Greek olive oil Phileos
3,500 years of making premium olive oil
Production in Lakonia began around 1500 BC. Lakonia is well
known by it's ancient name Sparta with the famous Spartan
In Greece olive oil imports are non existent.
The only available olive oil in Greece is Greek olive
oil, as 80% of it is extra virgin there is no reason or need to
blend it with other oils.
Phileos extra virgin olive oil with an acidity just over 0.2%!
What is extra virgin olive oil? It is the first cold press outcome of the olives, with a maximum 0.8% acidity. It is the finest and most expensive. Main characteristics are:
Fruity: Pleasant spicy fruity flavour from fresh ripe or green olives.
Bitter: A pleasant blistering flavour sensation on the tongue.
Pungent: A peppery sensation in the mouth and throat that lasts a few seconds
Polyphenols: Natural antioxidants contained in olive oil. The polyphenols act as shield for the oil itself, the higher the number of polyphenols the fresher the olive oil and as time passes the freshness and quality is maintained.
Important factors that make extra virgin olive oil great!
Having those numbers as low as possible, combined with the fruity flavour and aroma of the extra virgin olive oil, will ensure a higher quality. If you intend to buy a high quality, ask for the certificate analysis and check the numbers below.
Acidity is an important determinant of quality. View our certificate of analysis. Extra virgin olive oil contains no more than 0.8% acid, and has a superior taste. The closer to 0% the acidity level is, the higher quality you obtain! Phileos scores consistently below 0.3%.
The wax content in a superior quality olive oil has to be
below 250mg per kilogram (ours has 65mg/kg).
Peroxide shows the presence of natural antioxidants in olive oils. In deteriorated oils, these antioxidants are destroyed. Peroxide levels above 20.0 meqo2/kg (ours 8.80) indicates a deterioration.
Quality olive oils generally have peroxide levels of less than 20.0 meqo2/kg, although it is possible for very deteriorated oils to have lower levels as well.
K-232 and K-270
Testing the olive oil under ultraviolet rays of 232 and 270 nanometers. These tests measure the purity. If the presence of fatty acids other than olive oil exists, the level of these numbers will increase, hence why this test is so important in order to detect any adulteration with other oils.
K-270 has to be below 0.22 (ours 0.126).
K-232 has to be below 2.50 (ours 1.833)
Greek olive oil is the best in the world!
Lakonia produces one of the best olive oils in the world, famous for its fruity and velvety taste. Rich soil is hard to find, and the region has some of the finest.
Buy Greek olive oil from our olive presses, direct
to your door in UK.