We exceed all standards set by the International Olive Council (IOC), the international governing body for most of the olive oil industry, which decrees that extra virgin olive oil must have no more than 0.8% acidity and a peroxide value of no more than 20 meq O2/kg.
What Makes Our Olivde Oil Stand Out?
Early Harvest: We harvest from our groves in October, vs. other producers that maximize the quantity and harvest in November/December. Early harvesting contributes to higher quality EVOO and is higher in polyphenols and chlorophyll which explains its green colour and grassy flavour.
Flavour/Taste: We pick and harvest earlier, which produces superior flavours and increases the health benefits with supplementary polyphenols. The blend of the Athinolia and Koroneiki is what distinguishes our flavour from other olive oils.
Low Acidity: Our EVOO's very low acidity and rich content of polyphenols make it a superior quality. Low acidity contributes to a deep bright green colour and a fruity, bittersweet taste which coexists with a soft essence of fruits.
Cold Pressed: Our EVOO is cold pressed within hours of picking the olives. Cold, refers to the olive oil being kept at a temperature lower than 27°C. Pressed, refers to how the olive oil is being extracted. No chemicals or additives are added to the Olive Oil upon the extraction.
Health Claim Certified
Phileos Extra Virgin Olive Oil has been certified for Olive Oil Health Claims by the EU. This means our olive oil has been recognised as providing health protecting and therapeutic properties when consumed. Furthermore, the required measurement for the EU health claim for polyphenols in olive oil MUST be reported in mg per kg. There are a number of olive oil brands currently in the market that display the numbers in mg per TBSP or mg per 15ML. This is intentional and blatantly done to confuse the consumer. It is contrary to the required labelling requirements; to make consumers think it is a healthy and higher quality oil when in fact it is not, nor does it meet the standard.
The awarded health claim from EFSA confirms that ‘Phileos' olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. This means it should be consumed daily as a preventive maintenance measure and not as a cure for disease. This basis is derived from human studies showing significantly reduced levels of oxidised low density lipoprotein (LDL) in plasma after consuming our oil. Thanks to this they prevent heart problems (such as heart attacks). The beneficial properties of our Extra Virgin Olive Oil are ensured with the consumption of at least 20g daily. A very strong reason why one should consume our oil which has very high polyphenol levels. Olive oil comprises mainly of the monounsaturated fatty acid oleic acid as per EU regulations.
There is also a EFSA approved health claim on the unsaturated fatty acids. Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. The claim may be used only for food which is high in unsaturated fatty acids, as referred to in the claim HIGH UNSATURATED FAT as listed in the Annex to Regulation (EC) No 1924/2006.
Phileos is rated as a medicinal and nutritional grade olive oil because of the specific olives we use, the natural harvesting and processing techniques we utilize, along with the growing conditions and location of our olive orchards. These factors contribute to the oil being low in acidity, high in polyphenolic compounds, rich in healthy monosaturated fats, high in Vitamins E & K and high in oleocanthal and oleacein compounds. The oil also contains unsaturated Fatty Acids such as Omega 9 are responsible for the proper functioning of the body which perfectly supports the digestive system.
There is no coincidence that Extra Virgin Olive Oil is increasingly being consumed by people around the world. Research after research from well respected health institutions are continually substantiating the fact that it contributes to one's well being. EVOO has been shown to help offer protection against diseases such as coronary artery disease, cancer, diabetes, and neurodegenerative diseases such Alzheimer's if incorporated into your daily diet. The American Food and Drug Administration (FDA) seems to agree and it too recognizes Olive Oil's medicinal properties. It suggests people consume two tablespoons of EVOO every day. Our Koroneiki olive variety has been recognized internationally for its high polyphenol content. Polyphenols (phenolic compounds) are natural antioxidants.
The country of Greece where our Phileos is produced, has one of the lowest dementia rates among its adult population and one of highest life expectancies of any country in the world. Coincidence? I think not! Recent studies are indicating a very high correlation between health and the Mediterranean Diet where Extra Virgin Olive Oil is a staple and the "liquid gold" glue that binds it all together.
