Our Glossary to Help you to make your choice.
Dear consumer and friend of good and natural things,
Please be careful on some denominations. The most used are below.
To help You to make your choice trough the different Olive Oils you will find …
Extra Virgin Olive Oil*
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard.
Virgin olive oil*
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard.
Ordinary virgin olive oil*
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard. This designation may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted, the designation of this product has to comply with the legal provisions of the country concerned.
*Source : http://www.internationaloliveoil.org/estaticos/view/83-designations-and-definitions-of-olive-oils
Olive Oil First Cold Pressed*
First cold pressed means “that the fruit of the olive was crushed exactly one time-i.e., the first press. The cold refers to the temperature range of the fruit at the time it is crushed”. In Calabria (Italy) the olives are collected in October. In regions like Tuscany or Liguria, the olives collected in November and ground often at night are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10–15 °C, to extract the oil efficiently with only physical means. Olives pressed in warm regions like Greece, Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that
the pressing temperatures be as low as possible (generally below 25 °C) there is no international reliable definition of “cold pressed”.
Furthermore, there is no “second” press of virgin oil, so the term “first press” means only that the oil was produced in a press vs. other possible methods.
*Source : https://en.wikipedia.org/wiki/Olive_oil
Olive Oil Acidity*
Free acidity is an important parameter that defines the quality of olive oil and is defined as a percentage as grams of free fatty acids (expressed as oleic acid, the main fatty acid present in olive oil) in 100 grams of oil. As defined by the European Commission regulation No. 2568/91 and subsequent amendments, the highest quality olive oil (Extra-Virgin olive oil) must feature a free acidity lower than 0.8%. Virgin olive oil is characterized by acidity between 0.8% and 2%, while lampante olive oil (a low quality oil that is not edible) features a free acidity higher than 2%. The increase of free acidity in olive oil is due to free fatty acids that are released from triglycerides.
*Source : https://en.wikipedia.org/wiki/Olive_oil_acidity
Identifies products that are produced, processed and prepared in a specific geographical area, using the recognised know-how of local producers and ingredients from the region concerned. These are products whose characteristics are linked to their geographical origin. They must adhere to a precise set of specifications and may bear the PDO logo.
PGI = Protected Geographical Indication
Identifies products whose quality or reputation is linked to the place or region where it is produced, processed or prepared, although the ingredients used need not necessarily come from that geographical area. All PGI products must also adhere to a precise set of specifications and may bear the logo below.
(Source : http://ec.europa.eu/agriculture/quality/index_en.htm)
Dr Ilias Kolokotroni’s Opinion
The problem with PDO and PGI, is that the olive oil of the region is mixed, and thus created an industrial anonymous product.(Υou do not know the producer and his cultivation methods,the only thing that you know ,is the origin of olive oil and that this implies . )
The “EK” extra virgin olive oil, can be characterized PDO and PGI because it originates from “MESSINIA ” and meets the regulations of KALAMATA PDO and PGI. However, our olive oil ,is a unique product of a very specific and expensive cultivation (biodynamic using zeolite and Active Micro-organisms) ,so it is unfair to mix it with the olive oil of other producers and to offer it to you as a PDO or PGI.
Zeolites are microporous, aluminosilicate minerals commonly used as commercial adsorbents and catalysts. The term zeolite was originally coined in 1756 by Swedish mineralogist Axel Fredrik Cronstedt, who observed that upon rapidly heating the material stilbite, it produced large amounts of steam from water that had been adsorbed by the material. Based on this, he called the material zeolite. …
In agriculture, clinoptilolite (a naturally occurring zeolite) is used as a soil treatment. It provides a source of slowly released potassium. If previously loaded with ammonium, the zeolite can serve a similar function in the slow release of nitrogen. Zeolites can also act as water moderators, in which they will absorb up to 55% of their weight in water and slowly release it under the plant’s demand. This property can prevent root rot and moderate drought cycles. Clinoptilolite has also been added to chicken food, the absorption of water and ammonia by the zeolite made the birds droppings drier, less odoriferous and hence easier to handle.
Source : https://en.wikipedia.org/wiki/Zeolite
Effective microorganisms (EM®)
Effective microorganisms (EM®) are various blends of common predominantly anaerobic microorganisms in a carbohydrate-rich liquid carrier substrate (molasses nutrient solution) of EM Research Organization, Inc., and its commercial licensees and manufacturers. In commercial agricultural amendments or for environmental applications, EM® is purported to support sustainable practices in farming, improve composting operations, and to reduce environmental pollution.
The efficacy of EM® on agricultural crops has been studied throughout the world. While some studies stated that Effective microorganisms (EM-A, EM-Bokashi) show no effect on yield and soil microbiology in field experiments as bio-fertilizer in organic farming. Observed effects relate to the effect of the nutrition rich carrier substrate of the EM® preparation. However, there are more studies proving the positive effect of EM®. For example, an eleven years long application of EM® compost showed effects on yield and nutrition of the crops. Compared to the traditional compost and control, yields and nutrition of wheat treated with EM® compost was significantly higher.
Beside the application in agriculture, EM® has been using in wastewater treatment.
Source : https://en.wikipedia.org/wiki/Effective_microorganism