Greek-OliveOil.net - Powered by INFOEXPERT.GR

	HOME
	- Products
	- Company Profile
	- Contact us

	MEET OLIVE OIL
	- What is olive oil
	- Production's process
	- Olive oil color & types
	- Why olive oil
	- Olive oil & Health
	- Olive oil & Mediterranean Diet
	- Olive oil, Cretan diet & longevity
	- Beauty tips with Olive oil

	OLIVE OIL HISTORY
	- Olive oil tree & history
	- Olive oil tree & prehistoric Greece
	- Olive oil tree & Parthenon
	- Olive oil tree & Olympic Games
	- Olive oil tree & modern Olympics

	OLIVEOIL and Modern GREECE
	- General information
	- Quality of Greek olive oil
	- Consuming Information

	GREEK HISTORY
	- Brief description of Greek History
	- Persons of Ancient Greek Culture
	- Greece in post-classical culture

	VISIT GREECE
	- Visit Greece

Olive oil colors

Olive oil is received by olives pressing. The color and the flavor of olive oil depends largely on the maturity of the fruit. If the fruit is green (first stage of maturation), olive oil is green and is more viscous and spicy. If it is in an intermediate stage of maturation, the oil has greenyellow color, it's more thin and liquid and it has more perfumes and more rich and fruity flavor. If it is at the final maturity (black), the producted oil is more yellow and has a fatty consistency and taste.


Olives at first maturity	Olives at the ntermediate stage of maturation	Olives at the final stage of maturation

Olive oil regulations and types

LABELING OF OILS	INFORMATION
a) Extra virgin olive oil	superior category olive oil obtained directly from olives and solely by mechanical means
b) Virgin olive oil	olive oil obtained directly from olives and solely by mechanical means
c) Olive oil composed of refined olive oils and virgin olive oils	oil comprising exclusively oils that have undergone refining and oils obtained directly from olives
d) Olive – Pomace oil	oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives or oil comprising exclusively oils obtained by processing olive pomace oil and oils obtained directly from olives

Olive oil acidity

The maximum acidity by quality oil down by November 1, 2003 in accordance with Reg (EC) from 1513 to 1501, amendment to Reg 136/66/EEC as follows:
Extra Virgin Olive Oil Virgin Olive Oil Lampante Oil	Max 0.8° Max 2° > 2%, < 3%

Source : EDOEE.GR

Life of olive oil

The life of the oil can reache 18 months, but if it's stored under appropriate conditions can be consumed even later. The storage must take place in a shady and cool area at 16-22 °C away from bright light.