We only harvest the olives we grow on our own land just outside of Filiatra in Greece. We only press our own olives into oil, and that's the only oil we sell. We don't use anyone else's olives. We don't use anyone else's oil.
Fresh fruit makes the best oil. Our olives are cold-pressed into oil within 24 hours of harvesting.
We harvest our olives early in the season, while they are still mostly green. This results in a darker, greener oil with a more distinctive flavor. The Greeks call this early-harvest green olive oil "αγουρέλαιο."
It's one thing for olive oil producers to tell you how their oil is made. It's another thing to show you. Have a look.
For as long as anyone can remember, the Kollias family has been an agricultural family. Going back several generations, we've been growing olives on our land just outside the small, rural town of Filiatra in Greece. Our home and a few of our olive trees are pictured above.
Each November, we've harvested our olives and pressed them into oil. As most locals in Filiatra do, we always kept a portion of our oil for personal use for the upcoming year, and sold the rest locally to wholesalers. Once those wholesalers put the oil into the stream of international commerce, processors, re-sellers, and middlemen do all sorts of appalling industrial things to it. In pursuit of profit, they blend it with other oils, dilute it with pomace, re-package it, and re-brand it. Then they sell it as if it were the real thing. The internet is full of information about why the olive oil you might buy from your local grocery store usually isn't what it purports to be, so we won't bore you with all of the sordid details. As a family, we've decided to stop selling our oil to the people who participate in that racket. Instead, we've decided to sell it directly to you, so that you can enjoy our oil the same way we always have.
That's what makes our olive oil different. We only harvest the olives we grow on our own land. We only press our own olives into oil, and that's the only oil we sell. We don't use anyone else's olives. We don't use anyone else's oil. Our olive oil is 100% pure, single source, cold-pressed, extra virgin olive oil. From our trees to your table. Limited quantity, premium quality.
All of our olives are grown on our land just to the south of the rural seaside town of Filiatra in Greece. Located in the Messenia region in the southwest corner of the Peloponnesian peninsula, with the Mediterranean to the west and hills to the east, it is widely considered one of the best places on the planet to grow olives. Indeed, olives have been grown throughout the region for thousands of years. The nearest city is Kalamata, which is about a one-hour drive from our farm, has given its name to its world-famous Kalamata olives.
Each harvest, we send samples of our freshly pressed oil for laboratory analysis to guarantee that they not only meet the labeling standards for extra virgin olive oil, they exceed them by a wide margin.
Our extra virgin olive oil is extracted by mechanical means only, commonly referred to as cold pressed olive oil. The freshly picked olives are washed in cold water, then crushed, and the pure oil is decanted and filtered. From there, it is immediately packaged and shipped.
There are several ways that some other producers squeeze more oil from their olives, using heat and chemicals, but create an inferior product in the process. We don't do that. Ever.
Kollias Olive Oil is rich in polyphenols that offer anti-inflammatory and antioxidant properties known to reduce the disease process, including heart disease. Our oil is laboratory certified to make the following health claim under European Union law:
"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The claim may be used only for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. The beneficial effect is obtained with a daily intake of 20 g of olive oil (Regulation 432/2012)."
The single source extra virgin olive oil we produce comes from olives grown on trees that were planted by prior generations. They are older than we are, and come from a time when there was no such thing as genetically modified seeds from a laboratory. All of our olive oil is all natural and non-GMO.
Our extra virgin olive oil has no carbohydrates, and is keto-friendly.
Our oil is made from hand picked Koroneiki olives, sometimes called the "Queen of Greek Olives." It's a smaller olive, which we harvest while still green. Olive oil made from Koroneiki olives is renowned for its low acidity, high phenolic content, dark green color, and distinctive aroma and flavor.
Yes. All of our olive oil is 100% first cold pressed extra virgin olive oil.
Yes, we offer free shipping on all orders within the 48 contiguous United States. All orders are shipped by UPS Ground or by USPS Ground Advantage.
The rule of thumb is 2 years from the date of harvest and press. For example, our olive oil pressed in November 2022 is best if used by November 2024. Our olive oil pressed in November 2023 is best if used by November 2025.
For long lasting freshness, olive oil should be stored in a cool, dark place. Ideally, olive oil should never be stored in direct sunlight, which will cause it to break down and go bad more quickly. However, our olive oil is packaged in cobalt blue glass bottle and steel cans that offer substantial protection from the sun's UV rays.
At this point in time, we do not. All of our olive oil is filtered, which improves the stability of the oil and helps it stay fresh longer. We are considering the possibility of offering limited quantities of unfiltered oil for future harvests.
The laboratory-certified acidity level of our olive oil is 0.358%. The maximum acidity level for olive oil to be labeled "extra virgin" is 0.800% (lower is better), so ours is at a level low enough to be considered in the category of highest quality extra virgin olive oils.
Our laboratory-certified polyphenol counts are: