The Olive Oil

According to the International Olive Council, olive oils fit for consumption as they are include extra virgin olive oil and virgin olive oil. 

Extra virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard.

Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.  

 

WHY OLIVE OIL

The taste

Olive oil is the only edible oil that offers a variety of natural flavours. You can choose the taste that you like between mild, semi-fruity, fruity, bitter, pungent and sweet olive oils.

The health

Olive oil is a pure fruit juice, high in healthy monounsaturated fats, which are called the “good” fats. It has a large proportion of vitamins A, D, and K, as well as vitamin E, which is a key source of protein needed in the fight against free radicals. The Olive Oil as an ally of our health contributes to:

  • lower blood pressure
  • intake of antioxidants
  • compared with other added lipids, olive oil improves the balance of \"good\" (HDL) to \"bad\" (LDL) cholesterol in the blood
  • reduced risk of cardiovascular disease

The gastronomy

Olive oil is the main fat in the Mediterranean diet. It can be used in cooking or pastries. Consumers can use it raw for salads and marinades. Use it for sautéing and baking, for baking in the oven or in the casserole. It gives the dishes an extra rich taste and it can also be used for frying. Olive oil has a high smoke point of 210 degrees Celsius and doesn\'t degrade as quickly as many other oils do with repeated high heating. More and more top quality restaurants, all over the world, embrace the basic elements of the Mediterranean Diet and serve bread with olive oil and olive paste instead of butter, a practice often followed in the past.  

The use

Now that you know why you should replace any other oil you use to cook with olive oil, you should know how to keep it fresh to the last drop.

  • Buy small quantities so that you will always have fresh olive oil.
  • Store it in a cool, dark place.
  • Avoid exposure to Heat, Light, and Air because it will begin to oxidize and lose its fruit flavors.

So why Olive Oil?

  • Because it is the only fat that actually has a taste.
  • Because olive oil has been recognized as the healthiest choice among other vegetable oils or any other oil substance, according to scientifically documented studies.
  1. 1 The roots of the olive tree are deeply embedded in the soil and the history of the country.
  2. 2 The wisdom of experience in olive cultivation is combined with scientific research.
  3. 3 The climatic conditions and ecosystem are favorable to the cultivation of the olive tree.
  4. 4 The type of olive grove is a determining factor in the fruit-bearing cycle.
  5. 5 Enthusiasm for the olive grove is linked to the knowledge and experience of Greek olive-growers.
  6. 6 The most suitable varieties are always selected for any given bootie.
  7. 7 The most appropriate harvesting techniques are used and the degree of ripeness of the fruit is always taken into account.
  8. 8 Suitable measures are taken to clean the fruit before it is sent for processing.
  9. 9 The length of time the fruit is stored before pressing ensures that the product has a long life.
  10. 10 The correct methods of olive-pressing are used.
  11. 11 Standardization and storage are carried out in the right conditions to ensure consistent quality.
  12. 12 Quality control is carried out on the final product, the olive oil, and it is checked for its wholesomeness.