KALAMATA OLIVE OIL - General information

Charismatic product of Mother Nature, excellently connected with the place of Kalamata.

The Kalamata olive oil is a Protected Designation of Origin (PDO).

The main varieties found in the region are the Koroneiki, the Matsolia and Mavrolia (in some areas of Alagonia, Taygetos).

These varieties are distinguished for their purity and their unsurpassed nutritional value; very characteristic advantages of the Koroneiki variety.

The fertile soil, the climate of the region and the local farmers’ love, care and experience give to the generated treasure of Kalamata not only a abundance of flavors and tastes, but also a particular, varied coloring; from pale gold to dark green.

After the collection of the olives, producers carry them to the mills, where a process takes place to separate the flesh from the core and therefore, this unique product of Kalamata gradually occurs.

The processing stages are the following: Receipt of olives and weighing, Defoliating, wich means separating the leaves from the fruit, Washing the fruit, Breaking and grinding (grain crushing), Kneading (wherein the paste is kneaded), Centrifugation (where the core is separated / pitted), Receipt of oil from paste, Final separation, where the oil is separated from water, Clearing the oil, Standardization.

The olive oil is distinguished in: Virgin Olive Oil, Refined Olive Oil, Olive Oil, Crude Kernel Oil, Refined Kernel Oil and Kernel Oil.

The Virgin Olive oil is obtained from olives solely, using mechanical or other physical means under thermal conditions in particular that do not lead to deterioration of the oil, and which have not undergone any treatment other than washing, decantation, centrifugation or filtration. These oils are classified into the following categories:

Α. Extra Virgin Olive Oil: It is virgin olive oil with a free fatty acid content <0,8g / 100.

Β. Virgin Olive Oil: It has a free acidity, expressed as oleic acid, of not more than 2gr / 100gr.

Γ.Lampante virgin olive oil: Content of free acidity, expressed as oleic acid> 2 gr / 100gr and whose other characteristics are consistent with those provided for this category.

The Refined Olive oil occurs by refining virgin olive oil with an acidity of oleic acid <0,3 gr / 100 gr.

Olive oil results from blending refined olive oil with virgin olive oil other than lampante olive oil with an acidity <1 gr / 100 gr.

The Crude Kernel oil derives from treatment of kernel oil with an organic solvent.

The Refined Kernel oil results from refining crude kernel oil with an acidity of oleic acid ≤ 0,3 gr / 100 gr.

The Kernel oil consists a mixture of refined kernel oil and virgin olive oil with an oleic acid acidity ≤ 1 gr / 100 gr.


    • The Green olive oil consists the first oil of the year and is characterized by strong sour taste and pungent smell.
    • The organic olive oil is produced from certified organic olive groves.
    • The Aromatic Olive oil is created by the highest quality olive oil in conjunction with a variety of spices, herbs and / or citrus, offering unique aromas, flavors and a pleasant touch to salads and dishes.

EU Regulation (Tables are by amending 2015/1830 of 8 July 2015 amending Regulation (EEC) No. 2568/91 on the characteristics of olive oil and kernel oil and on the relevant methods)
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