Our production’s procedure begins with growing, harvesting, milling, storing, and completes with the standardization.
According to soil, water and leaf analysis and with the guidance of an expertise team from the agricultural university of Athens we implement the best and safest methods of growing.
At the right stage of olive’s life circle at mid-October each year we begin harvesting. We implement hand-picking methods where the fruit is put into specialized plastic containers which allow the air to keep the fruit fresh at an acceptable temperature.
Carry out the fruit at the oil press every four (4) hours, where olive oil is produced with the cold extraction method at 22 to 25 o C depending on product (<27oC).
The first samples are send for analysis and organoleptic assessment in order to approve the final product before storing.
Stored in a cool, dark place inside inox containers, Extra virgin olive oil is under controlled temperature of 15oC due to a cooling-heating system. Storing facilities are also equipped with nitrogen filling system in order to preserve taste and nutritional values of extra virgin olive oil, in the best condition. Standardization & Food Safety= Following the standards of ISO 22000:2005 (GR/067 / 2011-2), we use well trained and expertise personnel for standardizing our exclusive products inside our state-of-the-art facilities. Quality control in each production stage reassure food safety and high quality.
Knowing that success is in the details, Olive Vision maintains control over the entire production process, from field to consumer, and combines passionate craftsmanship with state-of-the-art science to produce a truly premium product.