To select a good olive oil, there are some criteria that need to be taken into consideration


In the supermarket, we often find ourselves staring at the olive oil shelves, not knowing which one to choose. To select a good olive oil, there are some criteria that need to be taken into consideration.


EXTRACTION” and indicates that it is a “Superior category olive oil obtained directly from olives and solely by mechanical methods”, which must be clearly displayed on the label. It is the only olive oil that comes from olive’s natural juice without any impurity or chemical treatment and produced at temperatures no more than 27ο C. Only with low temperatures we do not destroy vital enzymes, aromas and all the alive and sensitive substances that are all vital for the human body. Expression such as REFINED refers to olive oil that is treated at very high temperatures (200ο – 220ο C) as a result that all the good ingredients are destroyed during the process.

  • A good extra virgin olive oil is generally more expensive than the average.
  • The overall picture of the product confirms and reinforces the belief for its price. The elegant appearance and content must be consistent and certifying it.
  • A quality product should present on the label all the characteristics that guarantee the quality of the product. The product must comply with the laws of each country.

We should pay careful attention to the below characteristics on the product’s label:

  • The acidity (Acidity <0,8). Extra Virgin Olive Oil has an acidity lower than 0.8. The lowest the acidity is, less is the content of fatty acids in the olive oil.
  • The peroxide (Peroxides max 20 meq). These chemical compounds are generated by the influence of oxygen in the olive oil. It indicates the degree of oxidation of the olive oil, its age and if it is properly stored.
  • The constant K270 (max 0,22), K232 (max 2,5) and the index Dk (max 0,01). The constant K32 shows how much time was required from the collection of the fruit until the oil’s extraction (the smaller the number is = the best the olive oil is). The stable K270 shows the olive oil’s freshness, while the index Dk shows if the olive oil has been mixed with other olive oils.


The final evaluation of the olive oil is made by each person individually, after the purchase. This is known as the sensory evaluation (i.e. evaluation through our senses), by which we can distinguish three main characteristics of a fresh and pure olive oil: the sensation arising from the aromas (fruity), bitter and spicy, a characteristic burning in the throat when swallowing, which should last no more than a few seconds. The existence of these features shows that the olive oil comes from healthy fresh fruit with a high content of polyphenols. Any other feature, such as the sensation of burning, rotten, metal, mold, etc. shows that the olive oil is problematic.

At PELASGAIA S.A. we check each production stage, from the collection of the fruit to the bottling process so that the extra virgin olive oil Anthia is always of the highest quality and nutritional value.