The variety of olive oil produced is Koroneiki.

• The quality of ELAIOPHYSIS olive oil is checked through the following measurements:

• Acidity, state of oxidation (measurement of peroxides, photometric monitoring Κ232, Κ270, δΚ)
• Organoleptic evaluation (sensory – taste and aroma) conducted by a distinguished and recognised panel of testers
• Total phenols, α-Tocopherol (vitamin E), 1.2–diglycerides and pyropheophytin.

• The authenticity of ELAIOPHYSIS is certified through the following tests:

• fatty acid content and DECN 42
• sterol and erythrodiol – uvaol concentrations
• wax and ethyl esters concentrations
• 3,5-Stigmastadienes

• Food safety of ELAIOPHYSIS olive oil is monitored through the following tests:

• Test for residual pesticides
• Test for residual plasticizers
• Test for residual heavy metals
• Test for residual polycyclic aromatic hydrocarbons (PAH)

• Reward and Certificate from National Kapodistrian University of Athens
• Reward and Cerificate of November Harvest
• Reward and Cerificate of December Harvest

• Chemical Analyses 2018