Commercial brand name: MOLIVO (registered in the European Union)
Product category: Extra Virgin Olive Oil – Lesbos P.G.I.

Product description: Superior category olive oil, originating from the island of Lesbos,
obtained directly from olives and solely by mechanical means

Targeted market segment: Discerning customers searching for the best possible quality
available (delicatessen and health food shops).

Manufacturing process:
Olive oil is produced by mechanically crushing the fruits of the olive tree, which have been
collected when reaching the optimum stage of maturity.
The olives are first washed to remove dirt. Air is blown to remove any leaves. Then the olives
are mechanically crushed. Warm water (max. 27 deg. C) is added to the paste, which is mixed
for about 30 min. so that all the tissues are broken and oil is liberated. Afterwards the mixture
passes through a three-phase centrifuge which separates oil from olive pomace and water.
The oil thus received is allowed to settle, and then it is filtered to remove any traces of
impurities and humidity. If the chemical and organoleptic characteristics are adequate, the oil
at this stage is characterized as Extra Virgin and is ready for bottling.
Chemical and organoleptic characteristics:
These are described in Regulations (EC) 796/2002 and 1989/2003 of the Commission,
modifying Reg. (EEC) 2568/91, “concerning the determination of olive oil and olive pomace
oil characteristics, and the methods of determination”.
Origin: To safeguard the high quality and unique characteristics (colour, taste, aroma), which
are directly associated with its place of origin, European Union has officially designated
Lesbos olive oil as a Protected Geographical Indication (P.G.I.), under the provisions of
Regulation (EEC) 510/2006.
Quality standards: This product has been manufactured under the controls established by a
BVQI approved Food safety Management System that conforms with ISO 22000:2005.