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.