The Extra Virgin Olive Oil, produced by first cold pressing selected olives from the region of Messinia in Peloponnese (Greece), captures in every drop the smoothest taste and aroma.
This is an extra virgin olive oil with an acidity of 0,1 – 0,7 %.
It is produced in the sunbathed mountainous and hilly olive groves of the province of Messinia from the olive variety “Koroneiki”.
What is Olive Oil ?
Olives are the fruits of the olive tree which is indigenous to the Mediterranean countries but also cultivated nowadays in other areas, even in America and Australia. There are many different kinds of olives. Some are used only for making oil, while others are for eating and these are usually large in size. There are also some varieties which are used for both oil and consumptions. The tree blossoms in spring (April – May) and shortly afterwards, the olive fruit start to grow. They are a bright green colour to begin with and this lasts until the point when they ripen. This point varies amongst the different types of olive but usually it is around the end of autumn.
The olive is drupe, in other words, a fruit with a fleshy skin enclosing a stone and either circular or oval in shape. Olive oil is the natural juice of the olive, a pure product which is obtained with machinery or by natural means. The oil of the olive is found in the pericart, the fleshy part of the fruit.
The Olive Harvest and olive oil production
Olive cultivation is relatively speaking, easy. It requires no specific farming care and the most difficult thing is collecting the fruit. It has been calculated that the gathering of olives takes 60% of the total cultivation costs of olives!
The harvesting of olives used to be done by hand. The olives were allowed to drop and then they were collected. For those olives which didn’t fall, the tree was shaken or hit with a stick until they did and then the women, who usually had this tiring job, collected them and put the fruit in baskets or panniers as can be seen in ancient Greek and Byzantine pictures. This method does not produce a good quality of oil. The traditional way of harvesting olives in areas of large production was the one using the stick. Special sticks were used to beat the trees so that the olives fell into special tarpaulins or nets that had been placed under the tree.
In some areas with relatively small levels of production, it was customary to “pluck” the branches, in other words, to pull the olives off by hand and place the fruit in big baskets. This is probably the best method as you then do not bruise the olive, but this way would be impossible for large-scale harvesting. Recent years have seen the appearance of some machines for harvesting purposes. These use the idea of a mechanized stick beating the tree, thus helping production to increase. There are small, plastic sticks which rotate on the machinery. They release the olives from the branches and the fruit fall down onto the prepared nets. Olives were taken to the oil press in large sacks in the old days. However, they lose their value if kept in these sacks for many days. It has therefore been established that olives need to be pressed one or two days after having been harvested. Nowadays, olives are transferred in plastic boxes, which do not bruise or press the fruit and are taken to the press on the same day they are collected.
Olive Pressing
Until the first decades of the 20th century, the extraction of olive oil from the fruit was a difficult procedure. Olives were pressed on threshing floors where two large millstones were rotated. These were pulled by animals which trod around the stones. The pulp was then taken, a mixture of juices, oil and the pit, to be placed in cloth sacks. These sacks were piled up on top of each other and placed in the press. The pressure forced out the liquids (oil and water). The oil, being lighter, floated on the water and was easy to collect. The use of electricity put an end to the labor of the animals and the use of centrifugal power made the business of olive pressing much easier.
Today, technology has created the best conditions for olive pressing and extraction of olive oil. The crushing is done by machinery. Special metal hammers mush the olives and there then follow various ways of oil extraction. Centrifugal power is one of those methods. The most recent way is the “synolea” method. First the olives are crushed and then special blades plunge quickly and steadily into the olive pulp. Olive oil drops rest on them, due to adherence, and these are collected. This technique produces and excellent product which retains its natural character. In general, this type of olive oil keeps its scent intact and is much tastier.
Storage of Olive Oil
The storage of olive oil in glass bottles is an ideal solution in order to retain its natural character for several months, especially if the bottle is dark in color. Olive oil is sensitive to light oxidations, which speeds up when its coloring substances come in contact with sunlight, room light, even light from fluorescent lamps. For this reason, if the bottle is transparent, it should be kept in a dark place. Ideal storage temperature is believed to be 10-15⁰ Celsius.
