Plakias Olive Oil © 2016
Phone. +30 693 730 2893
Mariou, Municipality of Agios Vasilios
Rethymno 74060 Greece
Olive oil is a completely natural product that can be consumed once the pickup process has been completed. It is digested by the body by 98% while yielding the same number of calories as all other vegetable oils that are 9.3 per gram.
It is the main source of fat in the Mediterranean diet. Fat sources are all fats and butter, of animal and plant origin. Unlike animal fats that of vegetable origin contain more polyunsaturated and monounsaturated fatty acids and are considered to be good for the body and health, and they contain no cholesterol. In contrast to animal fats which contain a large number of saturated fatty acids and cholesterol, and pose a risk to the health and the body.
Olive oil has a low content of saturated fatty acids and a high content of monounsaturated. On average it is calculated to consist of 14% saturated fat, 11% polyunsaturated and 60-80% oleic acid. At the same time, it contains polyphenols (Oleuropein, squalene), flavonoids, vitamin E, provitamin A, minerals and trace elements. All of these provide protection to the olive oil itself by protecting it from oxidation, while their antioxidant action acts beneficial to the health and the body derived from the oxidation of free radicals, while converting olive oil itself into a durable product by protecting it from oxidation (sedation).
The qualitative evaluation of olive oil is based on international standards based on the way of production, the degree of acidity and the basic organoleptic characteristics that are the main characteristics:
flavor, aroma and color.
The aroma, flavor and color of olive oil are not processed products but results of the cultivation method and the variety of olive. From place to place, olive oil changes as it is affected by both climatic conditions and soil quality.
f course, the process of harvesting, pressing and storage is important, since they can affect the final texture of the olive oil.
The unique fruity flavor and the smell of pepper of the olive best illustrates olive oil, which, depending on its acidity, has a mild or dynamic character.
The color, while not being the main feature of evaluation, may reveal - to an expert - the degree of ripening of the olives prior to harvesting, the way of molding and the way olive oil is collected, provided he is are aware of the climatic conditions and the composition of the soil of the olive trees.
The color of olive oil varies from deep green to gold, with many intermediate shades. This depends on the fruit from which the oil comes. If the fruit is gathered at the beginning of the harvest, the chlorophyll predominates and the oil color will be green, if the fruit is harvested at its maturity, then the carotenes will dominate, and they will give oil a lot of golden shades.
Our company has received the certificate from the Organization for Safe Treatment of Food and complies with the regulations for bottling, standardization, storage and trade of olive oil.More