Ultra Premium EVOO Standard
Phileos is regarded as an ULTRA PREMIUM (UP) Extra Virgin Olive because it has met certain criteria that distinguishes it as one of the highest quality olive oils in the world. Anywhere from 3-5% of all olive oil production in the world is of the UP standard. This is very important to Phileos because it separates our superior extra virgin olive oil from the vast majority of oils you find in grocery retailers that claim to be "premium". Our olive oil exceeds world standards for olive oil quality. It is the freshest and finest olive oil in the world today. The thousands of olive oils brands and private labels sold to consumers around the world are inferior in quality when compared to our oil and follow low standards in the industry. This in turn, has driven the prices of extra virgin olive oil down unnecessarily forcing many of the best quality producers out of business. They simply can no longer compete with large producers who assert "premium" or "superior" when offering up an inferior product confusing consumers.
Phileos Extra Virgin Olive Oil compares very favourably to the most stringent olive oil standards adopted throughout the world. If you examine the comparison chart below, you will notice that our oil actually far exceeds current standards. This is something our family of farmers is very proud of, and Phileos promises to continually strive at producing a superior olive oil for consumers.
| Chemical Parameters | IOC Limit | UP Limit | Phileos EVOO |
|---|---|---|---|
| Free Fatty Acid(% olec acid) | <0.8 | <0.3 | 0.24 |
| K270 | 0.220 | <0.20 | 0.165 |
| K232 | 2.500 | <2.0 | 1.948 |
| D.K | 0.010 | <0.01 | 0.003 |
Our Varieties
Nowadays, most people know that extra virgin olive oil (EVOO) is very healthy. But which ones specifically? It's enough to make one's head spin. There are hundreds of olive varieties around the world, however only about 150 are regularly cultivated for eating and making olive oil. What the consumer must know is that "NOT ALL OLIVE OILS, AND VARIETALS FOR THAT MATTER ARE THE SAME."
Well, it turns out that varietals such as the Greek Koroneiki and Athinolia are far superior to others because of their specific ingredients. These are the same two varieties, Phileos uses to produce its premium oil.
Recent research also seems to strongly suggest that the Athinolia olive has the highest content of total polyphenols when compared to other Greek varieties and therefore is superior. This is attributable to the fact it is harvested very early which reduces the likelihood of the olive fruit being attacked by mycological diseases which contribute to the deterioration of the olives' quality. As a result, this variety produces healthy fruit and by extension olive oil of low acidity and excellent quality.
The exceptional Koroneiki olive also known as the "King of Olives" is harvested shortly after the Athinolia (approximately one month later) avoiding the early attack by olive flies and the early frosts. The recovered olive oil is the finest among all varieties with excellent intense aroma and characteristic flavour. The koroneiki's varietals contain superior amounts of valuable, disease-fighting antioxidants.
"While Koroneiki olives themselves are very small, they contain very high levels of polyphenols, the natural antioxidants found in plants and other compounds that may reduce the risk of heart disease and cancer."
The Extra Virgin Olive Oil of Phileos is the product of Laconian olives, exclusively from the the two most famous varieties noted above - Koroneiki (70%-80%) and Athinolia (20%-30%). These varieties are wonderfully "mixed" and their final product combines the very best characteristics of both; it is golden green oil with particularly low acidity, fruity, has a velvety taste and intense aroma, with a beautiful balance between bitter and spicy flavours.
The olive oil is produced on the same day of harvest with the method of cold extraction and is kept under controlled temperature conditions following strict hygiene control with the support of modern equipment. The oil is stored in vacuum sealed stainless steel tanks. The result of the whole procedure is the production of an excellent quality product with mild taste, golden green colour and with particularly low acidity of 0.24%. A lower acidity number (%) translates into higher natural antioxidants content and a higher smoke point for cooking. The maximum legal limit for an olive oil to be considered Extra Virgin is 0.8% acidity as per the IOOC.
In more detail, Phileos presents the following quality characteristics that are very desirable in EVOO classification.
Fruity: the flavour that comes from the crushing of fresh and unripe olive fruit – a characteristic of the early harvest. The fresher the fruit, the more intense this aroma is.
