extra virgin olive oil, P.D.O. KALAMATA Ananias, 1L

extra virgin olive oil, P.D.O. KALAMATA Ananias, 1L Product information Product: Extra Virgin Olive Oil PDO Ananias 1L Best before: 22/06/2027 Origin: Greece (PDO Kalamata / Ananias) Cold pressed DataChemical analysis Parameter Result EU limit (Extra Virgin) Assessment Acidity (FFA) 0.43% ≤ 0.8% ✅ Very good Peroxide value < 10 meq O₂/kg ≤ 20 ✅ Fresh oil K232 1,963 ≤ 2,50 ✅ OK K268 0,149 ≤ 0,22 ✅ OK ΔK -0,003 ≤ 0,01 ✅ Very good comes from the certificate of analysis on page 3 of your document from Hellenic Fine Oils S.A High quality Low acidity = good quality olives Low peroxide value = fresh, not oxidized UV values within limits = no chemical influence Nutritional value Per 100g: Energy 3389kJ / 824kcal Fat 92g - of which saturated fat 13g Monounsaturated 71g Polyunsaturated 8g Carbohydrates 0g - of which sugars 0g Fiber 0g Protein 0g Salt 0g ANANIAS extra virgin olive oil with Protected Designation of Origin (PDO) Kalamata comes from olive groves in the Kalamata region of the southern Peloponnese. This region is well known for the quality of its olive oil in Greece and abroad. The main olive variety of this region is Koroneiki, which comes from Messinia, as is clear from its name, which means that it comes from Koroni in Messinia. The factors that help to ensure the high quality and positive organoleptic characteristics of Kalamata PDO are the combination of the region's excellent climate, the moderate winds and the hilly terrain, as well as the special cultivation care of the olive groves. Ananias PDO Kalamata has a moderate fruity aroma, with an unripe olive scent, light bitterness and medium spiciness*. In June 2021 it won a gold award at the New York International Olive Oil Competition NYIOOC, which is one of the most important and notable events in the olive oil industry. It is available in a 500 ml, 1 liter glass bottle and a 5 liter metal container. *The characteristics "bitter" and "spicy" belong to the positive organoleptic properties of extra virgin olive oil, as they are an indication that the oil has antioxidant and anti-inflammatory properties, which are due to its phenolic content.