The olive for us is a way, a way of life, that's why every drop of oil it includes a year full of love and care.
Unripe oil is the natural oil that comes from the crushing of olives that have not yet wrinkled and retain their green color. The ancient Greeks called it omobrives or omfakio. Unripe oil is oil that is produced relatively early, before the olive fruit ripens, which is unripe and green. It has a bright green color due to the chlorophyll of unripe olives which give fresh olive oil greater antioxidant properties while it contains all the vitamins and provitamins of olive oil, minerals, and polyphenols, which protect cells from oxidative stress, active oxygen and free radicals.
The extra virgin olive oil Plativolia Organic (Early October harvest) Vasilaki Olive Grove is created entirely from the Koroneiki olive variety and is harvested from the beginning to the middle of October (depending on the season).
It is harvested by modern mechanical means that are used by hand to have the control so as to avoid injury to both the tree and the fruit itself, while at the end of each day the olives in special ventilated pallet boxes are transported by vehicle to the factory, actions that contribute to the positive final result of the quality of the olive oil (that we will get).
* Plativolia Organic Early October harvest Vasilaki Olive Grove is an award – winning Cretan olive oil high in polyphenols (>250mg/kg) with Health Claim Rating (Health Claim)EU432/2012, low acidity < 3 and results of organoleptic characteristics that are in absolute balance between them, making an olive oil harmoniously delicious and healthy, giving the food taste and value.
100% Organic extra virgin olive oil (Early October harvest), superior category obtained directly from olives and solely by mechanical methods.
100% Organic extra virgin olive oil (Early October harvest), superior category obtained directly from olives and solely by mechanical methods.
Acidity expressed as oleic acid is the measure that determines the acid content of olive oil. The more acids the olive oil contains, the more sour its taste and the harder it is to digest. The highest quality olive oil, i.e. the “extra virgin” has an acid content between 0.10 % (w/w) and 0.80 % (w/w).
The peroxide number is the measure of the degree of oxidation of the olive oil at a primary stage. Peroxides are chemical compounds created by the reaction of mainly oxygen with olive oil. High peroxides mean that the olive oil has undergone oxidative changes and will have little resistance over time. The number of peroxides determines how advanced the oxidation of the substances of the olive oil is, which allows conclusions about its age and the type of storage (good or bad). The maximum value it can have is 20.0 mEq O2/kg.
The K232 constant indicates the intermediate oxidation rate of the olive oil components. If the price of K232 is high it is due to creeping, very slow or unmodern production process. The value of this constant is increased for example if the olives are stored for many days before being pressed in the factory. The highest quality olive oil, i.e. extra virgin olive oil, has values of K232 between <1.50 and <2.50
The constant K270 indicates the rate of reduction in oxidation resistance. The value of this constant depends on how fresh the olive oil is. Old olive oils or mixtures with old olive oils have increased values of K270. Exposure to sunlight or high temperatures accelerates the aging process. The highest quality olive oil, i.e. extra virgin olive oil, usually has K270 values between <0.10 and <0.22
The DK index is a criterion for distinguishing the quality and purity of olive oils. This Standard indicates any mixing with other olive oil, which is not “extra virgin”. The EC value of the extra virgin olive oil should be negative (maximum <0.01).
Combination of gustatory-olfactory sensations (flavour), characteristic of oils that come from healthy, fresh olives collected at the optimal stage of ripening. The fruitiness is perceived directly from the nose.
Characteristic taste of olive oil that comes from green olives or from olives that are starting to change color. It can be pleasant or not and it depends on the intensity.
Intense kinesthetic sensation, characteristic of oils produced at the beginning of the olive growing season, mainly from olives that are still immature. It is caused by the action of phenolic substances (polyphenols), spreads throughout the oral cavity and disappears a few seconds after the test. Do not confuse this burning sensation with that of rancid olive oil, where the sensation is very annoying and lasts much longer.