- Spicy and Bitter: a positive feature in extra virgin olive oils; it's felt with a slight burn in the throat that lasts for a few seconds.
- Very rich in Polyphenols: natural antioxidants contained in extra virgin olive oil. Polyphenols are not only a shield of protection for the product itself against oxidization, but also for the consumer. As a general rule, more robust oils have higher phenolic compounds than the milder oils. A phenol count of less than 120 (as expressed by mg/kg) is considered low. Virgin oils with a phenol count between 120 and 220 are considered medium. The average olive oil has 55mg/kg of total polyphenols and Extra Virgin Olive Oil has a quantity of 100-250mg/kg. Phileos normally scores around 800 -1200mg/kg of total polyphenols, according to the laboratory analyses that take place after each harvest. In periods of unstable weather conditions in the region, the figure may drop to around 600 mg/kg which is still considered very high for market standards. That means 6x to 10x more healthy polyphenols than your average EVOO.
- Guaranteed acidity level at bottling below 0.3% (the requirement for an EVOO is 0.8%)
- Multiple Certifications: AGRO 2.1-2.2, Non GMO project verified, Certified Kosher, ISO 22000, IFS, Agrocert, PGI, Certified High Phenolic Olive Oil and Certified Organic - Canada, EU, USDA.
- PGI (Protected Geographical Indication) - The fact that the olives that produce Phileos come exclusively from one specific region and are processed under the same high quality harvesting and production standards means that the flavour of Phileos and its quality remain consistent and high all year.
Gluten-Free/Vegan/Single-Source Origin
All of our olive oils are gluten-free and does not contain any wheat, barley, rye and triticale. Phileos should also be a choice for vegans as it avoids all animal derived food.
Phileos EVOO is harvested directly from our single sourced family owned olive orchards located in Monemvasia, Laconia where the Aegean Sea meets the Mediterranean Ocean.
Packaging
We bottle our Ultra Premium Extra Virgin Olive Oil in elegant, high quality dark green Marasca and Dorica glass bottles which impedes chlorophyll oxidation, mitigating light and oxygen from getting into the oil. This keeps the oil's flavour, aroma, and freshness. The bottles are 100% recyclable and reusable.
Our oil is also offered in sleek and attractive looking non-toxic White Aluminum Tins. This is one of the best ways and to preserve all of the oil's health benefits. The tins prevent air and light from entering, keeping your olive oil tasty and fresh for longer without the need of adding preservatives. The tins protect the valuable nutrients much more effectively than plastic which is penetrable by both light and oxygen degrading quality. They are also lightweight and a permanent material that's infinitely recyclable with no loss of quality. This type of bottling is good for the planet as it saves raw materials and reduces Greenhouse gas emissions.
All of Phileos' packaging is PVC and BPA free. This avoids the oil from absorbing the PVC chemicals which have seeped in from the plastic affecting its quality and taste. Moreover, plastic containers are porous and transparent which allows air and sunlight to pass through oxidizing the oil. The avoidance of this packing material by our company allow for peak flavour and freshness of the olive oil.
Therefore, Phileos is addressing the challenges of sustainable food consumption by reducing its environmental footprint with our packaged oil materials. Current production methods of our EVOO does not harm the atmosphere with carbon dioxide pollutants as we are carbon neutral. We will continue to pursue eco-friendly solutions to the production of olive oil and seek to become a leader in this area in the coming years.
Sustainability
Phileos EVOO is a dedicated steward of the land our ancestors left us. Not only does the Phileos process make better-tasting oil, but also creates a smaller carbon footprint and preserves the land of our ancestors. Not only that - nothing in the olive oil making process is wasted.
Our company has achieved carbon neutrality, and we continue to look at ways to reduce our carbon footprint. This is of paramount importance to family our artisan growers and precious earth.
Phileos EVOO Inc has partnered with the worlds's leading reforestation organisation dedicated to planting "real" trees in countries around the world which helps alleviate poverty. For every tree (Fruit Tree, Papaya, Pine, Dry Deciduous, Mangrover, Terrestrial) we have planted, the estimated Co2 offsetting power is conservatively 250 to 380 KGs/tree. To date we have offset 350,000 KGs of C2.
