Organic products are safe foodstuffs which go through a chain of controls in all phases of agricultural food production – from the field right through to the supermarket shelves. They do not contain any ingredients harmful to your health or to the environment such as chemical substances, pesticides, herbicides, insecticides or artificial fertilizers. The coveted lable BIO can only be attached to those products that have been produced in compliance with the regulations governing organic products and that carry the relevant certificate from an organic controls authority.
How To Distinguish Organic Products
The labeling and promotion of organic products should contain the following data:
1) The national identification number for all certified products of organic farming.
2) The description “Product of organic farming”.
3)The EU Logo
4) The approval stamp of the certifying organisation.
It is certainly not by chance that the Venetians had chosen this precise area 300 years ago (1720) to create the well-known, historical Venetian Olive Grove of Preveza. They were well aware of the unique microclimate of the Preveza peninsula, with its mild winters and cool summers. Therefore, the olive oil deriving from these olive trees has a unique flavor and aroma, combined with high nutritional value.
When we received the olive grove it was abandoned for many years to its fate.
It took us almost four years to bring it to work. Today this olive grove is one of the most beautiful traditional olive groves in the region.
When we received the olive grove it was abandoned for many years to its fate.
It took us almost four years to bring it to work. Today this olive grove is one of the most beautiful traditional olive groves in the region.
We continue to preserve the traditional “Venetian olive grove” of Preveza by creating new olive groves with the same old variety of olive trees – LIANOLIA (PREVEZANA).
We collect the fruit in the same traditional old way (manually), which means that we only select the healthy fruits. This process involves the whole family.
Harvest season runs from late September to mid-October.
The production of quality olive oil depends on a number of important factors. One of these is the transport of the fruit in approved containers suitable for foodstuffs such as specially made crates of unrecycled plastic or jute sacks, which allows the fruit to be sufficiently aired during transportation to the mill. Another equally important factor is the amount of time that passes between harvesting and the actual cold extraction (in temperatures that do not exceed 27° C) performed in a certified mill.
The production of quality olive oil depends on a number of important factors. One of these is the transport of the fruit in approved containers suitable for foodstuffs such as specially made crates of unrecycled plastic or jute sacks, which allows the fruit to be sufficiently aired during transportation to the mill. Another equally important factor is the amount of time that passes between harvesting and the actual cold extraction (in temperatures that do not exceed 27° C) performed in a certified mill.
The olive oil is collected in privately-owned stainless-steel tanks with a conical bottom in a specially insulated indoor area and undergoes strict scientific controls.
Controls are always carried out based on the specifications set by the European regulation on olive oil and, of course, on the basis of the high standards we ourselves have set for our pure green olive oil. Thus, with our strict criteria and responsible approach, we have managed to obtain certification from the BIO HELLAS organic product certification institute, in accordance with European regulation GR–BIO–03, which we present below.
The product is transferred through a fully stainless-steel network for bottling, without any chemical or other treatment.
The standardization of olive oil is a basic step in ensuring the authenticity and quality of the product for consumers. The extra virgin green olive oil we produce is a completely natural product that reaches consumers in the exact same state as when it leaves the olive press, without any further treatment or additives. These controls serve as a safety net for consumers and guarantee the purity of the end product.
Our standardization procedures are accredited to ISO 9001 and ISO 22000. The olive press we use to produce our green olive oil is also certified for the organic production of olive oil by the BIO Hellas organic product certification body, as well as for the standardization of olive oil by the same certification body. The tests on our olive oil are carried out at a contemporary quality control laboratory, which is accredited to ISO 17025.
The product is transferred through a fully stainless-steel network for bottling, without any chemical or other treatment.
The standardization of olive oil is a basic step in ensuring the authenticity and quality of the product for consumers. The extra virgin green olive oil we produce is a completely natural product that reaches consumers in the exact same state as when it leaves the olive press, without any further treatment or additives. These controls serve as a safety net for consumers and guarantee the purity of the end product.
Our standardization procedures are accredited to ISO 9001 and ISO 22000. The olive press we use to produce our green olive oil is also certified for the organic production of olive oil by the BIO Hellas organic product certification body, as well as for the standardization of olive oil by the same certification body. The tests on our olive oil are carried out at a contemporary quality control laboratory, which is accredited to ISO 17025.
