Which are the categories of edible olive oil?

Α) EXTRA VIRGIN OLIVE OIL
In chemical terms Extra Virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.
Β) VIRGIN OLIVE OIL
Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other technical characteristics for the virgin olive oil category in the IOC standard.
C) OLIVE OIL
Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other technical characteristics correspond to those fixed for this category in the standard.
D) POMACE OIL
Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams.

What is Green olive oil?

Produced by the first unripe olives harvested by hand without threshing and follow the same careful process of production of extra virgin olive oil.
It presents a rich, strong smell and a distinctive fruity, spicy and bitter taste.

It is even richer in vitamins C and E, omega-3, omega-6, omega-9 fatty acids and other antioxidants. All this gives it more high nutritional value.

What is P.D.O olive oil & P.G.I olive oil?

Protected Designation of Origin (PDO) is a European Union definition. PDO products are most closely linked to the concept of terroir — a sense of place discernible in the flavor of the food. PDO products must be produced, processed and prepared in a specific region using traditional production methods. The quality or characteristics of the product must be due essentially or exclusively to its place or origin, i.e., climate, the nature of the soil and local know-how. The term P.D.O can be used only for Extra Virgin olive oils.
A European Union definition, PGI is slightly less stringent than PDO, but still demands that the product be produced in the geographical region whose name it bears. The geographical link must occur in at least one stage of production, processing or preparation. It is sufficient for only one of the stages of production to have taken place in the defined area. This allows for a more flexible link to the region and can focus on a specific quality, reputation or other characteristic attributable to that geographical origin.

Which are the packagins in which bottled olive oil can be placed in?

The bottled olive oil can be exported in:
– Glass bottles of 250ml, 500ml, 750ml & 1lt
– Plastic bottles (PET) of 0,50ml, 250ml,500ml,1lt,3lt & 5lt
– Tins of 1lt, 3lt & 5lt

How do we transport bulk olive oil?

Bulk olive oil can be transported by:
  • Tanktrucks specific for the transportation of edible oil.
  • Flexitank ( in a container ) specific for the transportation of edible oil.
  • In barrels specific for the transportation of edible oil.

When does the olive oil expires?

From the moment an olive oil is beign bottled it should be consumed in 12 months. When the olive oil is beign bottled in tins it can be consumed in 18 months.

How can we conserve olive oil?

The olive oil should be kept in dark glass bottles due to the fact that glass is a stable and aggregate material. The dark colour is necessary for the olive oil because if it kept in light its quality can be ruined. The olive oil should be kept in a dark cool place.