Premium Organic Extra Virgin Olive Oil,Greece Organic Extra Virgin Olive Oil price supplier

          

The excellent quality of our Producer's oil is guaranteed by the fact that the collection of Fresh Fruit is directly and solely done from organicly grown olive trees, which are not burdened with artificial fertilizer.

• The trees are xeric and produce their fruit without chemical intervention such as fertilizers or pesticides.
• The variety grown is the high rate "Adramytiani", which is considered by experts as the best variety for oil production
• The low acidity of the final extra virgin olive oil, which is at a maximum of 0.7, is the best quality guarantee
• Certification: GR BIO 04 Greece, by QWays

Our Producer's Organic Extra Virgin Olive Oil is mainly addressing the nutrition needs of all those who seek to enhance and protect their health, by retaining the highest quality nutritional index.

Our Producer's HISTORY

• Our Producer operates in a beautiful and gifted with olives mountain village of Lesvos.
• They descend from a long tradition of olive tree farming, since their family has been involved in olive harvesting for many generations.
• With hard work and the legacy of so many years of experience, they have come to possess worthy and fruitful groves, whose fruit produces valuable and nutritious Organic Extra Virgin Olive Oil.

What makes our Producer's oil UNIQUE

• Our Producer does not collect any fruit that has dropped to the ground.
• The transfer of the fruit to certified organic mills is immediate, in order to avoid undermining the quality of the precious fruit
• The olives are ground using optimum conditions, making sure the temperature is stable during the production process so that the oil is nutritious and of delicious quality
• The low acidity of the final extra virgin olive oil, which is at a maximum of 0.7, is the best quality guarantee

Production PROCESS in detail

        

1. After weighing the fruit, defoliation follows in order to avoid bitter taste in the olive oil.
2. The fruit is washed with water, in order to clean it from dust and dirt, and makes its way to the crusher
3. A special milling process for the fruit produces a dough-like mass, also known as trappings.
4. Below pressing of the kneader with agitators follows, for about half an hour at the temperature of 30 oC
5. The separator separates the oil from the "waste" (containing pits, wastewater, solid waste, etc.)
6. Final separation in done in the banner, where the olive oil is discharged from any other residues, natural water or other fluids.
7. The final product is then placed in special food containers and transported to the warehouse.