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more info about Olive oil
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we suggest our
PDO KALAMATA
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WHEN YOU BUY
EXTRA VIRGIN OLIVE OIL
SETTLE FOR NO LESS THAN THIS
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QUALITY MEASUREMENTS |
WHAT IT IS and
THE MAXIMUM ALLOWED DATA |
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Acidity: |
the effect of hydrolysis and creation of free
fatty acids.
Maximum permissible limit: 0,8% |
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K270, K232 & D.K. : |
indexes showing presence of various
types of oxidized substances in the olive oil.
Maximum
permissible limits: K270:0,022 K232: 2,50 and D.K.:+0,01 |
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Peroxides: |
index of oxidizing status of the olive oil (randdness).
Maximum permissible limit: 20 |
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Waxes: |
waxy substances that surround the olive
fruit. During crushing, minute quantities mix with the olive
oil.
Maximum permissible limit: 250
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Expiration Date: |
indicates the time span during which the
company guarantees its product will remain unaltered.
(*)
Olive Oil does not get bad for your health, BUT it
looses its aroma and fruitiness and after one year it is not
considered Extra Virgin Olive Oil, as above data are of
limits. |
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Batch code:
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number the identity of every batch.
A 6-figure number that defines the olive oil producer, labeling
date and the customers receiving this specific batch. |
and
ALL EXTRA VIRGIN OLIVE OIL'S
BELOW DATA MUST BE
"ZERO" |
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Cholesterol: |
0 mg |
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Sodium: |
0 mg |
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Total Carbohydrate: |
0 g |
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Protein: |
0 g |
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