Product Identity, Typology & Phenolic Profile

Q: What certifies the “High Phenolic” designation, and which molecules are detected in APEIROS’s analyses?

A: The designation is exclusively documented through specialized chemical analysis certificates (Nuclear Magnetic Resonance – qNMR or High-Performance Liquid Chromatography – HPLC methods). To bear the Health Claim under Regulation (EU) 432/2012, a minimum content of 5 mg of hydroxytyrosol, tyrosol, or their derivatives per 20g of olive oil is required. The production of APEIROS targets secoiridoid compound concentrations, specifically Oleocanthal and Oleacein, that exceed the minimum legislative limit of 250 mg/kg. These specific compounds constitute the chemical factor recorded as the Pungency and Bitterness index in organoleptic assessment certificates. Maintaining these indices requires a Limited Reserve production model, which ensures minimal waiting time before extraction, the use of a two-phase centrifugal system (no added water to prevent the leaching of water-soluble polyphenols), and a malaxation time strictly under 30 minutes.

Q: What are the technical production specifications of Agourelaio (Early Harvest Olive Oil)?

A: Agourelaio is the subcategory resulting from the early harvest of exclusively unripe fruit, with a Maturity Index strictly below 2. Harvesting at this phenological stage of the tree maximizes the content of chlorophylls and volatile compounds. In official Organoleptic Assessments, this profile translates into a high Median of Fruitiness (> 0), with a simultaneously confirmed absence of any organoleptic defect (Median of Defect = 0).

Q: What are the technical characteristics of Extra Virgin Olive Oil (EVOO) based on chemical analyses?

A: The Extra Virgin Olive Oil (EVOO) category is defined by quality parameters reflected in chemical analysis protocols. The technical production standards of APEIROS require free acidity (expressed as oleic acid) consistently lower than 0.3% (while the legislative limit is set at 0.8%). Additionally, a low peroxide value (indicating the absence of primary oxidation) and optimal ultraviolet light extinction coefficients (K232, K270, and ΔK) are certified. Extraction is performed exclusively by mechanical means, via cold extraction, keeping the malaxation temperature consistently below 27°C.

Soil & Climatic Conditions & Cultivation

Q: How does the 500-meter altitude affect the characteristics of the olive oil?

A: The olive groves in Zygos, Arta, are located at an altitude of 500 meters. At this altitude, temperature fluctuations induce natural stress on the tree, forcing it to synthesize more polyphenols as a defense mechanism. Concurrently, enhanced aeration and lower temperatures prevent the development of entomological pests (e.g., olive fruit fly) and fungal diseases.

Q: What is the organic cultivation protocol followed?

A: A strictly non-chemical cultivation is applied. Soil fertilization is performed exclusively with approved, certified organic inputs (e.g., Biosol). The use of synthetic fertilizers, pesticides, and herbicides is completely excluded, ensuring a final product free from chemical residues.

Packaging & Storage

Q: What are the technical specifications of the packaging used for Apeiros products, and what is their purpose?

A: The selection of packaging materials is based on chemical inertness and the protection of the products’ physicochemical parameters. Specifically:
- i) Opaque 500ml Dorica Bottle (High Phenolic): Provides complete blocking of ultraviolet (UV) radiation, preventing photo-oxidation. The limited volume of 500ml is a technical choice to ensure rapid consumption after the cap is removed (minimizing Headspace oxidation). Thus, the interaction time of the olive oil with atmospheric oxygen is minimized, preventing the oxidative degradation of sensitive secoiridoid compounds (polyphenols).
- ii) Dark 1000ml Dorica Bottle (Agourelaio): Made from dark glass (UV-filtered), it provides the necessary light protection to preserve the high concentration of chlorophylls and volatile compounds characteristic of the early harvest profile.
- iii) 5L Bag-in-Box (Extra Virgin Olive Oil): The Bag-in-Box system prevents primary oxidation. During the extraction of the olive oil, the inner bag mechanically shrinks, preventing air ingress. The product remains in a vacuum environment, maintaining a stable peroxide value until fully consumed.
- iv) 1000ml & 1500ml Glass Jars (Edible Olives): Glass containers with Food Grade certification. Glass, as a chemically inert material, ensures the safe preservation of the fruit in brine, without the risk of chemical substance migration into the product.

Q: What are the proper storage conditions for the products by the final consumer?

A: The primary degradation factors for olive products are ultraviolet (UV) radiation, heat, and oxygen. The following rules must be observed:
- i) Store in a dark, dry environment.
- ii) Maintain the ambient temperature at stable levels, ideally between 15°C and 18°C, and strictly away from heat sources.
- iii) Ensure the hermetic sealing of the cap (on bottles and jars) immediately after each use to limit oxygen ingress.

