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Oleastro products | ||||||||||
Organic olive oil ‘Oleastro’ is unique because it is the only Cyprus olive oil that…
In addition to our loyal customers, many companies, including the Cyprus Tourism Organization, have selected Oleastro products as their gifts. Exports: Organic Olive Oil Oleastro is currently exported to France, Germany, USA and Japan. Cultivating Care: Out of respect towards the environment and consumer’s health, we make no use of any chemical products (EU2092/91). The organic olive oil Oleastro is certified by LACON. ‘Koroneiki’, the variety we have in our organic olive grown, is renowned as one of the best types to gain olive oil out of. It is rich in flavor and aroma and light for the stomach to digest. Olives are cultivated with love and care in the serenity of our organic olive grove ‘Oleastro’. Harvesting: Olives are harvested in the artisanal manual way as they begin to ripen. When olives start changing their color from green to bluish- purplish, but before they have turned black, is the ideal time to harvest them, as they reach the pick of their flavor. Extraction: The olive oil is extracted on the very same day to the HACCP and ISO9001:2000 standards in the ecological (two-phased) method with cold pressing using millstones, ensuring thus the highest possible quality. In this way, organic olive oil Oleastro maintains fully its nutritional elements, its organoleptic properties (taste, aroma, color) and its polyphenols for longevity. Storage and bottling: The organic olive oil Oleastro is stored in stainless steel containers in controlled temperatures (12-18? C). Bottling is also carried out in our own bottling facilities, which are also certified to the HACCP and ISO9001 standards. Organic olive oil Oleastro is sold in green bottles with a narrow bottleneck that prevent light and air penetration, which spoil the product. Ideally, you should store olive oil in cool, dark, dry places, but not in the refrigerator because it will solidify. Organic olive oil ‘Oleastro’ comes in a variety of sizes
and fancy presentation packaging plain or with herbs also in combination
with other traditional products (e.g. olives, tapenade, carob honey,
balsamic vinegar etc.) Olive Oil Quality Criteria The main quality criteria of extra virgin olive oil are low acidity (normal range 0-0.8%), low peroxide value (maximum 10) and the unchanged organoleptic characteristics (aroma, taste, color). The lower the acidity the less free fat acids there are, the higher the quality. Peroxide value determines the changing of olive oil due to improper extraction or storage. It is measured in chemical laboratories. The organoleptic characteristics are perceived through the senses. These are taste, aroma, and color. These are tested in ‘panel’ testings. Taste is directly related to the degree of maturity of the olives during the picking. There is a whole range (60-70) of pleasant and unpleasant tastes. The aroma depends on the olive type, the climate, and the soil conditions.The aromatic components are at their pick at the initial stage of the maturing of olives. In other words, as the color of the olives begins to alter from bright green to purple-blue. The color of the olive oil is mainly determined by the coloring substances in the crop at the moment of harvesting and by the carotine contained in the olive oil. For example, olive oil with yellowish color contains a high degree of carotine. The greenish color is an indicator of unripe crop at the moment of harvesting or of the first weeks after the extraction. Both are healthy olive oil colors. Factors Influencing Quality The factors that influence olive oil quality are mainly the olive sort, the time and the manner of harvesting as well as the extraction, storing and bottling. Some olive types, like grapes, are more suitable as table olives and some for olive oil. Olives should be harvested with ‘meraki’ (desire to achieve the best outcome) at the initial stage of the ripening of the crop that is when it starts to turn purple-blue, so that it preserves its aromatic qualities to the maximum, even if ripe olives contain a higher degree of oil. Cold pressing on the same day of the harvesting ensures the highest possible quality. The longer it takes the farmers to bring their olives to mills, the more their olives are oxidized, the worse the quality of the olive oil is going to be. Cold pressing is the only method to ensure that the olive oil maintains all its nutritional elements, aroma, color and flavor. With the state-of-the-art extraction methods almost all olive oils are first pressed, so this is no longer a quality criterion. Extraction at an ecological olive mill guarantees that no water is used during the centrifugation. Consequently, no water waste is created and the olive paste is not diluted. Ideally, the ecological mill should be certified to the HACCP (safety and hygiene), ISO9001 (quality) and ISO14001 (environmental protection) standards. Olive oil needs to be stored in cool, dark, dry places with controlled temperatures in stainless steel tanks or dark glass bottles. Bottling should be best carried out at facilities certified to the HACCP, ISO9001, and ISO14001 standards.
Green bottle series
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