Another major factor determining olive oil quality is how a piece of land has been protected against pests or fungi, how it is fertilised and if it is properly maintained throughout the year.
The Grigoriadis olive groves are cultivated according to EC Regulation 834/2007 on organic production, which prohibits the use of chemical fertilisers and toxic pesticides, and permits the fertilisation of olive trees only using animal or vegetal compost. The reliability of organic products rests on a strict certification and control system implemented by the European Union, which we, as organic farmers, are required to adhere to. Based on this system, producers are inspected at all stages, from production to the sale of the end product. Agronomists carry out on-site inspections, and tests conducted throughout the cultivation, harvest and packaging periods confirm that the rules have been followed. For a product to be designated organic, it must be the outcome of at least three years of organic farming and should have the appropriate label on its packaging, namely the certifying body’s name and certification code.
Every year, a team of agronomists carries out an inspection to check if all the organic farming regulations are followed and takes samples from our olive trees to determine if they have any diseases. Our olive groves’ location helps them to resist disease and fungi, because of proper air circulation through the trees and the region’s cool climate. As regards proper maintenance of the crops, once a year, from mid-February to the end of March, we remove the tired branches, all the while taking great care not to injure the tree. This helps our trees to renew themselves and thus have a steady yield each year.
The olive at the olive press and its preservation
We make sure that the olive press we choose has all the certifications required for organic olive oil production and fully implements the correct practices for producing olive oil at up to 27°C. All machinery surfaces that the fruit comes into contact with are made of properly sterilised, non-corrosive materials.
Our oil is transferred from the olive press to rust-proof 1000-2000 litre tanks using an oil pump. The tanks are kept in cool, dark places. The olive oil is bottled in dark bottles so that its nutrients can be preserved.
Sirreon olive oil is certified by the organisation for the control and certification of organic products GMCert (Mediterranean Certification), whose symbol is the little leaf.
GMCert is recognised by the Greek Ministry of Rural Development and Food, and its operation was approved by ministerial decision published in the Greek Government Gazette (Issue No. 1722/B/03/11/2010), with the approval code GR-BIO-10. It was further granted an ACCREDITATION CERTIFICATE (No. 673-2) by the Hellenic Accreditation System (E.SY.D.) for its implementation of the Hellenic Organisation for Standardisation standard ELOT EN ISO/IEC 17065:2012.
Our products are tested to categorise the oils, to detect admixtures and to determine their acidity and their K, delta K, peroxide, protein, total fat, carbohydrate, nutritional and energy values. These analyses are conducted by the Institute of Chemical, Microbiological and Environmental Analyses (ICMEA).