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Map of Olive Oil Harvesting Region, Greece | Map of Laconia | Olea of Monemvasia

Despite the fact that Greece is a small country in magnitude, stands in the third position in the world in the olive oil production, but it is the largest exporter of extra virgin olive oil in the world and is one of the world’s largest consumers of olive oil.

Phileos of Sparta is sourced from the finest olive groves in the region of Molaoi, Asopos & Monemvasia in Laconia from the famous varieties of Athinolia and Koroneiki olives. The Athinola olive is known for its intense aromatic and fruity scent and flavour and the Koroneiki olive is very high in phenolic compounds which give the spicy (peppery) flavour. The delicate balance of these two olives gives an extremely healthy olive oil of excellent quality with a mild fruity flavour, golden green colour and very low acidity.

This area is perfect for growing olives with calcareous soils, sea breezes and the olives flourish with a special luxuriance on the limestone slopes and crags that form the shores of the Peloponnese peninsula.

In this region, all methods of cultivation and fertilisation are strictly controlled. The olives are harvested and stored in sackcloth. Cold extraction of the olive oil is within the first 48 hours after harvest. The oil is packed under strictly controlled conditions with certificates of quality accompanying the product. 

The olives need to be treated with gentleness and care and attention to fine detail is needed for this process.


Phileos is extra Virgin Olive Oil is of exceptional quality, aroma and taste.

To enter international competitions, only the best olive oils are accepted and although not commonly known, acidity is the single most important measure to qualify olive oil. Acidity is the percent measured by weight, of free oleic acid (or free fatty acids), which is a measure of the oil's chemical degradation. As the oil degrades, more fatty acids are freed from the glycerides, increasing the level of free acidity and thereby increasing rancidity.

According to International (IOOC) Standards, olive oil with less than 0.8% per 100g acidity is extra virgin olive oil. Anything beyond this cannot be called extra virgin and the lower the acidity, the better. According to USDA standards, olive oil with less than 1.4% acidity is extra virgin olive oil. So, International (IOOC) Standards are more stringent than USDA Standards. Many things affect acidity (climate, soil, harvesting process, production process, etc.).

My olive oil has an acidity of below 0.4 %, due to the hand-picking, unique climate and soil (sand), timing of harvest and production, etc. The low acidity of the oil in comparison to typical oils is a measure of its superb quality and award winning status.


Polyphenols are a health-protective antioxidants that are found in extra virgin olive oil. Polyphenols fight oxidative stress and can reduce the risk of age related diseases like heart disease, high blood pressure and cholesterol, and certain types of cancer. Greek olive oil contains more polyphenols than extra virgin oils of other origins. 

In addition to the anti-aging properties of polyphenols, they also contain strong anti-inflammatory properties. A recent study showed that extra virgin olive oil contains a certain phenol compound called oleocanthal, which acts similarly to ibuprofen in the body. It’s thought that two tablespoons of extra virgin olive oil a day is enough to provide these anti-inflammatory benefits.


This is a crude indicator of the amount of primary oxidation that has occurred, forming peroxide compounds within the oil. A high value indicates that the olives or paste was likely to have been handled improperly, the oil could be defective, and the oil might not keep well. It is done through a titration that liberates iodine from potassium iodide and is expressed as a value in milequivalents of free oxygen per kilo of oil (meq O2/kg). Maximum Allowed: 20 meq 02/kg. My oil is 8.2 meq O2/kg.


This is a more delicate indicator of oxidation, especially in oils that have been heated in the refining process. It measures the quantity of certain oxidized compounds that resonate at wavelengths of 232 and 270 nanometers (nm) in the ultraviolet spectrum in a spectrophotometer. Delta (Δ) K detects oil treatments with colour removing substances and the presence of refined or pomace oil by measuring the difference between absorbance at 270 nm and 266 nm – 274 nm. K270 Maximum Allowed: 0.22. My oil is 0.132. k232 Maximum Allowed: 2.5. My oil is 1.681.