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It is known that olive oil is a product of superior and timeless value, rich in nutrients essential for human health. The acknowledgment of the value of this product to the final consumer contributes substantially to the term listed on the label. H importance of food labels taken from the EE , which recognizes the need for consumers to know all the important information about the product they buy.
The particulars on the packaging of the oil are determined by the regulation (EK) No 1019 2002 and relating to the retailing of oil sold as pure product or incorporated into food. All units of standardization required to meet the marketing standards referred to in Regulation that from 1 November 2003, while there are two categories of evidence: the mandatory information and optional information. With more details, mandatory signs include the following elements:
1. Name of product sales, namely:
i)extra virgin olive oil or
ii. virgin olive oil or
iii. olive oil (made from refined olive oils and virgin olive oil).
2. Information about the type of oil, namely:
i.extra virgin olive oil is said: "Superior category Olive oil, obtained directly from olives and solely by mechanical means»,
ii. for virgin olive oil is stated: "Olive oil obtained directly from olives and solely by mechanical means»,
iii. for olive oil (made from refined olive oils and virgin olive oil) says: Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.
3. Pure quantity of oil content in units of volume
4.Name or business name and address of manufacturer or packer or a seller.
5.the date of minimum durability.
7.The conditions of life of the product. About the optional information they should include:
A. Indication of origin determination for the case of only extra virgin and virgin olive oil. As geographical origin of olive oil has been set the geographical area where the pressing the olives has taken place.
B. indication of the acidity or higher acidity necessarily accompanied by an indication of peroxide, the wax content and the ultraviolet absorption (index K).
C. Organoliptika features such as fruity, bitter, spicy only for extra virgin and virgin olive oils.
D."First cold pressing only extra virgin and virgin olive oils obtained at a temperature below 27 ° C during the first mechanical pressing of the olive paste with traditional extraction system using hydraulic presses (traditional mills).
E."Export cold for extra virgin and virgin olive oils obtained at a temperature below 27 ° C by filtration or centrifugation of the olive paste (centrifugal mills).
F. Nutritive value, which may be written and the words "Without cholesterol." It is worth mentioning that the labeling of olive oil cannot report images, performances or items that may mislead consumers, particularly giving the oil properties it does not have recommending a specific or general characteristics properties more oils have.
The instructions to consumer
From what was mentioned above, consumers should focus their attention on specific elements to ensure the quality of oil received. The main point to be noticed by the consumer on the label is the name of the selling • if the oil which he buys extra virgin olive oil or simply olive oil (made of refined and virgin olive oil).The consumer should know that extra virgin olive oil is obtained directly from olives without chemical treatments, and refined oils are produced after chemical treatments of favored virgin olive oil.
Also, the consumer should know that: if the name of the oil is "extra virgin olive oil", the acidity is less than 0.8, whether or not is indicated on the label. If the name is "virgin olive oil", the acidity is less than 2, either is indicated the label or not. Also, if the name is "oil - composed of refined olive oils and virgin olive oils", the consumer should be aware that the acidity of the product is less than 1, whether the label shows it or not. Acidity which is mentioned in isolation leads wrongly in a quality class which is misleading for consumers since this factor represents a value only when correlated with other characteristics of the olive oil. Another point for attention by consumers is the inclusion or not of the origin of the oil.
CAUTION: This applies only if the name is "extra virgin" or "virgin olive oil . If the label marked "Hellenic product , then necessarily the consumer should seek the existence of
EL 40 ccc, certifying that a special permit from the Ministry of Agricultural Development and food the reference to" Hellenic product. "
(The two first domains filled with the letters EL, country profiles ELLAS.The next two fields are with the number 40, which is typical for packers of olive oil, while the last three digits are supplemented by the identification number of the vector for the origin of the oil).
If not marked "Hellenic product", the consumer may conclude that it is probably oil of foreign origin. The Greek olive oil can get successfully in the competitive global market, on the basis of diversity. Exploitation of comparative advantage that depends on information and education to consumers on organic and nutritional value.