We have restricted the maximum holding period for the olive fruit to 8 hours between picking and olive oil production. We scholastically remove all foreign matter from the fruit in order to avoid creating organoleptic defects. We ensure that the fruit is washed well with potable running water. The mechanical equipment is all stainless steel. We maintain a temperature below 29 degrees during all the production stages. We restrict the kneading period to 30 minutes in the sealed type kneaders. Finally, following an organoleptic evaluation, we only standardize the extra virgin olive oil that represents the name of the in Greece and abroad..