14 Sep Standardization of olive oil
Standardization of olive oil
Olive oil in Greece is one of the most basic and traditional parts of the Greek diet. A logical result is that its demand depends directly on population growth over the years.
The eating habits of the consumers have been significantly influenced due to the advertising and the scientific research undertaken concerning the multitude of benefits that olive oil provides us with. On one hand, this has helped us to understand the reasons for the increase of olive oil consumption and on the other, it has led to an increasing demand for healthier products.
One of the main factors in ensuring the product’s authenticity and quality to the consumers is its standardization, which is as an integral process as its production. “Standardization is the process by which standards are established. That process involves regulations, which set the necessary rules for the production, composition and properties that a product must have” (Leukel, 2004).
Extra virgin olive oil is a completely natural product, without any processing or admixture. The branded olive oils are strictly and firmly regulated by the competent bodies according to some of the specifications of EU regulation, which constitute the safety measures for the health of the consumers and guarantee the authenticity of the final product.
During the standardization, it is obligatory to display indications such as the expiration date, which ranges between 12 and 18 months, as well as the details of the packer. During this period the components of the olive oil remain unchanged. Storage is a very important step in the preservation of olive oil, of its aroma, color, taste and valuable ingredients. Their enemy is exposure to the sun and heat, but oxygen and moisture can also cause damage.
On the other hand, very often bulk olive oil turns out to be adulterated and not pure. In previous surveys conducted in Greek households by SEVITEL, 7 out of 10 samples of bulk olive oil were found to be unsuitable, due to degraded quality and adulteration. These products, according to the professor of AUTh Mrs. Maria Tsimidou “can be characterized as degraded in terms of content of natural antioxidants, such as polar phenols and atocopherol. The nutritional value of olive oil is attributed to presence of ingredients such as polar phenols, tocopherols, chlorophylls, carotenoids, squalene and phytosterols. In addition to its high content of monounsaturated fatty acids. These ingredients, also known as minor, although found in low levels, are considered beneficial to health. Many of them also contribute to the commercial quality of the product, due to their antioxidant activity, which works best when stored in the dark.”
Therefore, adulteration and spoilage in bulk olive oil is not only financial fraud, but, most importantly, it can potentially turn a completely beneficial product harmful to our health.
By choosing the products of our company, you are sure that behind every production stage, from harvest to packaging, according to set standards, complete and state-of-the-art quality controls are in place. The quality of our products is a result of the meticulous nature and love of our family and our partners, for the valuable product that we have the honor to produce.
 Association of Greek Olive Oil Standardization Industries
 Aristotle University of Thessaloniki
View more about Mavroudis Olive OIl