Biolea extra virgin olive oil, traditionally pressed using stone mills, PDO Chania, 500ml, organic (NMR: Total 786 mg/kg, Index D1 223 mg/kg)

Biolea BIO — Cretan olive oil with passion, tradition and an innovative approach

Biolea is a family-run business based in the picturesque village of Astrikas in north-western Crete, in the Kolymbari region, which holds Protected Designation of Origin (PDO) status. Its history stretches back several generations of the Dimitriadis family, who have passed down their knowledge and passion for authentic, artisanal methods of olive oil production from one generation to the next.

The location itself — the gentle hills of Crete, bathed in sunshine for most of the year — provides the ideal environment for growing Koroneiki olives, prized for their rich aromas and high content of natural antioxidants. The olives are harvested in early autumn and pressed within a few hours of picking, which preserves their highest quality and full polyphenol profile.

Tradition with a modern twist: Innovative Stone Milled & Cold Pressed

One of the greatest advantages of Biolea olive oil is its unique combination of the traditional stone milling method with modern production standards. The company employs innovative solutions, developed through over 30 years of experimentation and refinement, including:

• Shorter olive milling batches to limit oxidation and preserve the full flavour and aroma.
• Stainless steel filters (instead of plastic or natural fibres), enhancing the oil’s organoleptic qualities.
• A pressure press and cold extraction — a gentle pressing process at low temperature that preserves valuable nutrients.

Although the traditional method is labour-intensive and requires considerable experience, Biolea consciously opts for ‘slower’ pressing, as it yields oil of exceptionally high quality whilst also being environmentally friendly. As a result, Astrikas Estate Extra Virgin Olive Oil is one of the few stone-ground and cold-pressed oils available on the global market.

Sensory profile of Biolea Classic EVOO (COI panel)

Biolea Classic Olive Oil (250 ml and 500 ml) is assessed annually by an IOC-accredited sensory panel (ELGO-DEMETER, Chania) using the COI/T.20/Doc. No 15 method. The characteristic profile of Biolea olive oil remains stable from season to season thanks to the consistency of the Single Estate groves and the unchanging production method:

On the nose, distinct notes of freshly cut grass, green tomato and artichoke — classic LOX (lipoxygenase) pathway aromas typical of early Koroneiki harvests. On the palate, a delicate peppery sensation in the throat (oleocanthal) and the nutty bitterness of olive leaves — signs of high polyphenol content.

High polyphenol content (High Phenolic) — season after season

Biolea consistently ranks among the high-polyphenol olive oils. Each season is analysed by the National and Kapodistrian University of Athens (Prof. Magiatis’ NMR method) — exact values for the current vintage can be found in the product name and in the analytical certificate attached to the product page.

Biolea’s polyphenol profile consistently includes high levels of:

• oleocanthal and oleacein — compounds with scientifically documented anti-inflammatory, antioxidant, cardioprotective and neuroprotective effects;
• hydroxytyrosol and tyrosol derivatives — in quantities sufficient to warrant the use of the official EU health claim 432/2012 (protection of blood lipids against oxidative stress).

The oleocanthal content in Biolea olive oil regularly exceeds the average from the international study by the University of California, Davis (135 mg/kg).

Low acidity and physicochemical parameters

Thanks to a meticulous production process, Biolea olive oil is characterised by low acidity (usually in the range of 0.2–0.4%, well below the EVOO limit of ≤ 0.80%), which means it is delicate whilst retaining an intense flavour profile. Other chemical parameters (K232, K268, ΔK, fatty acid profile) confirm the highest quality of the Extra Virgin category year on year.

Routine analyses detect no pesticide residues or mineral oil fractions (MOSH/MOAH) — all results are below the laboratory detection limit.

Quality certificates

• PDO “Kolymvari Chanion Kritis” (Protected Designation of Origin) — AGROCERT certificate, EU Reg. 2024/1143.
• BIO — organic production in accordance with EU Regulation 2018/848, BIOHELLAS certificate (GR-BIO-03).
• ISO 22000:2018 — food safety management system, TÜV HELLAS (TÜV NORD) certificate.
• Accredited IOC sensory analysis (ELGO-DEMETER, Chania).
• IOC Type B accredited physicochemical analysis (Multichrom Lab, ESYD).
• NMR polyphenol certificate — World Olive Center for Health, University of Athens.

“Single Estate” — a guarantee of consistent quality

All olives used in production come froma single estate, ensuring full control over the entire process — from tree cultivation and hand-picking to pressing and bottling at a single site in Astrikas. This translates into consistent, high quality and a uniform flavour profile for every batch.

A diverse range

Biolea offers both classic extra virgin olive oil (certified as organic and PDO) and unique flavour variants produced using the agrumato method — that is, pressing olives together with fresh citrus fruits in a stone mill.

Biolea Extra Virgin (classic) — 250 ml and 500 ml

Pure Koroneiki olive oil, with no additives. Available in two sizes: 250 ml — a convenient size for everyday cooking and as a gift — and 500 ml for those for whom olive oil is the staple of daily cooking.

