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[[] Why Greek olive oil


For 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.

For the health 
benefits

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 and it 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
• Reduces the risk of cardiovascular disease

For its role in Mediterrean gastronomy

Olive oil is the main fat in the Mediterranean diet. It can be used in cooking and in the preparation of cakes and  pastries. You can use it raw onto your favourite salads, dipped with bread and marinades.

Ideal for sautéing and baking in the oven or in use for casserole dishes.

It flavors every dish and donates that extra rich taste.

As well, olive oil can be used for frying, because it has a high smoke point of 210 degrees celsius and doesn't degrade as quickly as many other oils do with repeated high heating use.

With more and more top quality restaurants, worldwide, embrace the basic elements of the Mediterranean Diet serving bread with olive oil and olive paste instead of butter, as practiced in the past.  

For consumption

Now that you have learned why you should switch your other olive oil, to extra virgin olive oil, we inform you on how to keep it fresh till the very 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.

Choosing the 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.  

Read the Label

To be assured of excellent quality Greek olive oil,
It should be clearly be marked "Extra Virgin Olive Oil” 
look for the region where the olive oil was produced and
verify that it is indeed, produced in Greece.
 


The wording is strictly controlled, therefore a producer can label its product "extra virgin olive oil" only under certain circumstances.

The following descriptions will appear on label:

Extra virgin olive oil: (A top quality healthy juice!) a completely natural product, a juice that is derived from the first pressing of the olives. It has the richest aroma and the deepest flavor amongst other edible oils or fat. It has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams and other characteristics of which correspond to those fixed for this category in this standard. It is classified in the superior category of olive oils, obtained directly from olives and solely by mechanical means (Acidity Max 0.8)

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. It is obtained directly from olives and solely by mechanical means (Acidity Max 2)

Olive oil consisting of a blend of refined olive oils suitable for consumption use. 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.

Olive Oil

Olive oil composed of refined olive oils and virgin olive oils comprised of exclusive oils that have undergone refining and oils obtained directly from olives (Acidity Max 1).

Olive – pomace oil comprised of exclusive oils obtained by treating the product after the extraction of the olive oil and oils and is obtained directly from olives or oil comprising exclusively of oils obtained by processing olive pomace oil and oils obtained directly from olives (Acidity Max 1).

Olive oil of Protected Designated Origin (PDO): Oils bearing the name of the regionthey are originating in with particular organoleptic characteristics which distinguish them from olive oils produced in other regions. 

Olive Oil of Protected Geographical Indications (PGI): Oils bearing the name of the region to which they owe their reputation and of which production and processing is carried outexclusively in this area.

What is Protected Designation of Origin Olive Oil?

Olive oils of Protected Designation of Origin bear the name of the region they are originating in and have particular organoleptic characteristics which distinguish them from olive oils produced in other regions (e.g. Greece has a lot of  P.D.O olive Oils such as SITIA, LASITHI, CRETE, KALAMATA, etc.).

What does P.D.O. guarantee?

  • That the olive oil is produced in a specific geographic area.
  • That the olive oil is pressed from a specific variety of olives cultivated in that area. The quality and organoleptic characteristics of olive oil depend on the climate and the soil.
  • That the olive oil is pressed at less than 27oC.

How do we recognize P.D.O. olive oil?

Look for the logo

How do we recognize P.G.I. olive oil?

Look for the logo