Types & quality

Olive oil comes in several varieties, each with its own characteristics, quality, and uses in the kitchen. The three most common types are: extra virgin organic olive oil, extra virgin olive oil, and pomace olive oil. What distinguishes these oils from one another is primarily the way they are pressed, their purity, and their acidity level.

The quality of olive oil is determined by many different factors: from the type of olive and the harvest time to the pressing method and even how the oil is stored. As Floris from Gkazas explains in this interview, it is not just about one aspect but about the whole picture. A truly top-quality oil is only achieved when all the links in the chain are correct – from tree to plate.

A good extra virgin olive oil can be recognized by its fresh, fruity aroma, a slightly bitter taste, and a peppery aftertaste. These characteristics indicate high quality and a richness in antioxidants. Pay attention to the label: choose oil with an acidity level under 0.8% and avoid blends or refined versions. A dark glass bottle or certified tin protects the oil from light and preserves its quality. Want to know more? Here are some additional tips.

At Gkazas, we produce olive oil as sustainably as possible. What remains after the first pressing, the pulp, is used to make pomace olive oil. This way, nothing from the original product goes to waste. Due to its neutral flavor and the fact that it can be safely heated to up to 260°C, pomace olive oil is ideal for baking and frying.