroma and rich composition of the olive oil produced by these olives, really stands out.
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The quality of the olive oil is influenced by several factors. The privileged position of the trees, their proper pruning by professionals, the correct extraction methods, the proper storage and bottling are only some of them. They are the same factors, in addition to measurable properties (acidity, refraction of UV rays), that also define the taste, aroma and colour that we enjoy.
 
The high quality is due to a unique combination, that only we can offer you. The strong local sunshine, low precipitation rate and rocky ground, reaching to the sea, form a distinct type of olive tree, producing one of the best olive oils in the world. The process of olive harvesting in Ilia begins when we approach the end of each year. After hard manual labour, the precious fruits are picked by hand, sorted and transported to begin the oil production process. The moment the golden-green olive oil begins to flow, is always a magical and very special moment.
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