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DEFINITION OF EVOO: Superior category olive oil obtained directly from olives and solely by mechanical means".EU regulation number for EVOO = 1019/02 (L 155 14/6/2002 page 27-31)

USP OF GAEA EVOO

PROCESSING
- Gaea buys extra virgin olive oil from selective villages with tradition in handpicking olives and cold pressing (under 27oC) done within 24 hours from harvest and stores it in tanks in its own Agrinion factory. For this reason, most of the olive oil we source has got P.D.O. accreditation.
- Filters littlie the oil by mechanical means to take out any remaining olive pieces & humidity
- This gives a 100% natural product, by mechanical means as declared by the EU regulation: 1019/02
- All this procedure is like buying oranges for your home and make natural juice by squeezing the orange only.

ACIDITY
- Based on EU legislation, an olive oil is called Extra Virgin when its acidity is less than 0,8 %.
- The Extra Virgin Olive Oils sold in the market have usually 0,7 – 0,8 acidity so they can comply
to the EU law.
- GAEA’s Extra Virgin Olive Oils have only 0,3 – 0,4 acidity

GREEK EVOO

1. History
- First olive press in the world was found in Greece, 2.500 B.C.

2. Largest producer of extra virgin olive oil.
Greece although the third largest producer of olive oil in the world is the largest producer of extra virgin olive oil (the top quality).

Greece	production 320.000 tones	80% extra virgin olive oil (EVOO)
Italy	production 450.000 tones	50% extra virgin olive oil (EVOO)
Spain	production 1.000.000 tones	20% extra virgin olive oil (EVOO)

3. Greece higher per capita consumption of EVOO in the world

Greece.........20 Lt / person
Italy...............9 Lt / person
Spain...........10 Lt / person
France........1.5 Lt / person

4. Greek - Mediterranean diet
Studies that prove the secret of this well balanced and healthy diet:

Of 12,000 men in seven countries studied in 1960 by Dr. Anchel Keys of Harvard University, the least likely to develop heart disease lived on the island of Crete – Greece.
"Les miracles du regime Cretois" by Serge Renault, director of the French Institute of Health and Medical Research, 1980 showed the same spectacular results.
Olive Oil and breast cancer, Chicago University 2005

5. Culture
- Olive Oil & Olives, through the ages are present in everyday Greek family life, starting with the cultivation in family farms and then extending in everyday life. Culture, nutrition (meze), religion, athletics and art.

USP OF GREEK EVOO

1. Olive variety = Koroneiki
- A Greek Variety of olives, very small in size that gives very high quality olive oil in terms of acidity / aroma / taste.
- The age of trees varies but as there are no new plantations (extensive olive cultivation of the soils in the region started in the ancient times) the trees are usually very old.

2. Landscape & Family farms
- Cultivated on semi - mountainous regions, close to the sea, lots of sunlight
- In Greece farms are very small and family owned. This means high quality as the farm is usually taken care by the family that owns it.

3. Handpicked
- In Greece the olives are traditionally handpicked.
- In other Mediterranean countries, like Spain, the olives are picked by mechanical ways.
- The olives are cold pressed within 24 hours of harvesting, which is the main reason why 80% of the oil is extra virgin.

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