A number of factors such as the privileged position of the cultivated land, the careful olive tree pruning, the professional grinding process and the adequate storage contribute substantially to the high quality of extra virgin olive oil, which is considered to be the best type of olive oil.

Extra virgin oil’s main characteristics are particularly low acidity, perfect flavour and unique aroma. Moreover, it is proved and universally accepted that extra virgin oil constitutes thebasis of a healthy diet.

Bureau Veritas ISO 22000:2005 GR 100777HA

GR-BIO-03 Greek Agiculture Reg.(EC) 834/2007 & 889/2008 BIO Hellas B-426914

Our company performs quality control testing in a specialized laboratory.