The harvest conditions. The olive fruit is harvested when it is ripening and it is extracted immediately, (within 24 hours at most) in order to maintain its qualitative characteristics.

Τhe extraction conditions. The olive oil is obtained solely by mechanical means and in temperatures lower than 27° C. The so-called “Cold Extraction” may reduce the quantity of olive oil produced, but guarantees the low acidity levels, the excellent taste and the preservation of its nutritional ingredients.

Τhe bottling and storing conditions. Filtration of the olive oil before it is bottled is very important to ensure that all sediments are kept out during the bottling stage. Storing conditions are equally important since the olive oil is oxidized, deteriorating its quality, when it comes in contact with light and/or with air. V.V. olive oil is stored in inox airproof containers kept in cool and dark place.

“Viannos Village” olive oil is certified for compliance with the production standards and for accuracy of the qualitative characteristics listed on the labels. Certification is granted by AGROCERT, the State Organization of Certification and Supervision of Agricultural products.