Extra Virgin Olive Oil

Real Extra Virgin Olive Oil (EVOO) is undeniably the only type of fat with such a diverse sensory profile. With more than 10 sensory features used to describe olive oil (tomato, almond, green apple, flowers, freshly cut grass, etc.) it will certainly become your favorite type of fat, both for cooking and dressing. Let alone the health benefits.

What is Extra Virgin Olive Oil?

According to the International Olive Council, virgin olive oil is the olive oil that has been obtained from the fruit of the olive tree, specifically, Olea europaea L., solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Extra virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard.

Let’s look into the details of that;

Athanasios, founder of Myrolion, is proud of his family's fresh extra virgin olive oil.
Green olive fruit on the tree, ready to be harvested and turned into Organic, Cold-Pressed, High-Phenolic Extra Virgin Olive Oil.

How is Extra Virgin Olive Oil Certified?

The certification process of extra virgin olive oil (EVOO) has two sections;

i) Chemical Analysis: The chemical features of the olive oil are tested by a certified laboratory that validates whether the extra virgin standards are being met. Which are the chemical extra virgin standards?

Chemical Property Extra Virgin Limit
Acidity (Free Fatty Acids)
< 0.8 %
Peroxides
< 20 mEq O2/kg
K232
< 2.5
K270
< 0.22
ΔΚ
< 0.01

If you want to know what K270, K232 and Peroxides are, then just take our free course and win a discount on Myrolion as a reward for your curiosity!

ii) Sensory Analysis: A panel of highly experienced, certified connoisseurs tests the olive oil’s organoleptic features, such as fruitiness, pungency, bitterness and also look for potential presence of defects. Which are the sensory extra virgin standards?

 

Sensory Feature Extra Virgin Limit
Fruitiness
Mf > 0
Bitterness
Mb > 0
Pungency
Mp > 0
Defects
Md = 0

This means that for olive oil to be considered extra virgin at least some fruitiness, bitterness and pungency need to be present, while no defects should be experienced, at all.

How Do We Keep Myrolion Extra Virgin?

  • Cultivation
  • Harvesting
  • Pressing
  • Storing

Extra Virgin Olive Oil Cultivation Process

 

i) Maximize Yields

ii) Ensure Fruit Quality

iii) Ensure Biodiversity

In the era of Climate Change, olive tree farming is not just about food production any more. Of course, to ensure financial sustainability of our family business, we need to ensure sufficient fruit production, but not on the expense of consumer safety and environmental stability. 

Securing high quality fruit means that we need to create fully healthy olive fruit, without wounds, lack of nutrients and of course complete absence of herbicides or pesticides. This is why we employ organic practices of cultivation.

Biodiversity is the key concept of a healthy habitat. In that context, we strive to cultivate our trees as part of a greater ecosystem. This means that a great deal of our focus is given on soil health. On of our greatest key metrics, is soil biology diversity. We do that by adopting regenerative agriculture practices.

When approximately 80% of our olives are in index 2 of maturity, harvesting time has come! 

Extra Virgin Olive Oil Harvesting Process

 

Timing of harvest is a very crucial factor in the resulting olive oil quality. For example, maturity levels affect both concentration of health-protecting polyphenols and concentration of olive oil per fruit. As a matter of fact, from a point and on, the more the fruit ripen, the more oil concentration increases and the more polyphenol concentrations decrease

Maturity Index of Olive Fruit

For this reason, we choose to harvest our olives when approximately 80% of them is in maturity index 2. Our observations over the years, and various studies, show that when the olive fruit starts turning red / purple, both polyphenols and olive oil concentration hit the sweet spot. Making that choice, we potentially do not receive maximum olive oil yields, however we do this consciously, since we prefer to secure our olive oil's healthy properties for our customers.

Quality Factors while Harvesting: 

i) We hand-pick olives or use the traditional wooden rods called "luros" that are designed to not hurt the fruit, branches or leaves. We do not use fossil-fuel powered equipment, since this could increase the risk of mineral oils sticking on the fruit and thus contaminating the olive oil. On top of that, we do not release unnecessary CO2 on the atmosphere. 

ii) We let olive fruit fall on plastic-free nets which are perforated and neither destroy the vegetation below, nor cause increased temperatures that can affect olive fruit quality.

iii) Olives are then stored in perforated trays that allow air to go through, eventually not increasing humidity and temperature, while not allowing CO2, naturally resulting from olive fruit breathing, to concentrate and affect fruit quality.

Pressing Process

 

Pressing should be taking place as soon as possible, once the olives have been cut off of the tree. In Myrolion, we typically start pressing olives on the same day or 24-hours later, at a maximum. 

The choice of an appropriate olive mill is fundamental and a number of consideration should be taken into account for the malaxation process.

i) We minimize time between harvesting and malaxation, we never go more than 24 hours.

ii) A 2-phase extraction system, clearly favours high phenolic concentrations as compared to the 3-phase system. In a 3-phase system, the amount of water provided greatly limits polyphenol compounds in the oil. This is why we now press our olives in a 2-phase olive press.

Malaxation Temperature

The malaxation temperature must be sufficiently low to minimize the enzymatic bio-transformation of the polyphenols by the action of peroxidases and phenoloxidases. This bio-transformation is minimized If the temperature of the process does not exceed 28 degrees Celsius, essentially allowing us to create cold-pressed olive oil. 

On the other hand, the enzymatic activity of glucosidases and esterases, the main enzyme involved in the bio-transformation of oleuropein and ligustroside, does not trigger below 24 degrees Celsius. Therefore, the temperature range should be controlled for the entire extraction process between 25-28 degrees Celsius.

Duration of Malaxation

The general trend is that the malaxation time should not exceed 45'-60', although it's a parameter that depends on the olive fruit variety. We typically keep malaxation duration at a maximum of 30'. 

Fresh olive oil being produced at the olive press

At_the_olive_press

Storing is Crucial

 

Olive oil storage is another crucial factor for the resulting olive oil quality. 

In Myrolion, we make sure to filter our fresh olive oil within 3 days from production, in order to protect the olive oil polyphenols from hydrolysis and to increase the shelf-life of our product. 

After this our fresh extra virgin, organic, high-phenolic olive oil is stored in 500lt stainless containers. 

Storage Conditions:

i) Lack of Oxygen

ii) Lack of Light

iii) Lack of Humidity

iv) Up to 18 degrees Celsius

This process ensures that our olive oil will have maximum shelf-life and will remain safe, luscious and healthy until we share it with our friends!

Myrolion Organic Extra Virgin Olive Oil High Phenolic

Myrolion Extra Virgin Certifications

Chemical Analyses

Sensory Analyses

Let our family share this luscious olive oil with you!

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