OLIVE OIL CLASSIFICATIONS
- Extra Virgin olive oil: the best quality of oil. The degree of acidity must not exceed 1%. Top quality olive oil has an acidity level of 0.4%-0.5%. This olive oil has a magnificent aroma, taste and color.
- Virgin olive oil: very good quality oil, with a slightly higher acidity which should not exceed 1.5%. It has the aroma, taste and color similar to extra virgin olive oil.
- Pure olive oil: good quality oil with good taste and rather more acidity which should not exceed 3.3%.
Another “unofficial” category that has emerged recently is that of biological olive oil. This olive oil product is certified for its organic cultivation and relates solely to the non-use of chemicals, fertilizers and other substances in the olive production. The organic cultivation of olive trees relates only to the organic nature of the cultivation process and not to its characteristics like acidity or type. In other words, it relates to treatment of the fruit, i.e. how it grows, is gathered and how the oil is extracted.
At Eleones Messinias we produce high quality, unprocessed, unfiltered extra virgin and organic olive oil. This results from the unique combination of all the necessary “secret ingredients” that produce exceptional quality olive oil. The type of olive, climate, subsoil ingredients, cultivation method, timing, method of harvesting are all combined uniquely to give an exceptional final product.