Olive oil is the oil obtained from the fruit of the olive tree by mechanical means and processing natural, while the temperature and the light does not alter the texture. Olive oil is a completely natural product that can be consumed as soon as the process was received. Absorbed by the body by 98% and assign the same number of calories as all other vegetable oils is about 9.3 gram of each.
It is the main source of fat in the Mediterranean diet. Sources of fat are all fats and butters, animal and plant origin. The fat of plant origin contain more polyunsaturated and monounsaturated fatty acids and are friendly to the body and health, and contain no cholesterol. Unlike animal fats, which contain a large number of saturated fatty acids and cholesterol and are a risk to health and the body.
Olive oil is low in saturated fats and high in monounsaturated. Average estimated to consist of 14% saturated fat, 11% polyunsaturated and 60-80% oleic acid. Alongside contains polyphenols, flavonoids, vitamin E, provitamin A, minerals and trace elements. All these antioxidant micronutrients function, both for the organization and for the "body" of the oil. Antioxidants protect the body from damage resulting from the oxidation of free radicals, while the same convert the oil to a durable product guarding from oxidation (tangiasma).
The qualitative assessment of oil is based on international fixed-driven production, the degree of acidity and basic organoleptic characteristics are the main reason:
the taste, aroma and color.
The aroma, taste and color of the oil is not treatment products but results of how culture and variety of olive. From place to place, since the oil change is influenced by both climatic conditions and the quality of the soil. An important factor is of course the process of harvesting, extraction and storage since they can cause changes in the final texture of the oil.
The unique fruitiness and peppery scent of olives, brings out the best olive oil depending on the acidity or mild character has potential.
While the color is not the main feature evaluation may reveal a layperson-in-the ripeness of the olives before harvest, so pressing and the delivery method of oil, provided that they know the climatic conditions and the recommendation elaidentron of soil.
Its color varies from dark olive green to gold, with many intermediate shades. This depends on the wrist from where the oil. If the fruit is collected in the beginning of the harvest, then dominates the chlorophyll and the color of the oil will be green if gathered in the fruit maturation, then dominate the carotenes, and give a golden oil with shades.
The standard olive oil available for consumption in four basic categories, Extra Virgin Olive Oil, Extra Virgin Olive Oil
Composed of refined olive oil and virgin olive oil and pomace oil, which must be listed on the packaging, but also with specific types of oil, with more or less treated like green olive oil, organic olive oils, aromatic oils.
EXTRA VIRGIN OLIVE OIL
The most natural category olive oil with perfect aroma and flavor. The acidity of not more than 0.8 o It has a strong fruity flavor and aroma of freshly cut olives. Its unique taste brings out the best way, the freshness of salads and difficult tastes mastery and need special treatment such as hunting, roasts and vegetables find their ultimate match.
VIRGIN OLIVE OIL
Natural olive oil with a pleasant taste and odor whose acidity ranges up to 2 °.
OIL - COMPOSED OF REFINED OLIVE & OLIVE VIRGIN
Blend of virgin and refined (refined) olive oil. It has a pleasant taste and smell, a unique distinctive aroma of ripe fruit and fresh olive, pale yellow and acidity of not more than 1 °.
Oil obtained by blending refined olive-pomace oil and virgin olive oil (with the exception of the category Lampante), whose acidity is less than the first and the other characteristics of which comply with those laid down for this category. The extraction of oil from the olive stone and refining, is under very strictly controlled conditions and thus ensure excellent quality. The pomace, has a soft, mild flavor. Considered ideal for frying because it withstands high temperatures.
Green olive oil - OIL THE FIRST OF THE YEAR
The extra virgin olive oil of first unripe olives, has a rich, fruity, pungent odor and bitter taste characteristic. All of the features 'overflow' youth, vigor and strong personality. Usually available in limited quantities and collected from the best olives. Unripe olives, gathered together by hand and not by knocking or dropping. Due to the rare "temperamental", the green olive oil has a limited lifespan. 9 months the consumer has at his disposal to enjoy this immature side of life! Green olive oil, rich in antioxidants by nature combines superior taste with a high biological value.
OLIVE ORGANIC FARMING
Is the oil from groves where strict rules apply to organic crops. There is no place nor
fertilizers or sprays, nor any kind of treatment for the pressing of the olives, the preservation and bottling of olive oil. The labeling of organic products must necessarily bear the approval number and certification by accredited inspection bodies and certification as DIO BIOHELLAS Normal.
The aromatic oils are used in almost all cuisines of the world. Pleasant flavor salads, grilled vegetables, cheeses, and are
the "absolute" dip for bread. It is very easy to create, and there are a wide variety and trade. The preparation:
- Choose a high quality olive oil with soft-neutral taste.
