Unfiltered olive oil Koronida max 0.3% 5 l
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Description
It has a deep, bright green color and a fruity, bittersweet taste, a pungent aftertaste upon swallowing, a sensation of soft flavors from various fruits, rich in geioprostateftikes elaiokanthali and elaiasini polyphenols.
A product of high nutritional value, classified in the premium category.
This olive oil is suitable for a healthy diet rich in monounsaturated fatty acids and free of cholesterol, ideal for white meat, grilled fish, cold pasta sauces and salads, vegetables.
How to store olive oil?
Olive oil should be stored in a cool, dark place, such as a refrigerator. This can help preserve its freshness and aroma. Avoid storing olive oil in a place exposed to sunlight or other heat sources, as this can lead to a loss of flavor and aroma. Olive oil should be stored in a tightly sealed container to prevent it from drying out. It is also important to remember that olive oil tends to change color and smell over time, so it should be consumed within a few months of opening.
What does it mean for olive oil to be cold-pressed?
Cold-pressed olive oil is olive oil that has been produced without the use of heat or chemicals. This process involves pressing raw olives using a high-quality machine, such as a slow-speed press, where the temperature is maintained below 27 degrees Celsius. As a result, the olive oil retains more nutrients and aroma than hot-pressed olive oil or olive oil produced with chemicals. Cold-pressed olive oil is considered superior in quality to hot-pressed olive oil or olive oil produced with chemicals.
What does it mean if olive oil is cloudy?
If olive oil is cloudy, it means it has a non-uniform structure and is not completely clear. This can be caused by the presence of olive pulp or pit particles that were not completely eliminated during the pressing process. Cloudy olive oil is not a defect, but it may indicate that it was produced manually or by traditional methods, rather than using modern machinery. Cloudy olive oil can also have a more intense flavor and aroma than clear olive oil.
What does extra virgin olive oil mean?
Extra virgin olive oil is olive oil that meets a set of quality and origin requirements. For olive oil to be labeled extra virgin, it must be cold-pressed, meaning without the use of heat or chemicals, and must meet specific requirements regarding its acidity level and taste. Extra virgin olive oil should have an acidity below 0.8% and meet specific taste and aroma requirements, such as freshness, intensity, and absence of defects. Extra virgin olive oil is considered the highest quality olive oil because it retains more nutrients and aroma than other types of olive oil.
What does the acidity of olive oil mean?
The acidity of olive oil refers to the content of fatty acids in the oil. The lower the acidity of the oil, the more it is valued, as it means it contains more good unsaturated fats and fewer saturated fatty acids. It is generally accepted that olive oil with an acidity below 0.8% is of good quality. The acidity of olive oil can be checked on the product label or through laboratory testing.
Why are olives pressed and bottled within 24 hours of harvest?
Olive oil loses its properties and flavor over time, so it is important that it is pressed and bottled as soon as possible after harvest. This way, its best taste qualities can be preserved and the loss of valuable nutrients can be prevented. Thanks to quick pressing and bottling, olive oil retains its original, fresh taste and aroma, which are so valued by consumers.
Olive oil and health:
- Many diseases are caused by uncontrolled eating of foods also containing saturated fatty acids (animal fats), which cause arteriosclerosis and cardiovascular diseases.
Medical studies have shown that in Mediterranean countries, particularly Greece, where olive oil consumption is high, there are fewer cardiovascular events than in any other country in the world.
By reducing the consumption of animal fats and increasing the consumption of olive oil in our diet, we can achieve an ideal combination for the prevention of fatal diseases such as arteriosclerosis and heart attacks. - Recent medical studies have shown that olive oil is ideal for the needs of the human body, it creates natural binding fluids, and thus relieves pain and discomfort in the bile (heartburn).
- Millions of people around the world suffer from stomach problems and related diseases. The reason is very serious ulcers.
As is known, the use of olive oil in the diet is a beneficial factor in the functioning of the digestive system, as the oil keeps HCI? low in our stomach. Thus, the oil helps in the proper functioning of the digestive tract.
It is also proven that consuming olive oil in the diet helps:
- In a good balance of human metabolism, proper development of the body and bones.
- Appropriate vitamin D for the body.
Olive oil helps us to be healthy and makes our lives more enjoyable. Written by Dimitrios Th. KREMASTINOS, Professor of Cardiology at the University of Athens, President of the Greek College of Cardiology. A series of experimental studies have shown that the oil component contained in olives lowers cholesterol levels by 30-40%, and a number of intracellular mechanisms increase heart resistance to cellular ischemia.
Frequently Asked Questions about Greek Olive Oil
1. What makes Greek olive oil stand out?
Greek olive oil stands out for its exceptional taste and aroma, thanks to Greece's specific microclimate, traditional cultivation methods, and centuries-old tradition. Greece, as one of the oldest olive oil producers in the world, offers products with an intense, fruity flavor with herbal notes characteristic of the Mediterranean region. Our olive oil has a high content of antioxidants and beneficial fatty acids, making it not only tasty but also healthy.
