FAQ

Keep it away from light and heat, somewhere cool (ideally 14-18°C / 57-64°F), away from direct heat sources (oven, hob). The Ellada box naturally protects the oil from light and air down to the last drop. Once opened, we recommend using it within 12 months.

The harvest takes place every year between November and January, at the optimal ripeness of the Koroneiki olives. This early, hand-picked harvest, followed by quick cold extraction, is what gives the oil its low acidity (between 0.2 and 0.3 g/L), a hallmark of quality.

Extra virgin olive oil is obtained solely through mechanical processes (cold pressing or centrifugation), without any chemical treatment or refining, with a regulatory acidity below 0.8 g/100g. Virgin olive oil tolerates higher acidity (up to 2 g/100g) and a less defined taste. Ellada is extra virgin, with a measured acidity between 0.2 and 0.3 g/L, well below the regulatory threshold.

Delivery is free within the Bouches-du-Rhône department (France). Everywhere else in France and the EU, shipping is calculated by weight (€2/kg). Local pickup is also available in Marseille (20 rue Nicolas Appert). See the Terms of Sale for details.

Acidity (free oleic acid level) is an indicator of an olive oil’s quality and freshness: the lower it is, the purer and better-extracted the oil. Ellada’s ranges between 0.2 and 0.3 g/L, the result of an early hand harvest and cold extraction carried out quickly after picking, which limits oxidation of the olives.

Both: it can be used raw (dressing salads, dipping bread) or cooked (pan, oven). Its richness in polyphenols and good heat stability make it a versatile oil for everyday Mediterranean cooking.