Olive Oil

Virgin olive oil has a mild taste profile with acidity ≤ 2.0% and is preferred in industrial production and restaurant applications for its balanced flavour. Its high thermal stability delivers consistent performance in cooking, frying and blend formulations, making it an economical, functional oil solution for large-scale food operations.

Refined olive oil has an extremely light, stable aroma profile with acidity ≤ 0.3%; blending refined oil with virgin olive oil produces a sensorially neutral structure that is more resistant to oxidation. Long shelf life and a low oxidation rate allow it to be used with confidence in canning, various food industry applications and the HORECA sector.

Organic olive oil holds EU Organic and USDA Organic certification and comes from groves where no chemical fertilisers or pesticides are used. Cold pressing places the product in the premium segment while preserving its natural aroma and high nutritional value. Packaging options are 500 ml and 750 ml glass bottles, with production flexibility also available for private label projects.

Among the technical specifications, free fatty acid content is ≤ 0.8% as oleic acid, a quality indicator compliant with IOC and EU Reg. 2568/91. The peroxide value is held at ≤ 20 meq O₂/kg per ISO 3960, ensuring oxidation stability. K232 and K270 values are ≤ 2.50 and ≤ 0.22 respectively per IOC methods, showing that ageing and oxidative degradation indicators are under control. Polyphenol content is measured by HPLC in the 250–400 mg/kg range, confirming strong antioxidant capacity, while moisture and volatile matter are held at ≤ 0.2% per ISO 662. Density at 20°C is determined by ISO 6883 in the 0.910–0.916 g/cm³ range. A smoke point of about 190°C reflects the oil's thermal resistance, making it suitable for both cold consumption and light cooking.

Olive oil production starts with an early harvest between October and December, carried out by hand or mechanical shaking; olives are cold pressed at a maximum of 27°C within two hours, preserving freshness and nutritional value. After pressing, filtration removes particles down to micron level. The oil is stored in stainless steel tanks under an inert nitrogen atmosphere to protect it from oxidation, and filling is carried out with inert-gas assisted systems. All batches are tested in IOC-accredited laboratories for acidity, peroxide value, polyphenol profile and sensory attributes. Production runs in compliance with international food safety and quality standards under ISO 22000, HACCP, BRC, Halal, Kosher and EU Organic certifications.

The packaging and logistics setup for olive oil spans a broad range of formats, beginning with UV-protected dark glass bottles from 250 ml to 1 L for the premium and retail segments. In HORECA and wholesale channels, 3–5 L tins with food-approved inner coatings maintain stable quality, while 18 L metal drums provide a durable shipping solution for industrial use. For larger supply operations, 1,000 L IBC tanks or bulk container systems efficiently handle high-volume industrial and export shipments.

Under our sustainability and quality approach, an early-harvest policy naturally supports the high polyphenol and antioxidant content of the oil, while production facilities use recyclable packaging and environmentally friendly processes. Following a zero-waste principle, olive pomace is recovered for energy, minimising environmental impact. A traceable QR code assigned to every batch presents the product's origin, production stages and analysis data transparently, delivering full traceability.