Greek olive oil

To Meraki Blog

To Meraki Blog

Greek olive oil

Recent Posts

step 4 – Packaging plant

step 4 – Packaging plant

Τhe packaging is made by the company Evoolution. The owner, Mr Petros Bakas, is one of the most passionate people in the production of olive oil. This step concerns the storage, chemical analysis, bottling and labeling of the oil. Each action is performed thoroughly, because […]

step 3 – Production by Two-stage centrifugal system

step 3 – Production by Two-stage centrifugal system

Two-stage centrifugal system is the newest and technologically most advanced method. The most important advantages of the system are the reduced water consumption and the low temperature of the water.

The olive oil produced by the biphasic mills is of better quality. It has higher oxidative stability and better organoleptic characteristics. The content of olive oil in polyphenols is more, which, as antioxidants, prevent the breakdown of fatty acids and help oil perseverance.

 

 

step 2 – Harvest and transport

step 2 – Harvest and transport

The fruit is collected and transported to the oil mill the same day. Transport delays may affect significantly the production quality (e.g. leaving the fruit in the boxes for a couple of days may initiate spoilage). Keywords: zero oxidation, true flavour

step 1 – Fruit maturity identification

step 1 – Fruit maturity identification

Beginning of November, when the fruit is still green, we start looking for the trees that are ready for collection. At this point in time the fruit has not absorbed water yet, which results in smaller production volumes but significantly improved oil quality. Advantage: beautiful […]