Pythio

Premium Organic

Extra Virgin Olive Oil

From our ancestors and through tradition, we inherited the knowledge of olive cultivation and the love for natural organic products. After commercing our products locally for three generations, we created Pythio as an attempt to approach our vision; sharing with the rest of the world, beyond our narrow borders, this small unique quality production, the very special essence of our everyday life. Our grove is a part of the Grand Amphissa Olive Grove, considered one of the largest Traditional continuous groves in Europe and protected by UNESCO as an integral part of the Delphic Terrace (World Heritage). Pythio is the unripe extract of our organic sustainably grown olive grove.  Handpicked and cultivated with traditional methods, we are receiving it at the peak of its antioxidant capabilities, important benefit for our health. Characterized by its spicy, tangent, fruity main body with the bitter notes in the aftertaste, the extremely low acidity and its premium category organoleptic characteristics compose a delicate balance ultimately shaping its superior taste. To achieve its unique quality, we make sure that all production stages, from extraction  (T<27o C) to standardization and packaging are taking place under constantly controlled hygienic conditions guided by specialized scientific personnel.

Certified

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

Our Latest News

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

From our ancestors and through tradition, we inherited the knowledge of olive cultivation and the love for natural organic products. After commercing our products locally for three generations, we created Pythio as an attempt to approach our vision; sharing with the rest of the world, beyond our narrow borders, this small unique quality production, the very special essence of our everyday life. Our grove is a part of the Grand Amphissa Olive Grove, considered one of the largest Traditional continuous groves in Europe and protected by UNESCO as an integral part of the Delphic Terrace (World Heritage). Pythio is the unripe extract of our organic sustainably grown olive grove.  Handpicked and cultivated with traditional methods, we are receiving it at the peak of its antioxidant capabilities, important benefit for our health. Characterized by its spicy, tangent, fruity main body with the bitter notes in the aftertaste, the extremely low acidity and its premium category organoleptic characteristics compose a delicate balance ultimately shaping its superior taste. To achieve its unique quality, we make sure that all production stages, from extraction  (T<27o C) to standardization and packaging are taking place under constantly controlled hygienic conditions guided by specialized scientific personnel.

Certified

Olive Variety: Amphissis (100%)

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

From our ancestors and through tradition, we inherited the knowledge of olive cultivation and the love for natural organic products. After commercing our products locally for three generations, we created Pythio as an attempt to approach our vision; sharing with the rest of the world, beyond our narrow borders, this small unique quality production, the very special essence of our everyday life. Our grove is a part of the Grand Amphissa Olive Grove, considered one of the largest Traditional continuous groves in Europe and protected by UNESCO as an integral part of the Delphic Terrace (World Heritage). Pythio is the unripe extract of our organic sustainably grown olive grove.  Handpicked and cultivated with traditional methods, we are receiving it at the peak of its antioxidant capabilities, important benefit for our health. Characterized by its spicy, tangent, fruity main body with the bitter notes in the aftertaste, the extremely low acidity and its premium category organoleptic characteristics compose a delicate balance ultimately shaping its superior taste. To achieve its unique quality, we make sure that all production stages, from extraction  (T<27o C) to standardization and packaging are taking place under constantly controlled hygienic conditions guided by specialized scientific personnel.

Certified

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Certified

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Pythio

Premium Organic Extra Virgin Olive Oil

From our ancestors and through tradition, we inherited the knowledge of olive cultivation and the love for natural organic products. After commercing our products locally for three generations, we created Pythio as an attempt to approach our vision; sharing with the rest of the world, beyond our narrow borders, this small unique quality production, the very special essence of our everyday life. Our grove is a part of the Grand Amphissa Olive Grove, considered one of the largest Traditional continuous groves in Europe and protected by UNESCO as an integral part of the Delphic Terrace (World Heritage).  Pythio is the unripe extract of our organic sustainably grown olive grove.  Handpicked and cultivated with traditional methods, we are receiving it at the peak of its antioxidant capabilities, important benefit for our health. Characterized by its spicy, tangent, fruity main body with the bitter notes in the aftertaste, the extremely low acidity and its premium category organoleptic characteristics compose a delicate balance ultimately shaping its superior taste. To achieve its unique quality, we make sure that all production stages, from extraction (T<27o C) to standardization and packaging are taking place under constantly controlled hygienic conditions guided by specialized scientific personnel.

