Physical attributes
Clear, free from solid particles and foreign materials, light green color, fruity and fresh flavor & aroma, well balanced bitterness, along with pungency, characteristic of Koroneiki variety fresh produce
Chemical (according to EU reg. 61/2011)
Acidity (%) < 0,4 (limit for extra virgin is ≤ 0,8)
Peroxide Index ≤ 10 mEq O2/Kg ( limit for extra virgin is ≤ 20)
Waxes ≤ 80 mg/kg (limit for extra virgin is ≤ 250)
K270 ≤ 0,22
K232 ≤ 2,50
Delta – K ≤ 0,01