The Gold of Zante - The most Greek olive oil

INHALT
	Home
	Island Zakynthos (Zante)
	The gold of Zante
	The secret of best healthy Composition
	Differences in quality classes
	Press releases and research reports
	0live recipes
	Source of supply and prices

LANGUAGE
	German - Deutsch

Differences in quality classes

NachThe olive oil is analysed following pressing. The quality of the "Gold of Zante" is checked by our Olive Professor Constantinos Patritis. "Dino", as he is known on the island is also the guide through the olive plantation in the centre of the island, which is on offer to visitors for a typical Greek evening in the period

from 1 May to 15 October

each year. It is here that one can discover a great deal about the real secret of olive oil.

All varieties and types of olive oil differ in taste, aroma, colour and their free fatty acid content. Native olive oils offer a wide range of tastes and aromas.

The following important classifications have been defined by the Commission of the European Union:

Native olive oil extra
(best quality)

Pressed olive oil with a free fatty acid content of max. 1° Also known under the name of extra virgin. The olive oil "The Gold of Zante" has a fatty acid content of 0.3- 0.8° and thus belongs to the absolute top quality products.

Native olive oil
(good quality)

Pressed olive oil with a maximum free fatty acid content of 2°. If the pressed olive oil does not fulfil the conditions for native olive oil, in either taste or the other requirements, it is refined.

Olive oil
(acceptable quality)

Pressed olive oil with a free fatty acid content up to 3°. Easily identifiable taste.