Freshline Gourmet By I.C.B. Services Ltd
- Certificate of Origin and Cultivar
- ISO 22000:2005
- ISO 9001:2008
- Certificate of Operation of a Food Safety and Quality Management System of production of Cold Extracted Extra Virgin Olive Oil
- Freshline Gourmet
Tasting Notes and Food Pairings:
This elegant and harmonious taste, satisfies consumers that desire a natural and very tasty diet.
Ideal for dressings, appetizers, dips, sauces, marinades, salads, hot bread and bruschetta, fried food, fish and raw vegetables. In other words, our Extra Virgin Olive Oil is a superb condiment for any dish while it is suitable for any raw use and for every kind of cooking.
I.C.B. Services Ltd was established in Cyprus at the beginning of 2008 by a group of Greek-Cypriot food experts.
The combination of our great passion for olive oil together with the wide ranging experiences acquired through the inspections and certifications of producers of the finest extra virgin olive oils from all olive oil producing areas of Greece, persuaded us to engage in the production on our behalf of one of the best quality extra virgin olive oils of Greece under the brand “Freshline Gourmet”. We wanted in this way to give the chance to the whole world to be able to enjoy this unique extra virgin olive oil which was until recently enjoyed only by very few priviledged Greek families.
After a very carefull selection process it was decided that our extra virgin olive oil will be sourced from specific selected small growers of Kalamata from the famous Koroneiki Variety Olive Groves of the Mountains of Messenia in Greece, a place well known for its tradition in Olive harvesting throughout the centuries.
Our Competitive Advantages:
We offer an extra virgin olive oil of unique quality with acidity between 0.1-0.3% (commonly below 0.2%) at a great value for money and at an attractive packaging and label design.
Our Food Experts have more than 100 years combined experience in olive tree caring, olive harvesting, olive mills, olive crushing and extraction techniques and have worked in the most senior positions at olive oil markets across the Mediterranean.
Most importantly, we are in a position to guarantee and certify the superior quality of our extra virgin olive oil due to the fact that our food experts are themselves constantly monitoring each one of the stages of production of our olive oil, from olive tree caring to the bottling stage.
We have a wide team of experts such as chemical engineers, packaging and process engineers, agronomists, veterinareans, chemists and a chef and can design products/tastes/packs according to customer requirements.
We offer our extra virgin olive oil under our own label and under private labelling.
Lastly, the following certificates have been granted for our Extra Virgin Olive Oil:
Olive Harvesting Period: The harvest of olives takes place early in the season from October to early December, when the olives are at a perfect stage of ripeness. This early harvest results in Freshline Gourmet’s vivid green color as well as its uniquely distinctive flavor.
Olive Collection Method: Only the best green olives belonging 100% to the Koroneiki Variety are very carefully selected for the extraction of Freshline Gourmet Extra Virgin Olive Oil. These very special olives are hand picked one by one directly from the tree, at the prime stages of their ripeness. Although this method of harvesting is very time consuming, we have chosen it since it is the only method that can guarantee that the highest quality of olive fruit is selected (the most healthy, fresh and sound olives are picked). Through this method of careful and strict selective hand picking of our olives we avoid injuries, damages and bruising of the olive fruit that occur when these fall from the trees, something which causes tartness and oil acidity. We strongly believe that “Great Olives make Great Olive Oil”.
After Harvest: After Harvesting, the olives are carefully placed into special big baskets, designed in order to protect them from any damage. The olives are then washed and the leaves and debris are cleared away so that nothing else remains inside the baskets apart from the olives. In order to preserve their freshness and obtain a very high quality olive oil, the olives are taken to the mill and are pressed within a few hours (less than 12 hours) from when they are harvested. If there is any delay, the oil in the fruit begins to oxidize and become acidic.
Cold Extraction Method: Our Premium Extra Virgin Olive Oil is produced with the cold extraction method at temperatures that will not degrade the oil (less than 27°C), by centifugation of the olive paste without further processing (no chemical processing and under very strict quality controls) in order to maintain unchanged its organoleptic and nutritional properties as well as its taste and fruitiness. It is important to mention that the olive oil extraction temperature is of crucial importance due to the effect it has on the quality of the olive oil. When high temperatures are applied the more volatile aromas of the olive oil are lost while the rate of oil oxidation is increased, producing therefore lower quality oils. Additionally, due to higher temperatures, the chemical content of the vitamins, polyphenols and antioxidants present in the oil is reduced.
Olive Oil Storage: After extraction, our extra virgin olive oil is placed inside stainless steel tanks without oxygen. These tanks are placed in rooms that are below ground level (away from sun beams and heat) that maintain a constant temperature (between 13-15°C) favouring the optimal preservation of our olive oil.
Bottling: When the day arrives that Freshline Gourmet Extra Virgin Olive Oil is to be bottled, the oil is very gently filtered in order to remove any natural residues that may exist in our tanks. Our oil is bottled periodically based on orders received in order to maintain a constant temperature and guarantee its freshness to each and every one of our customers. The oil is entered exclusively in dark glass or tinplate cans in order to block out ultra-violet light so as to preserve the maximum amount of its nutritional and organoleptic properties. Lastly, our bottling is done in modern units in accordance with a food safety and quality management system, HACCP (Hazard Analysis and Critical Control Points).
Total Quality Control: Our Food Experts inspect and closely monitor each and every step of the production and processing cycle steps of our Extra Virgin Olive Oil. From methods of cultivation of the ground soil to bottling our olive oil, it is ensured through a system of continuous control that the strict requirements of our quality control division are constantly met at every level, in order to be able to proudly bring to our consumers’ tables an extremely high quality and genuine product worthy of their best dishes.