GREEK OLIVE OIL : AN UNEXPLOITED GOLD MINE By Nikos Georgizas Teacher of 54 th Athens Lyceum

Historical background From the times of Ancient Greece up to the present, the olive has been regarded as the holiest tree of our land and is directly connected with the culture and nutrition of our country’s inhabitants.Historical background From the times of Ancient Greece up to the present, the olive has been regarded as the holiest tree of our land and is directly connected with the culture and nutrition of our country’s inhabitants.

The olive tree has been harvested in Greece since antiquity. For the ancient Greeks, the olive represented and constituted the symbol of peace.

Greeks respected this tree so much that the winners of the ancient Olympic Games were awarded with a wreath taken from the wild olive tree.Greeks respected this tree so much that the winners of the ancient Olympic Games were awarded with a wreath taken from the wild olive tree.

Hippocrates, the renowned doctor of ancient times, made use of the olive oil in the treatment of his patients.Hippocrates, the renowned doctor of ancient times, made use of the olive oil in the treatment of his patients. Homer referred to it as “the golden liquid” and according to the ancient texts, olive oil was used in cleaning, the production of perfumes, cosmetic care, medicine, and for lightingHomer referred to it as “the golden liquid” and according to the ancient texts, olive oil was used in cleaning, the production of perfumes, cosmetic care, medicine, and for lighting.

Modern consumer trends In recent years, the demand for olive oil has increased so greatly that consequently a large variety of bottled olive oil can be found in food stores and on the supermarket shelves.Modern consumer trends In recent years, the demand for olive oil has increased so greatly that consequently a large variety of bottled olive oil can be found in food stores and on the supermarket shelves.

QUESTION: “why should I prefer brand A to B since brand A is more expensive than Β and they belong to the same qualitative category”?“why should I prefer brand A to B since brand A is more expensive than Β and they belong to the same qualitative category”?

Answer: The price of olive oil is directly connected to its quality.In this case, we must be aware of more information in order to make the right choice. Unfortunately, many of the olive oils that we find on the shelf are of mediocre quality mainly because of the fact that they come from the mixture of olive oil from different countries in order to produce a relatively cheap product. The price of olive oil is directly connected to its quality. Better quality means a higher price.

Extra Virgin Olive OilObviously, something good cannot help but be more expensive. This is a basic rule of the market for all products and I do not think that anybody can disagree with that. Therefore, whoever is interested in enjoying good food and protecting his health must always have in his kitchen a bottle of Extra Virgin Olive Oil whose quality is discernible.

Why should I choose Greek extra virgin olive oil?

Types of olive oil quality Types of olive oil quality The qualitative classification of extra virgin and of virgin olive oil complies with international criteria that are based on the chemical and organoleptic characteristics of the product. The chemical characteristics refer to the acidity, the hyperacidity, the wax, the oxidation indicators etc. of the olive oil.The qualitative classification of extra virgin and of virgin olive oil complies with international criteria that are based on the chemical and organoleptic characteristics of the product. The chemical characteristics refer to the acidity, the hyperacidity, the wax, the oxidation indicators etc. of the olive oil.

The organoleptic characteristics comprise the decisive criterion for the quality of the olive oil.The chemical characteristics are analysed in a laboratory with the use of suitable equipment and specific methods. The organoleptic characteristics refer to the aroma, the flavour and the colour of the product. The organoleptic characteristics are examined and evaluated by specially trained tasters based on determined criteria and procedures. The organoleptic characteristics comprise the decisive criterion for the quality of the olive oil.

Based on the examination of the chemical and organoleptic characteristics, virgin olive oil is sorted into two categories : a) Extra Virgin Olive Oil and b) Virgin Olive OilBased on the examination of the chemical and organoleptic characteristics, virgin olive oil is sorted into two categories : a) Extra Virgin Olive Oil and b) Virgin Olive Oil

In the case of Greek olive oil, over 80% of its production consists of Extra Virgin Olive Oil, excellent chemical characteristics and with exceptional ratings from the specialists in whatever concerns its organoleptic characteristics. The average annual production of olive oil in Greece is around 400,000 tonnes, of which approximately 250,000 are consumed in the domestic market. It must be noted that Greeks hold the first place worldwide in the per capita consumption of olive oil at a quantity that surpasses 20 kilos per year. An olive oil tree more than a years oldAn olive oil tree more than a years old

