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)