Growing the olives occurs under the guidance of experts and according to soil, water and leaf analysis.
The olives are hand-picked and placed into specialised containers that allow them to be kept fresh at the correct temperature.
The fruit is taken to the oil-press where olive oil is produced using the cold extraction method (<27°C). Samples are regularly sent for analysis and organoleptic assessment for approval of the final product before storing.
The oil is stored in a cool, dark space inside a state-of-the-art stainless steel container. Constant temperature control is implemented by specialised cool-heat units attached to the containers.
Region of Olive oil and production: Fylla Evias, Greece
Olive variety: Koroneiki
Organoleptic: Well-balanced and rich flavour and aroma; golden colour
Acidity: 0,3 %