Ultra Premium


pdf-file-5
pdf-file-44

Packaging

EnKardia Ultra Premium


Extra virgin varietal olive oil


EnKardia Ultra premium Extra virgin olive oil is a varietal olive oil of low acidity of 0,12%. It is produced by olives of Koroneiki variety, which come fromour 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 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 painted glass bottles which protectit from light, and 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.

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
Acidity0,12% (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 AnalysisLaboratory measurementMaximum limits
a-Tocopherol 575 ppm (125-300 ppm)
Chemical AnalysisLaboratory 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 AnalysisLaboratory measurementMaximum limits
Μyristic0,01 (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)
Laboratory measurementLaboratory 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
English
  • English
  • Greek