Agrigiannis Konstantinos
KOROPI, 37010 MILIES
Tel: 24230 22044
Mob: 6947407548
e-mail: info@elaionesagrigianni.gr

    Its unique composition and its characteristic acidic content, make olive oil the best form of fat for our diet. The basic elements in determining the quality of olive oil are the climate of the region of production, the altitude and variety of the olive tree, the method of harvesting the olives, and also the behaviour of the producer throughout all stages of production: the choice of fertilization, the prevention of disease, and the final pressing of the fruit.

    The use of organic fertilizers and not chemical pesticides during the process of cultivation is what separates conventional from ecological olive oil.

    One of the main determiners of the quality of an olive oil is the method of its extraction. The main changes to the product take place during the processing procedure in the olive press, where temperatures above 25 – 26 Celsius may be applied in some cases. This higher-temperature method of extraction is used by most conventional olive presses, as it results in a higher oil:fruit ratio.
    By way of contrast, the olive oil produced at lower temperatures is called: Cold pressed olive oil. This method of production results in characteristics that render cold-pressed oil unrivalled in terms of both taste and quality.
    Another characteristic of olive oil is related to the level of acid it contains. When the acidity in the oil does not exceed 1%, the olive oil is characterized as: Extra virgin olive oil.

This is our olive oil!

Now our exceptional virgin olive oil straight from production and contained in standard 5 litre containers, can be delivered the same day directly to your door with just a simple phone call to: 6947407548.