According to the European Commission, extra virgin olive oils and virgin olive oils are obtained directly from olives and solely by mechanical means. The oils have a wide range of characteristics such as organoleptic properties (taste, colour, smell, feel) which depend on various factors such as the type of olive, soil, climatic conditions, harvest date etc.

Extra Virgin Olive Oil

Also referred to as EVOO, it is the highest grade of Olive Oil and the fresh juice of the olive. It is a natural olive oil that has a very low acidity of no more than 0.8 grams per 100 grams and no sensory defects. As a result of its high quality and minimal processing, Extra virgin olive oil is high in natural antioxidants, vitamin E and phytosterols from the olive fruit.
Other categories of olive oils can also be sold directly to consumers. These are the virgin olive oil described below, the olive oil composed of refined olive oil and virgin olive oils, and the olive-pomace oil.

Virgin Olive Oil

VOO is naturally obtained by the same process as EVOO. However, it is a lower quality oil, with an acidity of no more than 2.0 g per 100 g and/or slight organoleptic defects.
Other categories of olive oils are produced for refining or industrial purposes only. These include lampante olive oil and refined olive oil which cannot be sold to consumers due to their low quality; crude olive-pomace oil, which is obtained out of the paste that remains after the oil is extracted; and refined olive-pomace oil, which is marketed to consumers as olive-pomace oil, after being blended with extra virgin or virgin oil.


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GR 24 009
Messinia, Greece

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