OLYMYTHOS Mild Olympia PGI

For those who are looking for a balanced taste but also for beginners who are taking their first steps in the world of EVOO. Consisting of the queen of the Greek variety Koroneiki and Kolireiki both with excellent taste characteristics but also rich in polyphenols and antioxidants. PGI stands for “Protected Geographical Indication”. It means that the olives which produce this extra virgin olive oil are all grown in a specific region, in this case, Ancient Olympia. Ideal for fish, high fat meat and sweets.

Protected Geographical Indication (Olympia PGI)
A blend of local olive varieties (Koroneiki & Kolireiki)
Mild taste, balanced aftertaste
Harvested when riped, November to December
Olive groves sitted in Olympia valley
Produced in a few hours after harvesting, in our family-owned olive mill
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Location

GPS POINTS: Ν 21˚36′ 13” Α 37˚ 38′ 18”

ALTITUDE: 90 meters

REGION: Western Peloponese

CITY: ANCIENT OLYMPIA

VARIETAL: Koroneiki & Kolireiki

OLIVE GROVE: Traditional Olive Grove

AGE OF TREES: 60 years old

QUALITY CHARACTERISTICS

ACIDITY: 0.20 ≤0,8

K268: 0,131 ≤0,22

K232: 1,438 ≤2,5

DK: -0,005 ≤ 0,01

PEROXIDE VALUE: 3,8 ≤ 20

TOTAL POLYPHENOLS ANALYZED: 383 mg/Kg ≥ 250 mg/Kg

Quality Characteristics History

2023

ACIDITY: 0.21 ≤0,8

K268: 0,175 ≤0,22

K232: 1,765 ≤2,5

DK: -0,005 ≤ 0,01

PEROXIDE VALUE: 4,4 ≤ 20

TOTAL POLYPHENOLS ANALYZED: 618 mg/Kg ≥ 250 mg/Kg

2022

ACIDITY: 0.27 ≤0,8

K268: 0,160 ≤0,22

K232: 1,832 ≤2,5

DK: -0,004 ≤ 0,01

PEROXIDE VALUE: 6,5 ≤ 20

TOTAL POLYPHENOLS ANALYZED: 546 mg/Kg ≥ 250 mg/Kg

2021

ACIDITY: 0.21 ≤0,8

K268: 0,14 ≤0,22

K232: 1,559 ≤2,5

DK: -0,006 ≤ 0,01

PEROXIDE VALUE: 5,8 ≤ 20

TOTAL POLYPHENOLS ANALYZED: 814 mg/Kg ≥ 250 mg/Kg

The daily consumption of 20 g of the analyzed olive oil provides 16.3 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 withanti-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, 122,2233.
*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