English
French
Spanish
a) Organic Certification
Byzantine Farms applied for Organic Certification in April 2019. It takes three years to obtain certification. The first year of eligible olives and olive oil to be organically certified is expected for the 2022/23 harvest. Not all Orchards will be Organically certified. Each Orchard must pass three years. Some orchards were acquired after April 2019. ** Organic Certification obtained November 2022 **
For more information: hellas.gr/en/AboutBioHellas/tabid/61/Default.aspx
B) Independent Analysis by harvest
Our olive oil is sent to a Montreal based labarotory for Nutrition analysis. We have three quality markers: Vitamin E, Polyphenols, Acidity.
(polyphenols & acidity): 2021, 2022, etc.
Three separate Olive Orchards were analyzed for polyphenols in 2021/22 harvest. Polyphenol count ranged from a low of 500 to a high of 611. Certificates attached.
C) Olive Oil press Analysis – Acidity
2020/2021
Acidity is also analyzed, but with less sophistication at the Olive press where the olive oil is pressed. Analysis indicated it was less than 0.30% acidity in 2021/22 harvest. Based on European standards, acidity should be below 0.80 percent acidity to maintain extra virgin olive oil requirement.
a) Organic Certification
Byzantine Farms applied for Organic Certification in April 2019. It takes three years to obtain certification. The first year of eligible olives and olive oil to be organically certified is expected for the 2022/23 harvest. Not all Orchards will be Organically certified. Each Orchard must pass three years. Some orchards were acquired after April 2019.
For more information: hellas.gr/en/AboutBioHellas/tabid/61/Default.aspx
B) Independent Analysis by harvest
Our olive oil is sent to a Montreal based labarotory for Nutrition analysis. We have three quality markers: Vitamin E, Polyphenols, Acidity.
(polyphenols & acidity): 2021, 2022, etc.
Three separate Olive Orchards were analyzed for polyphenols in 2021/22 harvest. Polyphenol count ranged from a low of 500 to a high of 611. Certificates attached.
C) Olive Oil press Analysis – Acidity
2020/2021
Acidity is also analyzed, but with less sophistication at the Olive press where the olive oil is pressed. Analysis indicated it was less than 0.30% acidity in 2021/22 harvest. Based on European standards, acidity should be below 0.80 percent acidity to maintain extra virgin olive oil requirement.
a) Organic Certification
Byzantine Farms applied for Organic Certification in April 2019. It takes three years to obtain certification. The first year of eligible olives and olive oil to be organically certified is expected for the 2022/23 harvest. Not all Orchards will be Organically certified. Each Orchard must pass three years. Some orchards were acquired after April 2019.
For more information: hellas.gr/en/AboutBioHellas/tabid/61/Default.aspx
B) Independent Analysis by harvest
Our olive oil is sent to a Montreal based labarotory for Nutrition analysis. We have three quality markers: Vitamin E, Polyphenols, Acidity.
(polyphenols & acidity): 2021, 2022, etc.
Three separate Olive Orchards were analyzed for polyphenols in 2021/22 harvest. Polyphenol count ranged from a low of 500 to a high of 611. Certificates attached.
C) Olive Oil press Analysis – Acidity
2020/2021
Acidity is also analyzed, but with less sophistication at the Olive press where the olive oil is pressed. Analysis indicated it was less than 0.30% acidity in 2021/22 harvest. Based on European standards, acidity should be below 0.80 percent acidity to maintain extra virgin olive oil requirement.
To make a great olive oil, you must first determine what defines great? At Byzantine Foods, we strive to produce a nutrient rich olive oil. Others would call that a healthy olive oil (in non medical terms). Additionally, a great olive oil should have a rich taste and a strong yet pleasant aroma.
With this in mind, significant attention must be allocated from the Orchard until the olive oil is extracted, bottled and delivered to the family table. In the Orchard, care as to tree spacing, pruning, olive variety, nutrients (manure, etc), watering, early harvest vs late harvest, cold pressed inthe mill, blending of olive oils from each Olive Orchard. Lets also not forget what to do after the Olive oil is produced, what should be done to preserve olive oil quality?
a) Growing, pruning, nutrients, soil
A great olive oil starts with care in the Olive Orchard. You must determine how far apart to space trees, when to prune trees, what pest management should be applied, what nutrients (manure, calcium, boron, etc) to add, how frequently & when to add them. Olive trees do not need the same care as humans, but you would be surprised to learn how they respond when care is given to them. Additionally, water management is important. If there is irrigation, how often do you water the trees? Will too much watering hinder health benefits? In periods of drought, do the trees compensate and produce a better (polyphenol rich) olive oil, similar to fasting?
B) Harvesting
The harvest typically starts in November of each year and can go to the end of February the following calendar year. Considerations on when to start harvesting each Orchard depends on (i) has the Olive fruit ripened? (ii) is the Orchard frost prone, etc?
Olives for eating can be harvested early (Green) or late (black) depending on the desired taste and consumer market.
Olives for Olive Oil can also be harvested early for a more peppery flavour and also believed to be higher in polyphenols or later for a sweeter tasting olive while potentially having lower polyphenol count (higher polyphenol is desirable by some for health benefits).
C) Milling & Extraction
Once the olives have been harvested, it important that they are crushed and oil extracted in as short of time period possible. Every day they are left without converting to oil, the olives begin to oxidize.
D) Blending (post Extraction)
ByzantineFoods does not blend its olive oil with other farmers. We control our harvest from tree planting, field maintenance, watering, organic fertilizers, right until the olive oil being poured into the bottle. Some olive oils maybe from a single Olive Orchard while other bottles maybe from multiple olive orchards and multiple tree varieties.
There are six Olive Orchards as at August 2022. Orchards: Vrontamas, Raki, Vramovrissi, Evrota, Xouni, Affissou. Olive varieties for olive oil include no less than four varieties. Predominantly: Manataki, Athanoulia, Koutserelia, Kakkorri.
E) Shelf life: Avoiding three things.
To preserve the nutrient value over time of the olives and olive oil & ensure freshness, it is important to avoid three elements. First, light affects the quality over time. Second, avoid heat. Temperatures above 20 celcius can affect the quality. It is not necessary to refrigerate. Lastly, please avoid exposure to air. Keep the bottle sealed at all times when not in use.
a) Health News for Olive Oil, Olives, Herbs and Mountain Tea.
- Olive Oil
https://www.drweil.com/health-wellness/body-mind-spirit/heart/olive-oil-heart-disease/
https://www.webmd.com/diet/olive-oil-health-benefits
2. Olives
3. Herbs
https://www.aarp.org/health/healthy-living/info-2022/fresh-herb-health-benefits.html
https://openaccesspub.org/japst/article/1338
4. Mountain Tea
https://www.livestrong.com/article/462033-the-health-benefits-of-greek-mountain-tea/
https://www.allrecipes.com/articl/what-is-mountain-tea-sideritis/
b) Foods to Avoid
- Sugar
https://dietingwell.com/top-10-reasons-to-avoid-sugar/
https://www.health.harvard.edu/heart-health/the-sweet-danger-of-sugar
2. Processed foods
This part of the web site is a work in progress. Please contact us to add your name to this page
- Products
- Health Specialists – traditional medicine
- Homeopaths & NaturalPaths
