Onnar Extra Virgin Olive Oil 5L,Greece Onnar price supplier

The extra VIRGIN OLIVE OIL “ONNAR” is a product made by the laconian olives of “Koroneiki” variety (80%) and “Athinoelia” variety (20%) thus giving a unique product, balanced  between bitter and spicy. The olive oil is produced on the day of crop under the method of cold extraction and is kept under controlled temperature conditions following strict sanitary controls and with the support of modern equipment. The ideal climatological conditions in combination with the prosperous soil allow the producers to follow the traditional techniques while taking advantage of the modern methods of olives’ cultivation. The result of this whole procedure is a product of excellent quality with mild juicy taste, golden green colour and with particularly low acidity, between 0.2 and 0.38%.

 

 

 

ONNAR  EXTRA VIRGIN OLIVE OIL INFORMATION

It is obtained from olives which grown in the municipality of Monemvasia which is located in Laconia a place in the southern part of Greece and the degree of acidity does not exceed 0,38%

The long sunny period, the microclimate and the fertile soil of the region, results in the oil ONNAR to be characterized as a unique product with specific organoleptic characteristics:

 

•  Fruity flavour :  It derives from olive press of fresh and unripe olives.   The more fresh the fruit we have, the more intense is this feature.

 

•  Spicy : It is a positive characteristic of extra virgin olive oil.  the feeling of it is a pleasant sense of chilly  in the  throat that lasts for a few seconds

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•  Bitter:   the presence of this characteristic, depends on the variety and the ripeness of the fruit.

 

•  Polyphenols:  natural antioxidants found in extra virgin olive oil ONNAR Polyphenols are the shield of protection for the product itself but also for consumers, since the more polyphenols we have both the  more fresh the oil stays over time.

 

How do we ensure all of the above!

 

• By pressing olives within the first 48 hours. Until then, they are stored in burlap bags or plastic containers so as to ensure the good ventilation of the fruit.
• The separation of oil does not exceed 28 degrees Celsius.
• To oil stored in tanks inox, in a cool, shady place.

 

The ideal conditions for the cultivation of olive trees, combined with the early harvesting of olives by hand and the modern machinery of mills, ensure the highest quality and authenticity of the characteristics of the extra virgin olive oil ONNAR. The rich fruity aroma reveals the freshness and the consistent quality every time.

The velvety taste will surprise you.

 

Which are the main determinant factors in order for an olive oil to be characterised  Extra Virgin ?

 

Acidity: The original extra virgin olive oil has acidity below 0.8% and this is is due to the cultivation techniques applied by the producer in order to  cleanthe fruit during its crop and its extraction method.The Onnar extra virgin olive oil has acidity between 0,2% and 0,38%.

K 232 & K 270:  When values are above the admissible limits, it proves that the olive oil is quite old, also known as “tired”. Furthermore, we may find fresh olive oil, i.e. this year’s crop, with high K232-270; this fact may also be due to Frozen Fruit that enters forthwith the phase of extraction or due to fruits of excellent quality that is extracted under high temperature. Additionally, we may find high levels of K232 when during their storage the temperatures reach undesirable values.

 

Peroxides : the limit for extra virgin olive oil is 20% and is explicitly due to the contact with the oxygen or the air; therefore, the storage facilities of the product and its treatment until its consumption are very significant for its protection.

 

The region microclimate , the ground, and the way of cultivation of the olive tree are the factors which give unique characteristics of  quality.The region where the extra virgin olive oil Onnar  is produced has all these unique characteristics which makes it by far  the best in Greece.

 

There is no mixing with other olive oils and that’s why in the English labels there is more quality information i.e. peroxides, k270 k 232.. We give as product expected life period 1.5 years from bottling but we can also give 2 to 2.5 years.

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The production and the bottling of the olive oil Onnar is being done by the agricultural union of the area. The cultivation of the olive trees is being done by using an integrate management system and the union has all the certificates needed.  AGRO 2.1-2.2, ISO 22000,   PGI LAKONIA, AGROCERT. All these ensure the best and sustainable quality of the olive oil produced and bottled in Lakonia and only in this place.