Acidity

   For an olive oil to be characterised as Extra Virgin the value of free fatty acid content should be no less than 0.8 g per 100 g (0.8%).
   Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
   It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.

 

 

 

 

 

 

 

 

 

PINELOPI KOULAGINI EXTRA VIRGIN OLIVE OIL:​

Acidity %: 0,35

Oleaceine

Oleacein is a derivative of oleuropein and the most powerful antioxidant constituent of olive oil.

 

Average Values: 105 mg/Kg

PINELOPI KOULAGINI EXTRA VIRGIN OLIVE OIL:​

Oleacein: 146 mg/Kg

Oleocanthal

Oleuropein

   Oleuropein is a phenylethanoid  that has has several pharmacological properties, including antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer, antimicrobial and antiviral.

   In addition, oleuropein has been shown to be cardioprotective against acute adriamycin cardiotoxicity and has been shown to exhibit anti-ischemic and hypolipidemic activities.

PINELOPI KOULAGINI EXTRA VIRGIN OLIVE OIL:​

Oleuropein aglycon (monoaldehyde form): 30 mg/Kg Oleuropein aglycon (dialdehyde forms): 164 mg/Kg

   Oleocanthal is a phenylethanoid, a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil.

   It has anti-inflammatory and antioxidant properties and long time consuption consumption of small quantities may be responsible in part for the low incidence of heart disease and Alzheimer's disease associated with a Mediterranean diet, as well as being capable of killing a variety of human cancer cells in vitro while leaving healthy cells unharmed.

 

Average Values: 135 mg/Kg

PINELOPI KOULAGINI EXTRA VIRGIN OLIVE OIL:​

Oleocanthal: 272 mg/Kg

Our Process

COLD PRESSED

   Cold pressed or Cold extraction means that the oil was not heated over a certain temperature (usually 27 °C (80 °F)) during processing, thus retaining more nutrients and undergoing less degradation.

 

 

PINELOPI KOULAGINI EXTRA VIRGIN OLIVE OIL:​

Makara Extra Virgin Olive Oil is only Cold Pressed once. First cold pressed means that the fruit of the olive was crushed exactly one time and only through mechanical means.

EARLY HARVEST

   Early harvest extra virgin olive oils is extracted from unripe olive oils. It can be more expensive and hard to find than other extra virgin oils since unripe olives produce less oil and need to be picked right from the trees. But its mildly bitter taste, extra low acidity and higher antioxidant content is well worth the money.

PINELOPI KOULAGINI EXTRA VIRGIN OLIVE OIL:​

Olives are gathered in early October and cold pressed right away, ensuring the protection of the Phenols and the antioxidants of the olive oil and thus producing a superior quality product.

HEALTH BENEFITS

 

The levels of oleocanthal and oleacein are higher than the average values (135 και 105 mg/Kg respectively) of the samples included in the international study performed at the University of California, Davis.

 

The daily consumption of 20 g of the analyzed olive oil sample provides 17 mg of hydroxytyrosol, tyrosol or their derivatives (>5 mg) and consequently the oil belongs to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.

 

It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity. The chemical analysis was performed according to the method published in J. Agric. Food Chem., 2012, 60 (47), pp 11696–11703, J. Agric. Food Chem., 2014, 62 (3), 600–607 and OLIVAE, 2015, 122, 22-33.

Certificate of Analysis