GEA ORGANIC Extra virgin olive oil

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

SI-EKO 003
EU Agriculture

We have acquired the certificate of organic production / processing of agriculture and food products in 2015.
Organic Certification is an internationally recognized set of standards aimed at proving that agricultural and food products have been produced with emphasis on the protection of soil and water, the enhancement of biodiversity and the responsible use of energy and natural resources.

GEA ORGANIC 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, organic

Characteristics
  • obtained from the best-quality olives ripened in the gentle breeze under the hot Mediterranean sun
  • medium intense and fresh fruit flavor with a slightly spicy note
  • high content of monounsaturated fatty acids
    Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels.
  • natural source of vitamin E, which contributes to the protection of cells from oxidative stress
  • high thermal and oxidation stability

Consumption of oil cannot replace a varied and balanced diet and a healthy lifestyle.

Nutritional values
Average nutrition value per 100 ml
Energy 3400 kJ/ 830 kcal
Fat 91 g
of witch:
- saturates 14 g
- mono-unsaturates 64 g
- polyunsaturates 13 g
Carbohydrate 0 g
- of witch sugars 0 g
Protein 0 g
Salt 0 g
Vitamin E 18 mg – 150 % RDA 1)
1)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, poaching and roasting.

Origin

EU

Labels, awards, recognition
SI-EKO 003
EU Agriculture

We have acquired the certificate of organic production / processing of agriculture and food products in 2015.
Organic Certification is an internationally recognized set of standards aimed at proving that agricultural and food products have been produced with emphasis on the protection of soil and water, the enhancement of biodiversity and the responsible use of energy and natural resources.

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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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