Products - Olive Oil & By Products
Olive oil is called in Greek the oil derived from the fruit of the olive tree.
Olive oil is a key element of the Mediterranean diet and is a healthy product due to its content of monounsaturated fat. It is extracted by crushing the olives, which must be collected before final curing, i.e. when they are green or of the aubergine's color, since the quality of the oil is much better than that of the oil extracted from the fully ripe fruit.
The olives are picked by hand or when completely ripe by shaking the tree and stored in wooden containers or in piles, in well-ventilated areas to prevent fermentation.
Nowadays there are modern mills that are independent industries that have plenty of water for cleaning and processing the olives, the various areas of the mill are well ventilated, dry and have thermal insulation, but there are also some small mills attached to farms, where olives are processed by traditional systems and farmers call these oil presses.
Under current quality classification " virgin olive oil " is the oil obtained solely by mechanical or other physical means, therefore, the " virgin olive oil " is oil's natural juice, which contains intact all the key ingredients also contained in the olives (vitamins, minerals, trace elements, etc.) and thus one that has all the beneficial health properties.
Studies have shown that the consumption of olive oil helps to prevent cardiovascular diseases, reduces the risk of atherosclerosis and coronary disease due to the reduced level of bad cholesterol (LDL), increases the good cholesterol (HDL), helps in combating diabetes, reduces the risk for cancer etc.
There are many Greek extra virgin olive oils, which are awarded and recognized worldwide. There are PDO and PGI olive oils, each one with its unique flavour and aromas.
Why do we suggest Greek extra virgin olive oil ?
Some of the main characteristics of olive oil is the taste, the aroma, the acidity, the color and its translucency. The topography and climate of Greece is ideal and that is one of the reasons that Greek olive oil is of the highest quality ! Thus, starting from the variety of olives used, which will give specific characteristics to the olive oil, some other very important elements that will characterise the olive oil are the ripeness of the olives before harvest, the climatic conditions and geographic location grown, the way that harvesting and storage of olives, the technical production of olive oil and others.
The olive tree is a blessed tree that embraced the Greek land and even today gives us all the beneficial properties and of course the pleasure of pride for our country.
The olive tree is known since ancient times, and probably originates from the eastern Mediterranean.
According to ancient Greek tradition, olive hometown is Athens and the first olive tree was planted by Athena on the Acropolis.
The Greeks were the first people who cultivated the olive in the European Mediterranean area.
The olive tree thrives in temperate climates without temperature extremes (average annual temperature of 16 C) and humidity, which characterise Mediterranean area.
In Greece there are several varieties of olives. There are olives from Thassos and olives from Chios island, already recognized as PDO products, olives from Arta, from Crete and from Volos, already recognized as PGI products, but the most common and widespread olive types are :
Ladolia (the wrist size is relatively small with dimensions from 10 to 16 millimeters, has a high efficiency in oil of excellent quality with low acidity).
Manaki (the fruit has medium size with oval shape and what characterizes the tree Manaki is that withstand high altitude where other varieties except Athinolia can not).
Koroneiki (the most famous variety of olives in Greece, has small size and gives better quality oil than other varieties).
Athinolia (the fruit is of medium size with oval shape gives excellent quality oil with low acidity)
Kalamata olives (the fruit has an asymmetrical shape while its weight is fairly high. The tree is able to withstand to all temperatures, giving excellent results. This variety is globally the most famous kind of table olive). Kalamata olives are recognised as a PDO (Protected Designation of Origin) product.
Amfissis olives (the size of olives that are fairly high as respectively and weight . Due to the fact that this particular variety tends to give lower quality of oil than other varieties, it is mainly used as olive or pâtés). Amfissis olives are recognised as a PDO (Protected Designation of Origin) product.
Halkidikis olives (the fruit has yellow colour and does not fading into black as it is in other varieties. Has an asymmetric shape and is usually used as a table olive or pate, but often we find them stuffed with almonds or pepper).
Olive paste. A completely natural product, rich nutritional value.
The olive paste is used as a starter and is 100% natural, herbal product, without preservatives.
The nutritional value of olives and olive oil, for those looking for quality of life, care for their health and to those who are looking for variety of natural and traditional flavours.
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