An important factor in the quality of olive oil is the protection of the field from insects or fungi, its fertilization as well as its proper preservation throughout the year.
The Grigoriadis olive groves are cultivated on the basis of the Community Regulation EC 834/2007 of organic agriculture, where the use of chemical fertilizers and toxic pesticides is prohibited, and the fertilization of our olive trees is done only with animal or vegetable compost. The reliability of organic products is based on a strict control and certification system of the European Union which we as organic farmers are obliged to apply.According to this system, a producer is controlled at all stages, from production to the distribution of the final product. Agriculturalists carry out checks on the estates, while special analyzes during cultivation, harvesting and standardization certify that the necessary rules are observed. For a product to be labeled organic, it must be the result of organic cultivation for at least three years and bear the appropriate labeling on the packaging, i.e. the name of the organization and its certification code.
So every year there is an inspection by a group of agronomists who check whether all the organic farming regulations are properly followed, as well as ascertaining through sampling of our olive trees whether they have been affected by any disease. The location of our olive groves does not favor the development of diseases and fungi due to their proper ventilation and the cool climate of the area.
Regarding the proper maintenance of the crops, once a year from mid-February to the end of March we remove the tired branches very carefully so as not to injure the tree. This has the effect of renewing our trees so that every year they have a constant production.
Processing stage of the fruit in the olive mill and its preservation
We make sure that the olive mill we choose to process the fruit has all the certifications for the production of organic olive oil and fully applies the correct olive oiling practices at low temperatures up to 27◦ (cold pressing). All the surfaces of the olive mill machinery with which the fruit and the olive oil come into contact are made of stainless steel materials which have been properly disinfected.
From the oil press, our oil is transferred via an oil pump to stainless steel tanks with a capacity of 1000 – 2000 Lit. These tanks are kept in places with constant low temperature and away from light. It is bottled in dark-colored packages with a closure system to protect it from oxidation caused by contact with air or light, so that all the nutrients of the olive oil are preserved unchanged and it will have a longer shelf life supermarket or in its storage.
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