We have partnered with a small family grower in Greece, whose orchards are in Iklena, a small traditional village in the region of Pylos, Messenia. The trees are located on the highest point of the village, a prime location ensuring that the trees are not affected by other orchards due to their unique location. The orchard contains over 6,000 olive trees, half of which are 70-80 years old, and the other half are 25-30 years old, and have been carefully cultivated by the same family for generations. They use innovative and sustainable farming and cultivation methods which are pesticide and chemical-free; fundamental in creating a high-quality product with the highest standards. 

Our grower harvests the olives by hand, which is the best way possible, as recommended by experts, to ensure the superior quality of the oil and protect the body of the fruit from harm caused by mechanical methods. So, as a first step, the best olives are selected by hand and are stored in well-ventilated containers. Koroneiki olives are harvested when they are still green. This means that the harvest begins between late August and mid-September (vs. the regular harvest time of October-November). The timing depends on the proprietary identification of the tree’s peak time of harvest to ensure the highest quality and polyphenol levels of the EVOO.

Once the harvest begins, the harvested olives are taken to the mill for refining the same day several times per day. The total process of harvesting and milling of all the trees and olives in the orchards takes between 2-3 weeks. In the first phase, leaves and branches are removed with cold water alone, without the use of any solvents. In the second phase, the washed olives are placed into the cold extraction machines (no hot water is used in the process), and are milled at lower temperatures. This is what is meant by the term “cold pressed”.

What distinguishes and ultimately results in the production of EVOO high in polyphenols is the temperature and duration of malaxation, which must be closely monitored by an expert. Any deviation from the proprietary protocol greatly affects the levels of polyphenols. The milling temperature must be kept lower than 27 °C (80 ºF)), and the milling time must be kept at a third of the regular milling time of ripe olives. This is called a 2-phase extraction, vs. a 3-phase extraction which uses higher temperatures and hot water in the malaxation process.

A 2-phase extraction system clearly favors higher phenolic concentration as compared to the 3-phase system, because the basic nutrients are not drained by the repeated pressures, the temperature, or the filtration of the olives, resulting in a very clean, superior quality and nutritious and
antioxidant olive oil.

The aim is to minimize the alteration of the taste and the original properties of the fruit as much as possible and ensure the maximum nutritional and therapeutic levels of the final product (highest polyphenols and other natural antioxidants beneficial to health, such as: vitamin E (alpha-tocopherol), hydroxytyrosol, oleocanthal, squalene, etc.).

Once produced, the EVOO is stored in specially lined and prepared containers in a climate-controlled environment to maintain all the properties and levels of polyphenols, away from heat, moisture, and light. All our bottles are dark in color to maintain freshness of the product and prevent light damage. The shelf life is approximately 18-20 months.

One of the first mainland areas for growing olive trees was Messenia, home of the famous city of Kalamata and its beloved Kalamata olives. Featuring arguably the best and highest quality olives in the world, Messenia is one of the most well-known olive production areas of Greece. The mild Mediterranean climate with long periods of sunshine is ideal for agriculture, especially olive growing. Most importantly, the best olive oil is freshly made, no matter what the origin. The ultimate quality of extra virgin olive oil starts the moment the olive is picked from the tree. Harvesting by hand so to not injure the olive fruit produces higher quality oil than the olives that are mechanically whipped off the branches, which causes injury to the olive and introduces contaminants such as plastic, if the whips are made of such materials.

Buyers should read the label on the bottle carefully to identify the date of the harvest. Bottles that include this date are of the best quality. Bottles that indicate a “best buy” date are ambiguous because it may be oil that was harvested and produced up to two years ago. Extra virgin olive contains natural compounds such as aldehydes, phenols, and even chlorophyll that begin to change as soon as the olive is picked from the tree and break down with time.

Many olive oil manufacturers claim that their olive oil is extra virgin, but unfortunately there is a lot of fraud in the market, partly because of the lax FDA categorization of olive oil. Currently there is only one umbrella category called extra virgin olive oil, but most of the olive oils on the supermarket shelves are a mix of olive oils from various countries which actually make it more prone to becoming rancid, and the taste is not pure. 

There is also another category sold in stores called blended olive oil which is not olive oil at all. It is a mix of several non-olive oil types such as soybean, grapeseed, safflower, and canola, and only a very small amount of the oil is extra virgin olive oil for flavor. The truly 100% extra virgin olive oil is expensive—and that is why the ancient Greeks called it liquid gold. Since ancient timea, the olive tree has been considered a symbol of immortality because it constantly renews its wood, and with time the bark becomes very wide and thick. 

Because olive oil has been so prized for its positive health effects, people who get away with selling mixed oils find the market very lucrative; they can sell very low quality “extra virgin olive oil” at a rate of 700% profit. Here is why the Greek Extra Virgin Olive Oil is the exception.

Greece produces some of the highest quality olive oil in the world and invests in stringent regulatory oversight of the olive oil market. Savvy consumers will find that the highest quality, pure extra virgin olive oils have National certifications, follow recommended growing and harvesting protocols, do testing, and have the approval of respected organizations such as the World Olive Center for Health.