Grades of Olive
Virgin Olive Oil:
Oil extracted from olives by mechanical or
other methods which do not modify it's basic properties. This
results in a completely natural product which maintains the
taste plus chemical and biological characteristics of the
olive. Within the Virgin grade, there are actually three
recognized quality levels.
Extra Virgin Olive Oil:
Olive Oil of the best taste characteristics, and with
an acidity level not exceeding 1%.
Oil with a good taste, and acidity levels not
Inadequate taste or acidity levels above 2.5%
Oil obtained by refining virgin oil whose taste
and/or acidity levels make it unsatisfactory for direct
consumption. This is a healthy and perfectly acceptable food
product, but it does not have the full taste of virgin olive
This is made by blending both refined and virgin
olive oil. This is very much a standard in the marketplace its
properties are somewhere between the previous two.
About 45,000 hectares of land on our island Lesvos, of the
North Aegean Sea in Greece, are cultivated with 11,000,000
olive trees, mainly the variety of "adramitini". This variety
originates from Minor Asia, the Turkish coast on the East side
of the Aegean Sea, and the produced olive oil is of very high
quality matched only by a few on the Mediterranean Sea.
The Olive Oil Co-operative of Stipsi (=Stypsi) is located in the center
of the island of Lesvos at the mountainous town of Stypsi and
was founded in 1925. Since its foundation it has been
operating with great success and is offering quality products
and high standard services of reliability and respect to its