Greece is blessed by nature from ancient times to have an ideal climate for humans and plants, and soils suitable for extra virgin olive oil production.The international standards which determine the quality is: the production method, the acidity, and several organoleptic characteristics such as flavor, perfume and color.

  The perfume, flavor and color of the oil are not attributes of treatment, but results of the way of growing method and variety of olive. From place to place the oil changes, becuase is affected by the climatic conditions of each area, and the quality of the soil. An important factor also is the process of harvesting, the extraction and the storage which are contributing to the final texture of the oil.