Olive oil is the oil derived from the fruit of the olive tree (Olea europea). Virgin olive oil is produced by mechanical processing of the olive fruit in olive mills. It is a basic element of the Mediterranean diet and is considered a health food product because of its content of monounsaturated fats, antioxidants and antioxidants.

Olive oil and olives have always been an integral part of Greek life and nutrition. The olive oil production in Greece dates back to 4000 B.C., since an ancient olive mill of that age was discovered during excavations in Methana, Peloponnese.

Greece is the third olive oil producing country in the world, but ranks first by 80% in the percentage of extra virgin olive oil over the total Greek olive oil production, while the respective rate in Italy is 50% and in Spain 20%.

The key characteristics of an extra virgin olive oil, namely low acidity, taste, flavor and color, are influenced by many factors, which compose and define its quality.