TYPES OF EXTRA VIRGIN OLIVE OIL
Organic Olive Oil
It comes from olive groves to which the producer does not apply any chemicals, pesticides and fertilizers.
First Cold Pressed Olive Oil OR Cold Extraction.
It is obtained by crushing the olives in low temperature ( not exceeding 27 Celsius ) Being a totally natural juice, it is of high quality. It can be produced either in a traditional oil mill ( hydraulic press) or at a modern one (decanter centrifugation).
Green Olive Oil
It is obtained from ripe green olives, which are picked and processed at the beginning of the olive harvest. It has extremely low acidity ( up to 0.5 per 100 gr) ,rich fruity aroma and strong organoleptic characteristics.
Olive Oil with aromatic herbs
It is the olive oil to which various aromatic herbs have been added. In this way the olive oil not only acquires a distinctive flavor but also its astringent and anti-oxidant qualitites are enhanced.
Application d’Origine Contrôle’e Olive Oil (AOC)
It is the olive oil that has the particular organoleptic characteristics of the area where it is produced and therefore it is sold under the name of that area. Both its production and processing take place within the particular specified area.
Olive Oil of geographical indication (GI)
It is the olive oil that bears the name of the region to which its particular renown is due. It is produced and processed exclusively in that region.
MUSEUM OF THE OLIVE AND GREEK OLIVE OIL