extra virgin premıum olıve oıl
Standing at the very core of Mediterranean cuisine, the olive tree finds its perfect expression in Greece: dominating every international top 100 list, Greek olive oil is simply unmatched when it comes to its aroma, taste and health benefits. Why is that? Because we hold ourselves to a higher standard: extra virgin olive oil makes up for the vast majority of the country’s production: a number that can get as high as 90% in Crete. In fact, it is here, in the Cretan soil, with its ideal terrain and climate, that the olive trees can truly flourish and prosper, yielding the fruit that will become part of oils of the highest quality, renowned around the world.
We are proud to present to you the Olive Oil of the island of Crete, home to the highest quality olives that have been a source of healing for thousands of years. This is where we trace our heritage and we found our inspiration in its stunning natural beauty and rich history: here, olive oil of unmatched quality and flavor on the island, whose oil-making tradition dates back to 3000 AD. we produce. And we are able to sell to the whole world on the basis of TIR, CONTAINER AND PALLET.
OLIVE GROWING AND HARVEST
Olive grows on the island of Crete.Olive trees bloom and start fruiting in spring. They thrive through a summer and the harvest of olives starts in September. Olives are harvested by a local Greek family picking them by hand or by using a vibrating rakes.
MALAXING
At the oil mill, olives are washed in order to remove all foreign matter. The clean olives then pass with their core, into the grinder. There olives are crushed and milled into a paste.
Mixing the paste for up to 45 minutes allows small oil droplets to combine into bigger ones. It is important during this mixing stage to respect a temperature below 27°C. This manufacturing process is called Cold Pressure Extraction that guarantees the high quality of olive oil.
STORAGE
Unfiltered and un refined olive oil stored in temperature controlled steel tanks, which are free of oxygen and light, until it is ready to be bottled
ANALYZIS AND BOTTLING
Before olive oil is bottled, the olive oil is analysed in a laboratory in order to determine the quality, acidity level and oil properties. This is how olive oil gets certified as premium extra virgin olive oil.
Extra virgin olive oil is bottled and labelled with appropriate indications. Bottles are kept away from light and warm temperatures until they are transported to retailers and sold to customers.
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Elitasfood All rights reserved. © 2022 | Layout & Technical Implementation:
Elitasfood All rights reserved. © 2022 | Layout & Technical Implementation
