Chart Of Olive Oil Categories
| Categories of Oil | Acidity |
|---|---|
| Extra Virgin Olive Oil | up to 0,8gr. per 100gr. |
| Virgin Olive Oil | up to 2gr. per 100gr. |
| Olive Oil consisted of refined oils & virgin oils | up to 1gr. per 100gr. |
| Olive Kernel Oil | up to 1gr. per 100gr. |
CATEGORIES OF OLIVE OIL
Brand named olive oil can be found in the market in four major categories: extra virgin olive oil, virgin olive oil, olive oil and Olive Kernel oil, all of which must be declared on the packaging. Different specialities of olive oil can also be found with more or less processing such as green olive oil, organically grown olive oil, aromatic olive oils.
EXTRA VIRGIN OLIVE OIL
This is the most natural category of olive oil with a perfect aroma and taste. The acidity is not more than 0,8. It has an intensive fruity taste and an aroma of freshly cut olives. Its unique taste brings out the freshness of salads in the best way possible, while peculiar tastes which need special handling, such as game, roasts and vegetables, find their perfect complement.
VIRGIN OLIVE OIL
A natural olive oil with pleasant taste and smell. Its acidity is up to 2°.
OLIVE OIL CONSISTED OF REFINED OLIVE OILS & VIRGIN OLIVE OILS
A mixture of virgin olive oil and refined olive oil. It has a pleasant taste and smell, a unique distinct aroma of mature fruit and fresh oil, a light yellowy-green colour and an acidity which does not exceed 1°.
OLIVE KERNEL OIL
This is oil which is a mixture of refined olive kernel oil and virgin olive oil (Lambante olive oil is excluded) with an acidity which does not exceed 1 and its other characteristics are in accordance with this category. The extraction of the oil from the pulp and the refinement of the oil take place under very strict controlled conditions to ensure its excellent quality. Olive Kernel oil has a gentle taste and is considered to be ideal for frying because it is stable in high temperatures.
GREEN OLIVE OIL - THE FIRST OIL OF THE YEAR
The extra virgin olive oil of the first unripe fruit of the year has a rich fruity, spicy smell but also a characteristic bitter taste. All the characteristics overflow with youth, passion and intense personality.
It is usually available in small quantities and has been selected from the best olives. Green olives are collected by hand and not by beating or falling. Due to its rare temperament this green olive oil has a limited lifespan. The consumer has only 9 months to enjoy it. It is rich in anti-oxidants* by nature and combines a superior taste with a high organic value.
ORGANIC OLIVE OIL
This is oil which comes from olive groves where very strict rules have been applied in organic farming. Fertilizers here have no part or does spraying. Even the crushing of the olives, maintenance and bottling, are all done without any processing. The labels of these products must indicate the approval number and certified from recognized organisations which are responsible for controlling quality, such as DIO, BIOHELLAS, DIMIOURGIKI.
AROMATIC OLIVE OILS
These oils are used in cuisines throughout the world. They give a pleasant aroma to salads, roast vegetables, cheeses and create the perfect dip for bread products. They are very easy to create and there is a great variety in the market.
Their production:
1. Choose a first class olive oil with a smooth, neutral taste.
2. Place in a clean, dry bottle.
3. Add spices, herbs, leaves or vegetables of preference, making sure that they are covered by the oil.
4. Store the bottles in a cool shady place.