Olive oil should not come into contact with metal, especially copper and iron. These metals speed up the process of acidic deterioration of the product. Storage is allowed only in non-oxidizing metal containers.
Olive Oil qualities Practical advice
Olive oil grading follows international quality standards according to the method of production, the level of acidity and basic organic characteristics. Special testers check the taste and smell of an oil. Taste and smell, in connection with color, are the three areas checked by international testers in assessing the quality level of a product. Fluidity and a harmonious – balanced relationship between the characteristics of the oil, are used to form a final evaluation.
Color
Color does not always prove the quality of an oil. A good oil can be from green to golden yellow. It can even seem cloudy if it has not settled yet. As color is not a sure sign of quality, experts test olive oil in dark blue and not transparent glasses. The color of the product depends on the main substances of the olive fruit that the oil has been made from. If chlorophyll is the main factor, then the oil will lean more towards the color green. If carotene is the main substance, then the oil will be more golden yellow. Olives which are gathered at the beginning of the harvesting period, usually produce oil of a greener color, due to the chlorophyll they contain.
Taste and smell
Olive oil reminiscent of the scent either of fruit or of oil fresh from pressing is believed to be excellent. This is the same with wine as testers try to pinpoint pleasant smells which remind them of other products, such as fruit, like apples or nuts, etc.
A bitter or slightly bitter taste shows that the olives used were not ripe when picked. A pleasant smell and taste can also be put down to the area in which the olives grew and the way they were cultivated. A fruit taste comes from ripe olives which have balanced characteristics. Olive oil with an unpleasant smell and taste is better avoided. Smelling soil or mould down-grade a product. It can be seen then that experience is needed for someone to safely assess an oil.
Acidity
The degree of acidity in olive oil indicates the oleic acid content. It is believed to be edible, according to the International Olive Oil Council, when the acidity does not exceed 3.3 degrees (content of oleic acid 3.3%). In reality, olive oil which has an acidity level of no more than one is much better. You should always read the label on an olive oil bottle to see the degree of the acidity. In Greece, there is excellent olive oil with acidity less than 0.5 degrees! The degree of acidity greatly affects the taste.
Greek olive oil producers offer extra virgin olive oil at a percentage of 80-85%. In some areas, such as Peloponnese, this figure is greater, as much as 85-90% and tends to increase!
Oxidization
Oxidization (rancidity) is one of the most important causes of spoiling olive oil. Conditions of storage (light, oxygen etc) help oxidization. This is easily spotted by a tester without scientific tests, as the taste is badly affected by oxidization. Olive oil producers can distinguish good quality from rancid oil, after years of experience.
As they say, “the oil got rancid and smells like soil”.
We, at Peloponnese, identify the smell of rancid olive oil with the smell of soil.
We also say “the oil is not good because it nips the tongue.”
The most admired and much awarded olive oil …
Messinian olive oil, which is distinguished by its golden-green color, its intricate fresh aromas of unripe fruit and green herbs, the balance between sweet and bitter, the magical taste on the tongue and the amazing duration of its after-taste, has travelled all over the world and has charmed it.
TheMessinian tradition
If we look a little deeper into the Messinian tradition regarding the cultivation of the olive tree, one could presume that this beneficent fruit chose to offer its superior oil to this region.
Firstly, it gave preference to the climate with its annual 3.000 hours of sunshine so that the oil would contain the richest aromatic ingredients. It chose the mountainous and hilly land so that its special taste would be ensured by the dryness of the earth and its limestone composition that make the aroma even more intense.
Finally, what is the name of the variety which is given to this oil? Koroneiki. The one and only variety that perfectly matches our product characteristics.
The magical journey of olive oil production....
In addition to this blessed land are the able and dedicated people working this land. Cultivators and producers with a deep culture surrounding the olive, its experts and adorers, who take care to preserve all the prerequisites in order to produce the ideal olive oil .
