KOLLA COMMERCIAL CENTER
3rd FLOOR OFFICE 6
PATRA / ACHAIA / GREECE

Extra Virgin Oil

The extra virgin oil is the best qualitative category of standardized olive oil. It has an intense fruity taste and aroma, with an acidity of not more than 0,8 gr. per 100 grams.

ELISSAIOS OLIVE

Olive

They are characterized by a large size of fruit with a high proportion of flesh to stone, bright greenish-yellow color, subtle fruity aroma and slightly spicy taste.

ELISSAIOS OLIVE

Balsamic

Balsamic is a natural product rich in antioxidants and low in calories. The real balsamic is produced by grape must.

ELISSAIOS OLIVE

Stages from Harvest to consumption

1. Harvest

Harvest time plays an important role in the production of high-value olive oil. Harvest is usually conducted in November-December, with the quality of olive oil standing out easily, from the deep green color and the characteristic taste of freshness given to the mouth. After the harvest, fruits are transferred to the mill which must happen as soon as possible (within 24 hours).

2. Cold pressing

Upon receiving the olives in the Mill, the first step in the process of producing olive oil, is the cleaning of olives and the removal of soil, leaves, twigs and other residues left to olives from the harvest. The second step is the olive pressing along with its fruit (stone), creating a paste, dense in texture.
Τhe goal of pressing is to melt the olive bark through the crusher in order to make the release of the oil from the fruit-peel easier. This step at the Minoan civilization, was carried out by our ancestors at stony mills. The paste mixture is kneaded for 20 to 45 minutes. This process is designed to assemble the olive oil droplets that are scattered throughout the broken olive paste, to larger size drops and separate them from the rest solid and watery phases.
It is a necessary step in order to produce high-value olive oil. After kneading, we put cold water -27oC- into the paste and we keep kneading. We carry on mixing for about 1 hour and due to the freezing water the olive oil is transferred to the top of the paste. This is why we call it Cold Pressing. Finally, through specially formed stainless tubes the oil is transferred from the paste surface to the stainless tank and then standardization is followed. This process ensures that the Extra Virgin Olive Oil is 100% clean and maintains all its beneficial properties and its excellent organoleptic characteristics.

3. Standardization

During the transfer of the olive oil from the production (Mill) to the standardization factory, we put it into specially formed tanks. After physical precipitation, we collect the transparent olive oil and we standardize it. Our production promises to give you into fastidiously and carefully designed fonts, the best olive oil with intense gold-green color and unprecedented aromas. Only the best packaging is in line with the quality of our products.

4. Storage

The storage place is separate from the processing places. It is constructed of a material which weakens to the maximum possible extent or prevents fluctuations in temperature and light. The tanks are airtight and equipped with auxiliary systems of filling and emptying from the bottom, as well as with drainage and sampling valves.