GEA Extra virgin olive oil

Superior category olive oil obtained directly from olives and solely by mechanical means.

Great gold medal 2011

GEA Extra virgin olive oil received a great golden medal in the category of extra virgin olive oils at the 78th International Agricultural Fair in Novi Sad.

GEA Extra virgin olive oil

Superior category olive oil obtained directly from olives and solely by mechanical means.

Packaging

Clear
Ingredients Characteristics Nutritional values Usage and storage Origin
Ingredients

100 % extra virgin olive oil

Characteristics
  • produced from the best-quality grown olives ripened in the gentle breeze under the hot Mediterranean sun
  • fresh and fruity taste of medium intensity
  • high content of monounsaturated fatty acids
  • natural source of vitamin E
  • high thermal and oxidation stability
  • thanks to its high biological value olive oil has been named liquid gold already by Homer
Nutritional values
Average nutrition value per 100 g per 15 g DV % 1)
Energy 3700 kJ/ 900 kcal 555 kJ/ 135 kcal 7 %
Fat 100 g 15 g 21 %
of which:
- saturates 16 g 2,4 g 12 %
- mono-unsaturates 76 g 11,4 g
- polyunsaturates 8 g 1,2 g
Carbohydrate 0 g 0 g 0 %
- of witch sugars 0 g 0 g 0 %
Protein 0 g 0 g 0 %
Salt 0 g 0 g 0 %
Vitamin E 26 mg – 217 % RDA 2) 3,9 mg – 32,5 % RDA 2)
1)The % Daily Value are based on a 2.000 calorie diet
2)Recommended Daily Allowances
Usage and storage

Suitable for preparation of all kinds of salads, cold dishes, sauces, fish and seafood, Mediterranean specialties; also suitable for cooking, braising and roasting.

Store in a cool and dark place in original packaging. At low temperature oil may appear cloudy. This does not compromise quality.

Origin

Blend of olive oils of European Union origin.

Labels, awards, recognition
Great gold medal 2011

GEA Extra virgin olive oil received a great golden medal in the category of extra virgin olive oils at the 78th International Agricultural Fair in Novi Sad.

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  • high content of monounsaturated fatty acids
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TIPS

DID YOU KNOW?

  • Olive oil is easily digestible

    Olive oil is easily digestible. It stimulates the secretion of gastric juices and allows a better absorption of soluble vitamins, particularly vitamin E.

  • Olive oil - Homer

    Olive oil has a high biological value. No wonder Homer called it “liquid gold”.

  • Sensory attributes of olive oil

    The quality of olive oil is mainly determined by its sensory attributes and chemical analysis.

  • Classification of olive oils

    Olive oil is classified into various categories and subcategories, depending on the type of technological process used to develop it and the quality parameters used to judge it:

    1. Virgin olive oil
    ….1.1. Extra virgin olive oil
    ….1.2. Virgin olive oil
    ….1.3. Lampante olive oil
    2. Refined olive oil
    3. Blends of refined olive oil and virgin olive oil
    4. Olive-Pomace oil

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