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Olive Oil  - Extra Virgin 

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What does "extra virgin olive oil" mean? : It;s the olive juice we pick through a gentle, natural process at the mill by breaking, motion of olive paste with low heating and centrifugation to separate the oil from the process waters. Thus, the extra virgin olive oil keeps all the special ingredients (polyphenols, vitamins, etc.), who have made a valuable food worldwide. In order to put that label on olive oil, it must be exectly as it leaves the mill, untreated and with acidity below 0.8%. If the acidity is more than 0.8% but not more than 2% then it is characterized simply "virgin", if more than 2% is described as 'industrial', which replaced the old names such as "lampante," "coupe" and in the last stage "refined".

“Koroneiki” is type of olive with small fruit. Has no special soil requirements to the extent that competes even the wild olive. Characterized by two important advantages: its resistance to drought and its high and stable fruition (from 30 to over 150 kg fruits per tree). Due to the alternate bearing of olive even with a systematic cultivation and particularly with a suitable pruning the production at the second year is reduced significantly. The drawback to the small size of the fruit, although a type of exclusive oil producing direction, is surmounted by the fact that the oil with its greenish yellow color is of fine quality with fruity flavor and excellent scent. Blooms in the second half of April and sets during the period October - December. The yield of olive oil ranges between 10 and 20%.

In order to characterize oil as unheated , that must be removed from the mill with a tempretature not over 28 degrees of celsious..Several mills raise the temperature even at 60 degrees so that they produce more olive, of course at the expense of quality. Polyphenols over 28 degrees are more water soluble and go away with the water wastes from the mill, especially when some even leave the olive pulp in the mixer for a half hour at 40 or 50 degrees Celsius. Another negative issue for the consumer is the expiration date on the bottle. Unfortunately, it may be extended up to 18 months after bottling (!) and not 18 after production. So you can bottle the 2010 produced oil in 2011 with expiration date the end of 2012! So we must be careful to notice the expiration date and to prefer the ones that have long period till the expiration . Also it should be at least included on the package the label “Greek product" and not the highly suspicious words 'of Greek design'.

Oxidation, formerly called rancidity, is a chemical alteration and occurs when the oil comes into prolonged contact with light and oxygen, and as a result acquires an unpleasant taste, like earthly. There is a difference between oxidατιον and acidicity The value of the acidity has to do with the condition of the fruit and how it moves until it reaches the mill.