The project aims at protecting and restoring forests on a massive scale by involving local farmers and creating livelihoods for people living in extreme poverty by offering them the dignity of employment and the possibility to become transformational agents of global forest restoration
Leaves and debris are turned into goat food. Parts of the olive not pressed into olive oil include water and paste; these by-products are used by Phileos as an organic fertilizer and for other means. Phileos also composts the pulp of the olive fruit and its leaves for the duration of one year, and then we gradually feed it back to our precious trees. Our farmers also add organic sheep manure to the soils which enriches its nutrients. The pulp from the olive is also turned into a sustainable fuel source used by the locals for heating their homes in the winter. We wash our olives and prepare them for cold pressing using only imported local fresh water. All of these traditional farming methods are best practices that Phileos adheres to, which enhances farming sustainability and is environmentally friendly.
Agrocert Certified Standards Agro 2.1 & 2.2
Phileos has attained Agrocert certification. This ensures confidence from the consumer and retailer because they know they are purchasing safe quality products from us. Our family of farmers are bound to:
i) produce quality products according to Integrated Management Principles and their specifications
iii) comply with National and European legislation
iii) accomplish the following goals:
- To minimize the negative environmental consequences of agriculture
- To reduce pesticides’ use
- To increase the efficiency of use of natural resources
- To safeguard a responsible approach regarding the employees’ health and security
- To mind for the continuous improvement of its products and services
Bio Phileos
Phileos Organic Extra Virgin Olive Oil is certified organic by BIO HELLAS which is regarded as one of the top ten accredited Inspection and Certification Bodies worldwide. It provides inspection and certification services for organic products and follows European Council Regulation No. 2092/91 which determine the framework for organic production. We are in compliance to the requirements of the European Community Regulations 834/2007 and 889/2008 as well as NOP/USDA Regulation.
The aforementioned regulations define that organic farming advances the production of quality products without chemicals, the development of environment friendly techniques guaranteeing the lack of synthetic fertilizers and pesticides, as well as the implementation of cultivation methods replacing and maintaining the soil’s fertility.
This is a great advantage to the consumer and should instill confidence in the quality of our product as Phileos Organic EVOO is an authentic certified organic product. This means our oil has been verified to be free of substance residuals that are used for protection of plants, since the use and detection of agro-chemical substances is prohibited.
HAACP Certified
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Today, many of the world’s best manufacturers use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes.
PHILEOS EVOO Inc prerequisite programs such as pest control, traceability & recall, hygiene and sanitation have been developed and implemented. This provides our customers an assurance that a food safety program is well managed and instils further confidence for our consumers and retail partners when purchasing Phileos of Sparta Extra Virgin Olive Oil products.
ISO 22000 : 2018
Phileos EVOO has been certified for the ISO 22000: 2005 standard for many years and has now been certified for the implementation of the new ISO 22000: 2018 standard, meeting all the requirements. This confirms that our Olive Oil milling/ producing/bottling facilities have achieved the highest HACCP Food Management System Standard.
ISO 22000:2018 is an international standard developed by the technical committee ISO / TC 34 "Food products" and sets the requirements for the implementation of a food safety and hygiene management system, in order for food chain businesses, regardless of size and complexity, to be able to demonstrate their ability to produce safe food.
The new version of the ISO 22000: 2018 standard has been implemented and replaces the older version of 2005.
The logic that applies to all stages and applications of ISO 2200: 2018 is: safe food from production to consumption (from farm to fork), through the application of good hygiene practices and complete traceability.
The ISO standard, which incorporates all of the HACCP principles, ensures that the company implementing it consistently provides safe end products that meet the requirements of applicable food safety regulations, through state-of-the-art food safety management, risk control and quality optimization.
This standard is recognized worldwide, throughout the food supply chain and is one of the strictest standards in a business or industry, setting specific quality standards and targets for each food produced.
TUV Nord-Hellas
Production and Standardization: Every step of production is standardized according to the standards issued by the International Food Safety Management System requirements of TUV NORD HELLAS EN ISO 22000:2005/2018.
