Extra Virgin Olive Oil
To guarantee the top quality and low acidity of 0.3 of Zorbas Island olive oil, proper storage is essential.
Storage advice: Keep your liquid gold in top condition
Our 100% organic olive oil is a natural product that has been pressed with care. To preserve the refined taste and healthy properties for as long as possible, we recommend the following:
• Seek shade: Light is olive oil’s greatest enemy. Store the bottle or tin in a dark place, such as a kitchen cupboard or the cellar.
• Keep it cool, but not cold: The ideal storage temperature is between 14°C and 18°C. Preferably do not place the oil directly next to the stove or oven, but do not store it in the refrigerator either (as this can cause the oil to flake).
• Seal the bottle tightly: Oxygen causes oxidation, which negatively affects the quality. Tighten the cap firmly immediately after each use.
By following these simple steps, the acidity remains low and you will enjoy the authentic taste of Crete down to the last drop!
Is the olive oil cloudy or do you see flakes?
Don’t panic! This is actually a sign of the 100% natural and unprocessed quality of our Zorbas Island olive oil.
Because our oil is organic and not chemically treated, it may start to solidify at temperatures below 10°C. This looks like white flakes or a cloudy haze in the bottle. This is a completely natural process and has no influence whatsoever on the taste, the low acidity, or the quality.
The solution is simple:
1. Place the tin in a spot at room temperature (around 20°C).
2. Let the oil warm up slowly.
3. After a short time, the flakes will disappear on their own, and the oil will become beautifully golden yellow and clear again.
What does an acidity of 0.3% mean for olive oil?
In the world of olive oil, acidity is the ultimate indicator of quality. Anything below 0.8% can be labeled ‘extra virgin’, but our Zorbas Island olive oil takes the crown with an extremely low acidity of just 0.3%. Made from olives that are cold-pressed at 28°C and are rich in polyphenols. This is a medicine and a delicacy in one. You can order this healthy olive oil online, straight from Kokkini Hani to your kitchen.
Extra Virgin Olive Oil Crete Greece: There are many different types of olives. Some are used only for production of olive oil, others only for consumption and there are varieties that are suitable for both purposes. In addition to different types of olives, there are also different types of olive oil. And there is a lot of confusion about this. Which olive oil is the best? In other words, which olive oil is healthy for consumption?
Extra Virgin Olive Oil Crete Greece: Many people think that green olive oil is of better quality and richer in flavour than yellow olive oil. But the colour of the olive oil is not entirely a proof of the quality. A good olive oil has a green to golden yellow colour and can even look cloudy. The colour of the product has to do with the presence of predominant dyes. If the olive oil contains a lot of chlorophyll, then the colour will be green. When the olive oil contains a lot of carotene, the colour will be golden yellow.
Extra Virgin Olive Oil Greece: It is mainly the acidity that determines the quality of the olive oil. According to international guidelines, an olive oil for consumption has a maximum acidity of 3.3%. In reality the olive oil with an acidity up to 1% is the best. The acidity of Greek olive oil is generally lower than 0.8% and is of very high quality. The way of harvesting, storing and pressing the olives all contribute to the acidity. When the acidity is high, you can taste it; the flavour is unpleasant.
Choosing the right type of olive oil for your needs is not as difficult as it seems. Here are a few guidelines:
Extra Virgin olive oil
The olive oil that comes from the “first pressing” of the olive, is extracted without the use of heat (a cold press) or chemicals and gets the status “extra virgin” with an acidity lower than 0.8%. It is a superior olive oil and ideal to use for example as a salad dressing. This oil can certainly also be used for baking and roasting.
Extra Virgin Olive Oil Crete Greece
Virgin olive oil comes from the second pressing. This is an acceptable alternative to Extra Virgin olive oil, but it does not have the same delicious flavour. This is slightly more bitter, and the acidity is also higher. To improve the flavour, it is nice to add herbs or spices to the oil.
Pure olive oil
Pure olive oil, often simply called olive oil, undergoes some processing, such as filtering and refining. This olive oil is industrially manufactured and has an unpleasant taste and smell. It can only be consumed after it being processed.
You will find various names on the labels of the olive oil packaging, but only the Extra Virgin olive oil is the very best. The label must also state the level of acidity. The lower the acidity, the healthier and tastier is the olive oil.
With the utmost care and love for the product we maintain our olive grove. On Crete, the farmers still harvest their olives manually using traditional methods. The pressing of the olives is done according to strict rules to ensure that the final product, the olive oil, is of impeccable quality. In our web shop we sell our own olive oil, which may carry the label 100% Extra Virgin olive oil.
