OUR PRODUCTS
LIOMILOS Greek olive oil, the gold standard of production
Green olive oil
Olive oil produced from unripe green olive fruits. As a rule, this is also an extra virgin olive oil, but it differs from the other oils which are produced from ripe olives. It contains all the vitamins and provitamins found in olive oil, the minerals and the famous polyphenols that protect human cells from oxidative stress. Green olive oil doesn’t keep these qualities forever, which is why you can’t find it all year round.
It has a strong green colour and tastes more bitter, spicier and fruitier.The Ancient Greeks did not only use it in their food, but also for medicinal purposes, with excellent results. The Europeans call it “first class olive oil”, and recently efforts have been made to register it in the “extrissima” category so it is characterised as “the cream of the olive oils”, i.e. the very best!
Extra virgin olive oil
This is virgin olive oil, i.e. olive oil that has been produced using only natural and mechanical processes. It has a high nutritional value and retains all its antioxidant properties.
- Acidity ≤ 0.8% in oleic acid per 100 gr
- Peroxide value ≤ 20 expressed in meq O2Kg oil
- K232 ≤ 2.50
- K270 ≤ 0.22
- DC ≤ 0.01.
ORGANOLEPTIC CHARACTERISTICS:
Median Defects =0, Fruitiness > 0
By median value of the defects we mean the median value of the defect with the highest intensity. The value for the robust coefficient of variation for this defect must be less than or equal to 20%.
Virgin olive oil
Virgin olive oil maintains its nutritional value, has more acidity than extra virgin and different organoleptic characteristics.
- Acidity ≤ 2% in oleic acid per 100 gr
- Peroxide value ≤ 20 expressed in meq O2Kg oil
- K232 ≤ 2.60
- K270 ≤ 0.25
- DC ≤ 0.01.
ORGANOLEPTIC CHARACTERISTICS:
median defects > 0 and ≤¨2.5,
median fruitiness > 0.