enKardia Extra Virgin Olive Oil Series
The olive oil production process in enKardia follows best practices with respect to the environment
and tradition, while using innovative certified techniques to maximize the quality of Extra Virgin Olive Oil.
The production’s methodology, the micro-climate of Geraki and the special Koroneiki variety of olive trees
make enKardia's products a healthy and tasty choise.
It is produced exclusively from high quality olives collected by hand.
The pressing takes place at the same time while harvesting at 27°C.
The olive oil production process in enKardia follows best practices with respect to the environment
and tradition, while using innovative certified techniques to maximize the quality of Extra Virgin Olive Oil.
The production’s methodology, the micro-climate of Geraki and the special Koroneiki variety of olive trees make enKardia's products a healthy and tasty choise.
It is produced exclusively from high quality olives collected by hand.
The pressing takes place at the same time while harvesting at 27°C.
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- enKardia Ultra Premium EVOO with box
enKardia Ultra Premium
Extra Virgin Olive Oil
enKardia Ultra premium Extra virgin olive oil is a monovarietal olive oil of low acidity of 0,12%. It is produced from olives of Koroneiki variety, 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 processing of pressing is done at the same day of harvesting at 27°C, solely with mechanical methods.
It is stored in a tank 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 painted glass bottles which protect it from light, and 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.
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.
Available in 500ml e 16.9 fl oz overdyed bottle plain or in luxury gift box.
Wholesale Packaging Information
enKardia Ultra Premium EVOO
Plain Glass bottle
500ml
12 pieces per carton
enKardia Ultra Premium EVOO
Boxed Glass bottle
500ml
6 pieces per carton
enKardia Ultra Premium EVOO
detailed laboratory analysis table | yield 2018
| Chemical Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Acidity | 0,12% | (max 0,8) |
| Κ270 | 0,138 | (max 0,22) |
| Κ232 | 1,577 | (max 2,50) |
| Delta-K | -0,007 | (max 0,01) |
| Peroxide Value | 4,3 mEqO2/kgr | (max 20) |
| Waxes | 35 | (max 150) |
| Ethyl-esters | 3 | (max 35) |
| Chemical Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| a-Tocopherol | 575 ppm | (125-300 ppm) |
| Chemical Analysis | Laboratory measurement |
|---|---|
| Hydroxytyrosol (ΗΤ) | 5,35* mg |
| mgTyrosol (Τ) | 4,00* mg |
| mgOleacein (OLEA) | 29* mg |
| mgOleocanthal (OLEO) | 39* mg |
| Total mg ΗΤ and Τ per kgr Olive oil | 193 |
| Total mg ΗΤ, Τ and their derivatives pe kgr Olive oil** | 446 |
* per kgr Olive oil
** Determination of HT, T and their derivatives /Kg Olive oil, after acidic hydrolysis of the biophenols fromolive oil extract using the analytical technique of HPLC- DAD
(%) ΛΙΠΑΡΑ ΟΞΕΑ επί του συνόλου των λιπαρών οξέων
| Chemical Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Μyristic | 0,01 | (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 Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Cholesterol | 0,14 | (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) |
| Laboratory measurement | Laboratory 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%) |
| Saturated λιπαρά | 70,3 gr (76,7%) |
| Polyunsaturated 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 |
enKardia Premium
Extra Virgin Olive Oil
enKardia Premium Extra Virgin Olive Oil is a monovarietal olive oil of low acidity (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 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 long 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.
It's content in polyphenols and vitamin E makes our olive oil an invaluable product.
Available in 250ml, 500ml, 750ml, 1lt tin cylinder container.
Wholesale Packaging Information
enKardia Premium EVOO
Cylinder tin containers of:
250ml, 500ml, 750ml, 1l
| Quantity | Pieces per Carton |
|---|---|
| 250ml | 24 | 500ml | 12 | 750ml | 12 | 1l | 12 |
enKardia Premium EVOO detailed the laboratory analysis table | yield 2018
| Chemical Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Acidity | 0,17% | (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 Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| a-Tocopherol | 383 ppm | (125-300 ppm) |
| Chemical Analysis | Laboratory 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 Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Myristic | 0,01 | (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 Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Cholesterol | 0,14 | (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 Analysis | Laboratory 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 |
Packaging
Packaging: Tinplate can
Quantities: 1 lt, 5 lt
| Quantity | Number of containers |
|---|---|
| 1 l | box of 12 units |
| 5 l | crate of 160 units |
EnKardia Traditional
Extra virgin olive oil
EnKardia Traditional extra virgin olive oil is an olive oil of low acidity of 0,4%. It is produced by 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 processing of oil extraction happens at the same time while harvesting at 27°C solely with mechanical methods.
It is stored in a tank 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 great amount of time (18 months).
It is a product of high dietary value which represents the foundation of the mediterranean diet.
| Chemical Analysis | Laboratory measurement | Maximum limits |
|---|---|---|
| Acidity | 0,4% | (max 0,8) |
| Κ270 | 0,116 | (max 0,22) |
| Κ232 | 1,71 | (max 2,50) |
| Delta-K | -0,004 | (max 0,01) |
| Peroxide Value | 11,14 mEqO2/kgr | (max 20) |
| Waxes | 37 | (max 150) |
| Ethyl-esters | 5 | (max 35) |
| Chemical Analysis | Laboratory 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%) |
| Saturated λιπαρά | 70,3 gr (76,7%) |
| Polyunsaturated 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 |
