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The olive tree is linked to the Mediterranean cultural traditions. For ever, the olive and the olive oil had a privileged place within the Mediterranean food habits. They are symbol of conviviality, healthy and tasty food.
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ABOUT THE OLIVE TREE
OLIVE TREE: A SPIRITUAL CREATION
The tree of friendship - The tree of peace - The tree of fertility
 It loves the sea and the sun and for this reason coastal areas where it is assured of the climatic conditions it needs and a suitable ecosystem for the tree to grow and bear fruit. It seeks a mild Mediterranean climate on the coast, on the islands and on the mainland.
The olive tree belongs to the species "Olea Europaea" and originated from the area corresponding to modern Syria and Iran. However, the Greeks were first to be involved in the full scale cultivation of the olive. Between the 7th and 3rd centuries B.C., ancient philosophers, physicians and historians undertook its botanical classification and referred to the curative properties of olive oil (Dioscorides, Diocles) and its history (Anaxagoras, Empedocles), while Aristotle elevated olive cultivation to a science.
It was even protected by the legislation of the time. The first Olive Protection Law was introduced by Solon (639-559 B.C.). In one of his statutes he prohibited the cutting-down of more than two trees a year in each olive groove.
In ancients Greece the olive tree was a symbol of prudence, peace, winning and fertility. The winners at the Olympic Games received a garland made of wild olive tree.
The love and long esteem of the Greek olive-grower for the olive tree is passed on from generation to generation and from family to family.
For the Greek producer, olive growing is not just a job, it is his whole life. It is life itself. And that is exactly how he views it. He remains faithful to the timeless and well-tried traditional methods of cultivation, but at the same time he uses up-to-date methods that give him ultimate control over the quality of the olives.
When the time comes for the olive tree to repay the olive-grower for the toil and care he has devoted to it, one of the most arduous and expensive tasks in the cycle of the tree begins: the picking of the olives. Many hands are needed - but they must be careful hands. Every olive grove has its own peculiarities and special needs.
Where in the World?
When buying olive oil, you'll see varieties from all over the globe. Most of the world's supply is produced from olives grown in Spain, Italy, and Greece, but other areas, including France and California.
Here's what you need to know about olive oil and geography:
Spanish olive oil is typically golden yellow with a fruity, nutty flavor. Spain produces about 45 percent of the world's olive supply.
Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Italy grows about 20 percent of the world's olives.
Greek olive oil packs a strong flavor and aroma and tends to be green. Greece produces about 13 percent of the world's olive supply. |
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ABOUT THE OLIVES |
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ANATOMY AND CHARACTHERISTICS
The fruit of the olive tree is a drupe, similar to other drupes of stoned fruits such as apricots or cherries and with the same anatomy. Its component parts are: the epicarp or epidermis, the mesocarp or flesh and the endocarp or pit which consists of a woody shell enclosing one or, rarely, two almonds (seeds). However, olives differ from all others drupes in their chemical composition by having a relatively low concentration of sugars, 2-5% versus around 12%, a high oil content, 20-30% versus 1-2%, and in their characteristic strong bitter taste. The last quality is due to the presence in the olive of the glucoside, oleuropein, which does not occur in any other fruit or tissue in the plant kingdom. |
The natural bitterness of the fruit can be eliminated, or at least reduced, by processing to make it acceptable as food or an appetizer. The oil content as well as the general composition of the pulp is highly variable, and is dependent on a multiplicity of factors such as climate, soil, culture systems, pruning, fertilizers, tree treatments and harvesting methods. Because of this, cultivated olive trees are classified into three categories, according to the type of the fruit they produce and their principal use:
a) Varieties producing fruit for table use
b) Varieties producing fruit for oil extraction
c) Varieties producing fruit for both purposes, also called double or dual use varieties.
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ABOUT NUTRITION
NUTRITIONAL ASPECTS OF GREEKS OLIVES
The nutritional quality of extra virgin olive oil is unique. With a high content of mono-unsaturated fat and beneficial components such as vitamin E and polyphenols, olive oil can contribute positively to people’s health.
A healthy choice that's always in good taste |
For thousands of years, Greek olives have been a basic component of the Mediterranean diet. The Greeks are faithful to tradition and attracted to light, fresh nourishing food. They love olives which, either as an appetizer or as a supplement is considered to be a necessary daily nutrient. |
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The great nutritional value of Greek olives, in conjunction with their flavor and taste, has been well established. Olives are a unique, pure and natural product, essential for a healthy lifestyle, since they are low in calories (less than 10 calories per olive), high in vitamins A, B1, B2 and C , and also in iron and calcium -- all necessary for the normal function of the human body. Moreover, aminoacids present are essential to human nutrition; specific unsaturated fatty acids have vitaminic value for the human body while the bitter element "oleuropein" stimulates appetite.
Scientific research in Europe and the U.S. on mono-unsaturated fatty acids, (also present in olives), has shown that they can help fight heart disease -- first, by lowering the level of LDL cholesterol (the so-called "bad cholesterol") contained in the blood, and second, by maintaining intact HDL cholesterol, which is beneficial in decreasing the risk of blocked arteries.
The colors of the olive
Between November and December, depending on the varieties, the olive gets to maturity stage. Its color changes throughout its cycle of maturity.
 The green olives are picked before getting completely ripened and their color is yellow/green.
The purple olives are picked a just after the green olives and their color is pink or brown.
The black olives are picked at maturity and their color is black reddish to dark brown.
ABOUT FRYING WITH OLIVE OIL
Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.
Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.
It goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.
The digestibility of heated olive oil does not change even when re-used for frying several times.
live oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.
The oil used for frying should always be hot; if it is cold the food will soak up the oil.
There should always be plenty of oil in the pan when deep frying. If only a small amount is used, not only will it burn more easily but the food being fried will be undercooked on top and overcooked on the bottom.
ABOUT PRODUCTION |
"Every little olive has its drop of oil … every thought has its drop of wisdom”. The production of quality oil requests the respect of production method, which is given, like secrets, from generation to generation. The quality of the soil, the age and size of the olive tree are very important factors; like the exposition and irrigation of the groves. But the treatment, the storage and the packaging of the oils make all the difference between basic oil and premium oil.
The production of 1 litre of olive oil takes approximately 5 kilos of olives, an average tree produces 3.5 litres of oil per year. The nutritional quality of extra virgin olive oil is unique. Experienced olive oil tasters can recognize more than 30 different flavours in extra virgin olive oils.
The picking is done preferably by hand or with some specialized tools. The date of the picking depends of the region and the maturity level of the olives; but it is better to pick up the olives still green and to bring them as soon as possible to the mill and press them the same day. This way the olive oil will keep its strong flavour and freshness.
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