Description
AGIOLIA ultra-premium organic olive oil is a single varietal olive
oil from the famous “Koroneiki†olive variety. The fruit is
hand-picked from the cultivators we collaborate with from our
chosen “Mountainous olive groves of exceptional
biodiversityâ€.
The pressing of the olives takes place within *4 hours, at a
temperature below *7 °C, at a contemporary two phase oil mill of
low environmental burden. Laboratory qualitative tests are
immediately carried out by an independent accredited laboratory in
Athens, to verify that the specific batch can be labelled as
AGIOLIA organic ultra-premium olive oil.
Once the analysis attest to the quality, the olive oil batch is
stored in stainless steel tanks, in a cool and dry environment, in
a collaborating certified bottling plant of the region. The
bottling takes place within *0 days, under strict supervision from
the Production Engineers office with which we collaborate.
The strict specifications for harvesting, milling, storing and
bottling guarantee that the AGIOLIA olive oil has a very low
acidity, which reaches below 0.*0%. Furthermore, the low peroxide
value, below 8 mEqO2/kg, proves that the AGIOLIA olive oil has not
undergone oxidation or other alterations.
The high concentration of monounsaturated fatty acids, vitamin E
and phenolic compounds are what give it its exceptional antioxidant
and anti-inflammatory properties. The authenticity and traceability
tabs we publish per batch guarantee full transparency and provide
information about the nutritional value of the AGIOLIA
ultra-premium organic olive oil.
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