Premium Extra Virgin Olive Oil – The Gold of Greece (250 ml)

The Premium Extra Virgin Olive Oil is a select blend of Koroneiki and Manaki olives grown on the hills of the Peloponnese peninsula.
Together, the two varieties create the perfect balance of flavour:

• the Koroneiki provides a fresh, green, slightly peppery, and fruity character,
• while the Manaki softens and rounds out the flavours, adding a silky texture and a delicate, almond-like sweetness.

This pairing is both vibrant and elegant – the strength of the Koroneiki is refined by the harmony of the Manaki.
The oil is produced exclusively by mechanical cold pressing, without chemical intervention, ensuring every drop retains the fruit's natural aroma and beneficial components.

According to laboratory tests, Greenolia Premium contains only 0.24% free fatty acids, which is three times lower than the maximum limit prescribed for the "extra virgin" category (0.8%). Such low acidity can only be achieved if the olives are processed within a few hours of the harvest (approx. 2-4 hours), and the entire process takes place in an oxygen-free system without heat exposure (max. 27°C). Only completely intact, healthy olives harvested at optimal ripeness by hand or gentle machinery can be used. The slightest damage, bruising, or overripeness immediately triggers oxidation, which increases acidity.
This is why the oil becomes fresher, more fragrant, and cleaner in taste – a true masterpiece from the producer. In other words, an acidity level of 0.24% belongs to the world of premium, top-tier oils and differs significantly from the average extra virgin oils found on supermarket shelves. As these conditions are rarely fully met during mass production, the vast majority of extra virgin olive oils have a higher acidity level, even IF they remain within the 0.8% limit. An oil with 0.24% acidity is therefore a shining testament to the producer's meticulous work and commitment to quality.

According to the official quality standards of the International Olive Council (IOC) and the European Union (EU 2568/91/EEC), the upper limit for extra virgin olive oil is 0.8%, so the 0.24% value of this olive oil represents the highest quality in its category.
(Source: International Olive Council – Trade Standard COI/T.15/NC No 3/Rev.14, 2021)

What can you use it for?

This olive oil is distinctive and intense, making it perfect when the oil itself is the star of the dish:

• for finishing meats and fish before serving,
• for grilled vegetables and roasted aubergine,
• drizzled over feta cheese, tomatoes, or olives,
• or even poured over a premium steak.

It is also a delight with fresh bread when the goal is to showcase the pure, robust flavour.
Flavour profile: fresh-cut grass, green olives, mild almond, with a pleasant, dry peppery finish – a natural sign of high polyphenol content.
Awards: Great Taste Awards (2019), Berlin Global Olive Oil Awards (2020–2023), Specialist Awards (2021–2023).
Pure, vibrant, distinctive – the true face of the premium category.

Organic Extra Virgin Olive Oil – Bio Quality, Natural Purity (250 ml)

The Organic Extra Virgin Olive Oil is made for those seeking a milder and more harmonious flavour profile derived from natural, gentle cultivation. It is produced from 100% organically farmed Amfissis and Koroneiki olives, exclusively via cold mechanical pressing, without chemicals or additives.
In this blend, the Koroneiki provides fresh, greenish, lively aromas, while the Amfissis adds soft, ripe olive and slightly sweet tones. The result: a balanced, silky, and delicately fruity olive oil, where the vitality of the Koroneiki and the noble softness of the Amfissis perfectly complement each other.
Due to organic farming, the trees receive no artificial treatment, resulting in lower yields, but every drop of oil reflects the purity of nature and the care of handcrafting. The acidity level of around 0.20–0.25% is exceptional here as well, thanks to the carefully timed harvest and immediate processing.
According to the IOC (COI/T.15/NC No 3/Rev.14, 2021) and EU 2568/91/EEC standards, the upper limit for extra virgin olive oil is 0.8%, so this olive oil represents the highest quality category among organic olive oils.

What can you use it for?

This olive oil is milder and more harmonious, making it an excellent fit for everyday Mediterranean cuisine:

• for salads, steamed or roasted vegetables,
• for pastas, soups, hummus,
• for fresh cheeses or Greek yoghurt, with a little honey,
• and it is excellent for organic and vegetarian dishes, where natural purity is valued.

Flavour profile: ripe olives, slightly fruity, soft texture, with a harmonious finish.
Certification and Awards: GR-BIO-01 certified organic product; multi-award winner in the organic categories of the Berlin Global Olive Oil Awards and the Athens Olive Oil Awards (2021–2024).

Delicate, natural, organic – the noblest form of Mediterranean purity.