An olive oil in order to be certified as "extra virgin" should satisfy four basic criteria: 

1) It must be produced only by mechanical extraction methods (no chemical or hot water applied).

2) Come only from first cold pressing. 

3) Have an oleic acidity level of less than 0.8 percent.

4) Have a perfect taste. 

Acidity level is the most important factor that determines use olive oil's grade. This is a measure of the percentage of its free fatty acid content-the best oil has the lowest acidity.

Greek extra virgin olive oil has a very low oleic acidity level that could start from 0.1percent, provided it is particularly fresh, and taking into account its variety, and the way it is pressed.

The main indigenous Greek varieties for the production of olive oil are: Koroneiki, Athinolina, Ladolifa, Marvelina, Agiou Orous, etc.,

Oliorama comes from the Koroneiki variety and usually has an oleic acidity level less than 0.3 percent.

It is  a product of the great land of Ancient Olympia in Western Peloponnese ,the birthday of the most important athletic mega-event of all times , the Olympic games.