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The olive oil of the region of Aeghialia is considered among the top quality olive oils in Greece. It has a pleasant Fruity aroma. The quality is due to a number of factors, including, suitable soil, plenty of sunshine, plenty of fresh air and appropriate direction of area (northern).

 

SENSORY CHARACTERISTICS

Flavor: Good, pleasant, fruity, typical of olive oil
Taste: Smooth, sweet, fruity, typical of olive oil
Appearance: Good
Color: Green to yellow
Flowability: Free Flowing
Panel Test: >6.5

 

NUTRITIONAL CHARACTERISTICS

Energy (per 100g): 910 kCal (3800 kJ)
Energy (per 100 ml): 828 kCal (3460 kJ)

 

  PHYSICAL PROPERTIES

Viscosity: 84 mPa.s (84 cP) at 20 Degrees Celcius
Specific Heat: 2.0 kJ/(Kg.Degree Celcius)

 

CHEMICAL PROPERTIES

Acidity: <0.6%
K232: <2.30
K270: <0.18
DK: <0.01
Peroxide Value (meqO2/Kg): <16.0

Concentration in Fatty Acids (%W/W) is shown below:
Oleic (9-Octadecanoic) Acid: 76-79%
Palmitic (Hexadecanoic) Acid: 9-11%
Stearic (Octadecanoic) Acid: 3%
Linolenic (9, 12 Octadecadienoic) Acid: 7-10%
Myristic (Tetradecanoic) Acid: <0.03%
Linolenic (9, 12, 15 Octadecatrienoic) Acid: <0.8%
Arachidic (Ecosanoic) Acid: <0.5%
Ecosenoic Acid: <0.4%
Erucic Acid: <0.05%
Bechenic Acid: <0.15%
C18:1 trans: <0.05%
C18:2+C18:3 trans: <0.05%
Halogen Volatile Solvents (ppb):
Freon: <5 ppb
C2H3Cl3: <5 ppb
C2H2Cl4: <5 ppb
Others: <5 ppb
Total: <10 ppb
Stigma steadienes: <100 ppb
Saturated (Aliphatic) Alcohols: <120 ppm
Sterols (Total): >1000 ppm
Cholesterol: <0.3%
Cambisterol: <4%

Pesticides: Below Determination Limits (<1 ppb)

 

The present Specification has been issued by the Production Department and Verified by the Quality Assurance Department.