Extra virgin olive oil Phileos

We produce Greek olive oil of the highest quality, closely monitoring production at every stage, from cultivation and harvest to pressing and processing.
Olive oil not marked extra virgin olive oil or virgin olive oil is a blend of virgin and refined oil, the latter being produced at very high temperatures, causing it to lose many of its properties.
Our extra virgin olive oil is the product of the varieties “Koroneiki” (80%) and “Athinolia” (20%) in Lakonia. The olive oil is produced on the day of harvest via the cold extraction method and is kept under controlled temperature conditions following strict sanitary control with the support of modern equipment.

Olive oil , with no additives, just a fresh juice from the olives.

The unique conditions of the soil and the climate, the selection of olive varieties, make the produced extra virgin olive oil truly exceptional. Using modern technology during the harvest period and for the transportation of the olives and cold extraction, we produce just a fresh juice from the olives the unique olive oil Phileos, with no additives. Superior olive oil is made using hydraulic press, so it is more a fruit juice rather than an industrial fat. The result of the whole procedure is an excellent quality product with mild fruity taste, golden green color and with particularly low acidity, guaranteed below 0.5%.

Our extra virgin olive oil's acidity level is just over 0.3%!

Our Greek olive oil scores consistently level of acidity around 0.3%!! See our certificate 2012.
Olive oils with increased acidity are mainly produced by over-riped fruit or fruit attacked by diseases or by fruit that after its harvest remained in the sacks for several days and without ventilation before its extraction.

Acidity affects the taste and is a determinant of quality.

Acidity level is the most important factor that determines its grade. This is a measure of the percentage of free fatty acid content. Extra virgin olive oil has a perfect balance of flavour, aroma, color, and acidity level. About 70% to 80% of Greece's olive oil production, is "extra virgin olive oil!" Greece is the world's largest producer. Italy (45%) and Spain (30%) come in second and third place.

Cold Extracted Phileos extra virgin olive oil

First Cold press, a chemical-free process using only pressure, produces a higher quality olive oil which is naturally lower in acidity. The temperature of malaxation and extraction is crucial. When high temperatures are applied the rate of oil oxidation is increased, resulting lower quality olive oils. Polyphenols, antioxidants, and vitamins are reduced by higher temperatures.

PGI Certified Phileos Greek extra virgin olive oil

K.A.S.E.L.L.’s Extra Virgin Olive Oil under the trade name “Phileos” is considered a Protected Geographical Indication LAKONIA (PGI LAKONIA), since the total quantity of the bottled olive oil in our facilities is provided by our olive oil presses that follow the procedure of PGI LAKONIA.
Protected Geographical Indication (PGI) This designation requires that the product be produced in the specified geographical region.

"Koroneiki" olives

Our Greek olive oil is extracted mainly from "Koroneiki" olives, a variety with high levels of polyphenols, the valuable antioxidant to prevent cancer.
The same variety is known as Psilolia, Kritikia, Ladolia, Koroni, Vatsiki and Lianolia. Its many names are due to its wide spread around all the geographical regions of the country and the various sizes (usually small) of the fruit that varies according to the ground and climatological conditions, as well as the care during cultivation.
A significant advantage of this variety is its stable fructification and its high performance (30-150kg/tree). Its maturity begins early in October and ends late in December while its harvest may begin after the first ten days of January. The produced olive oil is the finest among all varieties with excellent intense scent and spicy flavour.

"Athinolia" olives

This variety is also known by the name Mourtolia at Lasithi and Tsounati at the area of Chania. Its common name is Mastoidis (Mastoid). It is a variety systematically cultivated only at the area of the Municipality of Monemvasia and in certain areas exclusively.
It is famous for its intense aromatic and fruity scent and matures early and thus its harvest ends quite early for the local standards, at the end of November to the beginning of December. Its early harvest reduces the percentage of olive flies’ attack, as well as the attacks of the fruit by other mycological diseases that may result due to the first autumn rainfalls, which are a deterioration factor of the olives’ quality. As a result, this variety produces healthy fruit and by extension olive oil of low acidity and excellent quality.

Exceptional taste Phileos Greek olive oil

Lakonia produces one of the highest quality olive oils in the world, famous for its fruity and velvety taste. Rich soil is hard to find, and the Lakonía region has some of its best. We sell this unique Greek olive oil from our olive presses in Lakonia directly to our customers.

HACCP - ISO 22000
Certificate No 049080002