Characteristics of olive oil

The olive oil is a natural product, which is won by cold pressing the olives at temperatures of 25-30° C. According to the rulings of the European union, we exclusively apply mechanical procedures for our production.

Olive oil is nowadays recognised as an indispensable element for a healthy Nutrition. It contains important mineral elements, trace elements, and vitamin E. The unsaturated fatty acids contained in olive oil (up to 80%) prevent deposits of the harmful LDL - cholesterines and lower the risk of arteriosclerosis and cardiac infarct. In addition, olive oil contains many Antioxidants, and provide healthy nutrition even with cooked dishes.


Although today oil presses are modern machines, the principles are still the same as in the antiquity: Mechanical pressing. Where, in former times, two or three granite wheels turning on an circular stone bed, crushed the olives to a smooth paste, today high-grade steel rollers and hammer mills are used.

The olives first pass through blower fans and several baths to wash off soil and dust remnants and separate twigs and leaves. They then are mechanically lifted into a hammer press, to be crushed into an oily paste. This paste is then homogenized for more than 45 minutes, before primary extraction begins. Solid pressing remnants (pulp and stones leftovers) and the processing water are then removed. The oil now contains small amounts of impurities and water which will be eliminated in centrifugal separators.

Filtration and acid

The acidity of olive oil is the most important quality criterion. It is expressed in percentage. The lower the acidity, the more valuable the oil. Some experts state, that the clarity of the olive oil represents an indication of its High quality. In contradiction, research proved, that the cloudy greenish colouring of the oil guarantees for outstanding quality and low acidity.

  • © Michalis Manoussakis, 2022