- Place it in a clean, dry bottles
- Dip into the spices, herbs, plants or vegetables of your choice, making sure everything is covered.
- Store the bottles in a cool shady place
Checks are always made according to the standards set by the European regulation olive oil and of course by the high standards set by each company.
During packing must be recorded particulars, as the expiry date and details of the formulator. The packages used are selected using strict criteria for quality assurance of the product. For this reason it is equipped with a safety cap to prevent fraud.
In formulating determined and recorded necessarily the expiry date of the product, which ranges between 12 and 18 months. During this time, the components of the oil remains.
The storage method is very important step to keep the oil, aroma, color, taste and precious ingredients. Enemy is exposure to the sun and heat, but oxygen and moisture can cause lesions. From the time of the olive harvest until the standardization of olive oil extraction conditions must be right. Then the merchant will put it on the shelf and the consumer must "respect" the specificities and to protect it from what may destroy the texture.
Finally, consumers should:
* Buy small quantities of olive oil to keep intact, without risk to "expire"
* Store large quantities of oil in dark glass bottles, flasks or stainless steel containers that can be closed tightly
* Avoid cans that may have oxidized internally and PVC containers and should be used very cautiously clay pots with questionable interior gyaloma
* Keep the oil in a cool, dark place (10-18 ° C), without strong odors
|(ABEA) Extra Virgin Olive Oil||OL-ABE-001||MARASCA BOTTLES||Product Details|
|(ABEA) Extra Virgin Olive Oil||OL-ABE-002||QUADRA BOTTLES||Product Details|
|(ABEA) Extra Virgin Olive Oil||OL-ABE-003||PET BOTTLE||Product Details|
|(ABEA) Extra Virgin Olive Oil||OL-ABE-004||TIN CAN||Product Details|
|(ABEA) Olive Oil Classic Tin Can||OL-ABE-005||Product Details|
|(ABEA) Olive Oil Classic Pet Bottle 2 Lt||OL-ABE-006||Product Details|
|(ABEA) Olive Oil Classic Pet Bottle 1 Lt||OL-ABE-007||Product Details|
|(ABEA) Olive Pomace Oil Pet Bottle||OL-ABE-008||Product Details|
|(ABEA) Olive Pomace Oil Tin Can||OL-ABE-009||Product Details|
|(KRITSA) Extra Virgin Oil Glass Bottle||OL-ACK-001||There is a variety of glass bottles depending on containing ml of oil, so they are sold in packages of 250 ml, 500 ml and 750 ml.||Product Details|
|(KRITSA) Extra Virgin Oil Tin||OL-ACK-002||There is a variety of metal containers depending on containing ml, so they are sold in packages of 0.5 litres, 1 litre, 3 litres and 5 litres.||Product Details|
|(LAINI) Extra Virgin Oil||OL-ACT-001||Extra Virgin Olive Oil with acidity levels not exceeding 0.3%||Product Details|
|(CERES) Olive Oil||OL-AGC-001||Product Details|
|(AGRION TERRA) Extra Virgin Oil||OL-AGT-001||Product Details|
|(AGRION TERRA) Pure Olive Oil||OL-AGT-002||Product Details|
|(AGROTYP) Extra Virgin Oil||OL-AGT-203||Product Details|
|(AGROTYP) Olive Oil||OL-AGT-204||Product Details|
|(AGROTYP) Pomace Olive Oil||OL-AGT-205||Product Details|
|(KNOSSOS) Pure Olive Oil 5lt||OL-AGU-001||CRETE! Place where tradition and values remain unchanged over time as the products it produces. So the people continue to appreciate the diverse and rich flavors that are as base oil, a source of health and longevity||Product Details|
|(KNOSSOS) Pure Olive Oil 1lt||OL-AGU-002||CRETE! Place where tradition and values remain unchanged over time as the products it produces. So the people continue to appreciate the diverse and rich flavors that are as base oil, a source of health and longevity||Product Details|
|(KNOSSOS) Pure Olive Oil 2lt||OL-AGU-003||CRETE! Place where tradition and values remain unchanged over time as the products it produces. So the people continue to appreciate the diverse and rich flavors that are as base oil, a source of health and longevity||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 0.5 lt||OL-AGU-004||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 1 lt||OL-AGU-005||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 3 lt||OL-AGU-006||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 5 lt||OL-AGU-007||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 1 lt pet bottle||OL-AGU-008||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 2 lt pet bottle||OL-AGU-009||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 0.25 lt glass bottle||OL-AGU-010||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 0.5 lt glass bottle||OL-AGU-011||Product Details|
|(KNOSSOS) Extra Virgin Olive Oil 0.75 lt glass bottle||OL-AGU-012||Product Details|