LAUREL & FLAME FRESH ‘Tsabidolia’

A special local variety of Olympia called Tsabidolia. With very light filtering. A light green oil that is recommended for use in cold dishes, soups and as an appetizer with different types of bread. A delicious experience with intensities that every person should acquire and carry as a memory like all the people of the Mediterranean acquire from their childhood.

  • A very old local variety named ‘Tsabidolia’, rich in polyphenols and aroma.
  • Product of Organic Farming
  • Selected olive groves, over 150 years old
  • Olive groves sitted in the hills of Olympia valley
  • Early harvested olives, October to November
  • Very high concentration of polyphenols (Health Claim EU 432/2012)
  • Produced in a few hours after harvesting, in our family-owned olive mill
  • For certifications, tests and more info, please scan MY ID QR

Awards

14

Laurel & Flame Fresh & Early L&F-FRESH-D-50ml-EVOO-x-2

My ID Project

To learn more, scan the MY ID QR code. MY ID is a special family project that aims to covey to the consumer all the information he needs to know when choosing a product and not only. Avoiding products which do not meet your requirements.

Location

FOTO-4

GPS POINTS: N 37 ˚ 38′ 19”  A 21˚ 36′ 29”

ALTITUDE: 120 meters

REGION: Western Peloponese

CITY: ANCIENT OLYMPIA

VARIETAL: Tsabidolia Local Olympia

OLIVE GROVE: Traditional Olive Grove

AGE OF TREES: 150 years old

QUALITY CHARACTERISTICS

ACIDITY: 0.22  ≤0,8

K268: 0,165  ≤0,22

K232: 1,673  ≤2,5

DK: -0,007 ≤ 0,01

PEROXIDE VALUE: 2,9  ≤ 20

TOTAL POLYPHENOLS ANALYZED: 920 mg/Kg  ≥ 250 mg/Kg

L&F FRESH 101450_eng

Quality Characteristics History

ACIDITY: 0.23  ≤0,8

K268: 0,194  ≤0,22

K232: 1,994  ≤2,5

DK: -0,004  ≤ 0,01

PEROXIDE VALUE: 6,0  ≤ 20

TOTAL POLYPHENOLS ANALYZED: 1.160 mg/Kg  ≥ 250 mg/Kg

LAUREL & FLAME Fresh_eng2022_Page_1
LAUREL & FLAME Fresh_eng2022_Page_2

ACIDITY: 0.24  ≤0,8

K268: 0,174  ≤0,22

K232: 1,867  ≤2,5

DK: -0,004  ≤ 0,01

PEROXIDE VALUE: 9,8  ≤ 20

TOTAL POLYPHENOLS ANALYZED: 1.130 mg/Kg  ≥ 250 mg/Kg

The daily consumption of 20 g of the analyzed olive oil provides 22.6 mg of hydroxytyrosol, tyrosol or their derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.

It should be noted that oleocanthal and oleacein present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.

The chemical analysis was performed according to the method published in J.Agric. Food Chem., 2012, 60(47), pp11696-11703, J.Agric. Food Chem., 2014 62(3), 600-607 and OLIVAE, 2015, 122, 22-33.

*Oleomissional+Oleuropeindial
**Ligstrodial+Oleokoronal

TASTING NOTES

The assessed sample complies with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes: 

Medium fruitiness

Medium bitter

Medium pungent

Well balanced

L&F PREMIUM OLYMPIA PGI woc9205_en

Certificates History

REPORTS

SE-626-23 SEVITEL TEST REPORT AMG KARABELAS IKE_Page_1
SE-626-23 SEVITEL TEST REPORT AMG KARABELAS IKE_Page_2

Reports History

Food Pairing Suggestions:

A delightful pair with,

  • Pasta, risotto, pasta sauces
  • Soups
  • Grilled vegetables
  • Pizza
  • Chicken