CERTIFICATE ANALYSIS 23/02/2018
A laboratory quality test, on the olive oil prodused during 2017, has been performed 3 months after its production. The purpose was to highlight the quality maintenancε over the time. The acidity index was calculated 0,22 % (coresponds to 0,22 grams of oleic acids for 100 grams of olive oil). For reference, olive oil classified in the top notch ‘Extra Virgin” category, contains acidity in the range of 0 to 0,80% .
The “K” factors have been calculated to K268 : 0,147 (maximum allowed 0,220) and K232 : 1,792 (maximum allowed 2,200).
CERTIFICATE ANALYSIS 03/03/2017
A quality test has been performed on the olive oil harvested in 2016 . The acidity index was calculated 0,45 % (coresponds to 0,45 grams of oleic acids for 100 grams of olive oil). For reference, olive oil classified in the top notch ‘Extra Virgin” category, contains acidity in the range of 0 to 0,8 % .
The “K” factors have been calculated to K232 : 0,135 (maximum allowed 0,22) and K232 : 1,762 (maximum allowed 2,20).
CERTIFICATE ANALYSIS 18/01/2016
The results of the analysis performed on the olive oil harvested in 2015 were excellent. With an acidity index ranging from 0,18 -0,22 degrees ( 0,18-00,22 grams of oleic acids for 100 grams of olive oil) the olive oil deriving from our groves is classified amongst the highest quality production levels. For reference, olive oil classified in the top notch ‘Extra Virgin” category, contains acidity in the range of 0 to 0,8 degrees.
The “K” factors seen on packaging also denote the olive oil’s qualitative characteristics. In practice, the constant K232 factor indicates the length of time which elapsed between the harvesting of the olives and the production of olive oil. (the shorter the process takes the better the olive oil). K268 shows the freshness of the olive oil while the DK factor demonstrates the degree to which the product may have been adulterated. (mixed with inferior quality). The results of the analysis regarding our olive oil testify to its outstanding quality.
Finally, our product contains extremely high levels of polyphenols,(indirectly calculated with caffeic acid) which as important antioxidants, offer important health benefits.
ORGANOLEPTIC CERTIFICATE 18/01/2016
The method followed in applied solely for the classification of virgin olive oil.
Virgin olive oil is classified according to the extent of its assets or flaws.as these are defined by a team of 8-12 trained and certified connoisseurs of taste (tasters). Negative characteristics like mold, sludge, atrochado, raggedness, metallic can be detected, while on the positive side fruity, bitter, spicy features are also identified.
The results of the analysis for the “Elaiones Olympias” prove that our product is devoid of any negative characteristics and with respect to its organoleptic characteristics, our olive oil is accordingly classified in a particularly high category.