Olive oil is classified by its acidity content and it must have less than 0.8% acidity in order to be classified and sold as extra virgin. 0.8%-2.0% acidity olive oil is graded as virgin and >2.0% acidity forms the lowest grade of olive oil, often known as pomace olive oil or light olive oil. Extra virgin olive oil itself increases in quality as the acidity is lower below 0.8%.

We always aim for an acidity as low as possible and often manage to harvest and press our extra virgin olive oil with less than 0.3% acidity. Low acidity extra virgin olive oil will give you a fresh taste with high natural antioxidant content

Combining good quality extra virgin olive oil with fresh salad and fresh vegetables is like combining ying with yang. Good quality extra virgin olive oil which is bright green in colour will bring out the flavour of the fresh ingredients to give you a taste of the Mediterranean.

You might even find yourself reducing the salt content in your foods – as the taste of the fresh ingredients alone takes over.

Extra virgin olive oil provides the body with a source of monounsaturated fat, a fat essential for the human body. The human body requires cholesterol to function properly and the body is broadly broken down between three types of cholesterol.

These include low density lipoprotein (LDL) cholesterol (also known as bad cholesterol), high-density lipoprotein (HDL) cholesterol (also known as good cholesterol) and triglycerides. The essential fatty acids in extra virgin olive oil help to lower LDL cholesterol levels providing a better circulation in the blood.

Extra virgin olive oil is full of natural antioxidants known as polyphenols. Polyphenols have natural anti-inflammatory properties which have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease. There can be as much as 5g of polyphenols in every 10g of good quality extra virgin olive oil.

The Koroneiki olive variety is the highest-quality Greek olive variety for extra virgin olive oil production and produces oil of truly exceptional quality.

The Koroneiki olive is very small and is usually picked when the ripening stage begins, when the olive is still green in colour. The oil from Koroneiki olives is very high in polyphenols, which contribute to longevity and great health.

Our olives are picked just as the ripening begins as this is when the olive has an optimum natural antioxidant content and the best possible flavour. As olives ripen, they become sweeter in taste, however the ripening process releases fruit sugar which knocks the subsequent olive oil out of the extra virgin category whilst compromising the nutrients in the process. 

You will notice that our extra virgin olive oil is bright green in colour – this is indicative of the time of picking as the olive itself is green at this stage of picking.

Good quality extra virgin olive oil is a natural source of Vitamin E and Vitamin K. Vitamin K is an important vitamin for preventing blood clotting and building strong, healthy bones. The United States Department of Agriculture has declared extra virgin olive oil as the next best source of Vitamin K after fresh green vegetables.

Extra virgin olive oil is a monounsaturated fat. Monounsaturated fats are believed to help reduce the susceptibility of low density lipoprotein (LDL) cholesterol to oxidation, which contributes to the prevention of blocking in the arteries.

Good quality extra virgin olive oil with its high polyphenol conent (antioxidants) plays an important role in lowering the LDL cholesterol and reducing the risk of heart disease. Please note that the intake of good quality extra virgin olive oil must be supplemented with a plentiful intake of fresh fruit and vegetables together with daily exercise.

It is always important to have a good balance in life. Plenty of daily exercise and fresh healthy food are key ingredients to a healthy start. Adding large quantities of fresh and good quality extra virgin olive oil to your diet will enhance your exercise routine and fresh food diet and contribute to longevity and great health.