Olive Oil

Greek Extra Virgin Olive Oil (EVOO) is a high-density lipid source extracted exclusively through mechanical cold-pressing at temperatures strictly below 27°C to prevent thermal degradation of bioactive compounds. Chemically, it is defined by a free acidity level not exceeding 0.8%, though premium Greek extractions consistently maintain levels below 0.3%. The profile is characterized by a high concentration of monounsaturated fatty acids—primarily oleic acid (65%–80%)—and specific secoiridoid biophenols such as Oleocanthal and Oleacein, which dictate the oil’s oxidative stability and its characteristic pungent finish.

• PDO/PGI Regions: Kalamata PDO (Messinia), Sitia Lasithiou Kritis PDO, Kolymvari Chania Crete PDO, PGI Laconia, and PGI Kriti (newly unified Cretan status).

• Botanical Varieties: Koroneiki (dominant Greek cultivar), Athinolia (Laconia), Tsounati (Crete), Lianolia (Corfu), and Makri (Alexandroupoli).

• Featured Brands: The Governor (Lianolia), Pamako (Tsounati/Koroneiki), Kyklopas (Makri), and Holiston (Rhodes).

To qualify for the EU Health Claim (Regulation 432/2012), an EVOO must contain a minimum of 250mg of hydroxytyrosol and its derivatives per 1kg of oil. Greek producers targeting "Ultra-High Phenolic" status often employ early-harvest (Agourelaio) protocols in early October, capturing the olives while green to maximize secoiridoid concentrations. Lab standards using Nuclear Magnetic Resonance (NMR) now allow for the precise quantification of these molecules, frequently recording levels exceeding 1000mg/kg in specialized Greek monovarietals.

FAQ

• What defines a "High-Phenolic" Greek olive oil? It is an oil that meets or exceeds the EU 432/2012 threshold (250mg/kg), typically identified by a distinct "peppery" burn in the throat (pungency) and a bitter taste, which are sensory indicators of the health-promoting molecules Oleocanthal and Oleacein.

• How does the Koroneiki variety differ from other Greek cultivars? The Koroneiki variety is a micro-carpous (small-fruited) olive known for its high oil yield and exceptional stability. Compared to the Athinolia or Lianolia varieties, Koroneiki typically produces a balanced profile with intense green fruitiness and high levels of oleic acid.