We harvest the fruit before it ripens completely in order to preserve the ideal organoleptic properties.
We carefully sort out the fruit by hand before it goes through the grading machine located in our facilities. We follow the same process for table olives as well as for those destined to become olive oil.
On the very day, we transfer the fruit to the oil mill. The perforated plastic transfer containers allow the air to go through and prevent the fruit from getting crushed, in order to avoid fungi, yeasts and bacteria that undermine the quality of the produced olive oil. The containers are meticulously cleaned after every use.
By using the cold pressed method for the extraction of GREENOLIA olive oil we guarantee a higher quality product, pure and unaffected from high temperature processing.
The extracted olive oil is submitted to exhaustive – physicochemical and organoleptic– testings in order to ensure it meets our strict quality standards. (You can find more information on the topic at the bottom of this page, in our Quality Control tables).
Storage in controlled atmosphere conditions
The olive oil is now ready to be stored in certified stainless steel tanks. We use airless tanks (nitrogen use) so as to avoid any oxidation and preserve all of its nutrients.
We searched thoroughly in order to locate the best certified bottlers for the final bottling of GREENOLIA olive oil. We are certain that the units we chose cover our demand for excellent bottling and meticulous cleaning conditions, which is why they have become our trusted partners.
See the quality certificates that accompany our products.