Our Standards

Quality is not a label.
It's a discipline.

Six steps. Zero compromises. From the moment an olive is picked to the moment you open a Granza bottle, quality is the only decision that matters.

The Process

From grove to bottle — every step counts.

Grove Selection

We work exclusively with certified organic growers whose mountain-elevation groves meet our strict soil health, biodiversity, and farming practice standards. Each grove is visited and assessed personally.

Hand Harvest

Olives are harvested by hand at the precise moment of peak ripeness — not underripe for higher polyphenols, not overripe for softer flavor. Mechanical shaking is never used.

Same-Day Pressing

Olives are transported immediately and cold-pressed within hours of picking. Every hour between harvest and press is a risk to flavor. We take no shortcuts.

Cold Extraction

We press at temperatures strictly below 27°C, using mechanical means only. No solvents, no centrifuges beyond the first pass — just pressure and gravity.

Laboratory Testing

Every batch is laboratory-tested for free acidity, peroxide value, UV absorption, and polyphenol content before release. We only bottle what exceeds Extra Virgin standards.

Bottled for Freshness

Oil is bottled in dark glass to protect against UV light oxidation, sealed immediately, and stored at controlled temperature until it reaches you.

Olive branch on a soft neutral background

Olives ripening on the branch beside a grove

Certifications

Third-party verified.
Independently certified.

Trust should be earned, not assumed. Granza holds and maintains the following certifications, renewed annually through independent third-party inspection bodies.

GR-BIO-01

Greek Organic Certification — issued under EU organic regulation, confirming the entire production chain from grove to bottle meets certified organic standards.

EI40692

Greek Ministry of Rural Development registration confirming product origin and traceability as a Product of Greece.

Extra Virgin Grade

Independently laboratory-tested free acidity and sensory evaluation confirming Extra Virgin classification for every batch released.

Common Questions

Everything you need to know.

Extra Virgin is the highest grade of olive oil, defined by free acidity below 0.8% and a clean, natural flavor with no defects. It must be produced by mechanical means only — no chemicals, no heat. Granza consistently achieves acidity levels well below that threshold.

Cold extraction means the olives are pressed at temperatures below 27°C (80°F). Higher temperatures increase yield but degrade the delicate polyphenols and flavor compounds that make premium olive oil extraordinary. We prioritize quality over quantity.

Conventional olive farming often uses synthetic pesticides and herbicides. Because the oil is a fat-soluble extract, any residue in the fruit concentrates in the oil. Certified organic farming eliminates that risk entirely and benefits the soil microbiome that underpins grove health for generations.

Store in a cool, dry place away from heat sources and direct sunlight. The dark glass bottle protects against UV degradation. An open bottle is best used within 4–6 weeks for peak flavor, though it remains safe to consume until the best-before date.

Extra virgin olive oil excels as a finishing oil — drizzled over salads, pasta, grilled fish, or sourdough. It is also excellent for medium-heat cooking. Its smoke point of approximately 190–215°C makes it suitable for most everyday cooking, not just cold applications.

Yes. We work with restaurants, specialty food retailers, and distributors. Please contact us via the Contact page or email wholesale@granzashop.com and we will respond within 2 business days.

Experience It Yourself

The finest proof is in the tasting.

Shop Granza Our Story

Quality is not a label.It's a discipline.