Quality & Categories

Our products are only from Extra Virgin Olive Oil with no processing other than extraction, whose acidity ranges from 0.3 to 0.5 on average oleic acid. Standardized by the label “Extra Virgin Olive Oil.”

To extra virgin olive oil of Messinia (Kalamata) is globally known for its spicy fruity flavor and bright green color. Harvesting olives starts in the month of November, the olives are harvested by manual methods and sent without delay to our mill for the production of oil.

Olive Oil Basic criteria quality 

The main specific conditions examined to define quality of olive oil is the acidity, the peroxide value, the UV absorption and the sensory evaluation.

Olive oil is a living organism which during his life subject to many changes.

The parameters that control the chemical characteristics of the oils, can be divided into 3 categories

– Quality parameters

– Parameters purity

– Parameters contamination

Οξύτητα 90%
Γεύση 80%
Άρωμα 95%


The main specific conditions examined to define quality of olive oil is the acidity, the peroxide value, the UV absorption and the sensory evaluation.

The acidity

Acidity is one of the most important criteria for determining the quality of olive oil for professionals and consumers. Acidity is probably the first analytically measured parameter and with the sensory examination were for years the only qualities of olive oil. Specifies the quality classification, classification and the price of oil. The fatty acids in the oil is either free or bound to an alcohol, glycerol. The free fatty acids modulate the acidity of the oil. The acidity is given usually expressed in percent (e.g. 0.5%). The higher the number, the more is the free fatty acids. Generally speaking we can say that oils with good organoleptic properties and have low acidity. Olive oil of high acidity produced from overripe and damaged by diseases olives come from bad method of harvesting and wrong way storage.

Peroxide number

Oxidation is the so-called “rancid” olive oil, serious deterioration mainly connected with the inadequate conditions in which exposed the oil after the extraction of the mill. The peroxide value is the measure of the degree of oxidation of the oil. The peroxides are chemical compounds generated by reaction of oxygen with primarily the oil. High peroxides indicate that the oil has been altered and has great durability.

UV absorption

These indicators of absorbing ultraviolet light at a specific wavelength (232 or 270 nm). Constant index K232 is the initial stages of oxidation and detected by spectrophotometric method of control. The constant K270 is an indicator of advanced oxidation stage and gives us information on adulteration of olive oil.

DR Index

Is a mathematical relationship calculation ultraviolet absorption coefficients. The index CL is distinguishing criterion of the quality and purity of olive oil. Since refined vegetable oils have high rates DR, this parameter gives additional information on any adulteration with seed oils.

Sensory Evaluation

The sensory evaluation based purely on human perception, using the sense organs of smell and taste. The tasty – range of smells properties of olive oil are due to the unsaponifiable fraction. In pigments (carotenoids, chlorophylls) has olive color and thickening mainly components (hydrocarbons, aldehydes, ketones, esters, etc.) owes its characteristic flavor and aroma.

Parameters purity and transfections

Instead of the concept of purity is used and the term authenticity. In the official terminology of the European Union adopted on the Greek language the term “purity”. The parameters specify the presence purity seed oil or other foreign oils in the test oil.

The parameters used because of contamination in the oil is possible, if not handled properly, find foreign substances in this example foreign matter, moisture, minerals etc.