Our Olive Oils (EVOO)
Our Extra Virgin Olive Oil ( EVOO ) is:
Freshly produced and sourced directly from certified farms, ensuring stable quality and a longer shelf life—ideal for reliable stock planning.
Authentic taste. You can select oils based on their production month to meet your specific flavor requirements.
100% Greek origin, from Peloponnese and Crete—two premium olive-growing regions recognized for flavor and aroma.
Informative label. Each batch has transparent product information with production date, acidity level, origin details and key technical specifications.
Oils are laboratory tested, giving you the option to buy ready-to-ship stock or order oil customized to your required parameters
Types of Oils We Supply
Harvested from October to February, olives vary the flavour from intense pepperiness, bitterness and fruitiness, to medium and mild. We describe them based on the harvest season and supply the following types of extra virgin olive oils (EVOO);
Early harvest EVOO
October – November
The olives are green, unripe, firm in texture. The oil yield is low because fruits are small.
Profile:
- Intense flavour
- Strong pepperness and bitterness
- Fresh, grassy, tomato leaf, artichoke, green almond notes
- High polyphenols
- Low oil yield
- Very stable, long shelf life
Main harvest EVOO
DECEMBER
Transition phase from green to purple color. Medium ripeness and high oil content.
Profile:
- Balanced, complex flavour
- Medium bitterness and pungency
- Almonds, artichoke, green apple and green banana hints
- Moderate polyphenols
- Medium to high oil yield
- Good stability
Late harvest EVOO
January – February
The olives are black to dark purple, fully matured with soft textures and maximum size. High oil yield.
Profile:
- Mild, smooth, buttery, sweet
- Very low bitterness, no pungency
- Ripe fruit flavors: banana, nut, apple notes
- Lower polyphenols
- Highest oil yield
- More prone to oxidation
Little bit of history
Greece has cultivated olives since about 3500 BC and has a rich cultural heritage and deep understanding of farming. The most famous olive oil producing regions in Greece are Crete and Kalamata, where the Koroneiki variety is mainly grown. Many trees there are 150-700 years old. They grow in ecologically clean areas on Greek hills next to the intermedian sea. Local climate, landscape, and temperature are perfect for olive trees to grow and produce a robust flavor, intense aroma oils with maximum health benefits, and to meet the highest culinary requirements.
Organoleptic Profile
Early Harvest Extra Virgin Olive Oil:
Fresh, verdant, high intensity aromas of cut grass and pomme fruits on the nose. The oil transfers well to the palate with intensive but linear flavours of cut grass, olive leaf and bitter greens. There are strong levels of bitterness and pungency, with a slight astringency in the mouth. This is a robust oil with intensive lingering spice and a clean finish.
Main Harvest Extra Virgin Olive Oil:
Fresh, medium to high intensity aromas of meadow grass, soft herbs and green apple with hints of green banana. The oil transfers well to the palate with a creamy and clean mouth feel, along with flavour notes of green almonds, artichoke, citrus and kiwi fruit. The bitterness and pungency are medium intensity and well-balanced, and the oil has a nice complexity. A well-rounded oil with a pleasant lingering ginger spice and a clean finish.
Late Harvest Extra Virgin Olive Oil:
Soft yet rich, nice complexity, and well-balanced aromas of mature fruits, ripe apple, sweet almond, artichoke, melon peel, and light undertones of dried herbs. A delicate floral trace with mild green nuances. On the palate, the oil is smooth and rounded, with a sweet entry evolving into a graceful fruitiness. The mouth feel is silky and persistent, showing good harmony between sweetness and mild pungency. A subtle bitterness and spiciness, complemented by a moderate, clean peppery finish at the back of the throat.
Full Extra Virgin Olive Oil ( EVOO) Profile
Extra virgin olive oil (EVOO). Obtained directly from olive tree fruits by mechanical means and undergone only washing, crushing, centrifugation (extraction). Non-blended with any other oils and oils from previous year’s harvest. Unrefined.
Extracted within 1–2 days after collection.
Cold extracted: temperature <27°C strictly controlled during all extracting process.
Grown in ecologically clean areas: Island of Crete and Peloponnese Peninsula
Fresh: from latest harvest year and one crop year.
Hand-picked, using rakes.
Filtered / Non-filtered options.
Certificates P.D.O., AGROCERT, BIO
Winnings: Gold and Silver international winnings from 2022-2025 years in TERRAOLIVO, LONDON IOOC, CANADA CIOOC, ATHENA IOOC
Single estate: obtained from olives grown in one area.
Colour: may vary from green to golden and is not an indicator of quality.
Long shelf life: up to 2 years, because of low level of peroxides (<12) that EVOO contains.
GMO free.
Chemical analysis certificate contains parameters: Peroxide value, K232, K270, Delta K, Waxes, Oleocanthal, Oleacein, Oleocanthal + Oleacein (index D1), Ligstroside aglycon (monoaldehyde form), Oleuropein aglycon (monoaldehyde form), Ligstroside aglycon (dialdehyde form), Oleuropein aglycon (dialdehyde form), Free tyrosol, Total tyrosol derivatives, Total hydroxytyrosol derivatives, total polyphenols analysed.