Prevezana Organic Monovarietal High Phenolic Evoo
Our love of nature and the organic products we have been growing in our garden for many years now has led us to start producing organic extra virgin green olive oil. We began producing small quantities of olive oil (always using unripe olives), having noticed the lack of this pure product on the market. We carefully selected the site and variety of olive trees, which we tend to personally in all stages of the process. It all comes naturally to us, as we love what we do.
The organic green olive oil we produce is known for its bright green colour, which it owes to the chlorophylls in unripe olives that give green olive oil the most antioxidant properties an olive oil can give. It differs from ordinary commercial extra virgin olive oil because it has a piquant/peppery flavour combined with the fruity aromas of freshly-cut unripe olives.
It contains all the vitamins and provitamins found in olive oil (A, K, E, B-carotene), as well as minerals, trace elements and polyphenols, which protect the cells against oxidative stress, active oxygen and free radicals. It does not contain cholesterol, sugars, carbohydrates, dietary fibres and proteins.
Each and every one of its qualities emanate youth, energy and character.
The olives are handpicked in October and they are processed on the same day. In this way we achieve excellent quality but lack in quantity because the yield is no higher than 7 – 10%, thus affecting the final price of the product. Also, due to its rare “idiosyncrasy”, and high contain of polyphenols our green olive oil also has a longer shelf life. Consumers have 18 months to enjoy this unripe side of life!
Green olive oil is by nature rich in antioxidants and combines a superior flavour with high organic value. Its strongest qualities are evident from the time of its production in October until July. As the time passes, green olive oil loses its strong taste and colour, but not its nutrients
Respecting the past…
It is certainly not by chance that the Venetians had chosen this precise area 300 years ago (1720) to create the well-known, historical Venetian Olive Grove of Preveza. They were well aware of the unique microclimate of the Preveza peninsula, with its mild winters and cool summers. Therefore, the olive oil deriving from these olive trees has a unique flavor and aroma, combined with high nutritional value.
We collect the fruit in the same traditional old way (manually), which means that we only select the healthy fruits. This process involves the whole family.
Harvest season runs from late September to mid-October.
The production of quality olive oil depends on a number of important factors. One of these is the transport of the fruit in approved containers suitable for foodstuffs such as specially made crates of unrecycled plastic or jute sacks, which allows the fruit to be sufficiently aired during transportation to the mill. Another equally important factor is the amount of time that passes between harvesting and the actual cold extraction (in temperatures that do not exceed 27° C) performed in a certified mill.
The olive oil is collected in privately-owned stainless-steel tanks with a conical bottom in a specially insulated indoor area and undergoes strict scientific controls.
Controls are always carried out based on the specifications set by the European regulation on olive oil and, of course, on the basis of the high standards we ourselves have set for our pure green olive oil. Thus, with our strict criteria and responsible approach, we have managed to obtain certification from the BIO HELLAS organic product certification institute, in accordance with European regulation GR–BIO–03, which we present below.
The product is transferred through a fully stainless-steel network for bottling, without any chemical or other treatment.
The standardization of olive oil is a basic step in ensuring the authenticity and quality of the product for consumers. The extra virgin green olive oil we produce is a completely natural product that reaches consumers in the exact same state as when it leaves the olive press, without any further treatment or additives. These controls serve as a safety net for consumers and guarantee the purity of the end product.
Our standardization procedures are accredited to ISO 9001 and ISO 22000. The olive press we use to produce our green olive oil is also certified for the organic production of olive oil by the BIO Hellas organic product certification body, as well as for the standardization of olive oil by the same certification body. The tests on our olive oil are carried out at a contemporary quality control laboratory, which is accredited to ISO 17025.