The vast array of olive oil flavors and colors in Greece, the distinct features of different varieties of olive oils, the strong personality of the olive oil itself demand expert knowledge. In close cooperation with the producer, he selects the best batches for packaging. The industry is actually involved in nothing more than storing, quality control and packaging. No more urns and cellars at this stage. Temperatures are kept constant in high quality tanks.
Monitoring ensures almost zero fluctuations.
Quality control is more of a science than an art. Companies check more than 25 parameters in every olive oil batch. It is a very high cost procedure, but the consumer can be certain that it is there and that the specifications he will find on labels correspond to the contents of the container. Numerous agreements have been drawn up and legislation keeps piling up in recent years to assure company reliability. Virgin Olive Oil is a term to describe oil obtained from the tree only through mechanical means.