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Our extra virgin olive oil of 2019-2020 harvest is characterized by really low acidity, antioxidant properties thanks to a high content of polyphenols and vitamin E, its vividly green color, its moderately spicy and bitter character, and the freshly harvested aromas of the olive fruit. 

Physiochemical Characteristics

According to Regulation (EEC) 2568/91 and EU guidelines (1899-2003), an olive oil may be characterized as Extra Virgin Olive Oil if it achieves the following quality metrics: acidity < 0,80% , Κ270 <0,220, Κ232 <2,50, DΚ <0,010, Hyperoxides <20,00. Lower amounts of the above values indicate a higher quality of olive oil.

Rachi of Mani

Ε.U. Limits

Acidity  0,18%

<0,80%

Hyperoxides  6,95  Μeq O2/Kg

<20,00

Κ270  0,130

<0,22

Κ232   1,660

<2,50

DΚ  - 0,004

<0,01

Organoleptic Characteristics

The human senses of smell and taste are utilized here to express the organoleptic characteristics of an oil. There are positive properties such as fruity, bitter, pungent, as well as negative ones, like winey-vinegary, metallic, fusty, and musty, among others.

Rachi of Mani

Positive properties

Fruity

2.0

Bitter

3.0

Pungent

2.5

Negative properties

0

Health Claim

The daily consumption of 20gr of our olive oil protects against blood lipid oxidation, according to 432/2012 EU regulation, and therefore is classified as a high phenol content olive oil.

It is noted that olive oils with high phenol content enable substantial biologic action, with attributed properties like anti-inflammatory, antioxidant, neuroprotective, and heart protective. 

Rachi of Mani E.U. Limits
Total phenols 427 mg/Kg 250 mg/Kg
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Excellent source of vitamin E

Our olive oil is an excellent source of vitamin E, the fat-soluble vitamin with strong antioxidant action.

The vitamin E in olive oil is another ingredient in connection to maintaining optimal heart health, combined with the included polyphenols and monounsaturated fatty acids. The antioxidant action of Vitamin E has also been connected to premature aging prevention since it appears that adequate intake correlates with protection from degenerative diseases like Alzheimer's.

Rachi of Mani

Limits

Tocopherol     254 ppm

(Vitamin Ε)

125-300 ppm

(ISO 9936/2006)

Biological agriculture of our olive trees

Our olive groves belong to a Biological Agriculture Program and are audited and certified by TÜV AUSTRIA HELLAS. Biological agriculture produces less CO2 emissions compared to traditional agriculture practices. Greenhouse gas emissions per 1.000 square meters on biological systems are 32% lower, compared to inorganic fertilization systems. Biological agriculture returns, on average, 12-15% more carbon dioxide to the ground, compared to inorganic fertilization system, through soil improvement in terms of composition, structure, texture, and by extent overall fertility.


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Protected geographical indication of Laconia for our olive oil

The European Union, in recognition of location diversity, methods, traditions, geographic characteristics, and their impact on agricultural produce, grants an acknowledgment of geographical indication, allowing consumers to receive more information on the origin and traditional production methodologies.


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Greek mark

We are the first olive oil to receive the Greek Mark. The Greek Mark certifies the origin of products and services that are produced in Greece. It is an official Mark of the Greek State and is assigned based on the respective Assignment Regulations for each product and service category. The goal is to establish consumer trust in products declared as Greek and to avoid misinformation while protecting the interests of producers by promoting Greek business competitiveness and preventing counterfeit items or unfair competition.
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