How We Guarantee the Same Olive Oil Quality, Every Single Year
Great olive oil is not made in the two weeks of harvest. It is made across twelve months of pruning, inspection, sampling, timing and testing — and by refusing to move on any of them. This is the cycle we repeat every year, on both islands, so that the tin you open in March tastes exactly as it should.
Twelve Months, Eight Non-Negotiables
The same sequence runs every season in Phaistos, Crete and in Plomari, Lesvos. Nothing here changes because a year was difficult — that is the entire point of having a standard.
We Open Every Tree to the Light
Pruning is the quietest decision of the year and one of the most consequential. Each tree is cut open so light and air reach the inside of the canopy, because fruit that ripens evenly gives oil that tests consistently. We prune for quality rather than volume — a heavier-cropping tree almost always makes a weaker oil.
Nothing Synthetic Goes on the Ground
Our groves are worked without pesticides or synthetic chemicals — on the BIO Crete estate under full EU organic certification, inspected annually by DIO under code GR-BIO-01. Ground cover is managed mechanically, and soil condition is reviewed grove by grove before the trees come into flower.
We Walk the Groves With Every Grower
Flowering is when the season is decided, so it is when we visit. We walk the parcels with each grower, look at bloom density and new growth, and agree the plan for the year — including where we will hold back rather than chase a bigger crop. These are the same families every season, which is why the conversation is short.
Weekly Checks, Trap by Trap
Through the summer, fruit development and olive fly pressure are checked weekly using traps across every parcel. Catching a problem early is what allows us to manage it without reaching for anything we would not want in the oil. Ripening runs at different speeds by altitude, and we record those differences because they drive the picking calendar.
The Lab Sets the Picking Date, Not the Calendar
Before harvest we take fruit samples across the parcels and measure ripeness and phenolic development. We deliberately pick at the early end of the window: the yield is lower, but polyphenols are at their highest and acidity at its lowest. That trade — less oil, better oil — is made the same way every year.
Hand-Picked, Then Pressed Within Hours
Every olive is picked by hand into traditional sacks — no shaking machines bruising the fruit — and reaches the mill the same day it leaves the tree. Damaged fruit and waiting time are the two things that push acidity up, so we remove both. Cold extraction runs below 27°C (80°F) with slow malaxation and natural centrifugation, never heat and never chemical assistance.
Every Batch Goes to an Accredited Laboratory
Each batch is tested for free acidity, peroxide value, K232 and K270, and polyphenol content, and is separately assessed by sensory panel. Both have to pass — a good number with a dull taste is still a failure. The full report is then published against that batch's LOT number, before the oil is offered for sale.
Sealed From Oxygen Until the Day We Fill
Between pressing and bottling the oil rests in stainless steel tanks under nitrogen instead of air, in a cool, dark store. We bottle to order rather than in one run, into light-proof tins and dark glass with non-refillable pourers, and ship fresh stock on a 15-day cadence so nothing sits waiting for a customer.
How We Check Our Producers, Every Season
We do not buy olives on the open market. We buy from the same families in the same two regions each year, and the relationship carries conditions that are checked rather than assumed.
The Standard We Hold, Against the Legal Limit
Extra virgin is a legal category with generous ceilings. These are the tighter limits we set for ourselves, and the ones every batch has to clear before it is bottled.
Values are per batch and published against each LOT number. Testing by Multichrom Lab, Crete and the Chemical Laboratories of Athens.
We Would Rather Sell Less Than Explain More
A batch that misses our internal thresholds is not relabelled, blended away or quietly sold as something else — it simply does not go out under the Memilon name. That is the only mechanism that makes every other number on this page mean anything.
Latest Laboratory Analyses
Check Your Olive Oil Analysis
Enter the LOT number printed on your container to see the exact batch analysis.
Can't find your LOT? Contact us directly.
We could not find that LOT number. Check the print on the neck label or base of the tin, or contact us and we will look it up for you.
Memilon Lesvos — LOT 0125
Memilon Lesvos — LOT 0225
Memilon Crete — LOT 251105
Memilon Crete — LOT 251205
Memilon Crete — LOT 260107
Memilon Lesvos — LOT 260117
Memilon Crete — LOT 260308
Memilon Lesvos — LOT 260622
Memilon Lesvos — LOT 260907
Memilon Lesvos — LOT 629070
Memilon Crete — LOT ME01-260316
Memilon Crete — LOT ME01-260523
Memilon Crete — LOT ME01-260605
Memilon Crete — LOT ME01-260615
Memilon Crete — LOT ME01-260710
Memilon Crete — LOT ME01-260911
Memilon Crete — LOT ME0110725
Memilon Crete — LOT ME0110926
Memilon Crete — LOT ME0111125
Memilon Crete — LOT ME0120926
Memilon Crete — LOT ME013025
Memilon Crete — LOT ME02-260615
Memilon Crete — LOT ME02-260710
Memilon Crete — LOT ME02-260911
Memilon Crete — LOT ME0210725
Memilon Crete — LOT ME0220326
Memilon Crete — LOT ME0220825
Memilon Crete — LOT ME0220925
Memilon Crete — LOT ME0240426
Memilon Crete — LOT ME0240626
Memilon Crete — LOT ME03-260316
Memilon Crete — LOT ME03-260615
Memilon Crete — LOT ME03-260710
Memilon Crete — LOT ME03-260911
Memilon Crete — LOT ME0310326
Memilon Crete — LOT ME0330726
Memilon Crete — LOT ME0340426
Memilon Crete — LOT ME0510326
Memilon Crete — LOT ME0520626
Memilon Crete — LOT ME0520726
Memilon Crete — LOT ME0540426
Memilon BIO Crete — LOT ME11-260702
Memilon BIO Crete — LOT ME11-260710
Memilon BIO Crete — LOT ME11-260911
Memilon Crete — LOT MEDM-260710
Taste the Result
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