LinArtis
Extra Virgin Olive Oil
"From olive grove to extra virgin olive oil within 24 hours"
Olive grove with 50- to 250-year-old olive trees, 100% Koroneiki variety.
No use of pesticides, exclusively natural fertilization, pruning waste is shredded and incorporated back into the soil.
From olive grove to extra virgin olive oil within 24 hours
01.
Harvesting the olives
The olives are harvested by hand and processed the same day at the local press in Methoni.
02.
Malaxation
Olives in jute sacks are unloaded, cleared of leaves and other foreign materials, then washed and crushed. This is followed by the most important step: malaxation, during which the oil’s characteristic aroma, color, flavor, and texture are developed.
03.
Decanting and centrifuging
During decanting and centrifugation, the oil is separated from the paste and water. The unfiltered oil is then ready for storage in stainless steel tanks, where it is left to settle.
04.
Filtering
At LinArtis, we opt for minimal filtration so that the final product remains slightly cloudy, full of flavor, and reaches the customer with maximum retention of polyphenols.
05.
Filling and sealing
The oil is filled into metal tins and sealed with a tamper-proof cap. Labels provide information regarding production and analysis (per batch). This is how we guarantee full traceability and freshness of LinArtis extra virgin olive oil all the way to the customer.
Koroneiki Olives
From our orchard
"The flavor is robust and fruity - slightly bitter and peppery."
LinArtis extra virgin olive oil is produced exclusively from Koroneiki olives grown in our own grove.
Koroneiki olives are relatively small, with a large pit and limited flesh. They have an exceptionally high oil content, very low acidity, and a high level of polyphenols.
The fertile soil in Methoni, the unspoiled coastal environment, and the western winds that naturally suppress fungi create the ideal conditions for producing olive oil.
Expect distinctive aromas of freshly cut grass, artichoke, and pepper.
The flavor is robust and fruity - slightly bitter and peppery, exceptionally suitable as a table oil.
Analysis of olive oil
Quality guarantee
"Each batch is analyzed by a certified laboratory"
Lina’s Productions IKE is a member of the World Olive Center for Health in Athens
www.new.worldolivecenter.com
Each batch is analyzed by this certified laboratory.
The analysis combines chemical tests (acidity, peroxide value, UV absorption) to assess quality and purity, with sensory evaluation (aroma, taste, and bitterness) to determine freshness and flavor profile.
K232 is an indicator of oxidation: the lower the value, the better.
K270 indicates the level of purity: the lower, the better. This index reflects the care taken during harvesting and processing.
DK shows whether the oil has been blended with other types of oil.
Peroxide value: the lower the score, the better, and the lower the risk of the oil becoming rancid.
Acidity: the key indicator of extra virgin quality; must not exceed 0.8%.
Polyphenols: an indicator of anti-inflammatory properties and antioxidants; the higher, the healthier for the body.
For extra virgin olive oil, this is at least 250 mg/kg.