They achieve the perfect health of the olive groves by fighting its enemies and its diseases and especially the olive fly (dacus oleae), using decoy methods. The collection of the olives is done by beating the trees with staffs, taking care that the fruit is at the right stage of maturity and transport of the harvest is done using sacks made from vegetable fibres, holding up to 50 kilos. In this way, the quality of the olives is assured with less foreign matter and damaged fruit incurred and the processing always takes place within 3 days at oil presses in the prefecture of Messinia, maintaining a temperature of less than 30 ⁰C throughout all stages of production.
However, the endeavour does not stop here. In order to finally achieve the objective, our people continue the quality controls until finally and oil is selected that is superb in every respect!
An olive oil at peak quality with an ultra low acidity and exception constitution, taste and aroma.
Koroneiki Extra Virgin Olive Oil
Type
The Extra Virgin Olive Oil, produced by first cold pressing selected olives from the region of Messinia in Peloponnese (Greece) , captures in every drop the smoothest taste and aroma.
This is an extra virgin olive oil with an acidity of 0,1 – 0,7 %. It is produced in the sunbathed mountainous and hilly olive groves of the province of Messinia from the olive variety “Koroneiki”.
Qualities
Gold-green in color with a balanced taste somewhere between sweet and bitter. Surprisingly long duration of aftertaste. Fruity aroma due to the variety it is produced from. The care during the harvest of the olive, the processing, the storage and the standardization ensure its particular qualitative characteristics.
Suggestions - Combinations
It can be used in salads and on vegetables where it unfolds its full aroma and its exquisite flavor. Further it can be used in the cooking of food adding to it that special relish which is so characteristic of Mediterranean cuisine. Consumers honoring the superior taste and its beneficial properties for human health, have established it in their daily diet.
Finally, a secret in order to preserve all the nutritious and tasty characteristics is to add the oil to food 10 minutes before finishing cooking.
Olive Oil. The secret of health
It is know worldwide that olive oil acts as a shield of protection regarding our health, when taking into account cardiovascular diseases, cancer, even diabetes and other diseases. More and more research is being done which shows the great value of olive oil as a perfect food for man.
Bad Cholesterol: The consumption of olive oil instead of other fats or oils reduces the concentration of LDL cholesterol in the blood without deceasing the levels of HDL, the so-called “bad” and “good” cholesterol respectively!
Triglycerides: It has been shown that olive oil reduces the level of triglycerides in the blood. A collection of bad cholesterol and triglycerides in the blood can block the arteries which transport oxygen to the brain and heart. In general, olive oil protects against heart diseases.
Hypertension: Olive oil reduces blood pressure, both systolic and diastolic. Therefore it decreases the risk of heart attacks and strokes.
Cancer: Recent studies have shown that olive oil consumption can slow down breast cancer and other types of cancer. A balanced diet with olive oil and vegetables can reduce the chances of the appearance of cancer by 75%.
Gastrointestinal system: Recent research shows that olive oil in conjunction with a healthy diet (vegetables, little meat etc)
· protects against cancer of the stomach
· makes the liver work better
· helps the liver to detoxify poisonous substances
Osteoporosis: Olive oil assists in the maintenance of bone thickness and protects against osteoporosis.
Rheumatoid Arthritis: Olive oil consumption reduces the chances of the appearance of this condition by 75%, especially with a balanced diet and the consumption of more fish.
Diabetes: Olive oil should also be included in the treatment of diabetes.
The Polyzois family tradition and the “1000 Horia” production
• Collecting the olives only by thrashing the trees.
• Transporting the olives in small phytogenic sacks, not plastic (up to 50kg) in order not to damage the olives.
• After collecting the olives, the olive oil has to be produced in a period up to 3 days.
• Temperature: up to 27o C.
• The olive oil must have acidity up to 0,7%.
Quality Management Systems
The productive units of the olive oil bottling plant and trading of bulk olive oil) are functioned under the standards of the quality systems:
• ELOT EN ISO 9001:2000
• Bio – Hellas Institute certification for organic agricultural products (EEC 2092/91)
Quality and Taste Award
Silver Taste Award 2008 from the European Network for Regional Development
.jpg)
