Extra virgin olive oil

Extra virgin olive oil is practically olive oil in its purest form and is characterised by its extremely low acidity. Extra virgin olive oil can only be produce by pressing healthy fruit as soon after it has been harvested, the oil extracted by physical means, without the use of heat or chemicals, and must be properly stored.

Akra Morea are extremely meticulous in taking care of their olive groves (pruning, weed control, crop rotation, etc.), in harvesting and selecting the fruit (discarding fallen or damaged fruit), in transporting the fruit (in refrigerated trucks), in carrying out chemical analyses (as many as 3 or 4 times during the harvest) and in properly storing the oil in dark and cool storage (avoiding oxidation).

Chemical analyses/tests, such as acidity and organoleptic, etc., are performed by Hellenic Ministry of Rural Development and Food and International Olive Council accredited laboratories. The results of the analyses are published in our website once a year on/about

Available Quantity: 6,780 Litres.