Chemical analysis
Measurements such as acidity describe individual parameters of a sample. Acidity is not a flavour, and one number does not describe overall quality.
PLOUMI · OUR PRODUCTION
How we make PLOUMI.
From the olive grove to bottling, quality is built through a sequence of decisions. Follow the fruit’s journey and discover what we do at each stage — not only where production happens.
01 · Olive grove and harvest
It begins with the fruit.
We grow Koroneiki olives in our groves in the Messara Valley. Caring for the trees and choosing when to harvest are the first part of our work.
After harvest, careful handling and swift transport for processing take priority. We limit unnecessary waiting and handling that could damage the fruit.
At this stageGrove care · harvest timing · swift transport
02 · Cold extraction
From the olive to olive oil.
At the mill, the fruit is prepared, cleaned and crushed into olive paste. Malaxation follows: slow mixing that helps small oil droplets come together before centrifugal separation.
We use cold extraction below 27 °C. Processing time and temperature are controlled, with settings adapted to the raw material and the production target.
At this stageCleaning → crushing → controlled malaxation → centrifugal extraction
03 · Protected storage
Care continues after extraction.
The olive oil is transferred to stainless-steel tanks in our underground storage area. Storage is part of production, not simply the wait before bottling.
We limit unnecessary exposure to light, heat and air, maintaining controlled conditions. Our aim is to protect the olive oil until it moves on to packaging.
At this stageStainless-steel tanks · underground storage · controlled conditions
04 · Bottling
The final step before your table.
Bottling and packaging take place in our own facility. Filling, closing and labelling the packaging complete PLOUMI’s journey within our family business.
Batch identification connects the finished product with its production and quality-control records. When reading an analysis, it matters which product and batch it refers to.
At this stageFilling · sealing · labelling · batch identification
Quality checks complete the process.
Photographs show where we work. Quality data helps you understand what characterises the particular olive oil.
Sensory evaluation
Aroma and taste are assessed separately: fruitiness, bitterness and pungency shape the character, alongside checks for sensory defects.
The right product reference
Polyphenols and flavour characteristics can vary by harvest and batch. Analyses and certificates need to be read within their respective scope.
A few useful clarifications
Why do we say cold extraction?
In our facility, the oil is separated by centrifugation at a processing temperature below 27 °C. We therefore describe the method as cold extraction rather than traditional pressing.
Is low acidity enough to judge an olive oil?
No. Acidity is one chemical parameter. A fuller picture also requires other relevant analyses, sensory evaluation and the information for the specific product.
Do all batches have the same polyphenols and flavour?
Not necessarily. Olive oil is a natural product and its characteristics vary. We therefore show available evidence by product, rather than applying an individual measurement to all production.
Quality & analyses
The evidence behind PLOUMI.
Product analysis, organic certification, facility certification and competition awards are different types of evidence. Open the document relevant to your question.
500+
PLOUMI 500+
Harvest December 2025Polyphenols · View the analysis ↗
Chemical analysisPLOUMI 500+
Harvest December 2025Analysis date 23/01/2026View analysis ↗
800+PLOUMI BIO 800+
Harvest November 2025Polyphenols · View the analysis ↗
Chemical analysisPLOUMI BIO 800+
Harvest November 2025Analysis date 26/01/2026View analysis ↗
BIOOrganic certificate
PLOUMI BIO · View supporting record ↗
IFSIFS Food – facility certificate
View supporting record ↗
PGIPGI Crete – certificate
Kriti P.G.I. · 04/02/2026–03/02/2029View supporting record ↗
DLGDLG TestService
View analysis ↗
Refer to the analysis for the named product and batch. A total value alone does not establish eligibility for a health claim.
PLOUMI RESERVE 1300+ · Harvest October 2026: Payment is taken in full when you pre-order. Dispatch begins 28–31 October 2026. The final measured polyphenol result for the new batch will be published after independent analysis. Until then, 1300+ is the target specification, not a confirmed test result.