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Our extra virgin "gourmet" olive oil originates from the southeastern regions of Peloponnese known as Lakonia, ideal for olive cultivation since antiquity. The extra virgin olive oil is produced on the day of harvest via the cold extraction method consisting predominately of the "Koroneiki" olive family. A blend with the Athinolia olive provides a light taste that not only makes it perfect for topping off various foods but is ideal for cooking and frying. Unlike many other olive oils, The Pure Greek Olive oil is one of the few that “guarantees” it is unadulterated, not mixed with other cheaper refined oils including olive oils with a guaranteed acidity level below .5% providing a mild fruity taste with a golden green color. 


OlivesThe local microclimate, the soil's composition, and the proportion of the varieties of Koroneika and Athinolia, in combination with the olive producers' experience, the early harvest by hand, the cold extraction, as well as modern technology guarantee the unique quality attributes with a guaranteed acidity level of .3% at the date of production.

Quality Indexes are not a US requirement in product labeling of olive oil. The Pure Greek Olive provides these measures as a promise of quality and purity. One very important quality index is acidity along with peroxides, K232, and K270.  


The Facts
Acidity: <0.5% Acidity determines the free fatty acids content, mainly of oleic acid, in the    olive oil; the lower the acidity, the better the quality. Per current regulations and FDA standards extra virgin olive oil cannot be more than .8%. Our oil has guaranteed acidity 0.3% acidity level on date of production.

Nut-Free: No additives, 100% pure olive oil from two distinct types of olives providing a distinct taste dating back to antiquity. Our olive oil, unlike other olive oils, does not contain cheaper oils such as hazelnut, sunflower seed, or soybean oils which may cause allergic reactions.

No Additives, Fragrances or Aroma Extracts: The Pure Greek Olive uses only a blend of two olives cold pressed within hours of handpicking. 

Hand Picked: Our olives are hand-picked eliminating overripe, damaged or spoiled olives from affecting the quality of our product or its acidity.

No Chlorophyll Coloring: Unlike many other olive oil producers, The Pure Greek Olive does not use chlorophyll to provide the appearance of looking “greener” and misleading the consumer to thinking it is either a better quality or earlier harvest.

Myth Buster

Experts say frying with “Olive Oil” is healthier

Frying with healthy Pure Greek Olive oilOlive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavor. 

For more details, click here to reference the full article on the IOOC (The International Olive Oil Coucil) website:

The Truth
References for the “Truth” about olive oil:
UCDavis (University of California, Davis) Olive Center at the Robert Mondavi Institute

The Pure Greek Olive Certifications
AGRO Greek Quality Label image Certified by Agrocert image Protected Geographical Indication International Featured Standards TUV Hellas ISO 2000 Certification
International Featured Standards

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