Buy High Phenolic Greek Extra Virgin Olive Oil, Lab Tested by Batch
Three single varietal Greek olive oils from two islands, held to one standard. Every bottle comes from groves we know by name, is cold extracted below 27°C (80°F), and carries a LOT number that leads straight to its laboratory analysis. Free shipping on every order.
Shop Our Greek Extra Virgin Olive Oils
What Makes This Greek Olive Oil Different From Supermarket Bottles
Caring for the Olives
Hand-picked in the early-November window, when the fruit still carries its full polyphenol load, and pressed immediately after. The foundation of the oil is set before the mill ever runs.
The Art of Cold Extraction
Cold extraction below 27°C (80°F), then both lab and sensory testing on every batch. Nothing leaves the mill on the strength of one number alone.
Purity Without Blending
Never blended with another grove, another variety or another year. Between pressing and bottling, the oil rests in nitrogen-sealed steel tanks, away from oxygen and light.
Quality You Can Measure
Acidity below 0.33% against an industry threshold of 0.8%, and polyphenols above 650 mg/kg where 250 mg/kg already counts as high. Published, per batch.
One Region Per Variety
Koroneiki comes only from Phaistos in Crete; Kolovi only from Plomari in Lesvos. Same soil, same growers, same result every harvest.
Made for Every Use
Robust enough for cooking and frying, refined enough for salads and finishing. And for the ritual we grew up with: bread, oregano, olive oil.
Olive Oil Quality You Can Actually Measure
Koroneiki vs Kolovi: The Taste of Real Greek Olive Oil
Koroneiki olive oil from Phaistos in Crete is the bold one — grassy and peppery, with the bitterness that tells you the polyphenols are really there. Kolovi from Plomari on Lesvos is its opposite: smooth, rounded and elegant, with a fragrance that stays light on the palate.
We source each from a single region, not a market, because the same soil and the same growers are what make a harvest repeatable. Both are suited to everything — salads, drizzling, cooking, dipping, even frying — but the ritual we keep at home is the simplest one: toasted bread, oregano, and a generous pour.
Our Standard for Excellence, From Tank to Table
Hand-Picked, Early November
The harvest runs from early November to early December, and every olive is picked by hand into traditional sacks — no shaking machines bruising the fruit before it reaches the mill.
Pressed the Same Day
Olives go to the press within hours of leaving the tree. The fresher the fruit, the juicier the oil — every hour of waiting costs aroma and antioxidants.
Rested Under Nitrogen
Between pressing and bottling the oil rests in stainless steel tanks filled with nitrogen instead of air, because oxygen is what ages a fresh oil fastest.
Light-Proof Bottling
Filled into food-grade tins and dark glass with non-refillable pourers, then shipped in a reinforced carton so the oil arrives as it left the mill.
Made with Care, Honesty & Respect
We are a family, not a factory. The groves are the ones our grandfather knew, the growers are people we see every season, and the numbers on every label are the ones the lab gave us — not the ones that would sell best. Family & Tradition. Honesty. Just Memilon.
What Our Customers Really Think
The LOT lookup sold me. I saw the lab numbers for my exact tin before it shipped — no other olive oil brand has shown me that.
You can taste what single-estate means. The Crete oil is peppery in the best way, nothing like the blends I used to buy at the supermarket.
Sehr transparent und ehrlich. Ich habe die Chargenanalyse geprüft, bevor ich bestellt habe — genau die Art Beweis, die ich mir wünsche.