Behind the Bottle: How VIOS Olive Oil Is Made

From Grove to Glass: The Journey of VIOS Olive Oil

At VIOS, crafting exceptional extra virgin olive oil combines the best of modern technology and traditional know-how. Our journey begins in the fertile groves of Crete, where Koroneiki olives thrive under the Mediterranean sun, and concludes with a bottle brimming with fresh, flavorful oil destined for your table.

Efficient Mechanical Harvesting with Care

Unlike large mechanical harvesters that clamp onto the trunk and shake the entire tree, VIOS uses specialized mechanical rakes that gently vibrate and shake individual branches. This method allows ripe olives to fall onto nets below without damaging the tree or its branches.

By using these lightweight, branch-friendly tools, we can harvest efficiently and at peak ripeness while minimizing bruising to the fruit. This approach preserves olive quality, protects the health of the trees, supports sustainable production, and ensures every bottle of VIOS captures the freshest flavor and nutrients possible.

Washing and Preparing the Olives

Once harvested, the olives are quickly transported to the mill and thoroughly washed to remove leaves, twigs, dust, and other natural debris collected during harvesting. This first cleaning step is crucial to ensure that no impurities make their way into the pressing stage.

We also sort through the fruit to remove any olives that are underripe or overly damaged, ensuring that only the best, highest-quality olives are used for oil extraction. This careful attention at the start of the process helps guarantee a pure, clean-tasting olive oil with no unwanted flavors.

Cold-Press Extraction: Preserving Purity and Flavor

After washing and sorting, the olives go through cold-press extraction at temperatures below 27°C (80°F), without chemicals or excessive heat. This process carefully crushes the olives into a paste before gently separating the oil from water and solids, retaining the fruit’s natural antioxidants, polyphenols, and vibrant aromas.

The timing here is critical: we press the olives within hours of harvesting to lock in maximum freshness. The result is a fragrant, flavorful oil with the peppery finish characteristic of true premium Greek EVOO.

Filtering for Freshness and Shelf Life

Once extracted, the fresh oil undergoes gentle filtration to remove any remaining olive particles, sediment, and trace moisture. Unfiltered oil may appear cloudier and can spoil more quickly, as small particles can ferment over time.

Filtering not only extends the shelf life of the oil but also ensures a clean, smooth texture and a more stable flavor profile. This step is part of our commitment to quality, making sure that every bottle of VIOS olive oil you open tastes as fresh and vibrant as the day it was pressed.

Rigorous Quality Control and Packaging

Every batch of VIOS olive oil undergoes strict quality testing, measuring acidity levels, evaluating flavor with expert tasters, and verifying polyphenol content. Only oils meeting the highest extra virgin standards are approved for bottling.

We package our oil exclusively in dark glass bottles to protect it from harmful light exposure. Each bottle proudly lists the harvest date and origin, offering full transparency so you know exactly what you’re getting: pure, fresh, single-harvest olive oil from Crete.

Why Our Process Makes a Difference

From grove to glass, every step in our process is designed to preserve freshness, flavor, and nutrients while honoring centuries-old Cretan traditions. By combining modern techniques with artisanal care, VIOS delivers an olive oil that’s as authentic as it is exceptional, bringing the story of our land and harvest straight to your kitchen.