Olive Oil
The liquid gold
There are different types of olive oils.
Greece produces more than 430 000 tons of olive oil annually, and more than 75% of that is extra virgin olive oil, which is the best type of olive oil. You might think that Greek olive oil should be filling supermarket shelves, but that's not the case - Greeks only account for 4% of the oil market.
Greece's olive oil is 75% extra virgin olive oil and is usually of high quality. Extra virgin olive oil also has very good health effects. For example, it reduces the risk of cardiovascular disease and lowers cholesterol and much more.
An extra virgin olive oil comes from the first pressing. No chemicals or hot water are used, it is cold pressed and the acidity level must be below 0.8%. The lower, the better the oil. The color of the oil can vary depending on when the olives were harvested and the type of olive used.
Greek oil is known for its fine taste. A good tip is to try it out. All oils have a different flavor and aroma depending on which olive you use and where the olive trees grow. A common olive used to make olive oil is Koroneiki. It is usually grassy in flavor with notes of almond and artichoke with a peppery aftertaste. It sounds like you're describing a vintage wine, but in fact olive oils can be very exciting and they vary in flavor.
Oil tasting is something that is common here in Sweden. It can, for example, be done in this way like a wine tasting.
They tell the story of the olive tree and how to harvest them.
It explains the different types of olives and how the oil is made.
Then there is a protocol that you fill in when you do the oil testing where you fill in what flavors, scents and what color the oil has.
It is very exciting and educational.
