How to tell EVOO
First, what is the Extra Virgin threashold?
Extra Virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
In chemical terms Extra Virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams/100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
For an olive oil to qualify as "Extra Virgin" the oil must pass both an official chemical test in a laboratory and a sensory evaluation by a trained panel recognized by the (IOC) International Olive Council. The oil must be found to be free from defects while exhibiting some fruitiness.
EXTRA VIRGIN OLIVE OIL
1. Has zero taste defects
Your olive oil isn’t fusty, musty or rancid, doesn’t have muddy sediment, and doesn’t have a vinegary taste.
2. Has positive taste/aroma
This includes flavors of olive, apple, grass or tomato, or flavors described as green, sweet or nutty. All of these are considered to make for a great-tasting olive oil.
3. Has an acidity level of less than 0.8%.
High acidity results from pest damage and letting olives sit between picking and pressing. (Our olives are pressed no later than 48 hours after coming off the tree. All else equal, the lower the acidity, the better the olive oil. Kasandrinos Extra Virgin Olive Oil always has an acidity level below 0.4% at time of bottling, typically much lower and well below the requirements even for extra virgin olive oil.
4. Meets stringent requirements in arcane technical properties.
These range from peroxide levels to absorbency of ultraviolet rays, from fatty acid content to desmethylsterol composition, from total sterol content to stigmastadiene content, from wax content to content of 2-glyceryl monopalmitate.
What tests do Chemical Analysis provide?
- Free Fatty Acid content (a.k.a. "Free Acidity")
- Peroxide Value
- Absorbency in Ultraviolet (UV); includes: K232, K270 and
- Delta K
- Total Phenol
- Specific polyphenols: Oleuropein and Hydroxytyrosol
- Fatty Acid Composition
- Pyropheophytin (a.k.a. PPPs)
- Diacylglycerol (DAGs)
- Sensory Analysis
All olive oil from Kasandrinos International from every batch of Greek organic extra virgin olive oil is sent for Chemical Analysis at Agbiolab in the USA and done in Greece at ￼OLITECNResearch and Analysis Laboratory. All documents are attached.
2016 Chemical Analysis
It is an environmental friendly quality system implemented on the field by 1000 of our producers since 2005. Through this procedure, we succeed the control of all works made on the field, e.g. ground’s cultivation, irrigation, fertilizers, sprays, harvest via the record kept in the producer’s notebook.
The group of K.A.S.E.L.L.’s producers is bound:
1. for the production of quality products according to the Integrated Management principles and their specifications.
2. for the compliance with the national & European legislation
3. for the accomplishment of the following goals:
- To gain the consumers’ confidence regarding safety and quality of foods.
- To minimize the negative environmental consequences of agriculture.
- To reduce the pesticides’ use.
- To increase the efficiency of use of natural resources.
- To safeguard a responsible approach regarding the employees’ health and security.
- To mind for the continuous improvement of its products and services.
Safety & hygiene system implemented in all olive oil mills and in our standardisation facilities so as to safeguard the product quality regarding the taste (processing – storage), safety (pesticide residues), purity (filtration).
Product of Geographical Indication for our olive oil means a product produced under special specifications:
- Olives’ varieties: Koroneiki – Athinolia
- Bait spray against dacus
- Olives’ harvest and storage in sackcloth
- Olive oil extraction within 2 first 24 hours after harvest
- Cold extraction < 28 C
- Organoleptic assessment
- Laboratory analysis
The organic extra virgin olive oil PHILEOS is produced with the care of our producers and is bottled by K.A.S.E.L.L. It is a cold extraction product, respecting the high nutritional and dietetic value of olive oil. The private olive groves of Koroneiki variety, located in the wider area of Epidaurus Limira, faithfully follow the know-how of organic farming.
According to the European Council’s Regulation No. 2092/91 and other subsequent regulations that determine the legal framework for organic production of agricultural products, the organic farming is defined as the administration system of agricultural exploitations applying special restrictions regarding the use of synthetic fertilizers and pesticides.
The aforementioned regulations define that organic farming advances the production of quality products without chemicals, the development of environment friendly techniques guaranteeing the lack of synthetic fertilizers and pesticides, as well as the implementation of cultivation methods replacing and maintaining the soil’s fertility.
Under the same regulations, authorised organisations proceed to compulsory controls throughout the stages of the organic product that is to say during its production, standardisation, identification and its trade. These organic products shall maintain the quality of organic only when the tests’ results comply with the determined specifications.
With respect to the consumers, the great advantage of certified organic products market is that these products are free of substances’ residuals that are used for the protection of the plants, since the use and detection of agro-chemical substances is prohibited.