Ultra-Premium olive oil, of certified organic production from mountainous and semi-mountainous low yield olive groves of exceptional biodiversity.

Extremely low acidity and very low peroxide value.

AGIOLIA ultra-premium organic olive oil is a single varietal oil from the famous “Koroneiki” olive variety. The fruit is hand-picked from the cultivators we collaborate with from our chosen “Mountainous olive groves of exceptional biodiversity”.

The pressing of the olives takes place within 24 hours, at a temperature below 27 °C, at a contemporary two phase oil mill of low environmental burden. Laboratory qualitative tests are immediately carried out by an independent accredited laboratory in Athens, to verify that the specific batch can be labelled as AGIOLIA organic ultra-premium olive oil.

Once the analysis attest to the quality, the olive oil batch is stored in stainless steel tanks, in a cool and dry environment, in a collaborating certified bottling plant of the region. The bottling takes place within 30 days, under strict supervision from the Production Engineers office with which we collaborate.

The strict specifications for harvesting, milling, storing and bottling guarantee that the AGIOLIA olive oil has a very low acidity, which reaches below 0.30%. Furthermore, the low peroxide value, below 7 mEqO2/kg, proves that the AGIOLIA olive oil has not undergone oxidation or other alterations.

The high concentration of monounsaturated fatty acids, vitamin E and phenolic compounds are what give it its exceptional antioxidant and anti-inflammatory properties. The authenticity and traceability tabs we publish per batch guarantee full transparency and provide information about the nutritional value of the AGIOLIA ultra-premium organic olive oil.