Extra Virgin Olive Oil 100% Koroneiki 1L - October Harvest

Extra Virgin Olive Oil
Product of Greece
Superior category olive oil obtained directly from olives and exclusively by mechanical means.

VALEURS NUTRITIONNELLES POUR 100ML 

NUTRITIONAL VALUES PER 100ML

Energie / Energy                  3389 kJ/824Kcal

Total des matières grasses / Total fats 91,6g

Dont / of which :

Acides gras saturés / Saturated             12,8g

Acides gras monoinsaturés / Monounsaturated                                   70,5g

Acides gras polyinsaturés / Polyunsaturated 8,3g

Glucides / carbohydrates                           0g

Dont / of which :

Sucres / Sugars                                             0g

Polyols / polyols                                           0g

Amidon / starch.                                          0g

Fibres végétales / vegetable fibres          0g

Protéines / Proteins                                    0g

Sel / salt                                                        0g

Acidité / acidity max :                                0,5%

Cires / waxes ≤ 150mg/kg

K232: max 2,20

K270: max 0,20

Indice de peroxide / peroxide value : <14mEqO2/Kg

Teneur en autres acides gras / Content of other fatty acids (%) :

Acide oléique / oleic acid : 70-80

Acide linoléique / linoleic acid : 4,0-11,0

Acide stéarique / stearic acid : 2,0-4,0

Acide palmitoléique / palmitoleic acid : 0,6-1,2

Acide palmitique / palmitic acid : 10,00-15,00

100% Koroneiki olive oil - October harvest offers a unique flavor, enhanced with subtle notes of green banana and fresh herbs. Its character is adorned with a hint of pepper and a slight bitterness thanks to its richness in polyphenols. Harvested in October, its ardence (spiciness) is pronounced.

Perfect for enhancing your culinary creations, it pairs perfectly with vegetables, raw or cooked, as well as with salads. By using it, for example, to coat a ripe tomato cut into cubes and a little feta, it will simply enhance the flavor of this dish! This oil is an ally of choice to enhance your grilled chicken and your fish preparations.

 It brings a fruity and slightly bitter flavor that can complement many culinary preparations such as salads, grilled vegetables, tomatoes, cheeses (feta or mozzarella).

 Toss this oil with fresh pasta and add fresh herbs, olives, garlic and parmesan cheese for a simple and delicious dish.

 Serve this olive oil simply with bread or use it to make your bread dough!

 Turn every bite into a sensory journey!

Delivery is free for all orders placed equal to or greater than €50 including tax in mainland France.

It is also offered in Compiègne and within a 15km radius around Compiègne .

We deliver our products worldwide except to countries where regulations do not allow it. Shipping costs are calculated based on your delivery address and the total weight of your order. Depending on the country of destination, the nature and quantity of goods, you will have to pay customs duties or VAT or not. The situation varies depending on the place of purchase, in a country of the European Union (EU) or elsewhere.

Analysis carried out on 06/11/24 by the Multichrom.lab laboratory in Athens

 Acidity COI/T.20/DOC.: 0.24 ≤ 0.80% (Standard 34/Rev. 1 – 2017)

 K indices COI/T.20/DOC.19/Rev.5/2019: 

  K268: 0.159 ≤ 0.22

 K232: 1.979 ≤ 2.50

 ΔΚ: -0.007 ≤ 0.01

 Number of Peroxides COI/T.20/DOC.35/Rev.1/2017: 4.8 ≤ 20.0 meqO₂/kg

 This 100% Koroneiki extra virgin olive oil is of *excellent quality*:

 1. Acidity (0.24%):

 - A low acidity level in an extra virgin olive oil is a sign of high quality. An acidity of 0.24% is very low, knowing that extra virgin olive oil must be less than 0.8%. This low level reflects special care in production and great freshness .

 2. Absorption values K268 (0.159) and K232 (1.979):

 - These values measure UV absorption at different wavelengths, which can indicate the purity of the oil and its level of oxidation.

 - K values are well below the maximum limits (0.22 for K268 and 2.50 for K232), suggesting minimal oxidation and indicating that the oil is fresh, rich in polyphenols and free of defects.

 3. ΔΚ (-0.007):

 - This value should be between -0.01 and +0.01 for high quality oils. Your ΔΚ is within this range, which again confirms the freshness of the oil and the absence of oxidation or adulteration.

 4. Peroxide index (4.8 meqO₂/kg):

 The peroxide value indicates the level of primary oxidation products in the oil. The maximum limit allowed for an extra virgin olive oil is 20 meqO₂/kg, and a value of 4.8 is very low, implying that the oil has been well preserved and protected from oxidative damage.

 All of these indicators – low acidity, low K values, an ideal ΔΚ and a low peroxide value – are strong signs of an *exceptional quality olive oil*.

 This Koroneiki extra virgin olive oil is very fresh, flavorful and rich in beneficial compounds such as polyphenols, which contribute to its health benefits and stability.

 This analysis also shows that there are no traces of pesticide residues among 200 tested , which is in line with what is expected of an organic oil. However, to ensure that the oil is officially considered "organic," it would have to be certified by an organic certification body that also verifies the agricultural practices used during production.

O Kairos is committed to not using any chemical fertilizers. These olives come from local, organic or sustainable agriculture, taking into account the protection of nature, authenticity and quality of manufacturing.

The absence of pesticides detected in this oil is an excellent sign and meets the expectations for an organic product. The olive grove is in the process of being certified "organic".