Taxídi profile 2021-02-01T17:25:22+00:00

Characteristics

Variety: 100% Koroneiki

Altitude: 260 meters

Planting: Traditional

Harvest: End October – End December

Harvesting method: Hand-held mechanical harvesters

Cold extraction: Yes (up to 27 °C)

Type of oil press: Continuous two-phase

Transportation/Storage: Stainless steel tanks

Filtering: Yes

Quality criteria

According to the guidelines of the International Olive Council and the Commission Regulation (EEC) 2568/91, extra virgin olive oil is virgin olive oil (i.e. olive oil produced using only physical or mechanical means) with particular chemical and sensory attributes.

Specifically, in order to be assigned to a particular category, an olive oil must undergo

a) a chemical analysis, and

b) a sensory assessment.

Chemical analysis

Certain physical and chemical parameters are determined during the chemical analysis, i.e.:

i) free fatty acid content (also known as acidity);

ii) peroxide values;

iii) waxes; and

iv) ultraviolet absorbency (Κ270/Κ232/ΔΚ) which determine the freshness, authenticity and oxidation of the olive oil.

Physical & chemical properties*

To be entirely sure that our “taxidi” is not only top-quality but also entirely safe, every year we perform additional tests for the presence of plasticizers, mineral oils or traces of pesticides. The results are exceptional every time and they reward our efforts and our conscious choices. Thus, you can enjoy “taxidi” without any concerns, and offer yourself all of its beneficial attributes. We ourselves are the first to consume it without a trace of doubt!

*at bottling. Over time, the attributes are slightly altered, as a natural result of the olive oil’s ageing.

Value

Limit

Acidity (%)

0,29

≤ 0,8

Κ268

0,110

≤ 0,22

Κ232

1,607

≤ 2,50

ΔΚ

-0,004

≤ 0,01

Number of peroxides

7,3 meqO2/kg

≤  20,0

Waxes

19 mg/kgr

≤ 150

Value

Limit

Acidity (%)

0,34

≤ 0,8

Κ268

0,124

≤ 0,22

Κ232

1,870

≤ 2,50

ΔΚ

0,000

≤ 0,01

Number of peroxides

9,2 meqO2/kg

≤  20,0

Value

Limit

Acidity (%)

0,26

≤ 0,8

Κ268

0,112

≤ 0,22

Κ232

1,373

≤ 2,50

ΔΚ

0,003

≤ 0,01

Number of peroxides

4,2 meqO2/kg

≤  20,0

Waxes

36 mg/kgr

≤ 150

Value

Limit

Acidity (%)

0,32

≤ 0,8

Κ268

0,130

≤ 0,22

Κ232

1,800

≤ 2,50

ΔΚ

-0,004

≤ 0,01

Number of peroxides

4,26 meqO2/kg

≤  20,0

Waxes

7 mg/kgr

≤ 150

Sensory assessment

A sensory assessment by a certified panel of connoisseurs (panel test), identified the presence of the positive attributes of virgin olive oil, i.e. fruity, bitter and spicy flavors, and ruled out the presence of defects (e.g. rancidness, muddy sediment, etc.). As regards its sensory attributes, an olive oil is classified as extra virgin ONLY if it has fruity flavors and NO defects.

We choose to harvest our fruit in the early stages of maturity. In this way, we seek to preserve the rich aromas, but without the strong spiciness and bitterness of unripe Koroneiki olives.

The result is a balanced extra virgin olive oil with a strong fruitiness and mild spiciness and bitterness. Of course, every year is different. However, the aromas most commonly found in our “taxidi” are those of grass, banana, and pepper, while it almost always leaves a sweet after-taste.