Maravelia Olive Oil & Tours

THE DESIGNATIONS FOR GRADES

Extra virgin olive oil is pressed by natural methods without heating. It has a maximum free fatty acid content of 0.8g per 100g. In addition to extra virgin olive oil, there are two other types of olive oil, which can be distinguished by their acidity:
the extra virgin olive oil and the simple designation olive oil.

Virgin olive oil is likewise won in natural way and possesses thereby a portion of free fatty acids of max. 1.5 g per 100 g. Olive oil refined, it is the industrially manufactured native olive oil with max. 2 g per 100g at free fatty acid – both do not fulfill the minimum requirements of the Premium class.

Refined olive oil is the industrially produced virgin olive oil with max. 2g per 100g of free fatty acids – both do not meet the minimum requirements of the premium class.

ACCORDING TO EU-REGULATION 432/2012

The indication may be used only for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil. In order for the claim to be admissible, consumers must be informed that the beneficial effect is obtained from a daily intake of 20 g of olive oil.

The analysis (11/2019) certifies that Elika olive oil from the 2019 harvest contains these required ingredients. The sale for 2020 thus guarantees a quality that is beneficial to the health of the consumer.

QUALITY ATTRIBUTES

Year 2017

Analysis – Polyphenols
Analysis – Acid

Year 2018

Analysis – Polyphenols
Analysis – Acid

Year 2019

Analysis – Certificate
Analysis – Polyphenols
Analysis – Acid