Extra Virgin Olive Oil is the natural “juice” of the olive, and has a wonderful aroma and taste and an acidity not exceeding 0.8% by weight. It is the highest grade of olive oil and is produced directly from olives, using only mechanical means and natural methods, in natural conditions, without any additives and is standardised without any processing.
Olive oil gives the body the same number of calories as other vegetable oils, i.e. 9.3 per gram of consumable material (9.3 kcal/gr) and can be used to replace butter and other fats in cooking.
Olive oil can be stored for up to 24 months from the date of production if it has been properly preserved and stored in opaque containers or tanks which have been hermetically sealed without oxygen. It should be kept in cool, shady, clean and well ventilated areas (with no odours or moisture).
Olive oil can become cloudy as it is naturally extracted at the mill or while being stored (when the temperature falls). This is a natural property of the oil and does not reduce its quality in any way.
The white waxes which can appear on olive oil during the winter months are a natural consequence of its composition as it is a natural product that has not been processed in any way.
When the oil is being tested, the tester may feel a slight, temporary burning feeling in the throat. This is a determining factor in the quality of olive oil. If the burning remains for a long time and leaves a permanent aftertaste, the oil is considered to be of a low quality. Olive oil from early olives has a bitter and spicy taste and is various shades of green (due to the dominance of chlorophyll), while late olives give a sweeter tasting, golden-yellow oil (because of the carotenes).
The labelling of branded, standardised olive oils has to contain all the information necessary to safeguard the consumer and to guarantee the oil’s quality and authenticity on the basis of the specifications laid down by the European Union.