Quality is built long before the bottle

How we protect Quality

1. Harvest Timing.
Every grove and variety is harvested at the moment when freshness, quality, and character are at their best.
2. Time.
Olives are transported to the mill and pressed within hours of harvest, preserving their freshness from the very beginning.
3. Cold Extraction.
Low extraction temperatures help preserve the oil’s natural aromas, flavours, and integrity.
4. Storage.
The olive oil is stored in stainless steel tanks under controlled conditions, protected from light, oxygen, and unnecessary exposure.
5. Verification.
Every production lot is evaluated through laboratory analysis before bottling, ensuring it meets the quality standards of Akra Riza.

PHENOLIC POTENTIAL — COMPLIANCE GATED

Measured, not claimed

The varieties cultivated in this land, together with its distinctive micro-terroirs and growing conditions, have the potential to produce olive oils naturally rich in polyphenols.

Independent laboratory analysis may confirm that selected production lots contain phenolic compounds at levels significantly above the minimum required for the authorised EU health claim.

We publish only independently verified laboratory results, documented separately for every production lot.

Where a production lot meets the requirements of Regulation (EU) No 432/2012, the following authorised health claim may be used:

“Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”

The claim may be used only for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil. The beneficial effect is obtained with a daily intake of 20 g of olive oil.