Traceability & Batch Control

Q: How is the traceability of APEIROS olive oil ensured compared to non-standardized (bulk) olive oil?

A: The practice of storing in tanks without controlled conditions (absence of inert gas, temperature fluctuations) and the subsequent distribution in non-certified containers (such as the common tin can) renders the origin and chemical composition of the olive oil unknown and unverifiable. In contrast, APEIROS implements a strict full traceability protocol. Each bottle is sequentially numbered (e.g., Bottle 001 of 200). This numbering substantiates the limited volume of the batch and guarantees that the consumer receives the exact product corresponding to the published laboratory certificates.

Q: What technical control and compliance data are printed on the label of each package?

A: Every APEIROS bottle and Bag-in-Box mandatorily bears comprehensive labeling in accordance with European and national legislation, providing the consumer with the following data:
- LOT Number: Identifies the exact day of harvest, extraction, and tank storage.
- EL Code: The alphanumeric approval code issued by the Ministry of Rural Development. It certifies that the bottling was executed in a legally compliant, sanitarily controlled packaging facility adhering to ISO and HACCP standards.
- Packaging / Best Before Date: Defines the precise time window within which the integrity of the phenolic profile is guaranteed.
- Barcode: Ensures the uniqueness of the Stock Keeping Unit (SKU) and protects against adulteration phenomena during commercial distribution.

Technical Support & Further Clarifications

Q: How can I submit further questions regarding the products, analyses, or production methods?

A: If additional clarifications are required regarding chemical parameters, organic cultivation protocols, or packaging specifications, you can submit your technical inquiry via the Contact page or by sending an email directly to info@apeirosoliveoil.com.

Q: What is the procedure and response time for submitted inquiries?

A: Each inquiry is reviewed individually. The response is drafted and sent directly to your personal email within a reasonable timeframe. Our answers are exclusively documented based on our certified laboratory analyses, scientific literature, and current European legislation for olive products. Inquiries of general technical interest may be incorporated anonymously into this page for a more comprehensive briefing of the public.

Green Olives “Chondroelia of Arta”

Q: What debittering method is applied?

A: An exclusive method of natural, slow fermentation in sea salt brine is applied. The industrial use of chemical rapid debittering agents (such as aqueous sodium hydroxide solution – NaOH) is strictly prohibited. The natural process allows for the gradual enzymatic hydrolysis of oleuropein, while maintaining cellular cohesion (crisp texture) and the initial phenolic profile of the fruit.

Q: What agronomic characteristics attribute quality to this specific fruit?

A: The “Chondroelia of Arta” variety is utilized, harvested from dry-farmed olive groves in Zygos, Arta (altitude 500m). The absence of artificial irrigation imposes water stress on the tree, a fact that prevents aqueous swelling of the fruit and leads to high flesh density with concentrated organoleptic characteristics.

Q: A white coating (film) appeared on the surface of the brine after opening. Does it indicate spoilage?

A: No. It is a normal technical byproduct of aerobic exposure following the rupture of the vacuum. It constitutes surface growth of lactic acid bacteria and yeasts acting within the brine environment. It is completely microbiologically harmless to humans and confirms the absence of chemical preservatives. The film can simply be removed mechanically prior to consumption.

Q: What are the recommended Storage Conditions?

A: Prior to breaking the seal, the product is stored in a shaded environment at room temperature. After the initial opening, the package must be kept refrigerated (+4°C). It is critical that the olives remain constantly submerged in the brine to prevent the oxidation of the fatty acids in the surface flesh due to contact with atmospheric oxygen.

Q: What are the technical safety specifications of the packaging materials?

A: Packaging is performed in glass containers of absolute chemical inertness (Food Grade). The airtight seal (Vacuum) is achieved with metal Twist-off caps, which feature an internal Plastisol coating of BPA-NI (Bisphenol A Non-Intentional) technology, ensuring the absence of endocrine disruptor migration into the product (in accordance with EU Regulation 10/2011).

Q: When and how are the commercial size (Caliber) and weight of the olive calculated?

A: The final classification (e.g., 121-140 pieces/kg) and the net/drained weight are strictly calculated after the completion of fermentation. During the fruit’s retention in the brine, osmotic exchange occurs (expulsion of cellular fluids, absorption of sodium), which causes shrinkage and weight loss (5-10%). Measurement at the final stage ensures strict legal compliance of the labeling.