2. What types of olive oil does Greckie Przysmaki store offer?
In our store, you will find a wide range of olive oils from various regions of Greece:
- Extra Virgin (highest quality, cold-pressed)
- Virgin (high quality with minimal acidity)
- Flavored olive oils (with added herbs and spices)
- Regional olive oils (with protected geographical indication)
- Organic olive oils (from certified organic farms)
Each of them has a unique flavor profile reflecting the region it comes from.
3. How to choose the right olive oil for different uses?
- For salads and cold dishes: choose an Extra Virgin olive oil with an intense, fruity flavor, which works best in dressings and marinades.
- For frying and baking: lighter varieties of Virgin olive oil are more suitable due to their higher smoke point.
- For dips and sauces: flavored olive oils with added herbs, garlic, or chili will add a unique character.
- For exquisite dishes: regional olive oils with protected designation of origin will emphasize the character of unique dishes.
4. Why is it worth paying more for high-quality olive oil?
Investing in high-quality Greek olive oil is an investment in health and taste. Higher quality olive oils:
- Contain more antioxidants and health-promoting compounds
- Offer a richer, more complex flavor profile
- Are produced with greater attention to detail and the environment
- Have certificates confirming their authenticity and quality
- Support traditional, often family-owned producers
5. How to store olive oil to preserve its properties?
To preserve its unique taste and nutritional value, olive oil should be:
- Stored in a dark, cool place (12-18°C)
- Protected from direct sunlight
- Kept away from heat sources (oven, stove)
- Sealed tightly after each use
- Ideally, choose olive oil in dark glass bottles
- Consumed within 6-12 months of opening
6. What are the health benefits associated with regular consumption of olive oil?
Regular consumption of high-quality olive oil can contribute to:
- Reducing the risk of cardiovascular diseases
- Lowering "bad" cholesterol (LDL) levels
- Supporting digestive system health
- Strengthening the immune system
- Counteracting inflammatory processes in the body
- Slowing down aging processes thanks to antioxidants content
7. Are all olive oils in the Greckie Przysmaki store authentic Greek products?
Yes, all olive oils in our store are authentic Greek products. We cooperate directly with Greek producers or produce some of our offer ourselves. Each bottle is labeled with its region of origin, and many of our olive oils have PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) certificates, which guarantee their authenticity and high quality.
8. How to recognize good quality olive oil?
Good quality olive oil:
- Has a fresh, fruity scent resembling freshly cut grass or green apple
- Is characterized by a slightly pungent or bitter aftertaste (this is a sign of antioxidant content)
- May cause a slight burning sensation in the throat (a characteristic of high oleocanthal content)
- Has a golden-green color, although color itself is not the most important indicator of quality
- Has appropriate quality certificates or geographical indications
- Is properly packaged (dark bottle, expiration date)
9. What do the terms "cold-pressed" and "first pressing" mean?
Cold-pressed means that the olive oil has been extracted from olives at a temperature below 27°C, which allows for maximum preservation of aroma, flavor, and nutritional values.
First pressing (Extra Virgin) means that the olive oil comes from the first mechanical pressing of olive fruits, without the use of chemical methods or high temperatures, and its acidity does not exceed 0.8%.
10. How does Greek olive oil differ from other Mediterranean olive oils?
Greek olive oil, compared to other Mediterranean olive oils:
- Is often more intense and fruity in taste
- Is characterized by a higher content of polyphenols (antioxidants)
- Comes from trees often growing on stony, mountainous terrains, which gives it a unique character
- Is mainly produced from Koroneiki, Manaki, and Athinolia olive varieties, which have a characteristic flavor profile
- Is based on traditions dating back thousands of years (Greece is the cradle of olive culture)
11. Can I use Extra Virgin olive oil for frying?
Contrary to popular belief, Extra Virgin olive oil is suitable for frying at moderate temperatures (up to about 180°C). Thanks to the presence of antioxidants, it is more thermally stable than many other oils. However, to preserve the full flavor and health properties, for intense frying at high temperatures, we recommend Virgin olive oils, and the highest quality Extra Virgin olive oils should be reserved for raw applications where their unique taste will fully develop.
12. What are olive oils with protected designation of origin?
Olive oils with protected designation of origin (PDO - Protected Designation of Origin) are products whose entire production process - from olive cultivation to bottling - takes place in a specific geographical region and in accordance with traditional methods. This designation guarantees the authenticity and high quality of the product. Our offer includes, among others, PDO olive oils from the regions of: Kalamata, Sitia (Crete), Kolymvari (Crete), and Chania.