Culinary uses: ideal for finishing cold dishes — salads, hummus, fresh feta cheese, gazpacho, carpaccio, and grilled vegetables. Also perfect for drizzling over ready-made pasta, oven-baked fish or roast potatoes. Its medium intensity (medium fruity) means it won’t overpower delicate dishes, whilst its distinct bitterness and peppery notes will add character to dishes with stronger flavours. The high content of polyphenols and oleic acid gives this oil exceptional oxidative stability — resistance to oxidation even during heat treatment (stewing, sautéing vegetables).

Biolea Lemoni — olive oil with lemons ( agrumato method)

Lemoni is not a flavoured olive oil — it is olive oil pressed together with lemons. Fresh, ripe organic lemons go straight into the stone mill together with Koroneiki olives and are crushed, mixed and pressed together. This is the agrumato method — the oldest Mediterranean technique for combining olive oil with citrus aroma, dating back to antiquity.

The result is an oil with an intense, natural lemon aroma, featuring a subtle hint of zest and a herbal Koroneiki base in the background. No extracts, no essential oils, no flavourings — just the fruit pulp and zest, which released their oils during pressing.

Culinary uses: ideal for fish (especially oven-baked), seafood, poultry, fresh salads with rocket or spinach, creamy soups (e.g. pumpkin or cauliflower), risotto, and gazpacho. Added at the end, raw — never heated, so as not to lose the volatile citrus aromas.

Biolea Neratzi — bitter orange olive oil ( agrumato method)

Neratzi is the Greek word for bitter orange (Citrus aurantium) — a cousin of the sweet orange, used in Greek cuisine for jams, liqueurs and meat dishes. Like Lemoni, this oil is produced using the agrumato method — the oranges are pressed together with Koroneiki olives in Biolea’s stone mill. Natural essential oils from the peel and pulp are released from the fruit, which infuse into the oil during crushing and pressing.

The result is an oil with a warm, balsamic aroma of orange peel and a slightly bitter note characteristic of the Neratzia variety — more complex and less sweet than sweet orange oil.

Culinary uses: it pairs wonderfully with desserts — vanilla ice cream, chocolate cakes, mascarpone, panna cotta, fresh strawberries. In savoury dishes: with duck, game, pork marinades, salads with goat’s cheese, fennel and nuts, and in a tagine with dried fruit and nuts. It also works well as a simple finishing touch to hot chocolate or fresh ricotta with honey.

Health benefits

In addition to its high polyphenol content (including oleocanthal and oleacein), Biolea olive oil is rich in other antioxidants that help protect cells from oxidative processes. As it meets the requirements of Regulation (EU) No 432/2012 (over 5 mg of hydroxytyrosol and tyrosol per 20 g of olive oil), it can officially be classified as a product that protects blood lipids against oxidative stress.

Sustainability and tourism

Biolei’s priority is not only excellent taste, but also care for the environment. The farm minimises energy and water consumption, and production waste is recycled or reused. Additionally, the company supports sustainable tourism by inviting visitors to its estate in Astrikas — there, you can tour the traditional oil mill and take part in tastings, gaining an ‘insider’s view’ of the entire olive oil production process.

Why choose Biolea?

• Traditional stone milling with a modern twist — an innovative approach and smaller batches limit oxidation, enhancing the flavour.
• Consistently high polyphenol content confirmed by annual NMR testing (detailed results in the product name and certificate).
• Awarded a “Health Claim” — compliance with EU Regulation 432/2012 regarding the protection of blood lipids against oxidative stress.
• Low acidity — indicative of exceptional quality and a mild flavour profile.
• Median defects = 0.0 in COI sensory panels — no taste defects whatsoever.
• PDO Kolymvari Chanion Kritis — certifies unique origin and traditional cultivation methods.
• Organic (BIO) — produced without the use of synthetic plant protection products.
• Single Estate — full quality control from the olive grove to the bottle.
• Variety — in addition to the classic Extra Virgin, flavour variants are also available (Neratzi, Lemoni).
• Respect for nature — working in harmony with nature, with minimal environmental impact.

Summary

Biolea olive oil is the essence of Cretan heritage — produced at the Astrikas estate based on the Dimitriadis family’s multi-generational experience. Carefully selected Koroneiki olives, stone mills, cold pressing and attention to every detail of production guarantee a unique taste and aroma. Annual chemical and organoleptic analyses confirm that Biolea has an exceptionally high polyphenol content, low acidity and no flavour defects whatsoever.

As a result, Biolea olive oil not only delights with its culinary qualities, but also promotes health and aligns with the principles of sustainable development. By choosing Biolea, you are choosing a product that fully embodies the spirit of Crete — its natural abundance, artisanal tradition and love for simple, authentic flavours.

Location and contact

Astrikas, Kolympari, Postcode 73006, Chania, Crete, Greece

Manufacturer: Biolea — Chloe Roland Dimitriadi & Co L.P.