Greek extra virgin olive oil is known for its high quality and production standards. Here's what you need to know about the production and quality of Greek extra virgin olive oil:

Introduction to Greek Extra Virgin Olive Oil Production

Greek extra virgin olive oil is produced using traditional methods, such as hand-harvesting and cold-pressing, to preserve the quality and flavor of the oil.

Quality Standards

Greek extra virgin olive oil is subject to strict quality standards, such as the Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI), which ensure the origin and quality of the oil.

Harvesting and Processing

Greek extra virgin olive oil is harvested and processed during the months of October to January. The olives are carefully hand-picked and cold-pressed to preserve the quality and flavor of the oil.

Flavor and Aroma

Greek extra virgin olive oil is known for its fruity and herbaceous flavor and aroma, with a slight bitterness and pungency. The flavor can vary depending on the type of olive and the region where it is grown.

Sustainability

Greek extra virgin olive oil production is committed to sustainability and environmental protection. The cultivation methods and production processes prioritize environmental conservation and eco-friendly practices.

Conclusion

Greek extra virgin olive oil production is a time-honored tradition that prioritizes quality, flavor, and sustainability. With its strict quality standards and traditional production methods, Greek extra virgin olive oil is a valuable and respected ingredient.