Olive oil quality crafting explained
We have noticed many food lovers have been lost on what makes a premium quality olive oil. 'Extra-virgin' and 'cold-pressed' have been used to increase profit margin at the expense of health prevention claims.
We strive to give you full transparency on the olive tree cultivation, olive oil pressing and bottling. We do this online, through social media, in collaboration with science (learn more from the interview with Professor Vlyssides TU Athens) and by explaining olive oil quality characteristics in our blogs. Just scroll below to find more on how we craft a superior quality of extra-virgin olive oil, now ranking among the healthiest worldwide!
Our Oil Lab tested
All Elietsa olive oils are lab-tested. Its not mandatory to share the quality whilst it is important for you to verify...!? Most brands and supermarkets are simply not taking this on for their consumers. Why? We can just guess....
The EU provides quality standards for olive oil but hasn't the capacity to control quality and claims. We simply use the transparency internet provides; so you, as a foodie, can check it out yourself here.
Elietsa Early Harvest
An early harvest of the olives is important for the quality. Our olives are from the premium Koroneiki variety and are collected by scraping them from the trees. Right after collecting our circular farmed olives, they need to be pressed to oil in the pressing mills. For a best quality pressing needs to be done at a temperature below 27C and no chemicals to be used.
Extra Virgin is the best quality of olive oil. Acidity is the quality standard. Based upon also an olive oil can tag itself 'extra-virgin'. According to EU standards the acidity needs to be below 0,8. The lower it is the more premium the quality.
From the lab test (see this page) the 3 most important quality treats are summarized here:
1. Acidity < 0,4
2. Polyphenols > 350 mg/kg
(e.g. Tyrosol, Oleacien, Oleuropein)
3. Fatty Acids (mono unsaturated) 80g