Olive oil extra virgin from Crete
Naturata Demeter olive oils are designated according to the quality class "extra virgin". This guarantees that a number of quality parameters are adhered to. Only mechanical methods are used in oil production. The limits for acid value and peroxide value are strictly regulated. Furthermore, no sensory perception errors should be detected. The acid value indicates the proportion of free fatty acids (calculated as oleic acid). The longer an olive is stored between the point of perfect ripeness and processing in the oil mill, the higher the proportion of free fatty acids. The lower the proportion of free fatty acids, the better the quality of the oil. A low peroxide value is also an indication of the rapid processing of the olives and the freshness of the oil. Only if it possesses optimum values, can an olive oil be designated "extra virgin".
The Kolymvari region in Chania is a well known cultivation area on Crete and has an international reputation for guaranteed top quality. For this reason, the Naturata olive oil from western Crete is registered as being from a PDO, a Protected Designation of Origin. - - This guarantees the consumer that the oil was produced and bottled according to recognised methods directly on site in Kolymvari. It is precisely the climatic conditions and nature of the soil in Kolymvari that make it ideal for the cultivation of olives for Naturata olive oil in accordance with EU organic guidelines.
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
- Bottle, 250ml
- Packaging material:
- Storage advice:
- Store in a cool, dark place.
- Origin of the raw material:
- geschützte Ursprungsbezeichnung
- High-quality Demeter ingredients, processed naturally
- May be consumed raw
- Without auxiliary agents or additives
- Selected origin
Average nutritional value & analysis results per 100 g:
- 3.367 kJ / 819 kcal
of which saturates
of which sugars
- 0,0 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
The optimum time of harvesting of the olives plays an important role in the quality of an olive oil. The experienced staff select the olives at precisely the right moment to give the oil its fruity flavour. Great care must be taken that the harvested olives are not damaged on the way to the next step in processing. On the day of harvesting, the olives are gently cold-pressed. During the entire production process, care is taken that a temperature of 27 °C is not exceeded, so that the oil as a whole loses none of its naturalness.
Tips for preparation
No other edible oil offers such a variety of subtle variations in flavour (from mild through slightly bitter to fruity). As is the case with wine, the flavour depends directly on the variety, the area of cultivation, the time of harvesting and the climate. Olive oils can therefore be used in a variety of ways. Try it when preparing salads, tomatoes and pesto sauces, in pasta and vegetable dishes. Thanks to its characteristic flavour, olive oil is a popular choice for use in Mediterranean cuisine. In comparison with other virgin edible oils, olive oil is also suitable for frying, due to its fatty acid composition (thanks to the high proportion of stable, monounsaturated fatty acid, oleic acid).
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