Gaia Iluka publishes the evidence: independent laboratory analysis, the certifications the producer holds, and the documents behind both.
What follows is what the paperwork says — no more than that.
Three kinds of evidence sit behind Gaia Iluka, and they prove different things. Keeping them apart is the honest way to show them.
From the most recent analysis of the oil, carried out by an independent laboratory in Athens.
A measure used in assessing the quality and condition of olive oil.
COI/T.20/DOC.34/Rev.1–2017An indicator used to assess oxidation in olive oil.
COI/T.20/DOC.35/Rev.1–2017Certificate Π-133651, issued 7 April 2026 by Multichrom.LAB, Athens — recognised by the International Olive Council for physicochemical testing (Type B). Sample ΔΕΞ 11. The limits shown are those printed on the report; the report states they are given for the reader's convenience and do not constitute a declaration of conformity. Results concern only the sample examined.
The remaining measurements from the same report. They are more technical, and they are published here in full.
| Test | Result | Limit on report | Method |
|---|---|---|---|
| K268 | 0.130 | ≤ 0.22 | COI/T.20/DOC.19/Rev.5–2019 |
| K232 | 1.655 | ≤ 2.50 | COI/T.20/DOC.19/Rev.5–2019 |
| ΔK | −0.003 | ≤ 0.01 | COI/T.20/DOC.19/Rev.5–2019 |
From certificate Π-133651, Multichrom.LAB, Athens, 7 April 2026. Limits are those printed on the report, given for the reader's convenience; the report states they do not constitute a declaration of conformity.
Multichrom.LAB, Athens
Each report describes the sample examined on the date it was examined. Both are published here in full.
Analyses by Multichrom.LAB, Athens, recognised by the International Olive Council for physicochemical testing (Type B). Each report states that its results concern only the sample examined.
The producer holds two management-system certifications. Each covers a defined scope — worth reading, because they are not the same.
This certificate does not cover production.
Certificates issued to I.P. Markou & Co, Koumeika, Samos. Neither certifies the oil's category: the classification of extra virgin olive oil is not covered by either standard.
Koumeika, West Samos
Where the oil comes from and how it is handled, as recorded in the producer's documentation.
Harvest, milling, storage and bottling follow the producer's technical production protocol, which sets out how the oil is made rather than recording a single harvest. Laboratory samples are drawn at the mill and identified by tank; Gaia Iluka does not currently offer batch tracing from an individual bottle.
Laboratory reports, certificates and registrations. Where a document is not published here, it is available on request.
Registrations record that a business is entered on an official register. They are not certifications of product quality and are listed separately for that reason.
“We believe the best olive oil should have nothing to hide and everything to show.”
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