AboutOlive oil
Olive oil is the only food productwhich is evaluated basedon two separate criteria:
1.Chemical analysis2.Organoleptic assessment
(smell, taste)
Read the research

Olive Oil categories based on quality

Extra Virgin Olive Oil

Extra virgin olive oil is the juice obtained from the fruit of the olive without chemical refining or other treatment besides washing, separation, centrifugation and filtering.

It is the highest category of olive oil with perfect aroma and taste (organoleptic characteristics) that meets all chemical criteria and has an acidity of up to 0.8%.

At Olive Epitome we specialize exclusively in extra virgin olive oil.

The highest quality of olive oil, rich in taste and aromas

Virgin Olive Oil

Virgin olive oil is the olive oil produced without chemical refining or other treatment besides washing, separation, centrifugation and filtering.

It presents negative attributes either in the smell and/or the taste (organoleptic characteristics), meets all chemical criteria and has an acidity between 0,8% and 2%, classifying it in a lower category than extra virgin olive oil.

Fair quality olive oil

Olive Oil

"Olive oil" is commonly produced from the blending of refined olive oil and a minor quantity of virgin olive oil. Its acidity is below 1% classifying it in a lower category than virgin olive oil.

Poor quality olive oil

Pomace Olive Oil

Pomace olive oil is produced from the blending of refined pomace olive oil and a minor quantity of virgin olive oil. It is of a lower quality than "olive oil" and its acidity does not exceed 1%.

Poor quality olive oil
Olive OilExtraction Stages
Follow the extraction stages of olive oiland discover how its productioninfluences directlythe final product
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Olive Oil Extraction Stages

Harvest & transport

The harvest season begins in October. The recommended harvesting method is by hand and if the producer chooses mechanical methods, they must preserve the integrity of the fruit and avoid any injury. The harvested fruit must then be placed in plastic perforated crates and transported on the same day to the olive mill in order for it to preserve its freshness which carries all beneficial properties.

Stage 1

Defoliate & wash

Once at the oil mill, the fruit is defoliated and then washed with clean drinking water in order to remove foreign matter, such as soil and dust.

Stage 2

Crush

The crushing of the fruit follows whereby using a special cutter with metallic plates, a mixture is produced, called olive paste, the temperature of which is constantly monitored as overheating can adversely harm the quality of the produced olive oil.

Stage 3

Malaxation

During the malaxation stage, the olive paste is stirred in the specially formulated containers in order to create a homogenous mixture. This process will facilitate the separation of the olive oil from the olive paste in the centrifugation stage but will also allow the maximum extraction of olive oil. The production of premium quality olive oil requires a low temperature during this stage known as “cold pressing”.

Stage 4

Centrifugation

The homogenous mixture is then placed in a two-phase separator (decanter) where the separation of the water of the olive, the core of the fruit and the olive oil takes place.

Stage 5

Storage

The olive oil is stored in stainless steel containers in vacuum, while in case of a longer stay its preservation is further ensured by the use of nitrogen. For the proper maintenance of the olive oil, the ambient temperature must not exceed 18°C.

Stage 6

Packaging

During the final stage of packaging, the olive oil is placed in special bottles, sealed and labelled.

Stage 7