{"id":266,"date":"2022-08-30T11:51:13","date_gmt":"2022-08-30T08:51:13","guid":{"rendered":"https:\/\/celiaoliveoil.com\/?page_id=266"},"modified":"2025-09-05T15:30:52","modified_gmt":"2025-09-05T12:30:52","slug":"homepage","status":"publish","type":"page","link":"https:\/\/celiaoliveoil.com\/en\/","title":{"rendered":"Home Page"},"content":{"rendered":"
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Olive and olive oil \u2013 The blessed fruit<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The Koroneiki olive (Olea Europea var. microcarpa alba) is also called koronia, koroni, kritikia, vatsiki, ladolia, lianolia and psilolia. It is a traditional variety of Greece and is considered the queen of Greek olive varieties with its homeland in the region of Koroni. It is a small-fruited variety without special soil-climatic requirements, resistant to drought and winds and adapts satisfactorily to dry-thermal conditions and poor soils. As a tree it is robust and long-lived with small, lance-shaped and deep green leaves. It is characterized by two important advantages: its fast growth and its high and stable fruiting (from 50 to over 150 kg of fruit per tree). It grows faster and bears more fruit when it is watered and fertilized systematically. Milling (squeezing) takes place a few hours after picking the fruit. We follow the cold pressing method, in order to have the maximum possible quality results.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The procedure<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The timing of the harvest is everything for olive oil. The best, not too ripe olives are selected. Young olives produce an oil with a particularly low acidity, while more mature olives produce a product with greater acidity - however, the fruits are not harvested when they are too unripe because the resulting oil is bitter.<\/p>

The olives are picked by hand, so as not to injure the fruit. They are driven in well-ventilated containers and processed within 48 hours of harvest.<\/p>

The leaves and branches are removed from the fruits after washing with cold water. This is followed by pressure in a hydraulic press without heating or adding hot water and without the use of solvents. With the first pressing, the oil we call \"extra virgin cold pressed\" is produced. The oil remains unfiltered, as filtering removes many nutrients.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u03a5\u03c0\u03b7\u03c1\u03b5\u03c3\u03af\u03b5\u03c2 \u03a4\u03c5\u03c0\u03bf\u03c0\u03bf\u03af\u03b7\u03c3\u03b7\u03c2<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The standardization facilities were created in 2021 and until today have been equipped with modern, state-of-the-art machinery, always with a view to the most careful and comprehensive standardization process.<\/p>

Our equipment includes three olive oil storage tanks, a weighing machine, a filtering device, a capping machine, a labeler, and an inkjet for automatically printing information such as the lot number & expiration date on the packaging.<\/p>

All company processes comply with ISO 22000:2018 standards, certified by BQC.<\/p>

If you are an olive oil producer and are interested in our services, you can contact us in the following ways:<\/p>