Our ethics are the bedrock of what we do and of what we communicate. By doing so we enrich our clients experience with an emotional awareness that enables them to trust and identify themselves with our work and our Extra Virgin Olive Oil.

Certified qualityOlea Prilis

The standards to define a good Extra Virgin Olive Oil

There are unequivocal industry standards to define what can be called a EVOO and what cannot be called EVOO and you can read about them here. Having said that, quality is not defined by these criteria, they are an industry standard agreed amongst producers and bottlers with very different and often conflicting objectives, thus they are a compromise that helps categorize minimum requirements for EVOO labelling.

Today is a period of great awareness of the biochemical processes of olive production and oil extraction; it is the first time in thousands of years that so many marvellous options are available to farmers and olive oil producers to influence and steward their work towards specific quality goals.

This opportunity allows producers to follow different passions, paths and intuitions. Every farm, every mill and thus each EVOO is ultimately a story made by and of human beings, their emotions, their dreams, tastes and by their ethics.

Chemical characteristics

A great Extra Virgin Olive Oil must by all means have certain chemical characteristics, amongst them a low content of free fatty acids below 0.025, low peroxides below 5, low acidity below 0.5, high Phenol count above 400 ppm and high content of Tocopherols over 160 ppm.

These key chemical ingredients are not enough in defining quality, they are just part of the story.

Chemical analysis

Oleic acid67,94%
Total Peroxides  4,98 mEq O2/kg
Total polyphenols

815,60 mg/kg


The high content of polyphenols in our oil

Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
The beneficial effect is obtained with a daily intake of 20 g of evoo containing at least 5 mg of hydroxytyrosol and its derivatives.
EFSA approved health claim on olive oil polyphenols (commission regulation(EU) 432/2012) &regulation ec 1924/2006.

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Nutritional information

EnergyKcal824 / Kj3389
of which Saturated12g
of which sugar0g

We Believe

that the ethics of a food producer deeply affects the quality of his produce, and it cannot deviate from the fundamental values of honesty, transparency and sustainability; producing a nutrient that will be eaten by someone is a very serious responsibility.

Our ethics are the bedrock of what we do and of what we communicate. By doing so we enrich our clients experience with an emotional awareness that enables them to trust and identify themselves with our work and our oil. This is also an important element of Quality. At the same time, ethics is not physical parameter, it will be reflected in our produce it will define it but yet it won’t be tasted in it!
So, we have to find something common in all of us that can be used as a means of understanding, a sensorial language that we all share and that we can talk to. The ability to sense the freshness of a food is something that is instinctively with us since childhood. We all have it in our DNA, we just need to trust our instinct to detect it.  This is why amongst Extra Virgin Olive Oil experts freshness has been pinpointed as a key component of quality.

Certified qualityOlea Prilis

After an immediate message of freshness comes the aromatic complexity and intensity that the Extra Virgin Olive Oil must be able to express. The experience in your mouth has to result in a balance between bitterness, fruitiness and pungency all in harmony amongst them and with a multitude of natural olfactory sensations.
These quality factors in a first class EVOO are defined by the cultivars of the olives used, the harvest time, the terroir and above all by the milling practices. If the latter are properly managed, the resulting Extra Virgin Olive Oil will manifest the benefits of reduced stress and oxidation.

Certified quality oil

Certified qualityOlea Prilis

Tuscan EVOO

Tuscan Extra Virgin Olive Oil, a unique heritage of the territory and culture of this region of Italy, is protected since 1998 by the officially recognized denomination of Protected Geographical Indication. Tuscan IGP Extra Virgin Olive Oil offers maximum certainty in terms of authenticity. The Consortium guarantees each bottle with its seal verifying the entire production chain, rigorously made in Tuscany, from the tree to the bottle. Toscano IGP EVOO is also subject to rigorous chemical and sensorial tests to check its compliance with the production protocol.

Certificate of conformity
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To be classified as organic, extra virgin olive oil has to adhere to very strict production specifications that start out in the field before finishing up in the bottle.
Olea Prilis Extra Virgin Olive Oil is certified as an organic product. Download our certification.

organic authorization
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Extra Virgin Olive Oil 

Extra Virgin Olive Oil is made by crushing selected olives at the optimum point of ripeness and extracting their juice that is rich in aromas and health-promoting nutrients. Extra Virgin is the highest quality and most highly valued classification under current international standards and means the oil is extracted entirely mechanically at low temperatures, ensuring the retention of its finest properties. EVOO has to posses well defined chemical properties in order to be defined as such. Producing Extra Virgin Olive Oil is a complex exercise. The moment the olive is picked from the tree the oxidation of the oil it contains begins. From this first moment to when the oil reaches your palate it’s a fight against oxygen.

oil analysis
Certified qualityOlea Prilis

FDA Certificate of Registration

This certificate affirms that the Società Agricola Swiss Olives S.S. is registered with the US FDA pursuant to the regulations required by the US laws.

Certificate of Registration

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