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We use https://www.internationaloliveoil.org/olive-world/olive-oil/ standards for the definition of Extra Virgin Olive oil. This requires that the acidity (expressed as oleic acid) be below 0.8  grams per 100 grams.  We use glass bottles which does not leach into the food. For the 2020/2021 Harvest, the acidity was 0.3 grams for Byzantine Olive Oil.

Our olive oil is a combination of Manatakia, Koutsourelies, Athanolia olive varities which are rich in taste and flavour. We pick our olives from November to January of each calendar year starting with Kalamon olives. 

To ensure freshness, please avoid three things: direct sunlight, heat as well as oxygen (leaving bottles open). All three will reduce freshness and potentially affect the nutritional value of the products.

Store away from sunlight, in a cold room (15-23 C suggested) and keep sealed until serving. 

Do not need to refrigerate. 

Firstly, there many olive varieties, but some olive varieties are more suitable as table olives or otherwise referred to as eating olives. In the Lakonia region of Greece, Kalamon Olives are the main olive grown for eating. This olive is a great choice because of its size, but is not as good for olive oil as it tends to not keep as fresh as other varieties.

Green versus black olives are as simple as unripen (green) versus ripe (black) olives.

We hope you enjoy our olive varieties.

Many foods are debated as to their health effects. I am not a doctor. It is my personal belief that olive oil that has been in use since antiquity is healthy for you. I encourage you do to your own research.

The most recent harvest, olives and olive oil, was tested for nutritional value. The EV Olive oil from our fields was found to be a significant source of Vitamin E. 

As a farmer, I seek to grow and produce an authentic and healthy product. I/we control the planting, fertilizer & soil analysis, irrigation, harvesting, selection of olive oil processors, bottling. I can validate the product of origin. Once purchased: exposure to sunlight, oxygen and excessive heat can change the chemical composition.

There is also some debate as to using olive oil for cooking. My personal view – olive oil for salads, light cooking and almost anything except for deep frying. Hope that helps!

Sincerely, Evagelos Alexopoulos

https://www.health.harvard.edu/staying-healthy/is-extra-virgin-olive-oil-extra-healthy

https://www.drweil.com/diet-nutrition/anti-inflammatory-diet-pyramid/how-to-choose-a-quality-olive-oil/

https://www.drweil.com/health-wellness/body-mind-spirit/heart/olive-oil-heart-disease/