Yes, for larger orders we offer attractive discounts. Please contact us for personalized offers.

Our harvest takes place between October and December from the same olive variety (Koroneiki). The different harvest periods result in different characteristics for each product - early harvest for intense flavour and high polyphenols, late harvest for a milder character.

Health (Oct 2025, <0.3% acidity, 1200+ mg/kg polyphenols) - intense for raw consumption and maximum health benefits, Bio (Nov 2025, <0.4% acidity, 800+ mg/kg polyphenols, organically certified) - for those who prefer organic products, Classic (Dec 2025, <0.5% acidity, 500+ mg/kg polyphenols) - versatile for daily cooking and salads.

Yes, Ploumi Extra Virgin Olive Oil (EVOO) is not only suitable but is considered the top choice for frying in terms of health and safety.

Despite the persistent myth that "good oil isn't for frying," science shows the opposite. Let's look at the specific reasons:

1. The "Shield" of Antioxidants

Unlike simple olive oil or seed oils, Extra Virgin is packed with polyphenols and vitamin E. These natural antioxidants act as "self-sacrificing guards": when the oil is heated, the polyphenols oxidize first, protecting the oil's fatty acids from breaking down and forming toxic compounds.

2. High Thermal Stability

Extra Virgin Olive Oil is primarily composed of monounsaturated fats (oleic acid), which are much more heat-resistant than the polyunsaturated fats found in seed oils (sunflower oil, soybean oil).

• EVOO Smoke Point: Approximately $190^\circ\text{C}$ to $210^\circ\text{C}$.
• Frying Temperature: Usually $170^\circ\text{C}$ to $180^\circ\text{C}$. As long as the oil doesn't smoke, it remains stable and safe.

3. Fewer Toxic Substances

Research has shown that when frying, Extra Virgin Olive Oil produces significantly fewer aldehydes (harmful chemical compounds) compared to seed oils, precisely because of its rich antioxidant composition.

Is there a "downside"?

There are two reasons why some hesitate to use Extra Virgin for frying:

1. Cost: It is obviously more expensive than regular olive oil or sunflower oil. However, because it can withstand more frying (up to 3-4 times if filtered correctly), the cost difference is balanced.
2. Flavor: Extra Virgin has an intense aroma. In some recipes (e.g., desserts or Asian cuisine), the strong olive flavor can overpower other ingredients. In these cases, many choose a "classic" olive oil (a blend of virgin and refined) which is more neutral.

Conclusion: If your budget allows, Extra Virgin is the healthiest choice you can make for your heart, even for French fries!

Extra Virgin is the top olive oil category worldwide, with the official acidity limit being 0.8%. At Ploumi, our commitment to excellence goes even further: our olive oil achieves an exceptionally low acidity of up to 0.4%.

This result is achieved thanks to the immediate cold extraction of the olives within a few hours of their harvest at our olive mill. By choosing Ploumi, you are not just getting an Extra Virgin olive oil, but a product of superior quality, rich in antioxidants and with an absolutely pure taste, without any chemical processing.

Our olive oils are certified BIO (Organic), PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), and IFS (International Featured Standards). We guarantee 100% Greek Koroneiki olives from Crete.

Why is temperature everything?

When the temperature rises above $27^\circ\text{C}$, production increases (more oil comes out of the olive), but quality plummets. Cold pressing offers the following advantages:

1. Preservation of Polyphenols

Polyphenols are powerful antioxidants that protect our cells from oxidative stress. High temperatures destroy them. Cold-pressed olive oil is rich in:

• Oleocanthal: Has potent anti-inflammatory action (similar to ibuprofen).
• Oleuropein: Protects the heart and blood vessels.

2. High Vitamin Content

Olive oil that was not "burned" during production retains its full content of:

• Vitamin E (A-tocopherol): The "elixir" of youth for the skin and cells.
• Vitamin K: Essential for blood clotting and bone health.

3. Superior Organoleptic Characteristics (Taste & Aroma)

At low temperatures, the volatile aromas of the olive (reminiscent of freshly cut grass, tomato, or herbs) remain in the oil. In contrast, heat evaporates them, leaving the oil "flat" and neutral in taste.

4. Low Acidity

Heat accelerates oxidation and increases the oil's acidity. Cold pressing helps olive oil maintain a low level of free fatty acids, which makes it more resistant over time and healthier.

5. Protection of Beneficial Fats

Olive oil consists mainly of monounsaturated fatty acids (such as oleic acid). The cold process ensures that the chemical structure of these fats remains unchanged, offering maximum protection against "bad" cholesterol (LDL).

How to identify it?

Look for the phrase "Cold Extraction" or "Ψυχρή Έκθλιψη" on the label.

Tip: If you taste the raw oil and feel a slight "burn" in your throat (the so-called pungenza), it is a sign that your oil is rich in antioxidants and has been produced using proper, cold processes.

The Sensory Test (Organoleptic Evaluation)

If you have the bottle in your hands, pour a little oil into a small glass, warm it with your palm, and taste:

• The Smell (Fruity): A good olive oil should smell fresh. It should remind you of freshly cut grass, tomato leaves, herbs, or green olives. If it smells "stuffy," moldy, or like rancid nuts, it is of poor quality.
• The Taste (Bitter): Don't be afraid of bitterness! Unripe olives produce oil that is slightly bitter on the tongue. This is an indication of high polyphenols.
• The Throat (Pungent): The characteristic "burning" sensation in the throat (like pepper) is proof of oleocanthal. It is the healthiest component of the oil. If the taste is flat and "oily" without zing, the oil is either old or of low quality.

Εξαρτάται από το πού βρίσκεστε. Οι παραγγελίες που υποβάλλονται εδώ θα χρειαστούν 5-7 εργάσιμες ημέρες για να φτάσουν. Οι παραδόσεις στο εξωτερικό μπορεί να διαρκέσουν από 7 έως 16 ημέρες. Οι λεπτομέρειες παράδοσης θα παρέχονται στο email επιβεβαίωσης.

Store in a cool, dark place, tightly sealed. Protect from direct sunlight. Once opened, consume within 3-6 months.

Yes, we ship across Europe. Shipments are made from our warehouses located in Germany for faster delivery. Shipping costs and delivery time are shown during checkout.

Εξαρτάται από το πού βρίσκεστε. Οι παραγγελίες που υποβάλλονται εδώ θα χρειαστούν 5-7 εργάσιμες ημέρες για να φτάσουν. Οι παραδόσεις στο εξωτερικό μπορεί να διαρκέσουν από 7 έως 16 ημέρες. Οι λεπτομέρειες παράδοσης θα παρέχονται στο email επιβεβαίωσης.

You can contact us through our contact page! We will be happy to assist you.