From the above figures, it is easy to conclude that every year Greece turns over a surplus of olive oil in the range of approximately 150,000 tonnes which has to find buyers outside Greece. Up to now, the balance of the market has been assured through the exports of about 20,000 tonnes of brand-name olive oil, while the remaining quantity, virtually in its total, ends up in bulk form in Italy in order to improve the olive oil in Italy and in other countries. CHEMICAL ANALYSIS Acidity: (% by weight in oleic acid): 0,13 Peroxide Value (meqO2/Kg): 6,7 Spectrophotometry UV K232 1,83 K270 0,12 Delta K 0,00 Tocoferols (mg/Kg): 147 Polyphenol Level (mg/kg in gallic Acid): 535

The qualitative superiority of Greek extra virgin olive oil has to do with its organoleptic characteristics. The aroma, the flavour, but also the colour are the elements that make Greek olive oil distinguishable and justly considered to be one of the best, if not the best, olive oil in the world.The qualitative superiority of Greek extra virgin olive oil has to do with its organoleptic characteristics. The aroma, the flavour, but also the colour are the elements that make Greek olive oil distinguishable and justly considered to be one of the best, if not the best, olive oil in the world. Olive Tree in a VaseOlive Tree in a Vase

Factors that influence the quality a) Assortment of olive trees Greece has a variety of unique olive trees, such as the Koroneiki, that do not exist in other oil producing countries. This particular variety, which gives olive oil of exceptional quality, is harvested in the most well-known regions of Greece, such as Crete, the Peloponnese, Zakynthos, etc.a) Assortment of olive trees Greece has a variety of unique olive trees, such as the Koroneiki, that do not exist in other oil producing countries. This particular variety, which gives olive oil of exceptional quality, is harvested in the most well-known regions of Greece, such as Crete, the Peloponnese, Zakynthos, etc.

b) Climatic conditions – Soilb) Climatic conditions – Soil The chemical synthesis of the soil, as well as the climatic conditions, comprises vital factors for the organoleptic characteristics of the olive oil. The rocky and arid soil of Greece together with its ideal climatic conditions for olive oil (mild temperate climate, a lot of sunlight, and temperatures without great fluctuation), contribute to the production of excellent quality olive oil.The chemical synthesis of the soil, as well as the climatic conditions, comprises vital factors for the organoleptic characteristics of the olive oil. The rocky and arid soil of Greece together with its ideal climatic conditions for olive oil (mild temperate climate, a lot of sunlight, and temperatures without great fluctuation), contribute to the production of excellent quality olive oil.

c) Harvesting – elision of the olive fruitc) Harvesting – elision of the olive fruit The basic characteristic of olive cultivation in Greece is the small family plot, which means that there is a special relationship with the olive tree that in the end is expressed in the production of olive oil of excellent quality. The olive tree provides occupation and income for more than 500,000 Greek families all over the country. This means that respect, special care and attention are paid to the olive tree.The basic characteristic of olive cultivation in Greece is the small family plot, which means that there is a special relationship with the olive tree that in the end is expressed in the production of olive oil of excellent quality. The olive tree provides occupation and income for more than 500,000 Greek families all over the country. This means that respect, special care and attention are paid to the olive tree.

The transportation of the olive fruit to the olive press and its elision for the production of olive oil is carried out in a very short time after the gathering, which also contributes to our having an excellent product of high quality. It is worth noting that Greece has more than 2,000 olive presses, which means that the average production of olive oil for each of these is around 200 tonnes. This is an amount that allows for speedy elision of the olive fruit without delays. Traditional Stone Olive PressTraditional Stone Olive Press

We believe that it has already been made clear to all that the time and the way the olive fruit is gathered, as well as the time interval between the gathering and the elision of the olive fruit at the olive presses comprise the determining factors for the quality of the olive oil that is produced. The small number of olive trees that each Greek family has combined with the large number of olive presses that exist in my country allow for the gathering of the olive fruit, in the correct way, at the right time and its elision in a very short time period, thus achieving a product of excellent quality. Modern Olive PressModern Olive Press

d)Storage – standardization of the olive oil d) Storage – standardization of the olive oil The overwhelming majority of the olive oil standardization companies in Greece are also of a family nature. The Greek standardization unit is in a position to satisfy every demand regarding safety, hygiene, packaging and appearance of the olive oil that the global market of the product necessitates. Value in relation to its price. Tester for Olive OilTester for Olive Oil

For all of the reasons mentioned above, we are here today to assure you that Greek olive oil due to its quality can guarantee the consumer a significant surplus in its value in relation to its price.For all of the reasons mentioned above, we are here today to assure you that Greek olive oil due to its quality can guarantee the consumer a significant surplus in its value in relation to its price.