Beliá (pronounced [Bel-ay-á]) is a composite word. It stands for, B (initial letter of the word Biologiki, the Greek word for organic) and eliá (the Greek word for the olive fruit). B-eliá. Our extra virgin olive oil is extracted only from the Koroneiki variety olive tree. This is because, despite its very low yield, it is one of the very few varieties (if not the only one) which will keep its aroma unaltered from day one of extraction till the last day of the bottle’s shelf-life (*). So you can savour all of it, till the last drop. Beliá extra virgin olive oil has a medium intensity fruitiness and a perfectly balanced presence of the bitter and pungent elements a superior olive oil should have. Freshly cut grass, wild oregano and thyme, mountain tea and lemony flavours complement the pleasant and lasting imprint it leaves on our senses. We handpick our olives at the right time, usually late October – early November, just as they start turning purplish. The gathered olives are being transferred within few hours to the two-phase olive mill and cold-pressed immediately, never exceeding a temperature of 25°C while doing this. This way, we keep the acidity percentage very low (almost always <0,3%) but most important the high concentration of the precious phenols, olive oil’s natural chemical elements that make it so nutritious and beneficial for human health due to their antioxidant and anti-iflammatory properties, remains unaltered. The result of the above CONSTANTLY gives us an exquisite product which we are so proud of.