Packaging: Packaging: Tinplate can
Quantities: 250ml, 500ml, 750ml, 1l
Packaged in boxes

QuantityNumber or Containers
1l 12

EnKardia Premium

Extra virgin varietal olive oil


Premium extra virgin olive oil is a monovarietal olive oil of low acidity of 0,20% It is produced from olives of Koroneiki variety (Maniataki), which come from our olive grove.

Harvesting starts in mid-October when the fruit is still green, making the oil of high quality, giving it unique organoleptic properties, fruity scent and remarkable flavor.

The fruit is collected by hand and the process of oil extraction is done the same day of harvesting at 27°C solely with mechanical methods..

It is stored in a tanks with nitrogen provision and controlled temperature. The nitrogen blocks the contact between air and olive oil thus oxidization is avoided.

It is bottled according to specifications in tinplate cans in which it can be well preserved for a longer time (18 months).

It is a product of high dietary value which represents the foundation of the mediterranean diet.

It has a gold-green color, and leaves a soft taste in the mouth. Its scent is fruity of medium volume and it is considered special for its lighty bitter and medium spicy flavor.

According to laboratory analysis, it satisfies the criteria of European Food Safety Authority (EFSA) for the written health claims.

Its content in polyphenols and vitamin E makes our olive oil an invaluable product.
Chemical AnalysisLaboratory measurementMaximum limits
Acidity0,17% (max 0,8)
Κ270 0,148 (max 0,22)
Κ232 1,587 (max 2,50)
Delta-K -0,002(max 0,01)
Peroxide Value 4,2 mEqO2/kgr (max 20)
Waxes 35 (max 150)
Ethyl-esters 3 (max 35)
Chemical AnalysisLaboratory measurementMaximum limits
a-Tocopherol 383 ppm (125-300 ppm)
Chemical AnalysisLaboratory measurement
Hydroxytyrosol (ΗΤ) 1,32* mg
Tyrosol (Τ) 1,38* mg
Oleacein (OLEA) 114* mg
Oleocanthal (OLEO) 137* mg
Total mg ΗT and T per kgr Olive oil 150
Total mg ΗT, T and their derivatives pe kgr Olive oil** 349

* per kgr Olive oil
** Determination of HT, T and their derivatives /Kg Olive oil, after acidic hydrolysis of the biophenols from olive oil extract using the analytical technique of HPLC- DAD
(%) ΛΙΠΑΡΑ ΟΞΕΑ επί του συνόλου των λιπαρών οξέων
Chemical AnalysisLaboratory measurementMaximum limits
Myristic0,01 (max 0,03)
Palmitic 11,18
Palmitoleic 0,94
Heptadecanoic 0,09
Heptadecenoic 0,12
Stearic 2,96
Oleic 75,36
Linoleic 7,51
Linolenic 0,81(max 1,00)
Eicosanoic 0,51(max 0,60)
Eicosenoic 0,28(max 0,40)
Behenic 0,16(max 0,20)
Εrucic 0,00
Lignoceric 0,07(max 0,20)
C18:1trans 0,02(max 0,05)
C18:2+C18:3trans 0,00(max 0,05)
(%) ΣΤΕΡΟΛΕΣ επί του συνόλου των στερολών
Chemical AnalysisLaboratory measurementMaximum limits
Cholesterol0,14 (max 0,5)
Brassicasterol 0,00(max 0,1)
24-Methylenecholesterol 0,14
Campesterol 3,71(max 4,0)
Campestanol 0,11
Stigmasterol 0,95(
Delta 7-campestanol 0,00
Delta-5,23-Stigmastadienol 0,00
Chlerosterol 0,94
Betasitosterol 85,78
Sitostanol 0,31
Delta-5-avenasterol 6,74
Delta-5,24-stigmastadienol 0,55
Delta-7- stigmastenol 0,31(max 0,5)
Delta-5-avenasterol 0,34
Erythrodiol and uvaol 2,84(max 4,5)
Total beta-sitosterol 94,31(max 93,0)
Total sterols mg/kgr 1244(min 1000)
Chemical AnalysisLaboratory measurement (ανά 100 ml)
Energy 824 Kcal, 3448 Kj, 9 Kcal/gr
Proteins 0 gr
Ολικά λιπαρά 91,6 gr
εκ των οποίων:
Κορεσμένα λιπαρά 13,7 gr (15,0%)
Mονοακόρεστα λιπαρά 70,3 gr (76,7%)
Πολυακόρεστα λιπαρά 7,6 gr (8,3%)
Trans λιπαρά 0 gr
Cholesterol 0 mg
Cabrohydrates 0 gr
εκ των οποίων:
Σάκχαρα 0 gr
Salt 0 gr
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