Asopiton Ultra Premium Organic Extra Virgin Olive Oil 500ml – Sale – Best Before 10/2026

Asopiton is an olive oil produced from the family orchards of George Iatropoulos in Asopos — a small village in southern Laconia, in the heart of the Peloponnese. The dry climate of the coastal hills, the poor, stony soil and minimal irrigation create conditions in which the Koroneiki variety produces an oil with an exceptionally concentrated profile — more intense and complex than the same variety from more fertile regions.

Harvesting begins in the second half of October, when the olives are still green or just beginning to ripen — this is the moment of maximum concentration of polyphenols and aromatic compounds. No more than 3–4 hours pass between harvest and the press. The olives are harvested by hand, on cooler days, into ventilated plastic crates that protect the fruit from overheating and damage.

At the mill, every parameter is geared towards quality preservation: the extraction temperature is maintained between 19°C and 24°C, and the malaxation time is reduced to just 10–15 minutes compared to the industry standard of 90–120 minutes — which minimises oxidation and the loss of volatile aromatic compounds. Immediately after decanting, double filtration takes place without the use of a vertical separator, giving the oil its emerald colour and clarity whilst fully preserving its sensory profile. The finished oil is transferred immediately to stainless steel tanks under a nitrogen atmosphere — with no contact with oxygen until bottling.

The result is an oil with a deep, emerald colour, low acidity and a long, distinctive finish — rich in oleocanthal and oleacein, confirmed by certificates from independent laboratories accredited by the International Olive Council (IOC).

Variety: Koroneiki

Koroneiki is the most common Greek olive variety — but the character it displays in Asopos Lakonias from the early harvest is among the most distinctive in all of Greece. Poor soil, minimal irrigation and a strict harvest date yield an oil with a concentrated phenolic profile and an intense, multi-layered aroma.

On the nose: intense greenness, freshly cut grass, green apple, artichokes, wild herbs — with hints of rocket and chicory in the background. A complex and full-bodied aroma, evident the moment the bottle is opened.

On the palate: a lively, juicy texture, clean bitterness and a strong, peppery finish — lingering long after swallowing. A characteristic sign of high oleocanthal content: a natural secoiridoid phenol with anti-inflammatory properties, synthesised by the olive during early harvesting. An excellent balance between intensity and harmony — without any harshness.

Quality documentation

Every batch of Asopiton is analysed by independent laboratories accredited by the International Olive Council (IOC). Analytical certificates are updated every season and available for download in the Files section below this description — as well as on the producer’s website and via a QR code on the bottle.

Multichrom Lab Athens (IOC Type B): physicochemical analysis — acidity, peroxide value, K-factors, pesticide residues using GC/MS-MS and LC/MS-MS (over 400 active substances — zero result).

World Olive Center for Health (National and Kapodistrian University of Athens): polyphenol analysis by ¹H NMR — determination of oleocanthal, oleacein and the full spectrum of secoiridoids. Results certified in accordance with EU Regulation 432/2012 concerning the protection of blood lipids against oxidative stress.

Health claim — polyphenols

Asopiton meets the requirements of EU Regulation 432/2012 regarding the protection of blood lipids against oxidative stress. In accordance with this regulation, the beneficial effect applies to olive oils containing more than 5 mg of hydroxytyrosol and its derivatives per 20 g serving — confirmed by ^¹HNMR analysis carried out at the National and Kapodistrian University of Athens by Prof. Prokopis Magiatis.

Each batch of Asopiton has an individual certificate from the World Olive Center for Health with precise values for oleocanthal, oleacein and total polyphenol content — available as a QR code on the bottle and on the manufacturer’s website. The results for the current batch are shown in the product photo.

Organic production (applies to the BIO variant)

Asopiton BIO crops are grown without pesticides or synthetic chemicals, using only natural fertilisers and no herbicides. Organic certification confirmed by an accredited Greek control body. Residue analysis for over 400 active substances: zero results.

Organic production does not compromise on taste here — the same early harvest, the same mill, the same process parameters. The BIO variant means olive oil that is pure in both taste and composition.

Awards

Asopiton is consistently recognised at the world’s leading olive oil competitions:

• Berlin Global Olive Oil Awards (BGOOA) — Gold 2022, Platinum 2023, Platinum 2024, Platinum 2026
• London International Olive Oil Competition (LIOOC) — Gold 2022, Gold 2025
• Athena International Olive Oil Competition — Gold 2024
• Japan Olive Oil Prize (JOOP) — Gold 2025, Silver 2025
• Olive Japan — Silver 2023

Technical specifications

Usage

Olive oil for cold consumption — as a finishing touch to dishes, for salads, hummus, cheese, fish, seafood, bread, tarts and carpaccio. The intense, green character of early-harvest Koroneiki is best expressed without heating — a spoonful on a finished dish is enough to experience the full range of aromas and the characteristic peppery finish of oleocanthal.

Producer: Asopiton (George Iatropoulos) | Asopos, Lakonia, Greece