Quality Olive Oil

The olive tree is a living organism. And as such, it requires meticulous care, good instincts, alertness, hard work, patience, responsible supervision, and expertise so as to not alter the characteristics of the olive fruit (organic and nutritious) neither in the crop nor during its processing.

Blackbird olive oil is renowned for its high pureness and superior quality. Those features are sealed and ensured at all stages of harvesting, transporting, storing, standardizing, and bottling which are completely harmonized with the necessary strict specifications. Centuries-long tradition is synced and enhanced by modern means. The correct timing and conditions emphasize the unalterable, intense, juicy, natural, permeating, unique personality of one of the best Greek olive oils. Here’s to your good Health and Nutrition!

The Journey of the Olive Fruit

If you are wondering what the proper path of the olive fruit is -from the branches of the olive trees to the bottle that you keep in your kitchen cabinets-, every single one of the Blackbird olive oil bottles is accompanied by the following short yet interesting story:

The olive harvest takes place at the appropriate period when the flesh of the olive fruit turns from green-yellowish to inky. The mechanical collection of the olives mimics the traditional harvest using scallops, which means that the fruit remains healthy and intact. The olives get immediately transported to our state-of-the-art, completely automated olive mill in pilar sacks, guaranteeing that the fruits are protected from light in a sufficient ventilating material. This is where the pressing takes place; the olives get cold-extracted within the same day of their collection (according to ISO 22000:2005 regulations). The olive fruits are grouped according to their variety (Adramytini, Kolovi, Ladoelia), their ripeness and condition. Proper defoliation and washing with drinking water are up next followed by the crushing of the fruit (flesh and pit) with a 1,650-speed crusher, which ensures that the final product is not bitter and that it holds all its qualitative and organoleptic characteristics. After that, the malaxation of the fruit is being achieved through cold pressing. Next, comes the extraction of the olive pit. Throughout the elision process, the temperature of the olive oil is electronically monitored and remains under 25-27 degrees Celsius, therefore retaining all-natural flavors and preventing oxidation. The result is a superb aureate olive oil. It is then stored in stainless steel tanks, well protected from light and air. Lastly, the end product is bottled using inert gases (nitrogen) in dark-colored glass bottles. The standardization is ensured through chemical laboratory analyses (ISO 17025). Blackbird’s excellence (HACCP regulations, certifications, awards) is proven via organoleptic evaluation being held by a specialized committee that ensures its gratifying flavors and aromas.

Organoleptic Assessment of the Olive Oil

The tasting, evaluation, and classification process of “virgin olive oil” in Greece is carried out by a specially trained testing team. The panel performs an organoleptic evaluation based on a series of sensory tastings (gustatory-olfactory) and by recording the qualitative/quantitative criteria that an olive oil of the “Organic”, “Extra Virgin”, and “Virgin” category must meet. In Lesvos, this ISO 17025 accredited method is implemented by the 8-member panel of the Olive Oil Laboratory of Mytilene of the Hellenic Agricultural Organization “Demeter” (ELGO DEMETER/I.O.S.V. One of the accredited members of this panel is the inspirer, olive oil producer, and standardizer of the Blackbird olive oil. His active participation in the assessment team -which requires knowledge, experience, objectivity, and a balanced sensory perception- is an additional element that ensures the qualitative merit of the Blackbird olive oil.