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Olive oil
PROTECTED DESTINATION OF ORIGIN
P.D.O. KOLYMVARI HANION KRITIS
EXTRA VIRGIN OLIVE OIL
Extra Virgin Olive Oil Liophito Mattheou
KOLYMVARI - 73006
CHANIA CRETE - GREECE
Tel. +30 210 6464614
Fax +30 210 6464088
E-mail: motoxwpo@otenet.gr
EXTRA VIRGIN OLIVE OIL - OLIVE OIL- CERTIFICATION
 
The Olive Oil
 
Olive oil is the oil obtained from the fruit of the olive tree by mechanical means and natural processes, with its characteristics unaltered by temperature and light. It is a completely natural product which can be consumed immediately after extraction. The body absorbs 98% of the ingested oil and it contains the same number of calories as all other vegetable oils - 9.3 calories per gram.
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
The Olive Oil
It comprises the basic source of fats in Mediterranean Nutrition. The sources of fats are all kinds of oils and fats of animal and vegetable origin. The fatty acids of vegetable origin contain more polyunsaturated and monounsaturated fat acids and are considered friendly for the organism and health, while they do not contain any cholesterol. In contrast to the animal fats which contain a large number of saturated fat acids and cholesterol and are dangerous for our health.
 
EXTRA VIRGIN OLIVE OIL P.D.O. (PROTECTED DESTINATION OF ORIGIN KOLYMBARI CHANIA CRETE
 
You should know that: in Greece there are only 14 designated PDO names given to olive oil and 8 of them are in Crete.
The location of its production is only one of many very important conditions to be met prior to its declaration as a P.O.D. produce. These conditions are:
(1) to use solely eco-fertilizer aiding the growth and development of the tree,
(2) to cultivate the soil by use of mechanical means without any use of chemicals,
(3) to have the factory of production certified by the European Union,
(4) to have the olives sent for processing within 3 days of picking,
(5) to use only stainless steel machinery during the process of the extraction,
(6) the temperature of the water that is mixed with the pulp should never exceed 27 Celsius, otherwise the vitamins and antioxidants - the very particular characteristics of olive oil - will be destroyed,
(7) all the pipes that the oil is passed through should be made of special material and not plastic (so as to avoid the formation of carcinogenic elements), and
(8) olive oil should be stored only in stainless steel tanks which retain a constant temperature so as not to increase the acidity, the number of various carcinogens and other trans oxidation products.
EXTRA VIRGIN OLIVE OIL P.D.O. (PROTECTED DESTINATION OF ORIGIN  KOLYMBARI CHANIA CRETE
The Extra Virgin Olive Oil, P.D.O. Kolymvari Crete, is one of the best P.D.O. of its type, with an unparalleled taste and unique aroma. We are proud of all the distinctions we have been awarded in competitions held both in Greece and worldwide.
 
Extra Virgin Olive Oil
 
This is the most natural type of olive oil, with a fruity taste and the aroma of freshly cut olives, while its acidity does not exceed 0.8.
 
Wrong information about olive oil
 
To oppose some common misconceptions set out below is SOME INFORMATION ABOUT extra VIRGIN OLIVE OIL.

The Association of Cretan Olive Cropping Municipalities advise consumers to choose only virgin and extra virgin olive oil and stay away from any refined oil.
Mr. Nikos Mihelakis, General Manager of the association (SEDIK), who is very experienced in the field of olive oil, on the occasion of a recent food scandal, addressed consumers through local media, stressing the need for frequent and austere controls in the market of olive oil. The predominant issue facing us these days, the contamination of sunflower oil with mineral oil, shows a different side of things which in my opinion is more important – the risks of refined oil in general, be it seed oil or even olive oil.
Refining refers to any chemical process aiming at improving the quality of different oils either in terms of acidity or other negative characteristics. However, this procedure unfortunately removes from the oils all their beneficial characteristics, creating at the same time too much suspicion with respect to the chemical residues in them, said Mr. Mihelakis. He stressed once again the need for systematized controls, from a unified body, in all cases of refined oils, including refined olive oils.
"Unfortunately, refined olive oils constitute 50% of total consumption from the Greek supermarkets. Virgin olive oil is usually consumed only by those who produce it and those who buy it directly from producers”. At the same time there should be wide publicity with regard to the significant differences, in general, between refined oil and virgin or extra virgin olive oil, which is renowned for its many health benefits.
The refined oils do not possess such beneficial properties. Although the cost of their production is considerably lower, they sell almost at the same price as virgin and extra virgin olive oils solely due to dubious advertising.
Wrong information about olive oil
Wrong information about olive oil
 
What is refinded oil?
 
VIRGIN OLIVE OIL or REFINED OLIVE OIL or PURIFIED OLIVE OIL ...
There is a widespread but mistaken perception of refined olive oil as being far superior to virgin olive oil. The fact though is that refined olive oil is far inferior to virgin olive oil. Medical studies and research have shown the supreme nutritional value of virgin olive oil. The difference lies essentially in the method of production. Virgin olive oil is produced solely by use of natural means, i.e. compression or centrifugation. It is like squeezing an orange to get its juice. For this reason olive oil is often referred to as FRUIT JUICE! This fruit juice contains all the valuable nutrients and characteristics that make it nutritious and palatable. In contrast, refined olive oils come from oils that were either stored in hot warehouses or were extracted from damaged olives.
In general, the refining process consists of three stages: neutralization, discoloration and deodorization. During the stage of neutralization of free fatty acids, a substantial amount of sodium hydroxide is added and hence mixed with the olive oil. In the stage of deodorization what is sought is the removal of volatile compounds of olive oil that are not pleasant. In other words, the olive oil is heated very quickly up to 180 Celsius, with no oxygen, so that all the bad smells are removed. Finally, during the discoloration stage (involves the adding of) various substances are added to which the natural colorings of the oil will stick. The end result is a type of oil with indeed low acidity but with no colour, no strong taste and deprived of any nutritional value.
What is refinded oil?
 
 
 
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