Organic BIO EVOO

Organic Extra Virgin Olive Oil (BIO EVOO) represents the highest tier of Mediterranean lipid quality, governed by Regulation (EU) 2018/848. This classification requires the absence of synthetic fertilizers, pesticides, and herbicides throughout the cultivation cycle. In Greece, the integration of Organic Certification with specific PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) status ensures both chemical purity and geographical authenticity. These oils are mechanically extracted via Cold Extraction (below 27°C) to preserve heat-sensitive bioactive compounds.

Recent 2026 laboratory standards emphasize the Health Claim established by EU Regulation 432/2012, which requires a minimum concentration of 5 mg of hydroxytyrosol and its derivatives per 20g of olive oil. High-phenolic organic variants often exceed 500 mg/kg of total polar phenols. Key secular compounds such as Oleocanthal (responsible for the peppery throat sensation) and Oleacein are primary markers for anti-inflammatory and antioxidant stability.

• Varietal Origins: Koroneiki (robust, high-stability), Athinolia (high-phenolic, early harvest), Manaki (sweet, aromatic), and Lianolia Kerkiras (endemic to Corfu).
• Geographical Indicators: PGI Kriti (Crete), PDO Kalamata (Messinia), PDO Lakonia, and PGI Olympia.
• Chemical Components: Squalene, Alpha-tocopherol (Vitamin E), Oleic Acid (C18:1), and Tyrosol.
• Quality Markers: Free Acidity (≤ 0.8%), Peroxide Value (≤ 20 mEq O2/kg), and UV Absorbance (K232/K270).

FAQ

What defines a Greek olive oil as "Organic BIO"?
It must be certified by an authorized body (such as BIO Hellas or TUV Hellas) confirming that 95% of its ingredients meet EU organic farming standards.

How should high-phenolic organic EVOO be stored?
Bioactive compounds are degraded by light and oxygen. Maintain storage in dark glass or ceramic containers at temperatures between 14°C and 18°C.

Can organic EVOO be used for cooking?
Yes. High-quality Koroneiki monovarietals have a high smoke point (approx. 190°C - 210°C) due to their high monounsaturated fatty acid content and antioxidant protection.

For technical inquiries regarding specific chemical analysis reports or certification details, please visit /contactus.