GREEK OLIVE OIL
“Greece is the third larger producer of olive oil. It is however the only producer that achieves 80% production of Extra Virgin Olive Oil of the finest quality. Greece is blessed with calcareous soil and the mild Mediterranean climate“
EXTRA VIRGIN OLIVE OIL
50% of the consumers surveyed do not know what are the characteristics that influence the quality of olive oil, and why is quality such an important factor.
The color of olive oil:
The color of olive oil ranges between golden green to golden depending on the amount of chlorophyll which is determined by how ripe are the olives when collected. Semi-ripe olives have more chlorophyll, while ripe olives contain more carotene, and this influences the color of the olive oil.
The clarity is another important factor. Uniformly cloudy textures indicate that the oil has not been processed apart from a simple paper filtration which is used to remove foreign bodies that might have remained in the oil after extraction.
Tasting of the olive oil
To taste olive oil you have to take a small sip in your mouth. Play with in in your mouth to make the oil spread evenly in side.
Positive characteristics:
- Fruity: Flavor which is reminiscent of both the odour and taste of sound- healthy, fresh fruit picked at its optimum stage of ripeness.
- Bitter: Characteristic of taste of oils obtained from green olives or olives turning colour. It can be more or less pleasant depending on its intensity.
- Spicy – Piquant: Typical among some olive varieties, collected at the start of the crop.
Negative characteristics:
- Atrojado – Fusty.
- Metallic. Flavor that is reminiscent of metal.
- Mustiness – humidity: This is a flavor characteristic of fruit in which a large number of fungi and yeast developed before its processing.
- Rancid: Characteristic flavor to all oils and fats that have undergone a process of auto-oxidation caused by prolonged contact with the air.
Chemical composition of olive oil
Carbohydrates are the 3 to 3.5% oil. Squalene appears to have deterrent effect on the development of breast cancer.
The pigments and sterols in combination with the phenols prevent the oil to go rancid when exposed to light. The sterols block the absorption of cholesterol. Carotenes and chlorophyll enhance metabolism, cell growth and healing.
The phenols, polyphenols and phenolic acids have high antioxidant properties and protect the oil from oxidation and free radical creation during the high temperatures of cooking.
Types of olive trees and olive they produce
Olive oil production and usage in Greece dates back for thousand years. It has been appreciated greatly for its nutritional, medicinal and other properties. It is no surprise that there are many varieties of olive trees in Greece, many of them used for olive oil production. The results are very much different not only between varieties, but also between similar varieties cultivated in different microclimates and soil compositions.
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