Bottling and Packaging: Every step of bottling and packaging is standardized according to the standards issued by the International Food Safety Management System requirements of TUV NORD HELLAS EN ISO 22000:2005/2018.
Kosher Certified
Our products are kosher certified. This means that Phileos EVOO fully complies with the strict standards required by the Jewish dietary laws (Kashrut, כַּשְׁרוּת).
PHILEOS ULTRA PREMIUM EVOO
Phileos Ultra Premium EVOO is obtained from olive groves which contain the Koroneiki (75%) and Athinolia (25%) varieties. They are grown in controlled and certified fields using special methods of fertilization and cultivation in order to qualify as a Protected Geographical Indication of Laconia (PGI of LACONIA). Once the olives are harvested and extracted they are packed under excellent conditions and adhere to quality as evidenced by our "certificates of quality".
This is excellent on any dish and our go to oil of choice for cooking! It is great on salads, breads, vegetables, dips, pasta, and even great for cooking (sautéing, marinating, grilling). This is not your ordinary extra virgin olive oil. This is 100% unblended, REAL extra virgin olive oil from our single origin olive variety. It has a shelf life of two plus years due to its high antioxidants content. Experience the not so guilty pleasure of using an Award Winning top quality 100% Extra Virgin Olive Oil.
PHILEOS ULTRA PREMIUM ORGANIC EVOO
Phileos Certified Organic is produced in certified local olive groves using the Koroneiki variety. The oil has been produced from olives that have grown without any chemical fertilizers or pesticides. Organic farming requires the cultivation without the use of synthetic chemicals or GMOs, relying on the rotation of crops for protection and prevention from pests, diseases, weeds and fertilizing the soil with only natural organic matter and minerals
Its strong scent and its intense sharp after-taste mark out the premature harvest of the unripe, but mainly healthy organic olives.
During the production of this product we pay absolute respect to the high nutritional and dietary value of the Extra Virgin Olive Oil from Laconia, Greece.
Our Certified Organic EVOO has much more phenolic antioxidants and nutrients (its just healthier) than most organic olive oils currently found on grocers shelves. It should not be substituted or considered an equal to any product that claims to be pseudo-organic or Bio.
PHILEOS ORGANIC EARLY HARVEST (AGOURELEO)
In Greek, "Agoureleo" means early harvest olive oil. Our Early Harvest (Agoureleo) marks the beginning of the new olive oil season. It is produced with the first batch of hand-picked Koroneiki olives, cold-pressed within a few hours when they are still green and unripe. This is done to maintain their quality and aromas.
They are harvested in the beginning of the picking season, usually around October and have a bright green colour. They contain the most nutritional and organoleptic elements of all olive oil.
The oil is characterized by a strong aroma of freshly cut grass and green herbs with a fresh, fruity and intense taste and a pleasantly bitter aftertaste. Its robust and strongly pungent that consumers might express it as a burning sensation on their tongue.
You will simply love this unique extra virgin olive oil for their creations, as it really transforms any dishes. The perfect way to enjoy it, is over a slice of freshly baked bread or in your salads. It will make a difference in pasta, fish and soups and it may be used in all Mediterranean dishes.
NINE ULTRA PREMIUM
Ultra Premium Extra Virgin Olive oil of Ultra Low acidity is a new category of olive oil in the world. In order to qualify as an Ultra Premium Product it must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements.
NINE symbolises the union of the 9 local Agricultural Cooperatives and their families from Laconia, Greece that undertake the production of this Ultra Premium Extra Virgin Olive Oil. Phileos "9" Ultra Premium is a unique high quality product which has a well-balanced fruity taste, fine organoleptic and extreme low acidity at 0.2%. It is derived from a single origin harvest. An oil is classified as Extra Virgin its acidity is less than 0.8%. The lower the acidity means that the fruit has undergone less damage, thus offering healthier qualities. The initial level of acidity of olive oil is 0. Triglycerides oils are produced inside the fruit naturally, and during the production process of olive oil, fatty acids get released, which increase its acidity level.
We invite you to taste and experience our Phileos "9" Ultra Premium Extra Virgin Olive Oil with a yield of a small percentage of oil, giving it and intense and robust flavour with aromas of green fruit and green grass.