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Pythio

Premium Organic Extra Virgin Olive Oil

From our ancestors and through tradition, we inherited the knowledge of olive cultivation and the love for natural organic products. After commercing our products locally for three generations, we created Pythio as an attempt to approach our vision; sharing with the rest of the world, beyond our narrow borders, this small unique quality production, the very special essence of our everyday life. Our grove is a part of the Grand Amphissa Olive Grove, considered one of the largest Traditional continuous groves in Europe and protected by UNESCO as an integral part of the Delphic Terrace (World Heritage). Pythio is the unripe extract of our organic sustainably grown olive grove.  Handpicked and cultivated with traditional methods, we are receiving it at the peak of its antioxidant capabilities, important benefit for our health. Characterized by its spicy, tangent, fruity main body with the bitter notes in the aftertaste, the extremely low acidity and its premium category organoleptic characteristics compose a delicate balance ultimately shaping its superior taste. To achieve its unique quality, we make sure that all production stages, from extraction  (T<27o C) to standardization and packaging are taking place under constantly controlled hygienic conditions guided by specialized scientific personnel.

Certified

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Our Latest News

 

Certified

Certified

Certified

Certified

Certified

Certified

Certified

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Certified

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

Awards

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Certified

Olive Variety: Amphissis (100%)

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

Taste Characteristics: Fruity, Bitter, Pungent

Awards

From our ancestors and through tradition, we inherited the knowledge of olive cultivation and the love for natural organic products. After commercing our products locally for three generations, we created Pythio as an attempt to approach our vision; sharing with the rest of the world, beyond our narrow borders, this small unique quality production, the very special essence of our everyday life. Our grove is a part of the Grand Amphissa Olive Grove, considered one of the largest Traditional continuous groves in Europe and protected by UNESCO as an integral part of the Delphic Terrace (World Heritage). Pythio is the unripe extract of our organic sustainably grown olive grove. Handpicked and cultivated with traditional methods, we are receiving it at the peak of its antioxidant capabilities, important benefit for our health. Characterized by its spicy, tangent, fruity main body with the bitter notes in the aftertaste, the extremely low acidity and its premium category organoleptic characteristics compose a delicate balance ultimately shaping its superior taste. To achieve its unique quality, we make sure that all production stages, from extraction (T<27o C) to standardization and packaging are taking place under constantly controlled hygienic conditions guided by specialized scientific personnel.

Certified

Quality Characteristics

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

Awards

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Certified

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

Certified

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

Awards

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.

Certified

Olive Variety: Amphissis (100%)

Taste Characteristics: Fruity, Bitter, Pungent

Acidity (During packaging): 0,19%

Certified 100% Organic Product by DIO and the EU Committee

DETAILED QUALITY CHARACTERISTICS

• D.K. Index: - 0,003 || Basic criteria of quality and purity of an olive oil, points any mixing with oils of unrecognized sources(e.g. non-extra virgin oils). For an extra virgin olive oil must be smaller than 0,01. • Index K232: 1,78 || Median of olive oil ingredients oxidation metered by exposure to 232nm wavelength light. Extra virgin olive oil must retain prices of 2,5 and lower. • Index K270: 0,09 || Percentage of decrease of tolerance in oxidation metered by exposure to 270nm wavelength light. • Index D1: 370 mg/kg (Oleocanthal, Oleacein) || Proved to protect from the oxidation of lipids in the bloodstream as referenced in 432/2012 EU Regulation.