Our company aims to ensure that our olives are processed as quickly and simply as possible, and we also aim to preserve the quality and organoleptic characteristics (taste, scent, appearance etc.) of our olive oil. In our opinion, this plays a vital role in maintaining the high quality of internationally renowned Greek Extra Virgin Olive Oil. In these days, when quality is a key element in the competitiveness of products and we ourselves have to create new and innovative products, we are able to offer our customers a high quality product with unique texture, taste and nutritional value. After all, they deserve nothing less.
Achieving our aims
To make sure we achieve our aims, we have set out some hard and fast rules for ourselves:
I. We collect all our olives by hand (using “combs”) to make sure we do not harm either the olives, or the olive trees.
Ii. All the equipment used in processing and standardisation is made of stainless steel.
Iii. Our olives are washed in water that is suitable for drinking.
Iv. All our machinery and work areas are thoroughly cleaned and all our work spaces are constantly ventilated.
V. All our olives are pressed within twelve hours of being collected and at temperatures no higher than 27 ° C, all through the pressing process. This preserves the olive oil's physicochemical properties and its health-giving qualities.
Vi. Our olive oil is stored in closed, airtight stainless steel tanks and a layer of nitrogen is kept in place continuously to prevent oxidisation. Our oil is never treated or filtered, and it is only cleaned by means of natural sedimentation.
Vii. All our tanks are adequately ventilated. Viii. All our equipment is cleaned with food-grade cleaning products.
Ix. All our packaging materials are safe and certified.
X. We implement a ISO 22000: 2005 certified Food Safety and Management System (including HACCP).