The premium quality olive oil “Aelia” has a deep green color and a distinct fruity taste. It comes exclusively from the koroneiki variety, a variety of olives that prevails in the area of Mani and makes the oil of our region famous all over the world.
CERTIFICATIONS OF ORGANIC PRODUCTS
Our love for nature and natural methods of cultivation and healthy eating led us to create a product for which we pride ourselves on its purity and its contribution to health and human well-being. It is a certified organic product with certification code BIO4400003. Only natural soil improvers, namely zeolite rock, are used to improve performance.
PLACE OF PRODUCTION
The extra virgin olive oil “Aelia” is produced in Gythio Laconia in olive groves located on Mavovouni beach. The acidity in our area is very low, while “Aelia” reaches only 0.25%. Our annual production is limited as we pay attention to the quality and not the quantity. This is why we collect the fruit early in the olive season while the olives are still green. This results in us taking a product that retains all the vitamins of the olive and more fenols.
MEANS OF COLLECTION AND STORAGE
The daily fruit is collected until 4 p.m. Then it is driven directly to the organically certified mill and are cold pressed during the same day.
The oil produced each day is stored in a tank in a dark place until it is filtered and placed in containers of 5lt and 0.75lt. This creates a natural subsidence of the solid residues resulting from the crushing of the olive flesh and then the olive oil is filtered so that there are no residues left during storage.
MAINTENACE AND EXPIRATION
Our recommendations for keeping “Aelia” olive oil in your home are to keep the containers in a dark and cool place so as to avoid any oxidation. Olive oil does not expire since it is considered to be a natural preservative, but it is recommended to consume it within 2 years.
