Extra Virgin Olive Oil "Spitiko"

Extra Virgin Olive Oil "Spitiko" (*) is 100% natural juice of olive, taken from the best Greek olive groves.

A Superior category Extra Virgin Olive Oil, obtained directly from olives and solely by mechanical means.

Golden drops of pure flavor - a panacea for physical and mental health.

Extra Virgin Olive Oil "Spitiko" handed down from generation to generation, always with the same high quality, always justifying consumer choice, worldwide.

The famous Greek varieties of olives (Koroneiki, Lianolia, Tsounati, Adramytini, etc), the ideal climate and the soil in which they are grown, are the guarantees of the exceptional quality of the Greek Extra virgin olive oils signed by Eleourgiki, the central Association of Cooperatives of Greek Olive Growers, in all production stages.

The first quality - controlled, carefully selected Extra Virgin olive oil produced by Eleourgiki, is distinguished for its rich full flavor, the unique fragrance of freshly picked olives, and its beneficial impact on health.

The authentically Greek Extra Virgin "Spitiko" Olive Oil is packed without any processing and yields the highest quality of Olive Oil.

Since the ‘50s, Spitiko has a prestigious presence in dynamic markets all over the world. From USA, Canada and S. America to China, Japan and Australia.

Quality distinguished by its refined fragrance and flavor, its natural color and rich taste;

Quality in every drop of oil – ideal for all recipes, salads, grilled, fried and cooked dishes.

• First Cold Pressed
• Cold Extracted
• Acidity: 0.3-0.8

(*) "Spitiko" means "Sweet Home" and also "Home-made" in Greek

» Production stage

Cultivation

The final quality of the extra virgin olive oil does not depend only on the variety of the olive used, but also on the manner of cultivation, the harvesting of the fruit, the production of the oil, the processing and storage.

Harvesting & Selection

The olive harvest is a festival - one repeated each year from ancient times to the present day. The time of the harvest varies from region to region and also depends on the variety of olive tree.

After the olives have been collected from the nets and cloths, they are passed through a sieve to remove most of the leaves and twigs.

The olives are then placed in sacks or boxes and taken to the press.

Production of olive oil

After collection and sorting, the olives are put through high-performance separators and then pressed to release the oil from the pure fruit of the olive tree. The natural juice of the olive, prepared to the highest quality standards.

The pressing process

In today’s new type of ultra-clean centrifugal olive presses, the olives are washed and cleaned and then pulped using special metal crushers.

The malaxation (slow mixing) of the olive paste, carried out in special mixers, allows small oil droplets to combine into larger ones.

The oil is separated from the paste using a special process involving pressure, centrifugal motion or selective filtering.

Standardization & Packaging

The oil is first stored in stainless steel tanks, and then packaged in GLASS bottles, TIN containers and in plastic PET-type bottles.

The Extra Virgin Olive Oil products of the thousands of Olive growers in the Eleourgiki cooperatives, give the demanding consumers the true taste of Greece.

» Nutritional Facts  

Identification Code EL-40-01-019

B-267049

* Percent Daily values are based on a 2000 calorie diet

» Packaging

a. 250ml, 500ml, 750ml, 1LIT (Glass Bottles)

b. 3 LITS, 5 LITS (Tins)

c. 1 LIT, 2 LITS (Pet Bottles)