Production

Integrated Management in Agricultural Production includes management systems for crops aiming at the optimization of influx and outflow so as to achieve the production of high-quality affordable products both for the farmer and the consumer while preserving and upgrading the natural environment.

The advantages of the application of the Integrated Management Systems are:

  • The reduction of the cost of production due to the rational use of influx
  • The protection of health of both growers and consumers
  • The preservation of the natural environment
  • The production of agricultural productsof high quality and safety, satisfying the demands of the market

The group of growers of K.Agianni Pierias, taking into consideration the importance of the application of Integrated Management in the cultivation of olive trees, is certified according to the requirements of GLOPAL GAP from the beginning of the growing season.

«Extra virgin olive oil is extracted from olives using exclusively mechanical or other natural methods and making sure that temperature does not alter the oil which has only undergone washing, separation, centrifugation and filtration.»

olive branch

The process of the production

The process of the production of olive oil includes fairly simple but basic functions. As a result, every single function should be performed correctly so as to receive olive oil of high quality. The achievement of this high-quality olive oil is a chain that starts from the tree and ends when the bottle of oil reaches the consumer. This means that whoever participates in the production process should be aware of the importance of their job, since, if a link breaks, the final target, which is the production of extra virgin olive oil, will not be achieved.

The following factors can affect the quality of olive oil

  • Variety
    The variety of the cultivated olive oil influences the organoleptic characteristics of the extra virgin olive oil, since variety defines the content of volatile or aromatic and phenolic substances.

  • Natural environment- climate
    Climate can affect the quality of olive oil e.g.extreme weather conditions, such as frost, can severely affect the quality of olive oil, in particular the number of peroxide and factor K270. Autumn heat and humidity favor the growth of microorganisms which can affect the quality of the crop, leading to the production of oil of high acidity.

  • Soil
    The type of soil can affect the odor and aroma of the olive oil.

  • Hygiene conditions of olives
    The production of olive oil of excellent quality requires good hygiene conditions for olive trees and olive fruit. The combat against pests and illnesses threatening olive trees, with the use of widely-known methods and pesticides, is the main duty of the grower who must conform to the instructions of the supervising agriculturist designated by the team to ensure that the olive oil does not include any trace ofpesticides or other harmful chemical substances.

  • Harvest of oils
    The time and way of harvest can also affect the quality ofthe olive oil. Harvest takes place when 50% of olives on trees turn black.

  • Transportation of olives
    Damage of olives during transportation can be minimised by using perforated crates instead of bags.