Taxídi profile 2018-07-22T07:32:21+00:00

Characteristics

Variety: 100% Koroneiki

Altitude: 260 meters

Planting: Traditional

Harvest (2017): Mid-November to mid-December

Harvesting method: Hand-held mechanical harvesters

Cold extraction: Yes (up to 27 °C)

Type of oil press: Continuous three-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*

Value

Limits

Acidity (%)

0,29

≤ 0,8

Κ268

0,110

≤ 0,22

Κ232

1,607

≤ 2,50

ΔΚ

-0,004

≤ 0,01

Peroxide value

7,3 meqO2/kg

≤  20,0

Waxes

19 mg/kgr

≤ 150

To be entirely sure that our “Taxídi” is not only top-quality but also entirely safe, we have performed additional tests for the presence of plasticizers, mineral oils or traces of pesticides. The results were exceptional, and rewarded our efforts and our conscious choices. No traces of any of the above were found. Thus, you can enjoy “Taxídi” 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.

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.

Sensory attributes*

For this first year, we chose to harvest our fruit in the early stages of maturity. In this way, we sought 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 medium fruitiness. Its particular aromas of grass, banana, green pepper and notes of citrus fruit and herbs, leave a sweet after-taste.

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