Olive Oil LIVA – ORGANIC OLIVE OIL, CERTIFIED HEALTH PRODUCT

All our olive groves are solely the Koroneiki variety. Its wonderful taste and texture have rightly given the designation of “olive queen”, offering us a very praiseworthy final product. The harvest starts early when the olives are unripe, small and green. The unripe olives offer us low acidity oil, very rich in antioxidants and polyphenols, valuable nutrients that make olive oil a top food necessary for the immune system and our body in general.

The oil from Koroneiki olives has a fruity flavor with pleasant light burning, a soft aftertaste and a subtle bitterness.

The production starts a few hours from harvesting of olives and always within the same day, with cold extraction at low temperatures without using water. This process results in a smaller production with higher costs, but excellent quality, because the oil remains rich in nutrients, with superior organoleptic properties. In addition, the cold extraction enables low acidity of products, one of the most essential qualities of the oil. The acidity level remains very low throughout because of packaging we use.

Some additional information

Cold extraction: European regulations require that oil extraction should be below 27c to characterize a cold extraction olive. Higher temperature affect many characteristics of olive oil.
The production of our olive oil is strictly at 23 degrees celcius, and takes place in the two phases mill of Aris Christopoulos in Ariochori, which is certified PDO and BIO.

Acidity: Our acidity analysis shows the percentage of oleic acid found in olive oil, and information on the quality of the olives used.

According to the acidity, olive oil is classified as Extra Virgin Olive Oil (Extra Virgin Olive Oil) if the acidity is <0.8%

Our own olive oil is acidity 0,2% mg ± 0,05

Packing: One of the biggest enemies of the olive oil is light. If the olive oil is exposed to light, probably in just two months, the oxidation will start, which completely alters the taste and nutritional characteristics, and makes it not proper for consumption.
Our own olive oil is packaged in containers with either tin or earthenware bottles or in glass bottles protected by cardboard or wooden packaging. See analyses (chemical and organoleptic)