© Lorem Ipsum Dolor 2010 © Extra virgin olive oil zoi 2010 . THE OLIVE OIL PRESS  NICK BARTZELIOTIS KIPARISSIA GREECE Extra virgin olive oil zoi (life) has the following characteristics: The total acidity expressed in oleic acid by weight, not exceeding 0.50 grams per 100 grams oliveoil.The constant presence on the indicators various types of oxidized substances in the oil does not exceed the following values in standardization of olive oil: K232: K270 2.00: 0.15 ratio peroxide more ta14 MeqO2/kg Other characteristics of oil life, are as follows, green to greenish color with intense fruity flavor and excellent aroma of fresh fruit, due to the large proportion of volatile aromatic substances. Specificity of PRODUCT The total quantity of the oil zoi (life) classifies in class Extra virgin olive oil only, as it has enough acidity below the upper permissible limit, while the other parameters the number of peroxides and extinction coefficient (K232) are below the above permissible limits. Parallel analysis of fatty acids in olive oil show that  70-80% of these are monounsaturated and 10% high in polyakoresta.The antioxidants (vitamin C, polyphenols, etc.) make it very healthy and stable oxeidosis.This advantage comes from the time of harvest and treatment method in our olive oil press. The factors that give the best quality of raw material, as well as characteristics of oil production are: the combination of the excellent climate of region (long period of sunshine, excellent precipitation around 600 mm, etc.) mild winters and extended hot weather, ideal ground for the region, excellent growth of trees, the moderate winds and hilly area (Which is favored by the excellent lighting and ventilation of olive groves, data determine the optimum quality of the oil) contribute to the produced olive oil which is rich in color, with vivid color and pleasant taste, slightly calcareous soils with neutral to alkaline RH, the satisfactory concentrations of phosphorus and potassium, boron, etc., affect the maximum so that the oil is naturally clear and rich in aroma flavors. Messinia Kyparissia The climate in the county is ideal for olive cultivation. Characterized weak Mediterranean (hot and dry climates - temperate) to tropical, without sharp fluctuations in temperature and an appropriate amount and distribution of rainfall in order to meet the requirements of optimal conditions of the annual cycle of the olive. The winter is mild, while summer and extended warm. The soil is neutral argilloamodes RH, very fertile plains to the rocky low fertility in the mountains, where the crop variety is very small. Most of the land is hilly and engineering terms are classified as light to medium- textured. The cultivation of olives is mainly sloping hilly areas that allow good ventilation of the trees and the production of quality products.